Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

in half an hour from the time the fire is made. If you have warm corn bread, or rolls, it will require more time; but if you have them made up over night, and put in a cool place, they will not sour, and can soon be baked. Maryland biscuit are very convenient, as they are always ready, and will keep good a week. I have found it a great advantage to set the table over night, particularly if you have a separate room to eat in; although it takes but a short time, every minute is important in the morning. Where the mistress washes the breakfast things, and puts them in their proper places, and counts the spoons, and other articles, she can see when any thing is missing. A mop is useful for glass and china; keep a pan, or a small tub, for the purpose of holding the water, which should not be too hot. If tea things are put in very hot water, it will be apt to crack them or they will look smeared. Put a little soap in the water, wash the glass first, then the silver, then the cups and saucers, and lastly, the plates and knives and forks. If spoons have been used with eggs, put them to soak immediately, to prevent their turning dark. Have a common waiter for the pan to stand in and on it drain your tea things. Spoons when used with care, require polishing but seldom, as it wears the silver away. Dinner dishes should be washed first in moderately warm water and soap, rinsed in hot water, and drained before wiping. Put every thing in its proper place, and inspect your pantry and cellar frequently. Sometimes things are forgotten, for want of attention, until they are spoiled. Air the cellar frequently; do not let refuse vegetables accumulate, or any thing that would be likely to cause sickness. You should provide coarse towels of different kinds, for china and glass, and for the dinner dishes, also knife cloths, have them marked and kept in their proper places.