A New System of Domestic Cookery

upside down and back every week, and well shaken. Soap should be cut, with a wire or twine, in pieces t h a t f o r m a long square, w h e n first b r o u g h t in, and k e p t out of the air two or t h r e e w e e k s ; for if it dry quick, it will crack, and, w h e n wet, b r e a k . P u t it on a shelf, leaving a space bet w e e n , and let it grow hard gradually. T h u s , it will save a full third in t h e consumption. CHEESE should be washed and wiped, if you wish to p r e serve it sound, and t h e shelves be w a s h e d ; c h a n g i n g t h e place every t h r e e or four w e e k s ; b u t if it be wanted to ripen, a d a m p cellar will b r i n g it forward.

Bread is now so heavy an article of expense t h a t all waste should be guarded against, and having it c u t in t h e room will tend m u c h to prevent i t ; since t h e scarcity in 179$ and 1800, t h a t custom has been m u c h adopted. I t should not be c u t until a day o l d ; earthen pans and covers keep it best.

Rolls, muffins, or any sort of bread, m a y be m a d e to taste new, w h e n two or three days old, b y dipping it u n c u t in water, and b a k i n g afresh or toasting.

E g g s m a y be b o u g h t cheapest w h e n t h e h e n s first begin to lay in t h e s p r i n g , before they s i t ; in L e n t ancjl at E a s t e r they b e c o m e dear. T h e y m a y be preserved f r e s h by dipping t h e m in boiling water, and instantly t a k i n g t h e m out, or by oiling t h e shell; either of which ways is to prevent t h e air passing t h r o u g h k . T h e y should be k e p t on shelves, with $rnall holes to receive one in each, and be t u r n e d every o t h e r day.

Carrots, parsnips, and beet roots, should b e k e p t in sand for winter u s e , and neither they nor potatoes be cleared f r o m t h e earth,.