Miscellaneous observations for the use of the Mistress of a Family Different methods of cooking the several

N E W S Y S T E M

OF

F O R M E D U P O N

P R INC Lpifc.jE S OF ÈCO NO MY

AND

A D A P T E D T O T H E U S E

OF

P R I V A T E F A M I L I E S ,

BY A LADY.

P H I L A D E L P H IA :

P U B L I S H E D B Y B E N J A M I N C . B U Z B Y , N°. 2, North Third Street.

1 1 1 1 1

R. Bailey, printer.

AD VER TISEMENT.

AS the directions which follow, were intend ed for the .conduct of the families of the authoress's own daughters, and for the arrangement of their table, so as to unite a good figure with proper economy, she has avoided all excessive luxury, such as essence of ham, and that wasteful expenditure of large quantities of meat for gravy, which so greatly contributes to keep up the price, and is no less injurious to those who eat, than to those whose penury bids them abstain. Many receipts are givejn for things which, being in daily use, the mode of preparing them may be supposed too well known to require a place in a cookery book; yet how rarely do we meet with fine melted butter, good toast and water, or well made coffee! She makes no apology for minuteness in some articles, or for leaving others unnamed, because she writes not for professed cooks. This little work wou|d have been a treasure to herself, when she first .set out in life, and she therefore hopes it may be useful to others. In that idea it is given to the public, and as she will receive from it no emolument, so she trusts it will escape without censure,.

PAGE,.

Miscellaneous observations for the use of the

Mistress of a Family, 1 Different methods of cooking the several kinds of Fish, 1 to 15 Observations on dressing Fish, 15 to 18 On dressing Meats, 18 to 69 On dressing Poultry, 69 to 79 On making Pies, 79 to 84 On making Soups, 84 to 92 On making Gravies and Sauces, 92 to 100 On making Vinegars and Pickles, 100 to 112 On making Stews, 112 to 115 On making Salads and boiling Vegetables, 115 to 117 Small Dishes for Supper, 117 to 119 Forcemeat for Patties, Balls, or stuffing, 119 to 120 Pastry, 120 to 127 Puddings, 127 to 143 Sweet Dishes, 143 to 166 Fruits, 166 to 188 Ices, 188 to 189 Cakes, 189 to 204 French Bread, 204 To make and preserve Yeast, 205 To pot and roast Cheese, 206 To poach Eggs, ibid Oil managing a Dairy, 207 to 21Q Home Brewery, 210 to 221 Cookery for the Sick, 221 to 236 Cookerv for the Poor, 236 to 240 Useful Directions to give to Servants. 240 to 246

Miscellaneous Observations

FOR T HE USE OF

T HE M I S T R E SS OF A F A M I L Y;

fly which much Money will be saved, and the General Appearance greatly improved.

T H E mistress of a family should always remember that the welfare and good management of the house depend on the eye of the superior and consequently that nothing is too trilling for her notice, whereby waste may be avoided; and this attention is of more importance, now, that the price of every necessary of life is increased to an enormous degree.

If a lady has never been accustomed, while single, to think of family management, let her not upon that account fear that she cannot attain it; she may consult others who are more experienced, and acquaint herself with the necessary quantities of the several articles of family expenditure in proportion to the number it consists of.

A minute account of the annual income, and the times of payment, should be taken in writing; likewise an estimate of the supposed amount of each article of expense; and those who are early accustomed to calculations on domestic articles,

will acquire so accurate a knowledge of what their establishment requires, as w ill give them the happy medium between prodigality and parsimony* without acquiring the character of meanness.

Ready money should be paid for all such things as come not into weekly bills; and the best places for purchasing be attended to. In many articles a discount of five percent, is allowed, in London, and other large cities; and those who thus pay, are usually best served. Under the idea of buying cheap, many people go to new shops ; but it is safest to deal with people of established credit, who do not dispose of bad goods by underselling.

To make people wait for their money, injures them greatly ; besides that a higher price must be charged: perhaps the irregularity of payment, may have much evil influence on the price of va«? rious articles; and contribute to the destruction of many families, in gradation downwards.

It is very necessary for a woman to be informed of the prices and goodness of all articles in common use: and of the »best times; as w rell as places, for purchasing them. She should also be acquainted with the comparative prices of provisions, in order that she may be able to substitute those that are most reasonable, when they will answer as well, for others of the same kind, but which are more costly. A false notion of economy leads many to purchase as bargains what is not wanted, and sometimes never is used. W e re this error avoided, more money would remain for other purposes. Some things are better for keeping, and, being in constant consumption, should be laid in accordingly; such as paper? soap, and candles. Of these more hereafter.