DOMESTIC COOKERY,

USEFUL RECEIPTS, AND HINTS TO YOUNG HOUSEKEEPERS.

BY ELIZABETH E. LEA

"The Source of Liberal Deeds is Wise Economy."

ADVERTISEMENT TO THIRD EDITION.

This Work having passed through two editions, and having met with averyfavorable reception, the Authoress has been induced to thoroughlyreviseand re-arrange the whole work. Numerous additions have also been made,particularly under the heads Miscellaneous Receipts and Hints to YoungHousekeepers, which she hopes will be found to have enhanced its value.

INTRODUCTORY ADDRESS.

The compiler of "Useful Receipts and Hints to Young Housekeepers"havingentered early in life upon a train of duties, was frequentlyembarrassedby her ignorance of domestic affairs. For, whilst receipt books forelegant preparations were often seen, those connected with theordinary,but far more useful part of household duties, were not easily procured;thus situated, she applied to persons of experience, and embodied theinformation collected in a book, to which, since years have matured herjudgment, she has added much that is the result of her own experiments.

Familiar, then, with the difficulties a young housekeeperencounters,when she finds herself in reality the mistress of an establishment,the Authoress offers to her young countrywomen this Work, with thebelief that, by attention to its contents, many of the caresattendant on a country or city life, may be materially lessened; andhoping that the directions are such as to be understood by the mostinexperienced, it is respectfully dedicated to those who feel aninterest in domestic affairs.

MEATS AND POULTRY.

To Boil Fresh Meat.

In boiling fresh meat, care is necessary to have the water boilingallthe time it is in the pot; if the pot is not well scummed, theappearance of the meat will be spoiled.

Mutton and beef are preferred, by some, a little rare; but pork andvealshould always be well done. A round of beef that is stuffed, will takemore than three hours to boil, and if not stuffed, two hours or more,according to the size; slow boiling is the best. A leg of muttonrequires from two to three hours boiling, according to the size; afore-quarter from an hour to an hour and a half; a quarter of lamb,unless, very large, will boil in an hour. Veal and pork will takeratherlonger to boil than mutton.

All boiled fresh meat should have drawn butter poured over it, afteritis dished, and be garnished with parsley.

The liquor that fresh meat, or poultry, is boiled in, should besaved,as an addition of vegetables, herbs, and dumplings make a nourishingsoup of it.

A large turkey will take three hours to boil--a small one half thattime; secure the legs to keep them from bursting out; turkeys should beblanched in warm milk and water; stuff them and rub their breasts withbutter, flour a cloth and pin them in. A large chicken that is stuffedshould boil an hour, and small ones half that time. The water shouldalways boil before you put in your meat or poultry. When meat isfrozen, soak it in cold water for several hours, and allow more time inthe cooking.

To Boil a Turkey.

Have the turkey well cleaned and prepared for cooking, let it lay insalt and water a few minutes; fill it with bread and butter, seasonedwith pepper, salt, parsley and thyme; secure the legs and wings, pin itup in a towel, have the

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