ur families may be well fed, and
your homes made comfortable.

And now a few words on baking your own bread. I assure you if you would
adopt this excellent practice, you would not only effect a great saving
in your expenditure, but you would also insure a more substantial and
wholesome kind of food; it would be free from potato, rice, bean or pea
flour, and alum, all of which substances are objectionable in the
composition of bread. The only utensil required for bread-making would
be a tub, or trough, capable of working a bushel or two of flour. This
tub would be useful in brewing, for which you will find in this book
plain and easy directions.

I have pointed out the necessity of procuring these articles for cooking
purposes, and with the injunction to use great care in keeping them
thoroughly clean, I will at once proceed to show you their value in a
course of practical and economical cookery, the soundness and plainness
of which I sincerely hope you will all be enabled to test in your own
homes.

COOKERY BOOK.

No. 1. BOILED BEEF.

This is an economical dinner, especially where there are many mouths to
feed. Buy a few pounds of either salt brisket, thick or thin flank, or
buttock of beef; these pieces are always to be had at a low rate. Let us
suppose you have bought a piece of salt beef for a Sunday's dinner,
weighing about five pounds, at 6-1/2_d._ per pound, that would come to
2_s._ 8-1/2_d._; two pounds of common flour, 4_d._, to be made into suet
pudding or dumplings, and say 8-1/2_d._ for cabbages, parsnips, and
potatoes; altogether 3_s._ 9_d._ This would produce a substantial dinner
for ten persons in family, and would, moreover, as children do not
require much meat when they have pudding, admit of there being enough
left to help out the next day's dinner, with potatoes.

No. 2. HOW TO BOIL BEEF.

Put the beef into your three or four gallon pot, three parts filled with
cold water, and set it on the fire to boil; remove all the scum that
rises to the surface, and then let it boil gently on the hob; when the
meat has boiled an hour and is about half done, add the parsnips in a
net, and at the end of another half hour put in the cabbages, also in a
net. A piece of beef weighing five or six pounds will require about two
hours' gentle boiling to cook it thoroughly. The dumplings may, of
course, be boiled with the beef, etc. I may here observe that the
dumplings and vegetables, with a small quanti