In the hope that her system of cookery may be consulted with equal advantage by families in town and in country, by those whose condition makes it expedient to practise economy, and by others whose circumstances authorize a liberal expenditure, the author sends it to take its chance among the multitude of similar publications, satisfied that it will meet with as much success as it may be found to deserve,—more she has no right to expect. _Philadelphia, April 15th, 1837_. INTRODUCTORY HINTS. WEIGHTS AND MEASURES. We recommend to all families that they should keep in the house: a pair of scales, (one of the scales deep enough to hold flour, sugar, &c., conveniently,) and a set of tin measures: as accuracy in proportioning the ingredients is indispensable to success in cookery. It is best to have the scales permanently fixed to a small beam projecting (for instance) from one of the shelves of the store-room. This will preclude the frequent inconvenience of their getting twisted, unlinked, and otherwise out of order; a common consequence of putting them in and out of their box, and carrying them from place to place. The weights (of which there should be a set from two pounds to a quarter of an ounce) ought carefully to be kept in the box, that none of them may be lost or mislaid. A set of tin measures (with small spouts or lips) from a gallon down to half a jill, will be found very convenient in every kitchen; though common pitchers, bowls, glasses, &c. may be substituted. It is also well to have a set of wooden measures from a bushel to a quarter of a peck. Let it be remembered, that of liquid measure— Two jills are half a pint. Two pints—one quart. Four quarts—one gallon. Of dry measure— Half a gallon is a quarter of a peck. One gallon—half a peck. Two gallons—one peck. Four gallons—half a bushel. Eight gallons—one bushel. About twenty-five drops of any thin liquid will fill a common sized tea-spoon. Four table-spoonfuls or half a jill, will fill a common wine glass. Four wine glasses will fill a half-pint or common tumbler, or a large coffee-cup. A quart black bottle holds in reality about a pint and a half. Of flour, butter, sugar, and most articles used in cakes and pastry, a quart is generally about equal in quantity to a pound avoirdupois, (sixteen ounces.) Avoirdupois is the weight designated throughout this book. Ten eggs generally weigh one pound before they are broken. A table-spoonful of salt is generally about one ounce. DIRECTIONS FOR COOKERY, IN ITS VARIOUS BRANCHES. SOUPS. GENERAL REMARKS. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.