judgment, she has added much that is the result of her own experiments.

Familiar, then, with the difficulties a young housekeeper encounters,
when she finds herself in reality the mistress of an establishment,
the Authoress offers to her young countrywomen this Work, with the
belief that, by attention to its contents, many of the cares
attendant on a country or city life, may be materially lessened; and
hoping that the directions are such as to be understood by the most
inexperienced, it is respectfully dedicated to those who feel an
interest in domestic affairs.




MEATS AND POULTRY.


To Boil Fresh Meat.

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

Mutton and beef are preferred, by some, a little rare; but pork and veal
should always be well done. A round of beef that is stuffed, will take
more 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 mutton
requires from two to three hours boiling, according to the size; a
fore-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 take rather