The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts

Mix two pounds of flour, one pound of butter, one pound of sugar, one pound of currants, cleanand dry ; then wet into a stiff paste with two eggs, a large spoonful of orange flower water, ditto rose water, ditto sweet wine or brandy, or both ; drop on a tin well floured; a very short time bakes them. A good Pound Cake. Beat three-quarters of a pound of butter to a cream, and mix with the yolks and whites (beaten apart) of six eggs ; have ready warm by the fire a pound of flour, and threequarters of a pound of sifted sugar, mix them, and by degrees work the dry ingredients into the butter and eggs; when well beaten, add a glass of wine and a pound of currants, itmust be beaten near an hour; butter a paper and put round the pan ; bake an hour in a quick oven. Queen Cakes. Beat eight ounces of butter and mix with two well-beaten eggs, strained ; mix eight ounces of dried flour, and the same of fine powdered sugar, or lump, and the grated rind of a lemon, then add the whole together and beat full half an hour ; eight ouncesof well-washed and dry currants must be added ; butter small patty pans, half fill, and bake twenty minutes in a quick oven. Tunbridge Cakes. Rub six ounces of butter quite fine intoa pound of flour, then mix six ounces of sugar, beat and strain, and make with the above a paste; roll it very thin, and cut with the top of a glass; prick them with a fork and cover with caraways; or, wash with the white of an egg, and dust a little white sugar over. Sponge Cake. Weigh ten eggs, and their weight in very fine sugar, and that of six in flour, beat the yolks with the flour, and the whites alone to a very stiff froth ; then, by degrees mix the whites with the flour and the other ingredients ; beat them well half an hour ; bake in a quick oven an hour. Macaroons. Blanch four ounces of almonds, and pound with four spoonfuls of orange flower water ; whisk the whites of four eggs to a froth, then mix it with a pound of sifted sugar and the almonds to a paste; then laying a sheet of wafer paper on a tin, put on it different little cakes the shape of macaroons. Rusks. Beat six eggs well, and mix with a half pint of new milk, in which have been melted four ounces of butter; add to it a quarter of a pint of yeast and a little sugar, and put them by degrees into as much flour as will make a very light paste, rather like batter, and let it rise before the fire half an hour ; then add more flour to make it stiffer, but not too stiff ; work it well, and divide into cakes about five inches wide, then flat them ; when baked and cold, part them, and put in the oven to brown a little. To Pickle Cucumbers and Onions sliced. To every dozen of cucumbers, put three large onions ; cut both in thick slices, and sprinkle salt over them ; next day drain them for six hours ; then put them into a stone jar> pour boiling vinegar over them, and keep them in a warm place: repeat the boiling vinegar, and stop them instantly, until of a good colour: the last time put pepper and ginger ; keep in stone jars covered close. To Pickle Young Cucumbers.