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

Cut thin slices of lemon into small dice, put them into melted butter, give it one boil, pour it over the dish, or serve in a tureen. An Excellent Substitute for Caper Sauce. Boil slowly some parsley until it become of a lead colour, but do not chop very fine, put it to melted butter, with a dessert spoonful of vinegar, and a little salt ; boil up and serve. To make Sprats taste like Anchovies. Salt them well, and let the salt drain from them ; in twenty-four hours wipe them dry. Mix four ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a quarter of an ounce of salt prunel, half a tea-spoonful of cochineal, all in the finest powder, sprinkle it among the fish, and pack them in stone jars; these are enough ingredients for two quarts of fish. Keep them in a cool place, tied over with a bladder ; they are pleasant on bread and butter, or toast, and answer for sauce as well as anchovies. Squab Pie. Cut apples as for other pies, and lay them in rows with mutton chops, shred onions and sprinkle among them, also some sugar. An excellent Pork Pie, to eat cold. Raise a common boiled crust into either a round or oval form, which you choose, have ready the trimmings and small bits of pork cut off a sweet bone, when the hog is killed ; beat it with a rolling pin, season with pepper and salt, and keep the fat and lean separate, put it in layers quite close to the top, lay on the lid, cut the edge smooth round and pinch it ; bake in a slow soaking oven, as the meat is very solid. Observe, put no bone or water in the pork pie; the outside pieces will be hard if they are not cut small and pressed close. To Roast Geese and Ducks. Take sage, wash and pick it clean, and an onion ; chop them fine, with pepper and salt, and put them in the belly ; let the goose be clean picked, and wiped dry with a cloth, inside and out, put down to the fire, and roast it brown : one hour will roast a large goose; three quarters of an hour a small one. Serve it in a dish with brown gravy, apple sauce in a boat, and some gravy in another. Ducks are dressed in the same way. For wild ducks, teal, widgeons, and other wild fowl, useonly pepper and salt, with gravy in the dish. To Roast a Turkey. Loosen the skin of the breast, and fill it with force-meat, made as follows: — Take a quarter of a pound of beef suet, crumbs of bread, a little lemon-peel, an anchovy, some nut¬ meg, pepper, parsley, and thyme. Chop and beat them all well together, mix them with the yolk of an egg, and stuff up the breast. Now roast the turkey of a fine brown, and baste it well, but be sure to pin white paper on the breast till it is near done enough, which will be in an hour. You must have good gravy in the dish, and bread sauce made thus: take a good piece of crumb, put ina pint of wa- ter, with a blade or two of mace, two or three cloves, and some whole pepper. Boil it up five or six times ; then with a spoon take out the spice, and pour off the water; then beat up the bread with a good piece of butter and a little salt. Put the sauce into boats, and garnish with lemon. To Roast Pheasants.