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

Pick and draw the pheasants; singe them ; lard one with bacon, but not the other ; paper them all over the breast, split them, and roast them fine; when they are just done, flour and baste them with a little nice butter, and let them have a fine white froth ; then take them up ; pour good gravy in the dish, and bread or poivrade sauce in plates. To Roast Fowls. The fire must be quick and clear when you lay the fowls down. If the fire should be smoky and bad, this or any other poultry or game, will not eat near so sweet, nor look so beau¬ tiful to the eye. Baste the fowls frequently with butter. A large one will take three quarters of an hour to be done well, and a middling one half an hour. Very small chickens will require only twenty minutes. Wild ducks and teal require from twenty to twenty-five minutes, pigeons and larks only twenty. To Roast Partridges. Let them be nicely roasted, but not too much. Baste them gently with a little butter, and dredge with flour; sprinkle a little salt on, and froth them nicely up. Now have good gravy in a dish, with bread sauce in a boat, made thus : — take a handful or two of crumbs of bread, put in a pint of milk, or more, a small whole onion, a little whole white pep- per, a little salt, and a bit of butter ; boil it all up; then take the onion out, and beat it well with a spoon. Take sauce in a boat, made thus : chop four shalots fine, a gill of good gravy, a spoonful of vinegar, a little pepper and salt ; boil them up one minute, then put it in a boat. Rich Puff Paste . Weigh an equal quantity of butter with as much fine flour as you judge necessary ; mix a little of the former with the latter, and wet it with as little water as will make it into a stiff paste ; roll it out and put all the butter over it in slices, turn in the ends and roll it thin, do this twice, touch it no more than can be avoided ; it requires a quick oven. Transparent Crust for Tarts. Beat an egg till it be quite thin, have ready twelve ounces of well washed butter, melted without being oiled ; when cold mix the egg with it and stir it into a pound of flour well dried ; make the paste very thin, line the patty pans as quick as you can, when putting them in the oven brush them over with water, and sift sugar over them. Rich Paste, for Fruits, Sweets, fyc. Boil a quarter of a pound of ground rice in the smallest quantity of water, strain from it all the moisture you can, beat it with half an ounce of butter and one egg well beaten, and it will form an excellent paste for tarts, Sec. A Raised Crust for Custards or Fruits. Put four ounces of butter into a saucepan with water, and when it boils pour upon it as much flour as you choose, knead and beat it till smooth, then put a lump into a cloth or under a pan to soak till near cold ; raise it, and if for custardsputa paperwithin it, to keep out the sides till halfdone; then fill with a cold mixture of milk, eggs, sugar, and nutmeg, a little lemon peel and rose water. The above butter will make a deal of raised crust, which must not be rich, or it will be difficult to prevent the sides from falling in. A Crust for Apple Pies, i $c.