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

Rub six ounces of butter in ten ounces of flour, mix it into a stiffish paste, with as little water as possible, beat it well, and roll it thin ; bake it in a moderate oven. Mince Pies. Of scraped beef or tongue, free from skin, weigh lib., 2ft. of suet chopped fine, 3fb. of currants cleaned and perfectly dry, Vg raisins stoned and chopped lib., 1 1 lb. of chopped apples, the peel and juice of two lemons, half a pint of sweet wine, a glass of brandy, half a nutmeg, a quarter of an ounce of cloves, mace, pimento, all in finest powder ; press the whole into a deep pan; when well mixed, keep it covered in a dry cool place. Have citron and orange peel ready, and put some of each into the pies, when made. Cheap and Excellent Custard. Boil three pints of new milk, with a bit of lemon peel, a bit of cinnamon, two or three bay leaves, and sweeten it, mean¬ while rub down a large spoonful of rice flourinto a cup of cold milk, and mix with it two yolks of eggs well beaten ; take a basin of the boiling milk and mix with the cold, then pour that to the boiling, stirring it one way till it begins to thicken, and is just going to boil up, then pour it into a pan, stir it some time, then add a large spoonful of peach water, and a little ratifia. Marbles boiled in custards or any thing likely to burn, will, by shaking them in the saucepan, prevent its catching. Baked Custard. Boil one pintof cream, half a pintof milk, with mace, cin¬ namon, and lemon peel, a little of each; when cold mix the yolks of three eggs, sweeten, and fill your paste, already half done, nearly full ; bake a quarter of an hour longer. Cheese Cakes. Strain the whey from the curd of two quarts ofmilk ; when ratherdry, break itina pan, with four ounces of butter till per- Ifectly smooth ; put to it a pint of thin cream or new milk, add sugar, cinnamon, nutmeg, one egg, currants, if chosen, three ounces. Potatoe Cheese Cake. Boil six ounces of potatoes, and four of lemon peel, beat the latter in a mortar with four ounces of sugar, then add the pota¬ toes beaten, and four ounces of butter, melted in a little cream ; when well mixed, let it stand to grow cool; putcrustin patty pans, and rather more than half fill. Blanc-Mange. Boil two ounces of isinglass in three half pints of water half an hour, strain it to three half pints of cream, sweeten it, and add some peach water or a few bitter almonds ; let it boil up once, and put it into what form you please. Observe to let your Blanc-mange settle before you turn it into the forms, or the backs will remain at the bottom of them, and be on the top of the Blanc-mange when turned out. Gooseberry Fool. Putlhe fruit into a jar, and some good Lisbon sugar ; set the jar upon a stove, or in a saucepan of water over the fire ; if the former, a large spoonful of water should be put with the fruit. When done enough to pulp, press it through a colan¬ der; have ready a sufficient quantity of new milk and an egg boiled together, and left to be cold ; then sweeten pretty well, and mix the pulp by degrees with it. Apples may be pre¬ pared the same way, adding lemon peel when boiled. An excellent Substitute for Cream, to eat with Fruit, fyc.