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

Lemon Drops. Grate the peel of three large lemons on a large piece of refined sugar; then scrape the sugar into a plate, add a tea¬ spoonful of flour, mix well, and beat it into a light paste with the white of an egg, drop it upon white paper, and put the drops into a moderate oven on a plate of tin. Ginger Drops, a good Stomachic. Beat two ounces of fresh candid orange in a mortar, with a little sugar, to a paste; then mix one ounce of white ground ginger, one pound of loaf sugar, wet the sugar with a little water, boil altogether to a candy, drop it on paper the size of mint drops. Peppermint Drops. Pound and sift four ounces of refined sugar, beat it with the whites of two eggs till perfectly smooth ; then add sixty drops of oil of peppermint, beat it well, and drop it on white paper ; dry it at a distance from the fire. Raspberry Cakes. Pick out the bad raspberries that are among the fruit, weigh and boil what quantity you choose, and when mashed and the liquor is wasted, put to it sugar the weight of the fruit, mix it well off the fire till it is well dissolved, then put it on plates to dry in the sun ; as soon as the top part dries cut with the top of a canister into small cakes ; turn these on fresh plates; when dry, put them in boxes, with layers of paper. To Keep Damsons for Winter Pies. Put in small stone jars, set them up to their necks in a boiler of cold water, and lighting a fire under them, scald them ; next day, when perfectly cold, fill up with spring water, cover them close. Another Way for Damsons or Bullace. Choose steen pots if you can get them, which are of equal size top and bottom, put the fruit in about a quarter up, then strew in a quarter of the sugar, then another quantity of the fruit, and so on till all of both are in. The proportion of sugar is three pounds to nine of fruit; set the jars in an oven not over hot, and bake the fruit through ; when cold, put a piece of clean scraped stick into the middle of the jar, then pour melted mutton fat over the top, having covered the fruit with white paper ; pour it full half an inch thick. Keep the jars in a cool dry place, close covered, taking care to keep a little forked branch of the stick, to prevent its slipping out. To Keep Gooseberries. Before they become too large, (take care not to cut them in taking off the stalk and buds) fill wide-mouthed bottles ; put the corks in loosely, and set up to the necks in water, in a boiler. When the fruit looks scalded, take it out, and, when perfectly cold, cork close, and rosin the top. Dig a trench in the ground, and put them in ; let the earth be thrown over, to cover them a foot and a half. Or, scald as above; when cold, fill with cold water, cork them, and keep them in a damp or dry place. They will not be spoiled, if the air is kept from them. To Preserve Strawberries Whole.