AN EASY WAY OF MAKING BUTTER IN WINTER.—
EXCELLENT GROUND RICE PUDDING.—
TO KEEP FRESH BUTTER FOR FRYING STEWING, &c.—
A BAIN-MARIE; OR, DOUBLE KETTLE.—
PREFACE.
I have endeavored to render this work a complete manual of domestic cookery in all its branches. It comprises an unusual number of pages, and the receipts are all practical, and practicable—being so carefully and particularly explained as to be easily comprehended by the merest novice in the art. Also, I flatter myself that most of these preparations (if faithfully and liberally followed,) will be found very agreeable to the general taste; always, however, keeping in mind that every ingredient must be of unexceptionable quality, and that good cooking cannot be made out of bad marketing.
I hope those who consult this book will find themselves at no loss, whether required to prepare sumptuous viands "for company," or to furnish a daily supply of nice dishes for an excellent family table; or plain, yet wholesome and palatable food where economy is very expedient.
Eliza Leslie.
Philadelphia, March 28th, 1857.
WEIGHTS AND MEASURES.
Tested and Arranged by Miss Leslie.
| Wheat flour | one pound of 16 ounces | is one quart. |
| Indian meal | one pound 2 ounces | is one quart. |
| Butter, when soft | one pound 1 ounce | is one quart. |
| Loaf sugar, broken up, | one pound | is one quart. |
| White sugar, powdered, | one pound 1 ounce | is one quart. |
| Best brown sugar, | one pound 2 ounces | is one quart. |
| Eggs | ten eggs | weigh one pound. |
LIQUID MEASURE.