A New System of Domestic Cookery

page xiv

avoid mistakes, let the goods be compared with these when brought home.

Though it is very disagreeable to suspect any one's honesty, and perhaps
mistakes have been unintentional; yet it is prudent to weigh meat, sugars,
when brought in, and compare with the charge. The butcher should be ordered to
send the weight with the meat, and the cook to file these checks, to be examined
when the weekly bill shall be delivered.

Much trouble and irregularity are saved when there is company, if servants are
required to prepare the table and sideboard in similar order daily.

All things likely to be wanted should be in readiness; sugars of different
qualities kept broken, currants washed, picked, and perfectly dry, spices
pounded, and kept in very small bottles closely corked; not more than will be
used in four or five weeks should be pounded at a time. Much less is necessary
than when boiled whole in gravies.

Where noonings or suppers are served, (and in every house some preparation is
necessary for accidental visitors) care should be taken to have such things in
readiness as are proper for either, a list of several will be sub-joined, a
change of which may be agreeable, and if duly managed will be attended with
little expense and much convenience.

A ticket should be exchanged by the cook for every loaf of bread, which when
returned will shew the number to be paid for; as tallies may be altered, unless
one is kept by each party.

Those who are served with brewer's beer; or any other articles not paid for
weekly or on delivery should keep

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