New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

A practical handbook for the home’s mistress, this early‑nineteenth‑century guide blends straightforward budgeting advice with a wealth of everyday recipes. Written for the author’s own daughters, it emphasizes modest elegance—fine butter, crisp toast and good coffee—while steering clear of extravagant ingredients that inflate cost and strain a household’s finances. The tone is conversational yet purposeful, urging careful record‑keeping, smart purchasing and a balanced approach between thrift and hospitality.

The work moves through every corner of the kitchen, from preparing fish, meats and poultry to mastering pies, soups, gravies and sauces. It also covers pickles, pastries, puddings, cakes, breads, cheese and even a modest home brewery, plus sections on caring for the sick, feeding the poor and giving clear instructions to servants. Readers will find a treasure of sensible tips that make managing a family table both frugal and refined.