Clearasil, 1823 edition

To such females as are determined to make use of cosmetics, instead of attending to the more effectual means to preserve the bloom of the skin, it may be of service to point out one or two external applications, in order to prevent them from resorting to the dangerous and destructive contrivances of quacks.—According to Dr. Withering, a physician of great eminence at Birmingham, an infusion of horse-radish in milk, makes one of the safest and best cosmetics.

To deal with pimples they recommended a mixture of horseradish and milk. Both milk, fresh from a cow, and horseradish have antibacterial properties, so the remedy is at least plausible.

However:

Carefully avoid all immoderate and violent dancing, as the sudden alternations of heat and cold, not only impair the general state of the skin, but are likewise of the greatest detriment to beauty. Abstain from the too frequent and copious use of heating liquors of every kind, particularly punch and strong wines. Avoid, farther, every excess in hot drinks, as coffee, chocolate, tea, particularly the last. Tea taken hot, and in immoderate quantities, not only has a tendency to weaken the organs of digestion, but it causes fluctuations and congestions in the humours of the face, and frequently brings on a degree of debilitating perspiration.

--From A Modern System of Domestic Cookery--

Marketing, 1823 edition

OF MARKETING.

It is requisite, in the first place, to know the different parts of those animals which are brought into our markets, ready slaughtered, and generally denominated butcher's meat. The ox, or cow, when killed, is called beef, in which the fore-quarter consists of the haunch...

--From A Modern System of Domestic Cookery--

The chapter on marketing in this book (and all books in this time period) is all about how to purchase items at a market. It explains what all the cuts of meat are and which is considered the best to buy. So, instead of pie charts you get pictures like this:



Our marketing: how to sell things.

Their marketing: how to buy things.

Mac 'n' cheese, 1823 fusion cuisine edition

--Macaroni.

The usual mode of dressing it in this country is by adding a white sauce, and Parmesan or Cheshire cheese, and burning it. But this makes a dish which is proverbially unwholesome: but its bad qualities arise from the oiled and burnt cheese, and the half-dressed flour and butter put in the white sauce.

Macaroni plain boiled, and some rich stock or portable soup added to it quite hot, will be found a delicious dish, and very wholesome. Or boil macaroni as directed in the receipt for the pudding, and serve it quite hot, in a deep tureen; and let each guest add grated Parmesan and cold butter, or oiled butter served hot, and it is excellent; this is the most common Italian mode of dressing it.

--English way of dressing Macaroni.

Put a quarter of a pound of macaroni into a stew-pan with a pint of milk, or broth, or water; let it boil gently till it is tender, and then put in an ounce of grated cheese, a bit of butter about as big as a walnut, more or less, as your cheese is fat or poor, and a tea-spoonful of salt; mix it well together, and put it on a dish—and strew over it two ounces of grated Parmesan or Cheshire cheese—and give it a light brown in a Dutch oven.—Or put all the cheese into the macaroni, and put bread crumbs over the top.

--From A Modern System of Domestic Cookery--

Macaroni and cheese was considered "proverbially unwholesome"; kind of hard not to be if everyone was burning it. The dish seems to have been of Italian origin, originally dressed with butter and cheese. The English innovation was to make it in a rich cream sauce and brown the dish or cover it with bread crumbs.