Singeing Fowls.
The best mode I have ever followed for singeing fowls, is to put 2 or 3 tablespoonfuls of alcohol in a tin dish and light with a match, thus making a large flame, without smoke—that is apt to injure the flavor of the bird.
The Secret of Tests of Taste and Flavor.
The correct test of coffee or tea, is to make use of a thin china or delf-ware cup, by which the lips are brought close together, while a thicker cup would separate them widely apart. In testing the quality and flavor of wines, the thinnest quality of glass is for the same reason essentially requisite. Our grandmothers, who lived a hundred years ago, understood the philosophy of this when they expressed the opinion, that it was only possible to get the true taste, fine flavor, and delicate aroma of tea, by drinking it out of a china cup.
How to Choose Ware for Ranges.
In selecting ware for a range, especial care should be taken to see that the bottoms of all the cooking utensils are perfectly level, for if convex, they will invariably burn in the centre. An iron grating or gridiron—1⁄4 of an inch in depth—placed between the pan and the top of the range, will be found highly useful while cooking, as this increases the heat and lessens the liability of burning.
Drying Herbs for Seasoning.
All herbs should be gathered just before blossoming and dried in the shade, or in a dark dry room, as exposure to the sun both takes away flavor and color. When perfectly dry, put in a clean sack and hang in a dry room or loft, and when wanted for use, rub through a sieve. Herbs treated in this way, if left dry, will retain their strength and remain perfectly good for years. As long as the outer membrane of the leaves remains unbroken, the aroma cannot escape.