Rolls, muffins, or any sort of bread, may be made to taste new when two or three days old, by dipping it uncut in water, and baking afresh or toasting.
Eggs may be bought cheapest when the hens first begin to lay in the spring, before they sit; in Lent and at Easter they become dear. They may be preserved fresh by dipping them in boiling water, and instantly taking them out, or by oiling the shell; either of which ways is to prevent the air passing through it. They should be kept on shelves with small holes to receive one in each, and be turned every other day.
Carrots, parsnips, and beet roots, should be kept in sand for winter use, and neither they nor potatoes be cleared from the earth.
Store onions preserve best hung up in a dry cold room.
Straw to lay apples on should be quite dry, to prevent a musty taste.
Large pears should be tied up by the stalk.
Tarragon gives the flavour of French cookery, and in high gravies is a great improvement; but should be added only a short time before serving.
Basil, savory, and knotted marjoram, or London thyme, to be used when herbs are ordered; but with discretion, as they are very pungent.
Celery seeds give the flavour of the plant to soups.
Parsley should be cut close to the stalks, and dried on tins in a very cool oven: it preserves its flavour and colour, and is very useful in winter.