Fifth. Explain about exact measurements. Insist upon the use of the tin measuring-cup (see page [77]).
Sixth. Have a time-table giving time per pound for cooking meats, fastened in a convenient place against the wall, for easy reference.
Seventh. Have all meats weighed and wiped off with a wet cloth before proceeding to cook them.
Eighth. At all times give attention to right management of the fire; be especially careful not to have coal piled above the grate, nor to let the top of range become red-hot. Shut off drafts before the coal is burned out, and have the ovens clean and at the right temperature.
Ninth. Have everything dished neatly, and garnished simply.
Tenth. No matter how simple the dish, insist that it be attractive in appearance, and that every dish placed on the table show the care of the cook in its preparation; for instance, have every piece of toast of the same size and shape, evenly browned and carefully arranged on a hot plate.
To instil strict care in every detail is a most important point in forming a good cook.
DISHES RECOMMENDED FOR FIRST LESSONS.
- To make beef stock for soups, page [88].
- To boil potatoes, page [201].
- To boil rice, page [222].
- To make a white sauce, page [277].
With one half the sauce make cream potatoes, add a little onion juice to the other half, and add to it meat minced very fine, making a creamed mince. Serve it on moistened toast; or make creamed chicken and serve a border of rice around it. When making a roux, and a white sauce is understood, it is easy to show the variations of it, such as to cook onion or vegetables with the butter before the flour is added; or to brown the flour if a brown sauce is wanted; or to use stock instead of milk, thus making a Béchamel sauce; or to add an egg to white sauce, making a poulette sauce, etc.