Butter. Milk and butter should be kept in closely covered vessels, as they readily absorb flavor and odor from other articles.
Butter added slowly in small bits to creamy mixtures, or sauces, prevents a greasy line forming.
Crumbs. Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles.
Dried crumbs absorb more moisture, and are better for watery dishes.
Crumbs spread over the tops of dishes should be mixed evenly with melted butter over the fire; this is a better method than having lumps of butter dotted over the crumbs after they are spread.
When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed.
Meats. Meat should not be washed. It can be cleaned by rubbing with a wet cloth, or by scraping with a knife.
Drippings are better than water for basting meats.
Meats should not be pierced while cooking.
Soak salt fish with the skin side up over night. Change the water several times.