To skim sauces, draw the saucepan to the side of the fire, throw in a teaspoonful of cold water, and the grease will rise so that it can be easily taken off.
A few drops of onion juice improve made-over meat dishes; not enough need be used to give a pronounced onion flavor.
Drippings. The skimming from soups, drippings from any beef roasts, and trimmings from any beef, serve the same uses as lard, cottolene, or butter.
Onion Juice. To extract onion juice, press the raw surface of an onion against a grater, move it slightly, and the juice will run off the point of the grater.
Chopping Suet. Chop suet in a cool place, and sprinkle it with flour to prevent its oiling and sticking together. Remove the membrane before chopping it.
Chopping or Pounding Almonds. Add a few drops of rose-water to almonds to prevent their oiling when chopped or pounded.
To loosen grated peel, or other articles, from the grater, strike the grater sharply on the table.
Mixing. When mixing a liquid with a solid material, add but little liquid at a time and stir constantly to prevent lumping.
When adding cornstarch, arrowroot, or any starchy material to hot liquid, first mix it with enough cold water, or milk, to make it fluid; pour it in slowly and stir constantly until it becomes clear.