FOOTNOTES:
[1] The writer has heard of more than one lady who furnished but two dish-towels, fearing that a more ample supply would lead to waste in the use of them. But in one instance, when a superb dinner was given to a large party, the cook was reduced to the necessity of tearing up a sheet to wipe the dishes.
[2] Probably a lady, known to the writer, who had twenty-three girls in the course of six weeks, pursued this inconsiderate course.
[3] The pan which is set on this brick may need a paper over it to keep the top from burning, and after a while should be set on the oven bottom, and another put on the brick.
[4] All kinds of flour and meal should be sifted for use, except buckwheat and Graham flour.
[5] See directions for Cream of Tartar Drop Cakes in the recipe for Cream of Tartar Biscuit, page [34].
[6] See directions for keeping butter in rose-leaves. Page [216]
[7] Some persons prefer to spread the inside with butter and then flour it. Perhaps this method excludes the water most effectually. Either way does well. Always butter the dish in which a pudding is to be baked.
[8] In all cases, where the sides of a dish are to be strewed with crumbs, both the dish and the butter should be cold.
[9] As the open fire-place is now seldom in use, these directions will not often be apropos. But where a range or coal stove is used, a large kettle of apple-sauce can, with care, be done well, on the top with the cover under it.