Scales and weights should also be kept at hand, not only for weighing heavy articles, such as butcher’s-meat, grocery, &c. but also such as will weigh small quantities with accuracy. (See the Appendix.)
Before breakfast, or as soon as possible after, the Cook having seen that her assistants in the kitchen are getting forward all things preparatory to the principal dinner, and having also given the kitchen-maid directions for the servants’ dinner, her attention will next be directed to
The Larder.
The situation of the Larder should be dry, airy, and shady; it should be well ventilated, and kept perfectly clean, cool, and free from smells of all kinds.
The freezing point, or about 32° of Farenheit’s Thermometer, is the most perfect temperature of the atmosphere for preserving animal food.
Moist and close weather is very bad for keeping meat, poultry, &c. A southerly wind is also unfavourable;—and lightning will quickly destroy it.
MEAT.
A large Safe, pierced with holes on every side, to be hung up in an airy situation, would be a very valuable appendage to every Larder.
Management of Butcher’s Meat, &c. before it is dressed.
BEEF.