Wines and spices should not be put into soups, stews, &c. too early, as the heat evaporates both the spirit and the flavour.
Vermicelli, when used in soups, &c. should not be suffered to remain in it more than fifteen minutes, as it will become a paste.
Dripping will do as well as butter to baste any thing.
A small quantity of cream is better than flour and water, in melting butter.
Much butter is not to be recommended on all occasions.
When the palate is become dull by frequent tasting, wash the mouth with milk;—or eat an apple.
A bit of bread stuck upon the point of the knife with which you peel or cut onions, will prevent their disagreeable effect on the eyes.
A kettle of water kept boiling, over a charcoal fire, will effectually prevent its deleterious effects in the room.
Coals. Judicious Cooks will perform their culinary operations with much less coal than those who erroneously conceive that the greater the fire, the greater the dispatch. Time, rather than a fierce fire, answers best both for roasting and boiling meats.—Round coals are best for use, and small coal should never be thrown on a weak fire, as it will stop the progress of the air through the fire; and perhaps extinguish it. But small coal, or culm, a little wetted, and thrown at the back of a good fire, will become cinders or coke, and greatly improve it.
All the ashes of the kitchen and other grates should be sifted, and the cinders saved, to be used under the boilers in brewing and washing, or in the ironing stove.