below the boiling-point, she will probably answer,
"Yes, ma'am," and go on her own way. Or she will let it stand till it
burns to the bottom of the kettle,--a most common termination of the
experiment. The only way to make sure of the matter is either to import a
French kettle, or to fit into an ordinary kettle a false bottom, such
as any tinman may make, that shall leave a space of an inch or two
between the meat and the fire. This kettle may be maintained as a
constant _habitue_ of the range, and into it the cook may be instructed
to throw all the fibrous trimmings of meat, all the gristle, tendons,
and bones, having previously broken up these last with a mallet.

Such a kettle will furnish the basis for clear, rich soups or other
palatable dishes. Clear soup consists of the dissolved juices of the
meat and gelatine of the bones, cleared from the fat and fibrous
portions by straining when cold. The grease, which rises to the top of
the fluid, may thus be easily removed. In a stew, on the contrary,
you boil down this soup till it permeates the fibre which long
exposure to heat has softened. All that remains, after the proper
preparation of the fibre and juices, is the flavoring, and it is in
this, particularly, that French soups excel those of America and
England and all the world.

English and American soups are often heavy and hot with spices. There
are appreciable tastes in them. They burn your mouth with cayenne or
clove or allspice. You can tell at once what is in them, oftentimes to
your sorrow. But a French soup has a flavor which one recognises at
once as delicious, yet not to be characterized as due to any single
condiment; it is the just blending of many things. The same remark
applies to all their stews, ragouts, and other delicate preparations.
No cook will ever study these flavors; but perhaps many cooks'
mistresses may, and thus be able to impart delicacy and comfort to
economy.

As to those things called hashes, commonly manufactured by unwatched,
untaught cooks, out of the remains of yesterday's repast, let us not
dwell too closely on their memory,--compounds of meat, gristle, skin,
fat, and burnt fibre, with a handful of pepper and salt flung at them,
dredged with lumpy flour, watered from the spout of the tea-kettle,
and left to simmer at the cook's convenience while she is otherwise
occupied. Such are the best performances a housekeeper can hope for
from an untrained cook.

But the cunningly dev