ploy the yolks also.

Gravies or soups put by, should be daily changed into fresh scalded
pans.

If chocolate, coffee, jelly, gruel, bark, &c., be suffered to boil over,
the strength is lost.

The cook should be charged to take care of jelly bags, tapes for the
collared things, &c., which, if not perfectly scalded and kept dry, give
an unpleasant flavor when next used.

Hard water spoils the color of vegetables; a pinch of pearlash or salt
of wormwood will prevent that effect.

When sirloins of beef, loins of veal or mutton come in, part of the suet
may be cut off for puddings, or to clarify; dripping will baste
everything as well as butter, fowls and game excepted; and for kitchen
pies nothing else should be used.

Meat and vegetables that the frost has touched should be soaked in cold
water two or three hours before they are used, or more if much iced;
when put into hot water, or to the fire until thawed, no heat will
dress them properly.

Meat should be well examined when it comes in, in warm weather. In the
height of the summer it is a very safe way to let meat that is to be
salted lie an hour in cold water; then wipe it perfectly dry, and have
ready salt, and rub it thoroughly into every part, leaving a handful
over it besides. Turn it every day and rub the pickle in, which will
make it ready for the table in three or four days; if it is desired to
be very much corned, wrap it in a well-floured cloth, having rubbed it
previously with salt. The latter method will corn fresh beef fit for
table the day it comes in; but it must be put into the pot when the
water boils.

If the weather permits, meat eats much better for hanging two or three
days before it be salted.

The water in which meat has been boiled makes an excellent soup for the
poor, when vegetables, oatmeal, or peas are added, and should not be
cleared from the fat. Roast beef bones, or shank bones of ham, make fine
peas soup, and should be boiled with the peas the day before eaten, that
the fat may be removed. The mistress of the house will find many great
advantages in visiting her larder daily before she orders the bill of
fare; she will see what things require dressing, and thereby guard
against their being spoiled. Many articles may be redressed in a
different form from that in which they are first served, an improve the
appearance of the table without increasing the expense.

In every sort of provisions, the best of the kind goes farthest;