tom, of which sand and grease get into the joined part, and cookeys
say that it is next to an impossibility to dislodge it, even if their
nails are as long as Nebuchadnezzar's. The Editor claims the credit bf
having first suggested the importance of this construction of these
utensils.

Take care that the lids fit as close as possible, that the broth, soup,
and sauces, &c. may not waste by evaporation. They are good for nothing,
unless they fit tight enough to keep the steam in and the smoke out.

Stew-pans and sauce-pans should be always bright on the upper rim, where
the fire does not burn them; but to scour them all over is not only
giving the cook needless trouble, but wearing out the vessels. See
observations on sauce-pans in Chapter I.

Cultivate habits of regularity and cleanliness, &c. in all your
business, which you will then get through easily and comfortably. I do
not mean the restless spirit of _Molidusta_, "the _Tidy One_," who is
anon, anon, Sir, frisking about in a whirlpool of bustle and confusion,
and is always dirty, under pretence of being always cleaning.

Lean, juicy beef, mutton, or veal, form the basis of broth; procure
those pieces which afford the richest succulence, and as fresh killed as
possible.[90-*]

Stale meat will make broth grouty and bad tasted, and fat meat is
wasted. This only applies to those broths which are required to be
perfectly clear: we shall show hereafter (in No. 229), that fat and
clarified drippings may be so combined with vegetable mucilage, as to
afford, at the small cost of one penny per quart, a nourishing and
palatable soup, fully adequate to satisfy appetite and support strength:
this will open a new source to those benevolent housekeepers, who are
disposed to relieve the poor, will show the industrious classes how much
they have it in their power to assist themselves, and rescue them from
being objects of charity dependent on the precarious bounty of others,
by teaching them how they may obtain a cheap, abundant, salubrious, and
agreeable aliment for themselves and families.

This soup has the advantage of being very easily and very soon made,
with no more fuel than is necessary to warm a room. Those who have not
tasted it, cannot imagine what a salubrious, savoury, and satisfying
meal is produced by the judicious combination of cheap homely
ingredients.

Scotch barley broth (No. 204) will furnish a good dinner of soup and
meat for fivepence per head, pease