1. Keep yourself clean and tidy; let your hands, in particular, be always clean whenever it is practicable. After a dirty job, always wash them. A cleanly cook must wash her hands many times in the course of the day, and will require three or four aprons appropriated to the work upon which she is employed. Your hair must never be blowsy, nor your cap dirty.
2. Keep apart things that would injure each other, or destroy their flavour.
3. Keep every cloth, saucepan and all other utensils to their proper use, and when done with, put them in their proper places.
4. Keep every copper stewpan and saucepan bright without, and perfectly clean within, and take care that they are always well turned. Keep all your dish-covers well dried, and polished; and to effect this, it will be necessary to wash them in scalding water as soon as removed from the table, and when these tilings are done let them he hung up in their proper places.
5. The gridiron, frying-pan, spit, dripping-pan, etc., must be perfectly cleaned of grease and dried before they are put in their proper places.
6. Attention should be paid to things that do not meet the sight in the way that tins and copper vessels do. Let, for instance, the pudding-cloth, the dish-cloth, and the dish-tub, be always kept perfectly clean. To these may be added, the sieve, the cullender, the jelly-bag, etc., which ought always to be washed as soon after they are used as may be practicable.
7. Scour your rolling-pin and paste-board as soon after using as possible, but without soap, or any gritty substance, such as sand or brick-dust; put them away perfectly dry.
8. Scour your pickle and preserve-jars after they are emptied; dry them and put them away in a dry place.
9. Wipe your bread and cheese-pan out daily with a dry cloth, and scald them once a week. Scald your salt-pan when out of use, and dry it thoroughly. Scour the lid well by which it is covered when in use.
10. Mind and put all things in their proper places, and then you will easily find them when they are wanted.
11. You must not poke things out of sight instead of cleaning them, and such things as onions, garlic, etc., must not be cut with the same knife as is used in cutting meat, bread, butter, etc. Milk must not be put in a vessel used for greasy purposes, nor must clear liquids, such as water, etc., be put into vessels, which have been used for milk, and not washed; in short, no vessel must he used for any purpose for which it is not appropriated.
12. You must not suffer any kind of food to become cold in any metal vessel, not even in well-tinned iron saucepans, etc, for they will impart a more or less unpleasant flavour to it. Above all things you must not let liquid food, or indeed any other, remain in brass or copper vessels after it is cooked. The rust of copper or brass is absolutely poisonous, and this will be always produced by moisture and exposure to the air. The deaths of many persons have been occasioned by the cook not attending to this rule.
13. You must not throw away the fat which, when cold, accumulates on the top of liquors in which fresh or salt meat has been boiled; in short, you ought not to waste fat of any description, or any thing else, that may be turned to account; such as marrow-bones, or any other clean bones from which food may be extracted in the way of soup, broth, or stock, or in any other way: for if such food will not suit your table, it will suit the table of the poor. Remember, " Wilful waste makes woful want."
14. A very essential requisite in a cook is punctuality: therefore rise early; and get your orders from your mistress as early as possible, and make your arrangements accordingly. What can be prepared before the business of roasting and boiling commences should always bo prepared.
15. Do not do your dirty work at a dresser set apart fir cleanly pre parations. Take care to have plenty of kitchen cloths, and mark them so as a duster may not be mistaken for a pudding-cloth, or a knife-cloth for a towel.
16. Keep your spit, if you use one, always free from rust and dust, and your vertical jack clean. Never draw up your jack with a weight upon it.
17. Never employ, even if permitted to do so, any knives, spoons, dishes, cups, or any other articles in the kitchen, which are used in the dining room. Spoons are sure to get scratched, and a knife used for preparing an onion, takes up its flavour, which two or three cleanings will not entirely take away.
18. Take great care to prevent all preparations which are delicate in their nature, such as custards, blancmange, dressed milks, etc., etc., from burning, to which they are very liable. The surest way to effectually hinder this is to boil them as the carpenter heats his glue, that is, by having an outside vessel filled with water.
19. You ought not to do any thing by halves. What you do, do well. If you clean, clean thoroughly, having nothing to do with the "slut's wipe," and the "lick and a promise."
20. And last, though not least, be teachable: be always desirous to learn - never be ashamed to ask for information, lest you should appear to be ignorant; for be assured, the most ignorant are too frequently the most self-opinionated and most conceited; while those who are really well informed, think humbly of themselves, and regret that they know so little.