To make a cup of coffee more nourishing, stir into it an egg well beaten. First beat the egg in the cup, then add a little cream, and then sugar, and lastly pour the coffee in very gradually. When adding the coffee, beat with a spoon or small egg-beater.

To sterilize milk, place the bottle or can of milk in water over a fire and when the milk is heated to 180° F. or a little more (not by any means to the boiling point), continue such heat for half an hour.

To peel tomatoes without scalding, scrape carefully over the surface with the back of a knife, or the edge of a very dull knife; after this the tomatoes will peel easily.

Lard used for frying cakes or croquettes can be clarified and used again by heating thoroughly with several slices of raw potatoes and then strained. It can even be clarified after cooking fish and made as good as new.

For cleaning kettles, cereal dishes, etc., use the rectangular cover of the cocoa tin. It is better than a ring dish-cloth or a chain dish-cleaner.

When food burns, quickly seize the kettle or pan from the range, and set into a larger pan containing cold water. This will cause the steam to escape from the outside, instead of passing upward through the food. Remove to another vessel and continue cooking; if careful not to disturb the burnt part there will be no taint or odor to be detected by the most critical person.