Not a speck of the yolk must get into the whites which are to be whipped.
Fold the whipped whites into any mixture rather than stir them in, as the latter method breaks the air cells.
Break eggs one at a time into a saucer, so any can be rejected if necessary and the mixture not be spoiled.
Add a tablespoonful of water to an egg used for crumbing in order to remove the stringiness.
Use a double boiler for milk.
Milk is scalded when the water in the lower pan boils.
With sour milk, or molasses, use soda instead of baking powder.
Milk and butter should be kept in closely covered vessels, as they readily absorb flavor and odor from other articles.
Butter added slowly in small bits to creamy mixtures, or sauces, prevents a greasy line forming.
Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles.
Dried crumbs absorb more moisture, and are better for watery dishes.
Crumbs spread over the tops of dishes should be mixed evenly with melted butter over the fire; this is a better method than having lumps of butter dotted over the crumbs after they are spread.
When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed.
Meat should not be washed. It can be cleaned by rubbing with a wet cloth, or by scraping with a knife.
Drippings are better than water for basting meats.
Meats should not be pierced while cooking.
Soak salt fish with the skin side up over night. Change the water several times.
To skim sauces, draw the saucepan to the side of the fire, throw in a teaspoonful of cold water, and the grease will rise so that it can be easily taken off.
A few drops of onion juice improve made-over meat dishes; not enough need be used to give a pronounced onion flavor.
To extract onion juice, press the raw surface of an onion against a grater, move it slightly, and the juice will run off the point of the grater.
Chop suet in a cool place, and sprinkle it with flour to prevent its oiling and sticking together. Remove the membrane before chopping it.
Add a few drops of rose-water to almonds to prevent their oiling when chopped or pounded.
To loosen grated peel, or other articles, from the grater, strike the grater sharply on the table.
When mixing a liquid with a solid material, add but little liquid at a time and stir constantly to prevent lumping.
When adding cornstarch, arrowroot, or any starchy material to hot liquid, first mix it with enough cold water, or milk, to make it fluid; pour it in slowly and stir constantly until it becomes clear.
Soak gelatine in a cool place for an hour in cold water or milk. It will then quickly dissolve in hot liquid and have no odor. If jellied dishes do not stiffen, add more gelatine; boiling down will not effect the purpose.
Grease molds evenly with butter or oil, using a brush. Lumps of butter on the side of molds leave an uneven surface on the article cooked or molded in them. Molds for jellies are not greased.
Invert a dish over a mold before turning it, so that the form will not break; also, place it in exactly the right spot before lifting off the mold.
It is desirable to pass all liquid mixtures through a strainer to make them perfectly smooth.
To keep dishes warm until time of serving, place the saucepan in a pan of hot water.
Any flavoring is added after the mixture is cooked, excepting for baked dishes. "Wine increases the taste of salt, therefore, where wine is used for flavoring, very little salt should be put in until after the wine is used, when more can be added if necessary.
Dishes which are to be frozen need an extra amount of sweetening.
Flour raisins before adding them to a mixture in order to prevent their settling to the bottom.
Never slam the oven door, or jar any rising material while it is baking.
Anything being cooked for the second time needs a hot oven.