In chopping suet, first try and get hard beef suet. There is a great deal of difference between suet and fat, although suet is fat. Get a clean, dry chopping-board, and a fairly sharp knife or chopper. Sprinkle a little flour over the suet, to prevent the suet clinging or sticking to the knife or chopper. When you have chopped the suet sufficiently, put it in a basin and shake the basin a little. This will bring the big lumps to the top; take them off and chop a little more. Remove carefully all the skin first.

In chopping lemon-peel for sweets, adding a little powdered sugar is a great saving of time. In chopping lemon-peel for stuffing, salt should be used.

In chopping parsley, be sure the parsley is thoroughly dry, or else it will cling to the knife and give a lot of trouble.