Eggs added to hot rice or hominy, makes batter tough. Add to cold rice or hominy.

All custards with eggs and milk should be baked in a pan of hot water.

Never add all the sugar to eggs at one time. It should be put in a little at a time to avoid things being heavy.

To whip cream, put it on ice and salt for about one hour before whipping.

Always dip moulds in ice water, before putting in jelly. Jelly must be cold.

The success of all souffles, is to have both yolks and whites well whipped, and not to let them stand after cooking.

Whites of eggs added to custards or cream do not en-rich them. It is best to use them for something else.

Yolks of eggs covered with water can be kept several days.

Always boil custards and cream in a double boiler, as it prevents scorching.

When you add flour and butter to milk, always rub together until smooth.

Put sifted flour in a dry baking pan and parch light brown, sift while hot. Keep in a crock ready for use.

Chopped parsley can be kept in a glass jar put on ice several days,ready for use.

Always keep a fine camels hair brush for putting oil on meats, game or fish before broiling.

All vegetables should be put into boiling water to cook.

Water should be drained from potatoes as soon as cooked.

Water should always be drained from shrimp and crabs as soon as cooked.