It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point.
The difference between good and bad cookery is particularly discernible in the preparation of forcemeats. A common cook is satistified if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but this is a very crude and imperfect method; they should be pounded together in a mortar until not a lump or fibre is perceptible. Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art.
Eggs for forcemeats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve.
A trustworthy zealous servant must keep in mind, that waste and extravagance are no proofs of skill. On the contrary. Good Cookery is
