“ Frying is boiling in fat, which must be quite fresh. Lard, suet, and dripping are better adapted as batter for fish, eggs, potatoes, or anything watery, than butter.
Fish are more difficult to fry than meat: for them the pan should be hot, and the fat boiling. ”

“ If you want to make the meat salter, use greater quantities of the stuffs than as directed above. Before putting the meat into the pickle, in hot weather rub it well over with salt, and let it lie about three hours until all the blood run out. If the meat be in the least tainted before it is put into the pickle in hot weather, it will be spoiled in two days time.
Corned beef requires to lie in pickle only about a fortnight. Sugar is seldom used in making corned beef. ”

“ Stewing is the common form of dressing made dishes, and is the best mode of cookery for dry and harsh meats, and for dry salted fish. The process ought to go on with extreme slowness, and the vessel containing the meat to be kept perfectly close. The lid of the stew-pan should seldom be removed, and shake it frequently, to prevent the meat adhering to the bottom and sides. ”

“ If the greens, which are added along with the onions, be rank or strong flavoured, boiling water should be poured over them before being put in. Green pease and beans require little boiling, but dried pease must be added with the barley. Throw in a little parsley before the pot is removed which greatly improves the flavour. Scum well exactly before boiling begins, and as much as necessary afterwards.
When vegetables are plenty and young, half the quantity of meat will suffice, and less boiling is required. ”

“ A little cold water and salt will aid in throwing up the scum.
Fresh fish should be put into boiling water. Fish of two pounds require from eight to ten minutes.
Dried fish, after being soaked in cold water for hours, should be put on a slow fire in cold water, and removed after little boiling.
For roasting, the fire should be brisk, glowing, and clean at bottom. Roast slowly. A pound of meat requires a quarter of an hour for roasting. After the roast is removed from the fire, sprinkle some salt upon it, and pour boiling water over it to make the gravy. ”

“ To the wife of the man in humble life is especially confided the superintendence of the domestic affairs, and on her tasteful, as well as prudent, way of managing them depends the comfort of every member of the family. ”

“ If a family spend two pounds annually on tea, then, having effected a saving of one, such a plan, there is so much money to lay out either on more tea, or some other necessary article Since operatives subscribe with so much facility and readiness to the objects of trades unions, and confidently trust large sums of their money to one or two individuals, in these matters, why can they subscribe and entrust in a case where their own and family's comfort, as well as advantage are so much concerned? ”

“ Of Pork, when fine, the rind is thin; if you and well-fed, the lean breaks on being pinched, all the fat is white. The lean is also smooth and dry. Of old pork the rind is thick and tough. Small greasy lumps and kernels mixed with the fat is sign of measly pork. ”

“ When fresh the gills are red, and eyes full and bright. Small rock cod are to be had at any season. The roe of large cod salted for a night makes a pleasant and very cheap dish. Half boil, then slice, and fry. Eaten with beat butter, which is made of flour, milk, and butter, which must be constantly stirred till boiling takes place. ”

“ Veal should be judged by the kidney, which ought to be well covered with white thick fat. The finest calves have the smallest kidneys. When the fat around the kidney is soft and greenish it is getting tainted. ”

“ Tea should be chosen by the small size and curl of the leaf, and by the strength as well as freshness of the flavour. Large flat leaves, and pieces of stick, show that it is coarse, and of inferior quality. ”

“ Vegetables are cheapest two months after coming in. Juicy vegetables are best preserved in a cool, dark place. Strong-scented vegetables ought to be kept apart. Potatoes, turnips, carrots, and similar roots, should never be cleaned, from the earth adhering to them, till they are dressed. Keep them from the air, and frost, by burying them in heaps in sand or earth, or by covering them with straw or mats.
Onions are best preserved strung, or if small in nets in a dry place. The thick-necked spongy ones must be used first, or the germ taken out and the onions then hung up to dry. ”

“ The secret of keeping preserves is to exclude the air from them. Set them in a dry spot, and do not place the pots on each other. They must be properly boiled, for heat causes them to ferment, and damp to grow mouldy. If not likely to keep, the only way is to boil them again. ”

“ The bone of a ham, or any coarse piece of meat, does for pease soup.
TO FRY STEAKS, OR SCOTCH COLLOP.
Fry in dripping or butter for twelve or fifteen minutes pieces of rump steak three quarters of an inch thick. Fry them of a fine brown. Then add the onions, and brown them too. The pan may be covered after the steaks are browned, which will render them more juicy. The onions should he parboiled and shred before being put into the pan. After the meat has been removed into a hot dish placed by the fire, pour into the stewpan a little water and salt to form the gravy. ”

“ Take some thin pieces of beef or mutton chops; season them with salt and allspice. Peel, and parboil, a quantity of potatoes and six onions. Lay some shred suet at the bottom of the stew-pan. Slice in an alternate layer of potatoes, meat, and onions; and let the top be covered with potatoes. It must stove very slowly, and the pan must be closely and constantly covered.
STOVE POTATOES.
Put an English pint of water, and from two to three dozen peeled potatoes, into a stew-pan. Add a large spoonful of dripping or butter, with a few onions. Sprinkle on pepper and salt. ”