A Stew must never boil, it should only simmer. In this way tough parts of meat are made comparatively tender. J. L. Rules for Roasting. — Cover meat with boiling hot fat. Lay on a raised grill out of the dripping. Put into a very hot part of oven first, then into a cooler part. Baste fretiuently. A pan (jf water in the oven keeps, meat from getting dry. Time - Mutton or Beef, 15 minutes to each I lb. and 15 minutes over; Pork, 20 minutes to each i lb. and 20 minutes over. Season before last basting. Rules for Boiling.^ Green Vegetables.— Rapidly, with lid off, salt to taste, and pinch of baking soda. Root Vegetables. — Slowly, with lid on, salt to taste. Meat. — Rapidly fiu' 5 minutes, and slcjwly after. Lid on. Fish. — "Water as salt as sea water, boiling rapidly when fish is put in, but only simmer when fish is in. IVhen bone is dull it is cooked. If .shining, it is not. Chris. Murray, 20 Alexandra St., Glasgow. Plucking Poultry. — The feathers of poultry should be picked from them as . soon as possible after the birds are killed. If warm, all the better, the feathers come out much more easily. If cold, dip the bird in a basin of very hot water. Young birds may be skinned instead of plucked. Preparing Cold Meat. — When preparing meat which is to be served cold, leave it to cool in the liquor in which it has been boiled, with no lid, until the steam stops rising. It will then be juicy, not dry. J. Lambie. Rules for making Batter. — I lb. of flour to i break- fastcupful of milk and i egg. Beat well and always the same way. Used with sausages makes “Toad-in-a-Hole”; seasonings to taste, “Yorkshire Pudding”; apples and sugar, “Apple Pudding”; sugar and flavouring, “Batter Pudding”; currant.s, “ Black Cap.” Chris. Murray, 20 Alexandra St., Glasgow. 185 Glazed Meat.‘ — When about to glaze meat, wash all grease off with a cloth squeezed out of very hot water, or glaze will not adhere. J. L. Herbs can be dried before the fire, or put into a paper bag, and hung up for a day or two in a warm place (from the mantleshelf), and when dried, and crisp, crush fine and bottle for use. Cleansing’ Hands. — A little dry mustard rubbed on the hands will remove the smell of fish, or any other dis- agreeable odour. Water boils when it gallops ; Oil, when it is still. Fruit Pies. — When making fruit pies damp the edge of the pastry with milk instead of water, it holds better, and the juice is not so liable to boil over. C. G. D. Roast Beef Gravy. — Never pour hot water over roast beef for gravy — the water kills the flavour of the beef. Ho’w to make Meat tender. — A spoonful of vinegar, put into the water into which meat or fowls are boiled makes them tender. Chopping Suet. — When chopping suet, if it is sprinkled with a little ground rice, it will not stick to the knife, and will chop quite easily. C. G. D., London. Currants. — Buy currants 2 or 3 lbs. at a time, and wash, pick, and dry them thoroughly, before putting them into store press. They are then ready for use. Mrs M'Intosh. Test of Meat. — When meat, after pressure by the finger, rises up (quickly, it may be considered to be that of an animal in its prime. When the dent made by pressure disappears slowly or remains visible, the meat is invariably inferior.

AI-modernized reading of the original text

A Stew must never boil, it should only simmer. In this way tough parts of meat are made comparatively tender. J. L. Rules for Roasting. — Cover meat with boiling hot fat. Lay on a raised grill out of the dripping. Put into a very hot part of oven first, then into a cooler part. Baste frequently. A pan of water in the oven keeps, meat from getting dry. Time - Mutton or Beef, 15 minutes to each I lb. and 15 minutes over; Pork, 20 minutes to each i lb. and 20 minutes over. Season before last basting. Rules for Boiling. — Green Vegetables.— Rapidly, with lid off, salt to taste, and pinch of baking soda. Root Vegetables. — Slowly, with lid on, salt to taste. Meat. — Rapidly for 5 minutes, and slowly after. Lid on. Fish. — "Water as salt as sea water, boiling rapidly when fish is put in, but only simmer when fish is in. When bone is dull it is cooked. If shining, it is not. Chris. Murray, 20 Alexandra St., Glasgow. Plucking Poultry. — The feathers of poultry should be picked from them as . soon as possible after the birds are killed. If warm, all the better, the feathers come out much more easily. If cold, dip the bird in a basin of very hot water. Young birds may be skinned instead of plucked. Preparing Cold Meat. — When preparing meat which is to be served cold, leave it to cool in the liquor in which it has been boiled, with no lid, until the steam stops rising. It will then be juicy, not dry. J. Lambie. Rules for making Batter. — I lb. of flour to i breakfastcupful of milk and i egg. Beat well and always the same way. Used with sausages makes “Toad-in-a-Hole”; seasonings to taste, “Yorkshire Pudding”; apples and sugar, “Apple Pudding”; sugar and flavouring, “Batter Pudding”; currant.s, “ Black Cap.” Chris. Murray, 20 Alexandra St., Glasgow. Glazed Meat. — When about to glaze meat, wash all grease off with a cloth squeezed out of very hot water, or glaze will not adhere. J. L. Herbs can be dried before the fire, or put into a paper bag, and hung up for a day or two in a warm place (from the mantleshelf), and when dried, and crisp, crush fine and bottle for use. Cleansing Hands. — A little dry mustard rubbed on the hands will remove the smell of fish, or any other disagreeable odour. Water boils when it gallops ; Oil, when it is still. Fruit Pies. — When making fruit pies damp the edge of the pastry with milk instead of water, it holds better, and the juice is not so liable to boil over. C. G. D. Roast Beef Gravy. — Never pour hot water over roast beef for gravy — the water kills the flavour of the beef. How to make Meat tender. — A spoonful of vinegar, put into the water into which meat or fowls are boiled makes them tender. Chopping Suet. — When chopping suet, if it is sprinkled with a little ground rice, it will not stick to the knife, and will chop quite easily. C. G. D., London. Currants. — Buy currants 2 or 3 lbs. at a time, and wash, pick, and dry them thoroughly, before putting them into store press. They are then ready for use. Mrs M'Intosh. Test of Meat. — When meat, after pressure by the finger, rises up (quickly, it may be considered to be that of an animal in its prime. When the dent made by pressure disappears slowly or remains visible, the meat is invariably inferior.

The St. Mungo cookery book