. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . f the individuals sheserves; and will be guided entirely by them in the preparation of herdishes, however much they may be opposed to her own ideas, or to herprevious practice. Exceeding cleanliness, both in her personal habits and appearance,and in every department of her work, is so essential in a cook, that nodegree of skill, nor any other good qualitie
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . f the individuals sheserves; and will be guided entirely by them in the preparation of herdishes, however much they may be opposed to her own ideas, or to herprevious practice. Exceeding cleanliness, both in her personal habits and appearance,and in every department of her work, is so essential in a cook, that nodegree of skill, nor any other good qualities which she may possess, canever atone for the want of it. The very idea of a dirty cook is sorevolting, that few people will be induced to tolerate the reality; andwe would therefore most strongly urge all* employed in the culinarydepartment of a household, who may be anxious for their own success * An active, cleanly, and attentive kitchen-maid will generally become an admirablecook (37) 38 MODERN COOKERY. [CHAP. I. in life, or solicitous to obtain the respect and approbation of their em-ployers, to strive to the utmost against any tendency to slovenliness ofwhich they may be conscious, or which may be pointed out to them Modern Copper Soup or Stock-Pot. A FEW DIRECTIONS TO THE COOK. In whatever vessel soup is boiled, see that it be perfectly clean, andlet the inside of the cover and the rim be equally so. Wash the meat,and prepare the vegetables with great nicety before they are laid intoit; and be careful to keep it always closely shut when it is on the , on any account, set the soup by in it, but strain it off at onceinto a clean pan; and fill the stock-pot immediately with water : pursuethe same plan with all stewpans and saucepans directly they areemptied. Skim the soup thoroughly wh^n it first begins to boil, or it can neverafterwards be rendered clear; throw in some salt, which will assist tobring the scum to the surface, and when it has all been t
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