. The standard domestic science cook book. ling,salted water, a little at a time; the water must not stop boilingexcept for a moment. Potatoes, carrots and other roots must not be rinsed orwatered after being cut to pieces. When using canned vegetables, make sure that the smell andtaste is perfectly sweet on opening; remove from the can imme-diately and let cold water from the faucet run over them. \/^EGGS. Where a recipe calls for several eggs and there is no certainty DEPARTMENT 39 443 that the eggs are beyond suspicion, break each egg separatelyinto a cup or dish, so as to prevent a bad one
. The standard domestic science cook book. ling,salted water, a little at a time; the water must not stop boilingexcept for a moment. Potatoes, carrots and other roots must not be rinsed orwatered after being cut to pieces. When using canned vegetables, make sure that the smell andtaste is perfectly sweet on opening; remove from the can imme-diately and let cold water from the faucet run over them. \/^EGGS. Where a recipe calls for several eggs and there is no certainty DEPARTMENT 39 443 that the eggs are beyond suspicion, break each egg separatelyinto a cup or dish, so as to prevent a bad one from spoiling theothers. All dry meats, like venison, leg of veal, beef tenderloin, hare,grouse or partridge, also some fish, as pike or pickerel are muchimproved by larding, especially if to be baked or roasted. Lard-ing means drawing strips of fat salt pork through the surface of WAS^irJvqt^ the meat. One of the cuts shows the larding needle, empty andfilled with pork, the other cut shows a beef tenderloin If the needle cannot be procured, push a sharp skewer (awood or metal pin for holding meat in shape) through themeat, pinching the meat between thumb and forefinger and in-sert the pork in the hole thus made. The strips of pork shouldbe quite thin and short for a partridge, a little larger for-a pikeand still larger for a saddle of venison. SBASONINGi JPLAVORINGl Department 30. ONE of the great differences between savages and civUized beings, lies inthe matter of food and all that is connected with it; the food itself, themanner of eating it, and the way of preparing it, and above all, the skilldisplayed in serving. It may be truly said that a nations cookery andmanners indicate its degree of civilization as well as its character. To season is to increase the relish or savor of by adding some-thing pungent or pleasant^ especially salt or spice. Flavoring means,imparting flavor or adding a flavoring substance to, as vanilla flavors thecake. Th
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