Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

quality, wholesome and properly prepared. ECONOMY. There is not a word so much misused in cooking as the word economy. Prejudice comes for a large share in the use of it. How many things are thrown away, or wasted by mere prejudice or ignorance! It is often from economy that a woman washes meat, because some part of it does not look clean. Instead of washing it, do not buy it; or, if bought, cut off a thin slice and throw it away: it is more economical than washing the whole piece, which you partly destroy by the process. It is with a view to economy, that an old, bad custom prevails of boiling coffee. What an economy of sending the best part of the coffee (the aroma) to the attic, and the rest to the dining-room. A bad drink can be made cheaper with many things than with coffee. Tea is also boiled with an eye to economy. EGG-BEATER. We have tried five different kinds in Boston, before a large audience and on the demand of an inventor of one, but none could beat eggs as well as a common hand-beater. The whites of the eggs could not be raised with any of the others much more than half as much as with the common one; and besides, could not be beaten stiff. Many persons do not succeed in making cakes of different preparations in which whites of eggs beaten to a stiff froth are used, because the eggs are not properly beaten. Any tinsmith can make an egg-beater. It is generally made with tin-wire, but may be made with brass-wire. With the cut below, as a model, it can be easily made. [Illustration] The handle _a_ is of tin, into which the tin wires _b_ are fastened and soldered. ERRORS IN COOKING. Ignorance produces abuse or error, or both. Blissful ignorance may be a fine thing in some cases, but either in preparing or partaking of food, it is certainly more than an abuse, it is a dangerous error. It is by ignorance or disease that man abuses