Always measure flour after it has been sifted, unless told to measure before. Always sift Indian and rye meal, and never sift Graham or oat meal. Always set milk into boiling water to boil, as it boils quicker in this way, and there will be no danger of burning. Save all the fat from soups, boiled and roast meats. The fat from beef, pork, and poultry, keep for shortening or frying; and from ham, mutton, and soups, in which vegetable were boiled, for the soap grease. To clarify drippings, boil them a few minutes, and then cut in a raw potato, and let it cook for five minutes, then drop in a pinch of saleratus, and strain. If all the drippings are taken care of, it will be a great saving in a family In many of the rules given here it has been very difficult to say just how much spice to use, as there is such a difference in tastes, so that each one must use her own judgment; but be careful that one spice predominates. Always use twice as much cinnamon and nutmeg as you do clove. In making frosting pudding sauce, and all kinds of delicate cake, use the powdered sugar, if possible. For rich cake, the coffee-crushed, powdered and sifted, is the best. For dark cake, the brown sugar will be found the nicest. It makes it richer. Save all the pieces of bread for dressing, puddings, and griddle cakes. Tin is not very good to mix cake in, and earthen dishes are always being broken. The 6tone china wash bowls are very good for this purpose. You can often find odd ones at the crockery stores, and they will last a lifetime for this purpose. In baking and frying cook everything brown. Bread and pastry are more healthful over-done, than under done.

One even quart of sifted flour is one pound, one pint of granulated sugar is one pound, two good-sized cups of butter are one pound. Do not buy large quantities of Indian and rye meal at a time, as they sour quickly. Keep all kinds of meal, flour, and meats in a cool, dry place. Keep tea, coffee, and extracts from the air. Never set anything into the ice-chest while warm, as it will heat the chest and absorb an unpleasant flavor from the chest. This is true of the cellar also. Keep a note-book for tried receipts, and for any changes which you wish to make in the receipts which you are constantly using. By thought and observation one can learn something new in regard to cooking every day, and at the time it will seem so important that you cannot forget it; but you will if you do not have it written.

In the miscellaneous receipts will be found some very nice ones for the family table. They are receipts which I forgot, or did not receive until after the book was all written and classified. But they were too valuable to be left out, and I therefore put them in under this heading.