ventilation and light— combined with the necessary uten- sils and appliances required for tx>oking successfully (a list of which I give at the end of this work) — should be studied in a more practical manner and provided for with greater liberality than is actually found, even, T am sorry to say, in some of the wealthiest houses of this country. Families with limited means are generally very fond of accumulating and shelving innumerable knick-knacks, in their different rooms that are quite worthless for domestic comfort, although very pleasing to the eye as ornaments ; but they will disregard and neglect the furnishing of proper stewpans and other appliances, really necessary for provid- ing satisfactorily and successfully for their daily wants. Cleanliness is one of the most essential conditions in all cooking operations. Vessels and utensils of every descrip- tion used for such purpose should be kept — the inside even more than the outside — in a constantly bright and polished state, without which no cooking should ever be attempted. Many failures in sauces and dinners spoiled have been attributed to the want of cleanliness. Copper pans should often be examined, and as soon as they are found to redden inside, should at once be sent to be retinned, as nothing is more unwholesome to the food or prejudicial to the colouring of sauces, <^, than a badly tinned pan. Cleanliness must also be applied to the different dressers, tables, shelves, and sinks, which should be scrubbed daily with soap and boiling water, and then properly rinsed and wiped. The floors of the kitchens, as well as the larder and yard, should also receive their proper attention and be scoured as often as wanted. These recommendations are not to be considered as a luxury but a necessity, and ought to be the fundamental rules in every household. Special attention must also be paid to the hands and nails, and no food touched with them unless perfectly clean. INTRODUCTION. 5 The next thing in order, and which i^ of no less impoit- ance, is, that you should possess a good drawing kitchener; keep it clean and free from soot; make yourself well ac- quainted witii the object of ita different keys and dampers, BO tliat you be able to regulate the heat in the ovens aa wanted ; otherwise all your efforts at cooking and baking will partially be lost. Gas-stoves are simple, clean, and very handy in their way, as far as boiling and roasting is concerned, but will not answer for middle-ckss families, and therefore I cannot recommend them, French kitch- enetH or closed tanges are the beat constructed in the world for usefulness and economy of fuel. Reua&ks OS Meat ih Gesebal. The knowledge of the quality of meat, aa well as the different pailis and cuts of the animals, Is absolutely necessary to all who have to cater for the public or buy for their ovm private use. I therefore give sketdies of sides or halves of beef, veal, and mutton, showing from which part of the animal each BEEF. PRACTICAL HOUSEHOLD COOKERY. By the e.hove sketches it will be Eeen that the side of beef is divided into fifteen parts, besides the head and tail, viz: — I and 2. Leg and sliin, for builing. 3 and 3a. Tlie top side and silver side, two distinct cuts ; the former is tised for beef-steaks, and the ktler cnn be braised, but is generally salted. 4. Shows aitoh-bone, a roasting joint. 5. Bump, for rump steak. 6. Thick flank for beef-steak and braising. 7 and 70. Sirloin with fillet or under-cut, the best joint for roasting, and the kidney for stewing. 8, Fore-ribs, a joint of sir ribs for roasting. 9 and 90. Uiddle ribs, a joint of six ribs, for roasting and stewing, and shoulder for stewing and braising. 10. Neck, for stewing and boiling. 1 1. Thin flank, for salting and braising. 12. Brisket, for salting.

AI-modernized reading of the original text

ventilation and light— combined with the necessary utensils and appliances required for cooking successfully (a list of which I give at the end of this work) — should be studied in a more practical manner and provided for with greater liberality than is actually found, even, T am sorry to say, in some of the wealthiest houses of this country. Families with limited means are generally very fond of accumulating and shelving innumerable knick-knacks, in their different rooms that are quite worthless for domestic comfort, although very pleasing to the eye as ornaments ; but they will disregard and neglect the furnishing of proper stewpans and other appliances, really necessary for providing satisfactorily and successfully for their daily wants. Cleanliness is one of the most essential conditions in all cooking operations. Vessels and utensils of every description used for such purpose should be kept — the inside even more than the outside — in a constantly bright and polished state, without which no cooking should ever be attempted. Many failures in sauces and dinners spoiled have been attributed to the want of cleanliness. Copper pans should often be examined, and as soon as they are found to redden inside, should at once be sent to be retinned, as nothing is more unwholesome to the food or prejudicial to the coloring of sauces, <^, than a badly tinned pan. Cleanliness must also be applied to the different dressers, tables, shelves, and sinks, which should be scrubbed daily with soap and boiling water, and then properly rinsed and wiped. The floors of the kitchens, as well as the larder and yard, should also receive their proper attention and be scoured as often as wanted. These recommendations are not to be considered as a luxury but a necessity, and ought to be the fundamental rules in every household. Special attention must also be paid to the hands and nails, and no food touched with them unless perfectly clean. The next thing in order, and which is of no less importance, is, that you should possess a good drawing kitchener; keep it clean and free from soot; make yourself well acquainted with the object of ita different keys and dampers, so that you be able to regulate the heat in the ovens aa wanted ; otherwise all your efforts at cooking and baking will partially be lost. Gas-stoves are simple, clean, and very handy in their way, as far as boiling and roasting is concerned, but will not answer for middle-class families, and therefore I cannot recommend them, French kitchenetH or closed tanges are the beat constructed in the world for usefulness and economy of fuel. REMARKS ON MEAT IN GENERAL. The knowledge of the quality of meat, aa well as the different pailis and cuts of the animals, Is absolutely necessary to all who have to cater for the public or buy for their ovm private use. I therefore give sketches of sides or halves of beef, veal, and mutton, showing from which part of the animal each BEEF. By the e.hove sketches it will be Eeen that the side of beef is divided into fifteen parts, besides the head and tail, viz: — I and 2. Leg and sliin, for builing. 3 and 3a. Tlie top side and silver side, two distinct cuts ; the former is tised for beef-steaks, and the ktler cnn be braised, but is generally salted. 4. Shows aitoh-bone, a roasting joint. 5. Bump, for rump steak. 6. Thick flank for beef-steak and braising. 7 and 70. Sirloin with fillet or under-cut, the best joint for roasting, and the kidney for stewing. 8, Fore-ribs, a joint of sir ribs for roasting. 9 and 90. Uiddle ribs, a joint of six ribs, for roasting and stewing, and shoulder for stewing and braising. 10. Neck, for stewing and boiling. 1 1. Thin flank, for salting and braising. 12. Brisket, for salting.

Practical household cookery