XIII.

_GOOD COOKING._

Bad cooking prevalent in America-Abundance of excellent material-- General management of food here very wasteful and extravagant--Five great departments of Cookery--_Bread_-What it should be, how to spoil and how to make it--Different modes of aeration--Baking--Evils of hot bread.--_Butter_-Contrast between the butter of America and of European countries-How to make good butter.--_Meat_-Generally used too newly killed--Lack of nicety in butcher's work--Economy of French butchery, curving, and trimming--Modes of cooking meats--The frying-pan--True way of using it--The French art of making delicious soups and stews--_Vegetables_--Their number and variety in America--The potato--How to cook it, a simple yet difficult operation--Roasted, boiled, fried.--_Tea_--Warm table drinks generally--Coffee--Tea-- Chocolate.--_Confectionery_--Ornamental cookery--Pastry, ices, jellies.