1. To clarify Sugar. Dip the sugar in cold water, put it in a medium sized kettle (preferably of brass or nickel), allowing it to dissolve over a slow fire, skimming off the broth until it is clear. In order to clarify it particularly quick and clear, add the beaten white of an egg, which will absorb the froth.

2. Frosting. To obtain very white frosting, which is essential for most puddings and cakes, the freshest whites of eggs are necessary. Beat in a large platter, in a cool place, until it is thick and stiff enough to turn, which will usually take from 5--10 minutes. A few drops of lemon juice added to the whites of the eggs will aid materially to stiffen the frosting. The frosting should be used immediately when done, otherwise it is apt to turn watery.

If the frosting is to be made into little balls for milk or beer soups, or is to be used for ices or cakes, a small quantity of pulverized sugar should be beaten, with it.

3. Flour rubbed in Butter. Cook a piece of butter in an iron kettle, add a tablespoonful of flour and stir until it commences to curl and bubble. It must be well done,but only lightly yellow in color; if water, bouillon, or other liquid is stirred up with it, these should be cold, because then it will remain nice and smooth. If the floured butter is to be used in meat soups, stews, ragouts, etc., it can be added to the dish while cooking, after the latter has been skimmed, because it dissolves completely when cooked for any length of time.

4. Browned Flour. Stir a good sized piece of butter in a kettle until it commences to brown, add flour, stirring constantly until it is nicely browned, being careful not to scorch. Flour can be browned without butter, and preserved for future use. Put it into a small kettle and place over a slow fire, and stir constantly until lightly browned. A better process is to put the flour into a baking pan, and to brown in the oven.

5. Cleaning and scalding Rice. Rice should be carefullv picked over, rubbed between the hands in water and then put on the fire in cold water, and before it commences to boil pour it into a sieve. This process is particularly essential if the rice is to be used in the sickroom, or for milk-dishes, because the acids sometimes contained in the rice, causing the milk to curdle, are thereby removed.

6. To prepare Sago. Sago should also be carefully picked over, washed, placed on the fire in cold water, and after warming; up, poured into a sieve. After repeating this once it is ready for use.

7. Browned Butter. Put the butter into an iron kettle on a slow fire and stir until brown; it dissolves at first, and then slowly commences to brown.

Whatever is intended to be browned, must be put into the butter after the latter is browned, otherwise the color will not be nice. Care must be taken, however, to prevent even the slightest scorching.

8. Clarified or Melted Butter, designed principally for Crullers, Doughnuts, Fritters, etc. Butter for this purpose must be clarified; if not, it will bubble and run over when the crullers, etc., are put into it. Put it into a medium sized iron kettle over a slow fire until it is light and clear, which will take about two hours. The froth not dipped from the top, partly settles at the bottom. As soon as the cooking sould is not longer heard, the butter is heated to the required degree; remove it for the fire, let it stand about ten minutes, take off the remaining froth and pour ther clear butter into a perfectly clean stone jar, taking care to prevent any of the sediment being poured with it. After it is cool cover it with paper, put on this a layer of salt about one-half inch deep, and set it aside, uncovered, in a cool, airy place.

9. Crab Butter. Take about 20 crabs and stir them in clear water with a small whisk until they are perfectly clean, put on the fire and cook for 5 minutes. Pick the meat from the shells, put all the shells with about 6 tablespoonfuls of butter into a mortar and pound, but not too fine; put on the fire, stirring occasionally until the mass turns to a red color and commences to raise, then add one quart of water, boil and strain into a deep dish through a fine sieve; after cooling, the red butter is ready for use; the remaining liquor can be used for soups, particularly so if the crabs are boiled in beef broth, or extract of beef has been added to the water.

The tails of the crabs can be utilized in the soup or in a stew.

10. Anchovy Butter. Stir 1 pound of good butter to a froth, freshen 1 pound of anchovies (see No. 31), let them remain in fresh water 10-15 minutes to sweeten; chop them up fine, press the mass through a sieve, put into a small stone jar, cover, and keep in a cool place.

Anchovy Butter is spread on toasted wheat bread, and used in gravies, stews, etc. When put to the latter use it should be added just before serving, because it must not cook.

11. Parsley Butter. Bring a quantity of clarified butter to a boil, stir into it a good proportion of parsley and set aside for winter use.

12. Epicurean Butter. This is used to spread on toast. 4 boned anchovies, 4 small pickles, a trifle of chives and tarragon should be chopped very fine, pass the yolks of 3 hard-boiled eggs through a sieve, mix with 4 tablespoonfuls of butter, 1 teaspoonful of mustard, and then put the entire mass through a sieve.

13. Fairy Butter. An English receipt. The yolks of 3 hard-boiled eggs, 2 spoonfuls of sugar, 1 tablespoonful of orangeflower water and 4 tablesponfuls of finest unsalted butter, well mixed and passed through a sieve. This butter is used to spread on cakes. Instead of the sugar and orangeflower water 1/4 pound of crushed hazelnuts or grated almonds can be used, with the addition of a small quantity of lemon juice.

14. Fried Bread for Soupls and Dumplings. (Croutons.) Put the butter in the fire, cut the bread into small pieces, or small figures if preferred, stir in the butter until it becomes yellow. Do not allow it to become hard.

15. Eggs in Soups, Gravies and Stews. Eggs are not added to dishes of this kind until they are cooked and taken from the fire. It is done in the following manner: The yolks, which must be fresh are first stirred with a little cold water, then add some of the boiling soup or gravy, increasing gradually and continuing the stirring, then pour into the hot dish, constantly stirring, which will prevent the eggs from curdling. Whole eggs--the yolks and whites together--can be whipped up with a small quantity of water and some of the hot soup added, keeping up a continual stirring. A whole egg is equal to two yolks of eggs for the above purpose and more nutritious, but does not taste quite as well as the clear yolks of eggs, and should, therefore, not be used for fine dishes.

16. An excellent Goose Oil, which will remain sweet for a long time. The fat is first set aside for a day in a cool place in water and the latter changed three or four times. Then cut up the fat, add a small quantity of salt, put on the fire and slowly try it out, being careful to stir frequently. When the oil is quite clear and the remaining pieces of a light yellow color, the former is poured through a strainer into a stone jar and set aside for about a week. Then take the oil out of the jar, leaving the sediment and jelly. Put the oil on the fire again, adding a few sour apples pared and quartered, cook until the apples are soft and commence to roast, then again pour the oil through a fine strainer into the jar and the next day cover with paper perforated with a needle. If it is desired that the oil be of a firmer consistency, add a small quantity of tried leaf lard.