rightly employed now and then will make it look handsomer.
When you roast a long joint of meat, be careful only about the middle, and leave the two extreme parts raw, which will serve another time, and will also save firing.
When you scour your plates and dishes, bend the brim inward, so as to make them hold the more.
Always keep a large fire in the kitchen when there is a small dinner, or the family dines abroad, that the neighbours, seeing the smoke, may commend your master's housekeeping: but, when much company is invited, then be as sparing as possible of your coals, because a great deal of the meat being half raw will be saved, and serve next day.
Boil your meat constantly in pump water, because you must sometimes want river or pipe water; and then your mistress observing your meat of a different colour, will chide you when you are not in fault.
When you have plenty of fowl in the larder, leave the door open in pity to the poor cat, if she be a good mouser.
If you find it necessary to go to market in a wet day, take out your mistress's ridinghood and cloak to save your clothes.
Get three or four chairwomen to attend you constantly in the kitchen, whom you pay at small charges, only with the broken meat, a few coals, and all the cinders.
To keep troublesome servants out of the kitchen, always leave the winder sticking on the jack to fall on their heads.
If a lump of soot falls into the soup, and you cannot conveniently get it out, stir it well, and it will give the soup a high French taste.
