e
bread-crumbs.

1084. Bastings.

i. Fresh butter.
ii. Clarified suet.
iii. Minced sweet herbs, butter, and claret, especially for mutton
and lamb.
iv. Water and salt.
v. Cream and melted butter, especially for a flayed pig.
vi. Yolks of eggs, grated biscuit and juice of oranges.

1085. Dredgings.

i. Flour mixed with grated bread.
ii. Sweet herbs dried and powdered, and mixed with grated bread.
iii. Lemon-peel dried and pounded, or orange-peel, mixed with flour.
iv. Sugar finely powdered, and mixed with pounded cinnamon, and
flour or grated bread.
v. Fennel seeds, corianders, cinnamon, and sugar, finely beaten
and mixed with grated bread or flour.
vi. For young pigs, grated bread or flour, mixed with beaten
nutmeg, ginger, pepper, sugar, and yolks of eggs.
vii. Sugar, bread, and salt mixed.

1086. Estimating Meat for Cooking.

The housewife who is anxious to dress no more meat than will suffice
for the meal, should remember that beef loses about one pound in four
in boiling, but in roasting, loses in the proportion of one pound five
ounces, and in baking about two ounces less, or one pound three
ounces; mutton loses in boiling about fourteen ounces in four pounds;
in roasting, one pound six ounces.

1087. Caution on Charcoal.

Cooks should be cautioned against the use of charcoal in any quantity,
except whore there is a free _current of air;_ for charcoal is highly
prejudicial in a state of ignition, although it may be rendered even
actively beneficial when boiled, as a small quantity of it, if boiled
with _meat on the turn,_ will effectually cure the unpleasant taint.

[AN ILL-FIXED BLIND NO ONE CAN WIND.]

1O88. Preparation of Vegetables.

There is nothing in which the difference between an elegant and an
ordinary table is more seen, than in the dressing of vegetables, more
especially of greens; they may be equally as fine at first, at one
place as at another, but their look and taste are afterwards very
different, entirely from the careless way in which they have been
cooked. They are in greatest perfection when in greatest plenty, i.e.,
when in full season. By season, we do not mean those early days, when
luxury in the buyers, and avarice in the sellers about London, force
the various vegetables, but the time