There are olives, gherkins, and chow-chow for _hors d'oeuvres_. There are catsups and condiments in variety to make barbecues (page 331), or to make cold meats acceptable.
The growing plant, the globe of gold fish, the bird-cage partly concealed with branches, may be utilized for table decoration. As circumstances alter cases, there are many expedients to which a housekeeper may resort in supplying deficiencies which might not be in rule, were the occasion a formal one. The chafing-dish on the luncheon or supper-table, or a dish more appropriate to a different meal, would not only be excused, but perhaps give to an embarrassing occasion the pleasant feature of informality.
A dash of salt added to the whites of eggs makes them whip better.
Not a speck of the yolk must get into the whites which are to be whipped.
Fold the whipped whites into any mixture rather than stir them in, as the latter method breaks the air cells.
Break eggs one at a time into a saucer, so any can be rejected if necessary and the mixture not be spoiled.
Add a tablespoonful of water to an egg used for crumbing in order to remove the stringiness.
Milk is scalded when the water in the lower pan boils.
A pinch of bi-carbonate of soda mixed with tomato before milk or cream is added prevents the milk from curdling.
With sour milk, or molasses, use soda instead of baking powder.
Milk and butter should be kept in closely covered vessels, as they readily absorb flavor and odor from other articles.
Butter added slowly in small bits to creamy mixtures, or sauces, prevents a greasy line forming.
Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles.
Dried crumbs absorb more moisture, and are better for watery dishes.
Crumbs spread over the tops of dishes should be mixed evenly with melted butter over the fire; this is a better method than having lumps of butter dotted over the crumbs after they are spread.
When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed.
Meat should not be washed. It can be cleaned by rubbing with a wet cloth, or by scraping with a knife.
Drippings are better than water for basting meats.
Meats should not be pierced while cooking.