If you melt your butter to oil, be under no concern, but send it up, for oil is a genteeler sauce than butter.
Scrape the bottoms of your pots and kettles with a silver spoon, for fear of giving them a taste of copper.
When you send up butter for sauce, be so thrifty as to let it be half water; which is also much wholesomer.
If your butter, when it is melted, tastes of brass, it is your master's fault, who will not allow you a silver saucepan; besides, the less of it will go farther, and new tinning is very chargeable: if you have a silver saucepan, and the butter smells of smoke, lay the fault upon the coals.
Never make use of a spoon in any thing that you can do with your hands, for fear of wearing out your master's plate.
When you find that you cannot get dinner ready at the time appointed, put the clock back, and then it may be ready to a minute.
Let a redhot coal now and then fall into the drippingpan, that the smoke of the dripping may ascend, and give the roast meat a high taste.
You are to look upon the kitchen as your dressingroom; but you are not to wash your hands till you have gone to the necessaryhouse, and spitted your meat, trussed your fowl, picked your sallad, not indeed till after you have sent up your second course; for your hands will be ten times fouler with the many things you are forced to handle; but when your work is over, one washing will serve for all.
There is but one part of your dressing that I would admit while the victuals are boiling, roasting, or stew-
