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1036
Enquire within upon everything
·
Robert Kemp Philp
406
The
cook
must
take
especial
care
that
the
water
really
boils
all
the
while
she
is
cooking,
or
she
will
be
deceived
in
the
time;
and
make
up
a
sufficient
fire
(a
frugal
cook
will
manage
with
much
less
fire
for
boiling
than
she
uses
for
roasting)
at
first,
to
last
all
the
time,
without
much
mending
or
stirring,
and
thereby
save
much
trouble.
When
the
pot
is
coming
to
a
boil,
there
will
always,
from
the
cleanest
meat
and
clearest
water,
rise
a
scum
to
the
top
of
it;
proceeding
partly
from
the
foulness
of
the
meat,
and
partly
from
the
water:
this
must
be
carefully
taken
off,
as
soon
as
it
rises.
On
this
depends
the
good
appearance
of
all
boiled
things--an
essential
matter.
When
you
have
skimmed
well,
put
in
some
cold
water,
which
will
throw
up
the
rest
of
the
scum.
The
oftener
it
is
skimmed,
and
the
clearer
the
surface
of
the
water
is
kept,
the
cleaner
will
be
the
meat.
If
let
alone,
it
soon
boils
down
and
sticks
to
the
meat,
which,
instead
of
looking
delicately
white
and
nice,
will
have
that
coarse
appearance
we
have
too
often
to
complain
of,
and
the
butcher
and
poulterer
will
be
blamed
for
the
carelessness
of
the
cook,
in
not
skimming
her
pot
with
due
diligence.
Many
put
in
milk,
to
make
what
they
boil
look
white,
but
this
does
more
harm
than
good;
others
wrap
it
up
in
a
cloth;
but
these
are
needless
precautions;
if
the
scum
be
attentively
removed,
meat
will
have
a
much
more
delicate
colour
and
finer
flavour
than
it
has
when
muffled
up.
This
may
give
rather
more
trouble--but
those
we
wish
to
excel
in
their
art
must
only
consider
how
the
processes
of
it
can
be
most
perfectly
performed:
a
cook
who
has
a
proper
pride
and
pleasure
in
her
business
will
make
this
her
maxim
and
rule
on
all
occasions.
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