Enquire within upon everything

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.