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Crabs (Chicken and other small pieces)

Chicken and other small pieces of meat should either be thoroughly rolled in flour or dipped in beaten egg and rolled in dry crumbs. Southern cooks who are renowned for their fried chicken, always use lard for frying, cooking them as quickly as possible. The same is true of crabs, the fat should be very hot, and they should be turned often to avoid burning.

Fowls or joints should be tied or well skewered in shape before boiling.

Everything should be gently simmered rather than fast boiled in order to be tender. The water should never be allowed to stop simmering before the article is quite done. A pudding is thus entirely ruined. The kettle should be kept covered, merely raising cover at times (to remove the scum).

Boiled fowl with a white sauce is a favorite English dish, and very fine if properly prepared.

Spinach contains a large amount of iron and is an excellent tonic, and in that capacity a great beautifier of muddy complexions. When the yolks of eggs are left over in the process of cooking they may be kept from drying and in a perfectly fresh condition by dropping them unbroken into a bowl of cold water. These will be as good for salad dressing or cake as freshly broken ones if kept in a cold place. In selecting pineapple it is well to remember that the tops of the finest ones have smooth edged spines, while those of the poorer grades are saw edged.

An Italian omelet is made like a plain omelet except the pan is rubbed with garlic before the butter is put in and just before folding it is sprinkled with Parmesan cheese. The Italian style of serving boiled or steamed salmon is to place the cooked fish in a border of macaroni, pour over the whole a tomato sauce and sprinkle over the Parmesan cheese.