Meat _hastily_ boiled or roasted is, thereby, made the more indigestible, and its juices are wastefully extracted. The warmer the weather, and the staler the meat, the less time it will take in dressing. When meat is _overdone_ it is spoiled, and the fault can never be corrected;—when neither _overdone_ nor _underdone_ it is most digestible and most nutritious;—and when thoroughly done, it eats short and tender. In dressing Meats, be as correct as possible as to quantities, qualities, and time. Meat that is not to be cut up till cold must be well done, particularly in the summer time. The greatest skill of the best cook will avail nothing, unless the provisions are good. The present taste is _simply to boil both carp and tench_; and serve up with plain or savoury sauce, or rather, with Dutch sour sauce, which does not destroy the flavour of the fish. All fish should be sent up _as hot as possible_, and particularly the sauces. In fact, _all sauces_ ought to be set on the table _quite hot_. Essence of anchovies is a very good fish-sauce, alone—or otherwise. To prepare meat in a _hot-bath_ is a most excellent mode of cookery; as it makes it tender without the loss of its juices. A conjuror or Papin’s digester is a very economical Utensil. It will dress a steak deliciously, with the addition of a little catsup, or with oysters, &c.—It boils water in a few minutes. To keep meat hot, when done, take it up, set the dish over a pan of boiling water, put a deep cover over it, and throw a clean cloth over that. Broiled beef steaks, mutton-chops, &c. should always be sent to the table _hot and hot_. Whole peas are better than split peas for soup, in winter. It is a good practice to steep them an hour or more in cold water, before they are boiled. _Wines_ and _spices_ should not be put into _soups_, _stews_, &c. too early, as the heat evaporates both the spirit and the flavour. _Vermicelli_, when used in _soups_, &c. should not be suffered to remain in it more than fifteen minutes, as it will become a paste. Dripping will do as well as butter to baste any thing. A small quantity of cream is better than flour and water, in melting butter. Much butter is not to be recommended on all occasions. When the palate is become dull by frequent tasting, wash the mouth with milk;—or eat an apple. A bit of bread stuck upon the point of the knife with which you peel or cut onions, will prevent their disagreeable effect on the eyes. A kettle of water kept boiling, over a charcoal fire, will effectually prevent its deleterious effects in the room.