COALS. Judicious Cooks will perform their culinary operations with much less coal than those who erroneously conceive that the greater the fire, the greater the dispatch. _Time_, rather than a fierce fire, answers _best_ both for roasting and boiling meats.—Round coals are best for use, and small coal should never be thrown on a weak fire, as it will stop the progress of the air through the fire; and perhaps extinguish it. But small coal, or culm, a little wetted, and thrown at the back of a good fire, will become cinders or coke, and greatly improve it. All the ashes of the kitchen and other grates should be sifted, and the cinders saved, to be used under the boilers in brewing and washing, or in the ironing stove. A simple and excellent contrivance for sifting cinders may be purchased at the Ironmongers. Omelets should be made to eat full and thick at the mouth. They should be sent up quite hot, after dinner, and are wholesome, and great favourites in most countries. A little sugar much improves the taste of green peas. Potted meats make excellent sandwiches. Sandwiches should be neatly cut in mouthfuls, so as to be taken up with a fork. _Maxims._ Do every thing in the proper time. Keep every thing in its proper place. Use every thing for its proper use. Never use any boiling or stewing utensil, pot or pan, spit, cookhold, spoon, ladle, or skewer, sieve, tammy or pudding cloth, jelly bag, net, tape, or other kitchen article, that have not been well scalded or washed with boiling water, and thoroughly dried. _The Cook’s Catechism._ _Browning_ A preparation of white sugar, browned over the fire, and then diluted to the consistency of soy, for the purpose of colouring soups, gravies, &c. _Bechamel_ A simple white gravy or sauce _To Braize_ To stew over a slow fire _Consommé_ A rich soup or gravy consumed over the fire to the consistency of a jelly, to be diluted and converted, when wanted, into soup _Cullis_ A rich _brown_ gravy, made in various ways, according to the purpose for which it is intended _Entrés_ Dishes for a first course _Entremets_ Dishes for a second course _Esculents_ } Animal or Vegetable food—any article that _or Edibles_} may be eaten _Fricandeau_ A sort of Scotch collops _Fricassee_ Fowls, rabbits, or other things cut to pieces and dressed with a strong white sauce _Garnishes_ Articles laid round a dish by way of ornament, and generally, but not always, intended to be eaten therewith _Glaze_ A very rich sauce or gravy boiled to a thick substance, and preserved in pots, to be laid on with a long-haired brush, over high-seasoned dishes