BONING.—In disengaging the flesh from the bones, work the knife always _close_ to the bone, and take care not to pierce the outer skin. Minute directions are given in other parts of the work for boning fowls, &c. BLANCHING makes the article plump and white, and consists in putting it into cold water over the fire, allowing it to boil up, and then plunging it into cold water, where the article should remain until cold. DANGER FROM COPPER SAUCEPANS.—The precise danger from the use of copper saucepans, or stewpans, imperfectly tinned, is far from rightly understood. It appears that the acid contained in stews and other made-dishes, as lemon-juice, though it does not dissolve copper by being merely boiled in it a few minutes, nevertheless, if allowed to cool and stand in it for some time, will acquire poisonous matter, as verdigris, in the form of a green band, or crust, inside the vessel. It has likewise been proved that _weak_ solutions of common salt, such as are daily made by adding a little salt to boiling vegetables, fish, or meat, act powerfully on copper vessels, although _strong_ solutions or brine would not affect them. It is, however, in vain to hope that cooks will attend to the nice distinctions by which copper stewpans may be rendered safe; the general advice given by prudent physicians is, therefore, against their use at all. The kettles in which the soups are made should be well tinned, and kept particularly clean, by being washed in hot water and rubbed dry before they are put away. If they are not kept well tinned, the taste as well as the colour of the soup will be liable to be affected by the iron; and if the soup-kettle be made of copper, and the tinning not quite perfect, everything cooked in it will be more or less poisonous, as everything which is sweet, salt, or sour, extracts verdigris from copper. HOW TO TOAST WELL.