rule, salt should be used in moderation.

Sugar is an improvement in nearly all soups, sauces, and gravies; also
with stewed vegetables, but of course must be used with discretion.

Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by
inferior cooks; it is better to leave them to be added at table by
those who approve of their flavour.

Any thing that is required to be warmed up a second time, should be
set in a basin placed in a _bain-marie_, or saucepan, filled with
boiling water, but which must not be allowed to boil; or the article
will become hardened and the sauce dried up.

To remove every particle of fat from the gravies of stews, &c., a
piece of white blotting-paper should be laid on the surface, and the
fat will adhere to it; this should be repeated two or three times.

It is important to keep saucepans well skimmed; the best prepared dish
will be spoiled by neglect on this point.

The difference between good and bad cookery is particularly
discernible in the preparation of forcemeats. A common cook is
satistified if she chops or minces the ingredients and moistens them
with an egg scarcely beaten, but this is a very crude and imperfect
method; they should be pounded together in a mortar until not a lump
or fibre is perceptible. Further directions will be given in the
proper place, but this is a rule which must be strictly attended to by
those who wish to attain any excellence in this branch of their art.