The note with small cunnings will be useful to hostesses.
SOME SMALL CUNNINGS
* If want, that the meat broth was rich, meat kladite in a pan, while water still cold. Meat will give the juice bulonu; and if want, that meat poshlo on the second dish, put it in the begun to boil water: then the broth will be worse, but meat is more juicy and is more tasty. The same concerns and fish.
* Any dish should be put at first on big fire, and then to roast to a turn or cook longer on the mayolenky.
* If were going to fry kotlety or meat, is obligatory raskalite a frying pan with fat, and then put there cutlets, meat, fish or potatoes. Then dishes will be beautiful and tasty.
* Love soft-boiled eggs, cook their only two minutes. "In a sack" - four minutes cook in boiling water, and hard boiled eggs should boil seven-ten minutes.
* the Cooked eggs should be lowered at once in cold water, differently they are badly cleaned. Eggs with a nadtresyonuty shell usually follow when cooking. And it is enough to throw a spoon of salt in boiling water and already then to put cracked egg – and everything is all right.
* Mixed boiled and crude eggs which appeared nearby on a table? Try to twist everyone round its pivot-center: the boiled will rotate, and crude will make one-two turn – and will stop.
(On materials of printing editions).