Boiling, 43 Frying, 43 “ to Prepare Grease for, 44 Broiling, 45 Roasting, 46 Sautéing, 47 Braising, 47 Larding, 48 Boning, 48 Egg and Bread Crumbing, 48 To Cook Puddings in Boiling Water, 49 Dried Celery, Parsley, etc., for Winter Use, 49 Seeds for Soups, 49 To Flavor with Lemon Zest, 50 The Cook’s Table of Weights and Measures, 50 To Chop Suet, 50 Rising-powder Proportions, 50 To make Roux, 51