Do not despise, in cooking, little things.

Those who really understand such matters will know how vast is the difference in flavour occasioned by the addition of that pinch of thyme or teaspoonful of savoury herbs, and yet there are tens of thousands of houses, where meat is eaten every day, who never had a bottle of thyme at their disposal in their lives.

As we have said, if we are going to make a great saving on meat, we can well afford a few trifles, so long as they are trifles.

A sixpenny bottle of thyme will last for months; and if we give up our gravy beef, or piece of pickled pork, or two-pennyworth of bones, as the case may be, surely we can afford a little indulgence of this kind.
A few words on the subject of fritters.

When will English housekeepers grasp the idea of frying?
They cannot get beyond a dab of grease or butter in a frying-pan.