Oftentimes, instead of one piece, several small cubes of bread are thus used.
After a slice of onion has been removed, the cut surface of the onion may be pressed with a rotary motion against a grater and the juice extracted; or a lemon-squeezer kept for this special purpose may be used.
=How to Shell and Blanch Chestnuts.= Score the shell of each nut, and put into a frying-pan with a teaspoonful of butter for each pint of nuts.

Shake the pan over the fire until the butter is melted; then set in the oven five minutes.

With a sharp knife remove the shells and skins together.
=How to Blanch Walnuts and Almonds.= Put the nut meats over the fire in cold water, bring quickly to the boiling-point, drain, and rinse with cold water, then the skins may be easily rubbed from the almonds; a small pointed knife will be needed for the walnuts.
=How to Chop Fresh Herbs.= Pluck the leaves close, discarding the stems; gather the leaves together closely with the fingers of the left hand, then with a sharp knife cut through close to the fingers; push the leaves out a little and cut again, and so continue until all are cut.

Now gather into a mound and chop to a very fine powder, holding the point of the knife close to the board.

Put the chopped herb into a cheese-cloth and hold under a stream of cold water, then wring dry.