1. Wash your hands with soap and water and scrub and clean your nails. If you handle anything not clean, wash your hands again.
2. Have your hair neatly fastened back, so that no hairs may fall into the food.
3. Wear no jewelry, so none may fall into the food.
4. Wear an apron, if available.
5. Never dry dishes with a hand towel or an apron.
6. Never taste with the mixing spoon, take a little up with the mixing spoon. Put it in another spoon and taste from that.
7. See that the method of cooking will be ready for use at the time it is needed.
8. Collect all dishes that you will need, including a pan on which to lay the sticky ones. This pan is called a utensil pan.
9. Collect all ingredients that will be used.
10. Measure ingredients correctly to ensure success.
11. Save dishes by measuring dry material first, then liquid, and lastly fats.
12. Break eggs separately in a cup or saucer, to be sure they are fresh.
13. Save a little milk to rinse the bowl in which the eggs are beaten.
14. Tin dishes and iron spoons will discolor batters; so use earthen dishes and wooden spoons.
15. Do not let vinegar or lemon juice stand in a tin cup or dish.
16. Clean up as you work, putting dishes to soak as soon as they are emptied.
17. Stand egg beaters in cold water, but take care not to wet the cogs.
18. Stir and beat with a tablespoon or mixing spoon, never with a teaspoon.