The second rule is: Economy. An extravagant use of sugar, butter, and spices does not make your dishes any more palatable, but on the contrary, it detracts from their perfection, is unwholesome, and often spoils much that would otherwise be excellent food. Economy consists further in utilizing all odds and ends which can be used for our nutrition, and finally in a practical disposal of remnants of dishes which have once appeared on the table and oftentimes make a pleasing addition to our bill of fare, when skillfully prepared in another form.

The third rule is: Care and deliberation. All cooking should be put on the stove at the proper moment — neither too early nor too late. The size of the kettles or other utensils should always be adapted to the quantity of whatever is to be cooked; this is particularly essential in cooking meats. The fire must be carefully attended to, so that the cooking will proceed uniformly and the food neither be scorched nor served half-done.

The fourth rule is, to have all ingredients and materials necessary for the preparation of your dishes ready and handy before you commence cooking, so that nothing need be hurriedly done and you have abundant time to cook everything properly and can send it to the table nicely and orderly. Many excellent dishes are spoiled when improperly served. Plenty of hot water should always be ready while you are cooking in case any is needed for replenishing purposes ; it is also better to warm platters, plates, etc., in hot water than to do this on the stove or in the oven, because they are not so liable to discolor or crackle.

(http://www.autoadmit.com/thread.php?thread_id=5794537&forum_id=2...id.#49409467)

this is such flame

adding more sugar, butter, spices, etc pretty much always makes your dishes taste better

(http://www.autoadmit.com/thread.php?thread_id=5794537&forum_id=2...id.#49409559)