Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1858-01-21
turner's department.
Chapters on Cooking, 80.

COOKING MEArs-On this topic we shall
continue to have much to say, so long as one
half or more of all the meat used in the coun-
try is deprived of its nutrment by cooking it
wrongly. Without stopping now to give the
reason, we say that all frying of meats is bad
decidedly bad. So of potatoes and other
articles fried in fat These substances are i'll
digestible, and worse than nnntrtious Broil-
ing, roasting and baking, if not carried too far
are perhaps the best modes of cooking fresh
meats of all kinds, and most kinds of fish
The difference in the taste, digestibility and
nutritive value of piece of beef-steak quickly
broiled over lively bed of GOALS and the same
fried in fat can hardly be appreciated by those
who have only practiced the frying mode, and
this includes threefourthS of all the families
in the country If some Of one of our female
contributors will give US a chapter of full de-
tails on broiling meats we shall be glad to
publish it, otherwise we will try our hand at
it, for there is much to be said on this topic
Reader, do you spoil fish by frying it in lard,
or preserve its flavor and sweetness by cook
ing it on the grid iron
Bo1ING CoRNED BEEF-This is a staple
food in majority of families during several
months every year. and in most cases the cook
ing may be greatly improved, The two chief
errors are, first in not cooking it long enough,
and second, in losing large proportion of
its real nutriment. We always prefer it pre-
pared as follows Soak in warm, not hot wa
ter just long enough to take out all excess of
salt Then cover it SO that the steam will
condeuse upon the under side of the cover and
fall back This will prevent boiling away and
also the loss OF much of the nutriment which
in All open vessel goes off with the steam
Boil the meat several hours or until it is 50
thoroughly done that it will not hold together
to be lifted with fork. If there be any
homes take them out, since if cooked enough
the meat will cleave from them readily. Pack
the meat by itself in deep dish, mix we'll to-
gether the fat and lean portions. Next skim
the fat and boil the liquid down so that when
poured over the meat it will just Gil the spa
ceS between the pieces. Then lay over whole
fiat cover which will fit into the dish, put
on a dozen to twenty pound weight and let it
stand until cold. Several aat-irons or a large
stone will answer for the weight, or if not con-
venient it may be set under cheese press
Prepared in this way, the poorest piece of
tough corned beef will be made tender and
Juicy Boiling down and using the liquid,
saves the most nutritious portion which is usu-
ally thrown away. The gelatne OF the con-
densed gravy, when cold forms solid mass
with the meat, which may then he cut into sli-
ces for serving upon the table. If the fat
and lean portions be mixed when cut up cold
the pieces will present beautiful marbled ap
pearance. Corned beef prepared in this way
will not only be eaten with superior relish
but it will not, on account of its toughness be
swallowed half masticated to produce irritation
in the stomach, and yield only portion of its
substance nutriment. Over the common pro-
cess, there is only the extra trouble of the ad.
ditional boiling and pressing, which are amply
repaid by the saving of nutriment, while a cheap
er quality of beef will be rendered wholesome
and profitable Try this mode and you will
not willingly go back to the hard boiled " in
eyitabe salt junk"
Mutton cooked in the above manner is very
nice