Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1865-02-07
Cooking.
Mr., Il. Il. Stowe, in her House and Homo
Papers, bas some excellent remarks about cook
ing, among which are the following:

Mr.. II. Il. Stowe, in her House and Homo
Papers hss some excellent remarks about cook
lng, among which are the following;
FRYING.
No one process of cooking Is so generally
abussd as nyIng, The frying.pan has awful
sn, 10 answer for. What untold horrors Of
dyspepsia have arisen from its smoky depths,
ike TIE gb.st lfom witches caudEons. The
izSlo from frying meat ia O warning kneil on
many an ear eaYing, q" Touch not, taste not,
u you would not burn and Wrthe -
Yet thcee who have travelled abroad renem-
bcc tbat s9re Of tho lighte.t most pala table,
and mo't d. t,olc Preparations OF meat have
coma tom Sins dangerous source. But we fan
cy quite other rites and ceremosies lnaugerated
the pTocess, and quite other hands performed It's
Offices, than those known to our kitchens. Pro-
oably the c0teeHes of France are not Topped
down into hall-melted grease, there gradaliy TO
warm and soak and 6zzle, while Biddy goes IN
and cut on her other mlnistratiOns, till iinally,
when thoroughly saturated, and dinner hour
mpends, she bethinks herself and crowds the
ire below to a roaring heat, and finishes the
process by u smart burn. involving the kitchen
md surrounding precincts IN volumes Of S'ygan
gloom.
AAVhi bhbu pAGpaihtUhn udo uIl7cu ihO WI
current medical opinion that fried meals are
.ndigssIble. They are indigestible, it they are
sreasy but French cooks have taught US that
thing has no more need to be greasy because
emerging from grease than Venus had to be
salt because she rose from the sea.
Ihers are two ways Of trying employed by the
French cook. One Is, 10 immerse the article TO
% cooked in boiling fat, with an emphasis on
Tho present partcpie-- and the philosophical
principle is, % Immediately to crlsp every pore,
al the first moment or two of immersion. a.
'fectually TO seal the interior against tho lntru.
SION OF greasy PARTICLES it can thea remain as
long ss may be necessary thoroughly to cook
It, without imbblng any more Of the boiling
dud than if IL were incosed in an eggshell.
The other method is to rub perfectly smooth
IRON surface with just enough of some oily sub
stance to prevent the meat from sdheriDg, and
cook It with quick heat, 40 cakes are baked on
a griddle. In both these lses there must bs
che most rapid application Of heat that can be
made without burning, and BY the adroilness
shown in working out this problem the skIll OF
the cook s tested Any one whose cook at
tans this important secret will 6nd fried things
quite as dlgestible and often more palatsbis
than any other.
ROASTED POTATO.
A good roasted potato lie deicacy worth
dozen compositions OF tho cookbook yet when
we ask for it, what burnt, shriveled abortions
ara presented to us BIddy rushes 10 her po-
tato-basket and pours out two dozen OF diaer-
snt sizes, som9 having in them three times the
amount Of matter OF Others. These being wash
ed, she tunbles them into her oven at a leisure
intaryul nj fbara fata lta IL N -
to serve breakfast, whenever that may bs. AZ
a result, it the largest are cooked, tbo smallest
IRE presented in cInders, and the intermediate
'lzos are wlthered and waery. Nothing Is so
utterly ruined by few moments Of overriding.
That which at the right mo- nent was plump
with mealy richness, quarter Of an hour later
'hrlvcl, ard becomes watery aud 1t Is IN this
'.alo that roast Potatoes are most lrequenLy
.sryed
In the sama manner We have seen boiled po-
lhioes from an untaught cook coming upon the
table ike Jumps Of yellow wax and the same
irlcle, the day alter, under the direction ota
kllllul mistress, appearing IN Snowy balls
u poWdefy llihtness. ln the one Case they
sere thrown IN their skins into water, and
uHered to soak or boil, as the case might bs,
It the cooks leisure, and after they were boiled
. stand In the water TIL she was ready to peal
hem. In the other case, the potatoes bslng
irSt pealcd, were boiled as quickly as possible
n sailed water, which the moment shey were
lone Nss dtained oG, and then they were gently
haken Tor uinuie or two over the lire " dry
hem still more thoroughly. We have never
VI seen the potatoes so deprayed and given over
0 evil that could not be reclaimed by this mode
/ treatment.
AZ TO fried potatoes, who that remembers the
ri'p, golden sli.es OF the French restaurant,
his as waters and light as snow lakes, does
ot speak respectfully of them What cousin
hip With these have those coarse, greasy masses
sliced potatoo, wholly soggy and Iartially
urned, to which We Rr treated under .he name
irled potatoes, a Ia America In our cities
be restaurants are introducing tho French
uele to great acceptance, and to tho ylndics.
on Of the fair fame OF this queen OF vegetables.