Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-07-21
N one side, and the other side to the

on one side, and the other side to the
air. Bear in mind that no one can broil
or roast in an oven. whatever be its
construction, its process of heating, or
It's kind of heat An object cooked in
an oven is baked II is better to broil
before than ov61 the Dire. In broillng
before the tire ne Juice can be saved.
In brolllng by gas there IS a great adj
vantage. The meat is placed under the
heat, and as the heat draws the juice Of
the meat, the consequence is that the
juice, being attracted upward, is re.
tanned in the meat. A gas broiler' is a
square, fiat drum, perforated on one
side, and placed over a frame. Broiling
on live Goals or on cinders, without a
gridiron, is certainly not better than
with one, as believed by many; en- the
contrary, besides not being very clean,
1t burns or chars part of the meat. That
belief comes from the fact that when
they partook of meat prepared that way
it was with sauce that generally ac-
companies hunters, fishermen, etc
hunger-the most savory Of all savory
sauces. 1tH gafa&
= Frying-That part Of cooking is not
as difficult as it is generally believed,
and properly fried objects are good and
do not taste greasy. TO fry requires
care, and nothing fried will taste greasy
if it has been dropped in fat properly
heated and in enough Of it to immerse
the object. When an object tastes
greasy, it is not because it has been
fried in grease, but because there was
not enough of it, or because it was not
properly heated, for, if heated enough,
| it closes the pores of the object and
carbonizes the exerior, so that it can not
absorb any.
| Roasting-When an object is placed
on the spit according to directions, re-
member that it cannot be basted to
often. The time necessary for roasting
piece of meat, or anything else, de-
ponds as much upon the fire as upon
the nature of the meat. Meat especial
~ requires to be placed very near the
| fire at first, and then put back by de-
grees. There is nearly as much differ
ence between roasted and baked meat
as there is between broiled and fried
meat 1t is generally admitted here
that English roast beef is so superior
to American roast beef that it cannot
be compared to it. It is not in the quail
| ity of the meat that the difference lies,
but in the process of cooking. Meat
cannot be roasted In an oven, be it in
an ordinary or patented one. That pc
culiar flavor in roasted meat is pro-
duced by the air coming constantly in
contact with the heated meat while re-
| volving on the spit. Cold roast meat,
| when desired to be served warm, is en-
veloped in buttered paper and placed
on the spit just9long enough to warm it.
Seasoning-This is the most difficult
part IN the science of cooking. To sea-
| son is not difficult, but to season pro-
perry is quite another thing. 1t is not
only necessary to know well how to
stew or roast piece of meat or any
thing else, but to know how to season
| it, to be able to judge what Quantity
and, what kind of spices can be used to
season such or such dish, to what ex
tent all the spices used agree together,
end what taste and flavor they Will give
to the object with which they are cook
ed; for, if not properly. used they may
just as likely destroy the taste and fla
vor of the object as improves it. Some
dishes require high and much season.
ing. others just the contrary. aWitha
good fire and good spit it is not me-
cessary to be thorough cook to roast
a piece we'll, bat the cook is indispen-
sable to mix the gravy OF sauce with
the proper seasonings. -l"Ai' ="
Siinmering -Simmering differs from
boiling only in the amount of heat al
lowed under the boiler, kettle, or pan.
To simmer is to boil as gently and
slowly as possible. tatfgl aH. ...
Stewing -To stew properly tits neces-
sary to have moderate fire, and even as
possible. A brisk fire would cause
much steam to evaporate, which steam