The home journal. (Winchester, Tenn.) 1858-188?, 1876-09-21

BoiIing.-ln boiling a piece Of meat
low the meat to be entirely surrounded
and covered with water, and sufficient to
Last the whole time of cooking. II the
lid be kept on the meat will be cooked in
Icss time and with less fuel. Clean, soft
water, when it can be obtained, should
always, be used, and filtered if necessary.
If you wish to secure all the juices and
flavor of the meat IL should be- put into
boiling water, and then stood aside to
simmer at a temperate q not exceeding
one hundred and ninety degrees. Quick
boiling will harden the tendcrest piece of
meat. The scum, which is chiefly coag-
ulateI blood and the dirt ofthe saucepan,
should be carefully removed. T%headdition
OF a little cold water four or five times,
in quantities of not more than a gill,
will assist the raising of the cum The
time necessary is about a quarter Of an
hour to twenty minutes for IL pound.
Fresh Killed meat requires rather longer
time than meat which has been hung II
few days. A piece of string or taDe, tied
hiDInl nv llttb W wv ~ io'pb ~
you to remove it from the saucepan with
out sticking the fork into it, which il al
ways to he avoided, because the juices and
flavor then 60 into liquor.
Stewing IL II gradual simmering. 1t
may be- done in a saucepan Over the lire,
or in a stone jar which will stand the
fire, with n lid fitting steam-tight. The
common red jar il not 10 be recommended
it does not stand the heat, and the glaze.
which il n composition Of lead, often
gives way H. the presence of salt. Stone
jars are preferable to metal sauce-pans;
they can be easily cleaned and they re-
tain the heat better. For stewing, Sc
lect clean meat, free from blood. The
quantity of water should be about a
quart to a pound of meat but this
liquor will be very rich, and i can easily
be reduced, it necessary, with warm WA
ter. Add about Il %teaspOontul of salt to
n quart of water; | think the salt is best
added toward the end Of the cooking, as
the tendency il to harden the meat. Peas
boiled with salt pork will remain hard
throughout the cooking. Bring the
water gradually TO the boil, remove all
the scum, and let the contents simmer
till the flavor of the meat is absorbed in
the liquor. Remove all the fat, which
can be eaten with bread, or used for pud-
dings or frying.
All and every kind Of meat can be
used for a stew. They may be used to-
gcther or separately, according to taste
or convenience. The better the meat
the better the stew, but by careful stew
ing the coarsest and toughest parts will
become soft, tender and easily digested,
which would not be possible by any
other cooking. All the gristly parts
feet, shanks, knuckles- should bestowed.
There is no other wav Of cooking these
parts to advantage. They require time,
and this is often the difficulty and objec-
ton; but what is to prevent Il woman,
when the family are all Sitting around
the fire in the evening, thinking about
to morrov's dinner? The lire which
warns the children will also cook their
dinner. The great vice of most women,
not only among the poor, but among the
middle cl uses, ID that they never think
Of cooking till they feel hungry. Trim
mings Of all kinds Of meat can some
times be purchased eheaply.
A woman who has but little TO spend
should watch her opportunities. Sleeps
feet, the shank bones OF legs Of mutton,
and pieces Of bone and gristle are often
thrown away as useless. We used iorni-
erly to send ox-tails to the tan yard,
and even now how much goes there
which could be turned into good food
Twopence or t%hreepence spent in the
purchase of bones-although containing
little meat, they contain thirty per cent.
Of Belstine, and may BIZ made TO yield