Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-07-19
Do " aESTIC ECONC MY.
PHILOSOPHERS IN COOKING G.


n writer in the A,ner;can Culticate,' says:
The various processes of cooking often de
terninc both the taste for food and its ult-
mate beneficial effect on the system. Iii the
case Of animal food. whatever renders its
fiber harder makes the meat less digestablc
the flesh of young animals, or those that have
never been overworked, is easily distinguish
ed from that of older, tougher cattle Keep
ING tends very much TO improve the tender
ness of meat. Few animals are fit to eat
the day they are killed, and yet, for, the
lack Of a supply of ice and other conyen-
fences of triilng cost and trouble, immense
quantities of tough and unfit meat are, an
nually consumed in country places. by the
action Of salt on lean meat Il considerable
quantity Of the natural juices and flavor is
extracted and absorbed, rendering the fiber
harder drier and more indigestable. Occa-
sionaly salt meat is agreeable but as q reg
ular article of diet, ii is Objectionable, since
the introduction of so much salt into the
system is preiudicial to health, lessons the
relish for food, induces cravings for fluids,
produces Indigestion; they have no water
| to lose, hence salt makes them no harder,
and in fact, fat pork is rendered more di-
gestible by sailing and will digest quicker
| than fresh pork ,sWhile beef long salted, re-
quires two hours longer for digestion than
roast fresh beef.
boiling, beef looses Is of its weight,
roasted, 20; boiled mutton shrinks 10, and
roasted .2l; fowl cooked by boiling .13, and
| they show .25 loss by roasting. 10 boil
meat properly, it should be plunged at once
into boiling water; if intended for soup,
Use cold water and gradually heat it. Boil
ed meat eaten without the soup formed in
boiling. loses part of its nutrition. Broil-
ing meat seals UP the pores through which
the juices might escape. Roast meat is
more e6gestibic than boiied because the
coating on tile outside, produced by sudden
contact with great heat, retains the sayory
and soluble clements. Frying is most OBJ
| jectionable, and unless handled with grea.
skill, it not only renders the meat hardels
and more indigestible. but it inbues 1t with
boiling fat and dstroys the flavor. No
meat diet is so economical as the preparation
of soups and steWs, since even shin-bones,
broken up, have nlatritiye value of one
third that of beef in cnrbon and one-sixth
in nitrogen.
| N-----------~4 Hnr--G -~zE7--------~-----
eneona Crackcrs.-One pint of cream, six
eggs, a little salt, flour enough to form Il
stilf dough. Beat the eggs very light, mix
all the ingredients together, and pound tho
dough- half an hour. Roll ont thin, cnt in
to any fancy shape, and bake in moderate
oven. rr.
French Way Of Cooking Lamb Ghops.-Cut
q loin OF lamb into chops. Remove all the.
fat, trim ahem nicely, anu see that they are
all the same length. Having drained the,
i chops from the oil. cover them with MKT
ure of finely grated breatl-crumbs, little
i minced parsley, seasoned with pepper and
salt, and some grated nutmeg then broil
them over bed Of hot Goals or buttered
gridiron, oryou may bake them nice brown
in Il quick oven. Have ready some mashed
potatoes heaped high on IL hot dish, in the
forn Of Il cone or beehive, and place the
lamb chops all round it, SO that they stand
UP and fean against it with the broad end
of each chop downward Ornament the
top of the cone with handsome rose or I,
u bunch Of eurlcl parsley.