Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-03-02

|
The two figures slowly vending:
"A woman, whose love can all wretchedness
| span,
And the coarse, shattered wreck of what once
| was man. ~. Y. San.
Hygiene OF Cooking.
Our health and strength depends upon
the food we eat. The value of the food
depends upon Its nutritious qualities and
the way it is prepared. A good favor in
any food promotes its digestion and it's
power OF nutrition. s. we" have a few
words to say on cooking meat. Albumen
IS the leading constituent of amin Al food.
as starch is of vegetable. They differ.
however, in their chemical composition
and in their way of digestion, and in the
changes they undergo il the stomach.
Alhumen is compound, insoluble in
water, but the gastric juice dissolves it in
the stomach. Otterwiseit would be use
less as food. Every kind of nutriment
must be soluble and reduced to a fluid
| before it can enter the blood and nourish
the body.
We are now ready TO consider the vari-
Gus modes OF cooking. Stewiag, boiling
roasting, broiling, baking and frying are
each worth distinct consideration.
Stew.ng is conducted by slowly cooking
IN close vessel. The better the meat
the better the stew, but the toughest and
coarsest meat may be so stewed as to be-
come tender and digesble. This way of
preparing meat requires more time than
any other, and so may be partially pre-
| pared on the day previous to its being
served. Pieces and trimmings of meat
can be cheaply bought and in this way
be made into good. diiestible and nutri-
tlous food. Even bones may be broken
into small pieces and simmered until the
gelatine has exuded. Gelatine is not
very nutritious element, but may thicken'
the mass and add somewhat to its nutri-
ton. Bones contain over 40 per cent. of
gelatine. Learymeat is the best for stew
| ing. Cover the meat with soft water and
| little butter and let 1t simmer for four
or five hours. Stews may be! thickened
by vegetables, or by oat meal, roast pota-
toes or barley, and favored with here's to
suit the taste. This mode of cooking is
usually done in stewpans with close fit-
ting cover. A good stone jar with a we'll
fitting lid is better. 1t retains the heat
for long time and can be easily kept
clean. The g'eyjar has no red glazing
on the inside, that may peel off in con.
tact with salt. The stewing should go
on slowly and the lid seldom removed.
The sticking of the meat, etc, may be
prevented by shaking the jar now and
then.
Closely allied to stewing is boiling
The vessel in which the meat is to be
boiled should be completely cleansed.
have closely ftting-lid and have water
enough to completely cover the meat
The fire should be just enough for a
moderate boiling. The scum should be
removed as it comes to the surface. Add
ing pint or more of water will promote
this rising. Pure rain-water is usually
the best for all cooking purposes.
Whether the meat should be put into
cold water or into hot depends upon the
object in view. Place a piece of meat
into water at a temperature of go degrees
Fahrenheit, and gradually raise it to the
boiling point, its soluble and nutritious
properties Will gradually exude and en-
rich the water. The albumcn is partially
dissolved and comes out of the meat,
the fibres become hard, dry and stringy.
The thinner the meat, the more easily the
juices will ooze out and so deprive the
meat of its savory and palatable juices.
In this way the water becomes enriched
and forms a broth. The value of the
meat is chiefly in the broth. The meat
has lest its former value. These facts
show that soaking fresh meat in cold
water before cooking IS not wise. It,
should only be wiped with moist cloth.
Place piece of meat in boiling water
flor five minutes and then reduce the tenn
perature to 100 degrees Fair, or 40 de-
greas below boiling. The boiling water
coagulates the albumen on the surface of
the meat and so retains it with the flavor
within the meat, more or less. In this
way we have principles involved that al
ways may be applied to all sorts of meat.
Some of the Juices will escape even if we
plunge the meat into boiling water and
coagulate the albumen.
Broiling, by burying the meat in hot
ashes, was practiced in early times.
Even now it is favorite way of cooking.
Roasting is theroyal way Of cooking meat.
~ AO0uo O Clc1l, D1ASSAt u1c dAu AIe4utHt
basting. Next to stewing or broiling; it
is the cheapest way of cooking. The
stoves Of these modern days have susper-
seded the open fires Of former times, and
so roasting is nearly unknown in private
families. The gradual disuse Of open
fires and open CRATES has substituted bak-
ing foriroasting. Baked meat never has
the sweet and delicate flavor of roasted
and 80 is not SO digestible and nutritious.
Frying requires special care in tenn
perature, otherwise the food may be
spoiled.
The longer I live the more 1 become
satisfied that nothing is so good for peo-
pie who are in deep trouble as real hard
work-work that not only occupies the
hands, but the brain; work on which one