The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1880-02-06

Neat How q select and How To Cook
Them.

sh ould be always sufncient water 70 en-
tirely cover the meat and 10 last until
the meat is satisfactorily cooked. The
water should always be- boiling hot. and
the vessel in which II i cooked 80 large
that the meat viii not touch the sides;
giving room for the water TO entirely
surround a well as more than cover ".
Keep the lid on. closely covering the
kettle, and il viii require less time and
fuel 70 cook the meat. There Is no need
Of removing the cover at all except As y
may be desirable now and then TO look
in and see that the water Il not wasting
too fast, and To remove the scum. When
possible, use soft. filtered water. BY
putting meat into boiling water one Sc
cures more Of the juices and rich flavor
OF the meat. II boiled too fast the
meat will be hardened in cooking, and
no boiling will make il tender. Let the
water be boiling, not scalding hot
merely, when the meat touches IL then
remove the kettle from the hottest part
ofthe stove 10 where the temperature Will
not rise above 1907 keep il Al that heat
and let il simmer till done. Half cup
Of cold water poured in four or live
times during the process of cooking The
meat viii help the scum, or coagulated
blood. and all impurities 70 rise This
scum must be very carefully and thor
oughly removed As il rises Fresh meat
viii need longer time To boil than that
day or two old; little more than
quarter Of an hour 70 every pound Is
usually long enough. Never take up
the meat with fork. because by thus
piercing il much Of the juice and iavor
dow into the liquor, making the broth
(Which should always be saved for soup
stock) richer, to be sure, but detractsng
from the richness Of the meat more than
i desirable A stout Irvine should be
tied around the meat when first put in
10 the water, and il can be lifted from
the kettle. when done, by this string; 4
loop on the end will make II easy TO lift
out BY large iron fork. DO not add
the salt 70 boiling meat until more than
half done. The meat will be tenderer
and juicier for leaving the seasoning
until the last
For sfescs. stone jars are much better
than metal kettles or saucepans. The
old brown or red earthen jar does not
stand heat "a well, and i also unsafe
from the lead used in the glazing Ihi:
glazing il easily cracked by the use %
salt, and thus the lead will be brought
in contact with the contents Of the Jar
the stone jar Is not injured by heat
which it retains longer than metal, ans
Is readily cleaned. The lid should y
fitted tightly, so as 70 prevent escape Q
steam. In buying meat for stew
choose that which has been CAREFUL.
dressed and freed from blood. Put int
the saucepan or stone jar boiling water
- quart to n pound Of meat will max
- fan
still. il richer than Is liked, il can b
weakened by adding little boiling va
ter when the salt is added-that Il
when the stew is twv-thirds done
about teaspoonful Of salt % quart q
liquor. Bring the water gradually bac
70 the boiling point after the meat Ia
been put in-.of course, at first, the col
meat lowers the temperature. As 500
- Il boils. remove all scum tn:
has risen; set the jar bac
quite boil. and let it remain in IN
state till the liquor is thoroughly file
with the flavor Of the meat. Skim ofts
and quickly, till no more scum rise.
cover stearn-tight Immediately. Befol
adding the salt carefully remove All Il
fat. Ii i nicer to use for frying,
When no more fat rises put in the sal
A stew is very nourishing If prepared
above. and 1t j. one Of the most econot
ical dishes; for although it is, OF cours
best when made Of the choicest mes
vet any kind Of meat may he use
either together or separately, as me
convenient. and be neutrality-suspicious.
Those bits that can not be prcpar
.fk : Iu ffsl
seasoning and careful stewiag-keepi
al the steam with the meat so that I
favor will not eScape--be made int
most excellent dish Almost all the o
bits and ends from meat which (
butcher pAres on. all gristly bits, shanl
knuckles aud feet. can only be made
for the table By stewing. Those pies
require longer time "a cook tender tn
many other pieces hut sensible woms
with any tact for good maRageme
will nut them on the stove ~ she e
about other work. and with very lit
care convert them--with . proper p
portion Of vegetables and judicie
seasonin1-into d most nutritious a
attractive dish, more enjoyable "a
some Of the more expensive join
Hou-ekeepers who are obliged to stu
economy will do wisely 70 watch
markets for many articles which
otherwise 90 TO waste, but which Il :
has skill and intelligence can be p
pared - a. to be preferable. under
circumstances, TO that which wo'
cost much more money. Bones,
instance. which can he bought for
cents, contain much that is exceedin
nutritious. They should be cracked
n mite small pieces. so that all