The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-04-30
Some Points in Cookery.

Moderately-sized joints properly
roasted in close chamber are Ear bet
ter than similar joints cooked with the
UTMOST skill in front OF fire. The En-
giish prejudice against baked meats and
III favor of roasted meat is in reality
not founded on the superiority of the
latter. The temperature of the oven
should at first be above the point which
is TO be maintained throughout the bak-
INC, The object of this is to produce a
ernst on the surface of the meat that
shall partially seal it, and keep in tho
juices as much as possible. Then the
temperature may fall to the average,
Which should sbe well kept up, and
rather raised toward the last. Basting
assists in sealing the surface, and
diminishes the evaporation of the juices
Of the meat, the chief difference be-
tween well-roasted and ill-roasted meat
depending upon this The smaller the
Joint the more frequently shou.d it be
basted, to prevent desiccation and its
accompanying toughness and indigest-
ibility.
When meat is broiled there is no
harm done by the fame caused by the
combustion of the fat of the meat.
Meat may be broiled in its own flame,
and though the outside edges may be
hlackened the violent expansion Of the
ifces within when SO suddenly heated
Pump up the lean almost to bursting,
and the inside juicy red meat, though
apparently raw, will be fully cooked.
When water bois no amount of heat
will raise it in any omen vessel above
fhe boiling point, When this point is
reached no more fire is needed than
simply to maintain the temperature at
Giis point Water boiling violently and
Vater only simmering cook vegetables
equally fast. If this were well under
Stood a great deal of fuel that is now
wasted would be saved
The cooking temperature for animal
food is regulated by the coagulation of
Abumen, which commences at rather
below 100 deg, more than so deg. be-
bow the boiling point of water. The
proper mode of boiling eggs is to put
Jay four eggs in pint of boiling water,
Emove il from the fire and allow the
Eggs to remain in the water from ten to
Efteen minutes. The cold eggs reduc0
the temperature from 212 deg. to near
the cooking temperature. Th, temper
a5ure of coagulation of the yelk is lower
Gan that of the white, and lest the
yelk be cooked too much the egg should
hot remain in the hot water over fifteen
Nninutes. A pint of boiling water
placed on the breakfast table in q
bright metal dish well covered will per-
init one to cook his own eggs and have
chem just to his liking.
In boiling joint the best efforts of
the cook should be directed to retaining
Che juices within tho meat, and allow
ing the smallest possible quantity to
come out into the water In stewing,
the business is to get as much as possi-
fle out of the meat-to separate the
Juices from the meat and convey them
TO the water. The cruel murder that is
commonly perpetrated on good mutton
ehops, in preparing Irish stews, is very
deplorable The chops are put into a
saucepan of water, and the water is
kept al the boiling point, whereby the
sibumen is at once coagulated, thus
hindering the ready exosmosis of the
1lices. This is continued until both al
humen and tibrine are so much hardened
6lat they contract as the white of an
Gtg does when used as cement.
The French peasant does more with
enc pound of meat than the English
cook with three or four. The little bit
& meat and the large supply Of vegeta-
6les are placed in pot, and this in an
other vessel continuing water--the balm
Nsdrie This stands on the embers of a
poor little wood fire, and is left there
until dnner-time, under conditions that
sender boiling impossible, and demand
little or no further attention from the
Spok; consequently the meat, when re-
Moved, has parted with It's juices to the
rStage, but it is not curled up by the
SOntraction of the hardened albumen
lOr reduced to stringy fibers. It is ten
er, eatable and enjoyable-that is,
then the proper supply of saline .uices
& the meat, plus the saline juices of the
vegetables, have been taken into the
6rstem. That stew should never be
8oiled. nor placed in position on the
ere where boiling is possible, should be
tAgarded as primary axiom in cooking
where stewing is concerned. Lecture
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