Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1884-04-10
Some Points In COOKERY.

Moderstely-sized joints properly
roasted in close chamber are Gar bet
ter than similar joints cooked with the
utmost skill in front Of ire The En-
zlish prejudice against baked meats .nd
in favor of roasted meat is in reality
not founded on the superiority of the
latter. The temperature of the oven
should ut first be above the point which
Is TO be maintained throughout the bak-
inc. The object of this Is to prOduse \
crust on the surface of the meat that
shall partially seal il, and keep in the
juices IS much as possible Then tho
temperature may fall to the average.
which should .be 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 weIl-roasted and ill-roasted meat
depending upon this. The smaller the
ioint the more frequently should it be
basied. to prevent desiccation and its
accompanying toughness and indigest-
ibility.
When meat Is broiled there is 10
uUlE w AAtI NAAA-Na ~ A18
combustion Of the fat Of the meat
Meat NAV be broiled in its own fame,
and though the outside edges may be
blackened. the violent expansion Of the
iu;ces within when so suddenly heated
plump up the lean almost to bursting.
aud the inside Juicy red meat. though
apparently raw. win be fully cooked
When water bOils no amount of heat
viii raise il in any oren vessel Above
the boiling point. When this point IS
reached no more fire is needed than
simply to maintain the temperature At
this point. Water boiling violently and
water only simmering cook vegetables
equally fast IL 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
albumen. which commences at rather
below I60 deg. more than 20 deg. be-
low the boiling point of ws'er. The
proper mode Of boiling eggs is to put
say four eggs in pint Of boiling water,
remove il from the fire and allow the
eggs 70 remain in the water from ten to
fifteen minutes. The cold eggs reduce
the temperature from 2i2 deg. TO near
the cooking temperature Tn. temper
ature of coagulation of the yelk is lower
than that of the white. and lest the
yelk be cooked too much the egg should
not remain in the hot water over fifteen
minutes. A pint of boiling water
placed on the breakfast table in a
brigh, metal dish well covered will per
NIT one 10 cook his own eggs and have
them just to his liking.
In boiling a Joint the best efforts Of
the cook should be directed to retaining
the juices within the meat. and allow
ing the smallest possible quantity to
come out into the water. in stewInC.
the business is to get as much rs posi-
5le 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
chops. in preparing Irish stews, IS very
depiorablc- The chops are put into =
saucepan of water. and the water il
kept al the boiling point. whereby the
albumen Is at once coaSulated. thus
hindering the ready exosmosis of the
juices. This Is continued until both 81
bumen and fibrine are sOmuch hardened
that they contract rs the white OF an
egg docs when used as 4 cement
The French peasant does more with
one pound Of meat than the English
cock with three or four. The little bit
Of meat and the large supply Of vegeta-
bles are laced in a pot. and this in an
other vessel containing water-the bGin
marie. This stands on the embers Of q
poor little wood fire, and is left there
until dinner-time. under conditions that
render boiling impossible. and demand
little or no further attention fIom the
cook; consequently the meat. when re
moved, has parted with its iuices TO the
p1taSe. but it is not curied up by the
contraction of the hardened albumen
nor reduced 10 stringy fibers- Il is ten
der, eaiable and enioysble-that IS,
when the proper supply of saline 5nices
of the meat, plus the saline juices Of the
vegetables. have been taken into the
system. That a stew should never be
boiled. nor placed in = position on the
fire where boiling IS possible. should be
regarded ss primary axiom in cooking
where sfewing is concerned--Lse, cure
0H Cookery. By Mr.. 70. n. Williams.