Evening capital journal. (Salem, Or.) 1888-1893, 1888-06-20
WOMAN AND HOME.
TRYING AN OLD BUT NOW UNUSED
PROCESS OF COOKING.

Jenving Something for ChiIdron-The
English Servant Girl-MIk for the Ia
bies-Mrs. Ianstry's Taste-The Fash.
ionabIe walst-suggestions.
Il isa well known fact that better ond
more delicious coffee is made by pouring the
boiling water over the ground coffee than by
boiling the coffee itself, Us unfortunately Is
yet go often done.
The boiling water that is poured over the
coffee cones to boil the instant it leaves TIC
kettle In which it was boiled. Through evap-
oration it is already somewhat cooled on the
way 10 tho coffee pot, and by further contact
with other bodies the temperature is still
further lowered until IL IS evident that the
temperature in tho coffee pot is several de-
gr.as bolow the boiling point The coifes il
consequently not rnade with boiling but with
warm water.
It's, therefore, but natural to conclude that
o,Ler victuab may 10 prepared in the same
manner, as IL is the heat, not tho boiling,
tat causes the necessary changes TO convert
tlrm into proper food. The boiling only
Transforms some Of the water into steam;
tIc liveler It boils the more is evolved but
tie temperature Is not increased thereby;
t. is 2l2 degs. when IL commences 70 boil, ard
remains 50 II you boil IL ever 50 hard. All
tao supernuous heat Is used 70 make steam,
aId leaves as steam, without doing any good
the ingredients 10 be boiled.
II is a mistake 10 suppose that piece os
"woll boiled" soup bocf has been heated TO
%. degs. throughout The heat penetratas
slowly that good sized pioco Of beef Ia I
remain comparatively cold inside after s.ly-
in boiling water for an hour or more,
and II you actually measure the temperature
. tho inner parts OF tho beef the momcn: it
q ralIcn out Of the pot and pronounced "we.l
jlne,n you will 10 surprised TO find that IL
ss.dom reaches over 40 degs. 1t was, there
tlro cooked at temperature considora5ly =
below the boiling point
There Is, furthermore, good reason 20 sap
p1so, that, II II is possible 10 prepare tho iosl
properly by simply heating IL 20 tho boii'ag
lpint aud then ceasing, then we have found n
way to make our food more nutritious u.iG
s.vpry. True, it is mostly water tha. cyap.r.
.ys during tho long continued boiling, but
our smell tells ms that something else is also
b.ag lost, aud 1t is hu, fair 90 suppose thas
t..B 'Gomothing' ni-h improve tho favCs Df
{ food II pruvca'cl from escaping. IL il
moreover IA conrI.I known TACT that tho
lpnsur an cr; BE- bIl,d the less too:hsome Cud
-. st.alo docs It become, but il is not 80
"u l.lo.ly huown taat tho most nutritious
p.rt In meat IL identical 20 that in the esg,
tDI ~ e4s.ly spo-.I long continued bo,i-
Ing
Tho nhoyo should ., s..'lcic1t % cau.o any
aan o. ,.,y ua OIL, l...t ny knowic, o, il
l-.J cauntry lJl.4s, ...'e.ss in cooking; ono
l10t, mproo,gr, go.Hcss'5 the advantage of
cuusdcraSl, ugvor In labor and fuel, and,
uokes IL Impossible 10 scorch
u burn aIJ ,.ilg,
Tho process % ns follows; Tho food Is
brought "a bol, and allowed o. boil for
tN miuu'nt Tao l;ot.lo is then removed
tr9 tau llro ard carefully protected in a
heat falc - "a % Prevent the heat from c5-
saPiuy TIA, food viii then be cooked uY lti
1uu heat, or, In other words, the tenn uyl-
h3l~ win for several hours rcmail T.. .;h
enough 20 prcSuco tho necessary changes IN
tlr victupE un6or treatment
The heat snfo necessary FOR the foregoing
prucuss can ho easily constructed 10y my
body, and al moroly nominal cost First
/. u common packing box Of a suitable Sis,
Ngor tho bottom with layer Of picked wool
lr cotton two or thrco inches thick, thou
,.um pioco of zinc or sheet iron make a
la.iow cylinder littlc larger than She ket-
.lo used, place the cylinder In the box, ami
al tho interval between tho cylinder and
Lio box with cotton or wool two 20 three
inches thick. A common pillow will an
tNer Tor tho lid, and the safe is ready for use
I ,Aeu tho kvttlo is removed from the tlro
= rV should be takon not To raise the lid,
q .ich should tit as closely as possible, ard
q lun placed in the safo the pillow must loo
uckcd woll down all around After rcma.n-
+, ia the heat safe FOR from two 70 four
l.urs, according to circumstances, tho food
an DO done, aud YOU will b. astonished to
l.d what IA we'll cooked and toothsomo diaA
ga have prepared with 50 little trouble,
lay or COW hair, being cheaper, can bo
3 Hstimtod Tor wool or cotton, but DO not re-
20 tho heat quite AS well, especially In an
atus of smaller size Tho saio can, ~
e ursc, ho made 10 contain several ycSs,ls at
time, and meat, potatoes, beans, etc, can
D. la prepared at the same time
lntatoys, beans, rico, peas and likes can ho
1ac,d Ia the safe as soon as they boil, hut
arso pieocs of meat should bo hoilvd Tor
a ,out half an hour, 50 as % allow the heat %
Hcnctratc thom hotter
With little practice and us' ot common
t0so any body viii soon bo Hblo o. prepare
cir tool 10y this procJss, and thus s,vo
uuch fuel, lahor and unN Charl,s Osmund
m notruit F1os frysa