The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1890-11-27
HOUSEHOLD MATTERS.
now TO COOK MEAT.

The best methods Of cooking meat arc
no; practiced in ordinary kitchens be-
cause the reasons for certain procedures
are not understood. For instance, piece
of meat is put over the fire and boiled
rapidly till il is considered done, when
1t should have been subjected to only
very moderate heat, and the water, in
stead Of boiling madly, should havo
merely simmcrod, because the first pro-
cess makes it tough aud stTingy, while
the second leaves il tender aud paatablc.
Joints of fresh meat require from twenty
to twenty-five minutes per pound. Saltcd
meat should have nearly twice ns long
cooking or it will not be tender. Judge
mcnt must be used regarding the size and
shape. A large, Hat piece OF beef, hav-
ing more surface exposed to the heat.
will take less time 90 cook than leg OF
mutton Of the same size.
There is u belief among houscSccpcrs
that, in boiling, meat loses much OF its
value. On the contrary, careful expert
mcnt shows that sirloin OF beef, weigh
ing twelve pounds lost in roasting forty.
four ounces, while twelve pounds of beef
lost only twenty-five ounces in boiling.
The loss sustained in boiling. being capa.
blc OF use as soup, can hardly be called
loss. It is therefore proved without
argument that boiling is the more ccono.
mical. But it can not he denied that the
flavor of roast meat is far superior TO
be perfect it should be roasted before an
open fire with frequent basting and turn
IssN AZ 1. al.
impossible and we have good resource
in careful bakiag. The oven should bo
very hot aud the beef put in without
water in the pan. In ten or fifteen min
utcs the heat will have slightly crustcd
the beef, which should then be bastcd
with clear drippingS every ten minutes.
The object of thus quickly soaring tho
beef is to prevent the escape OF the juices.
II hiuc minute, TO the pound be allowed,
the resultwlll bo "A very good imitation
Of juicy, rare, real roasted beef
Broiling is one OF the simplest and
most wholesome methods of cooking
meat but it requires care. The want of
constant watchfulnoss ruins steak fish,
or whatever is on the broilcr.
Frying is a method worthy Of more re-
spcct than public opinion grants it. It
is tho abuse Of the practice which has
brought it into disgrace. Throwing IA
lump OF cold flt upon cold frying pan
aud putting the meat on that, the care
less cook leaves il TO work out its own
destruction, which it surely does, for NJ
the meat and f.. heat together the former
is thoroughly soaked 10y the latter and
becomes ;oddcn, uusavory and unwholc-
some. Frying rs it should be is actually
boiling in fat, and It is impossible to fry
properly without large quantity OF fat,
be it lard or drppings, aud It should be
very hot before anything is put into it.
To test the temperature IA bit of bread
should be thrown in. II it crisps in
stantly the heat is right, but if the bread
scorches, the fat is too hot aud tho pan
must be lifted 10 cooler place. II tho
bread does not brown the fat is not hot
enough. There is no extrayagauce in
using a large quantity OF fat, for IL can
be poured into bowl and used again aud
again. Clarity it, when necessary, by
boiling it up in water, then let it cool,
when the sediment will fall to to tho
bottom OF the water and the fat rise on
~. II in boiling and roasting meats
every scrap Of dripping that runs out is
saved, the accumulation will, in most
families, afford abundant supply in frying
in the manner described.
Poultry should be put into the pot
breast downward, with warm, not hot,
water enough to cover it, and DO brought
very gradually to the boiling point, and
then allowed to simmer steadily till
trial of Their joints shows that they arc
done. No rule can be given for tho timo
required, for young fowls will take lcsf
time than Old oues.--Ameriem AgricU!-
WriSt.