Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1891-09-19
WOMAN AND HOME.
TRYING AN OLD BUT NOW uNusEr
PROCESS or COOKING.

'hO0@11 VI SSOhtfNh1s
leaving Something for chiIdr~n-Th.
English servant GIrl-Miik for ths Ba.
bies--Mrs- Langtry's Taste--The Fash.
fonabl~ waist--suggesiion..
IL Is well known fact that a better and
more delicious coffee Is made by pouring the
boiling water over the ground coffee than by
boiling the coffee itself, as unfortunately Ia
yet ~ often done.
The boiling water that is poured over the
coffee ceases to boil the instant il leaves thu
kettle In which il was boiled Through evap.
oration II Is already somewhat coolei ON the
way TO the coffee pot, and by further contact
with other bodies the temperature Is still
further lowered until it is evident that the
temperature in the coffee pot is several de.
grees below the boiling point The coffee is
consequently not made with boiling but with
warm water
IL Is, therefore, bus natural to conclude that
other yictuals may lie prepared in the same
manner, as IL Is the heat, not the boiling,
that causes the necessary changes to convert
them into proper food. The boiling only
transforms some Of the water into steam,
the livelier 1t boils the more is evolved; but
VI
1t Is 2i2 degs when it commences to boil, and
remains 50 IL you boil IL ever 10 hard All
the superfiuous heat is used To make steam,
and leaves steam, without doing any good
20 the ingredients To be boiled.
IL is a mistake to suppose that piece OF
swell boiled" soup beef has been heated TO
2l3 degs. throughout. The heat penetrates
% slowly that a good sized piece of beef may
remain comparatively cold inside after stay
ing in boiling water for hour or more,
aud IL You actually measure the temperature
Of the inner parts of the beef the moment IL
~ raken out of the pot and pronounced ''well
DONE" you will be surprised 10 find that it
seldom reaches over lao degs. 1t was, there
fore, cooked at = temperature considerably
below the boiling point.
There Is, furthermore, good reason TO sup
pose that, II 1t is possible To prepare the food
properly by simply heating IL TO the boiling
point and then casising, then We have found q
way to make our food more nutritious and
savory. True, ,.it is mostly water that evapor-
ates during the long continued boiling, but
our smell tells ns that something else Is also
being lost, and 1t is but fair TO suppose that
this something" might improve the flavor Of
the food IL prcveRted from escaping Ii Is
moreover a common known fact that the
digestible does it become, but it is not so
commonly known that the most nutritious
part in meat is identical to that in the egg,
and as easily spoiled b. long continued boil
ing.
The above should be sufficient TO cause any
one TO try an old, but, to my knowledge, in
this country unused process in cooking; ono
that, moreover, possesses the advantage OF
considerable saving ia labor aud fuel, and,
Furthermore, makes 1t impossible to scorch
or burn anything.
The process is as follows: The food Is
brought to a boil, and allowed to boil for a
few minutes. The kettle is then removed
from the iire and carefully projected In a
heat safe 30 as u prevent tho heat from es-
Gaping. Tho food will then be cooked by its
own heat, or, in other words, the tempera-
ture will for several hours remain high
enough to pro5uce the necessary changes in
the victuals under treatment.
The heat safe necessary for the foregoing
process can he easily constructed by any
body, and at a norely nominal cost First
get common parking box VI a suitable size,
cover the bottom with layer OF picked wool
or cotton two or three inches thick, then
from piece of zinc or sheet iron make
hollow cylinder little larger than the ket-
Wv hSStAf paw hitN " W Aht b'Ai hAtA
Gll the interval between the cylinder and
the box with cotton or wool two To three
inches thick. A common pillow will an
swer for the lid, and the safe il ready for use.
When the kettle is removed from the fire
care should be taken not to raise the lad,
which should fit as closely as possible, and
when placed in the safe the pillow must be
tucked well down all around. After remain
ing in the heat safe for from two 10 four
hours, according TO circumstances, the food
will be done, and you will b. astonished To
find what well cooked and toothsome dish
you have prepared with 30 little trouble.
Hay or COW hair, being cheaper, can be
substituted for wool or cotton but do not re-
tain the heat quite as well, especially in APP
paratus of smaller size. The safe can, of
course, lie made to contain several vessels at
one time, and meat, potatoes, beans, etc, can
all he prepared at the same time.
Potatoes, beans, rice, pens and likes can be
placed in the safe as soon as they boil, but
large pieces of meat should be boiled for
about half an hour, 50 as 20 allow the heat 70
penetrate them better.
With a little practice and use OF common
sense anybody will coon he able to prepare
tneir food by this process, aud thus save
much fuel, labor and time.-Charles Osmund
tn Detroit Free Press.