The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-11-27
MRS. EwING's LECTURE.
The Science of Stewing Meats and
Cooking Cereals.


The science of stewing meats and
cooking cereals was revealed at the
Unity church hail last evening.
and was well attended by ladies
and a few gentlemen, evidently
DESTROYS of gaining knowledge of the
culinary art.
Cereals, began the lecturer, are the
best food for breakfasts when properly
cooked. There are twelve or more
cereals that make excellent foods, but
of these rolled wheat, oats and barley
are preferred. Cereals should be cooked
in utensils of iron, in a very slow man
ner, as cooking too rapidly destroys the
flavor Of the food. Great care should
be taken in stirring the food for II
stirred too much it is dissipated by
exposure to the air. One of the most
labor saving utensils is the double boiler
and every household should be pro-
vided with one, as cereals cooked IN
them have a richer favor than when
cooked in an open saucepan. The pre-
pared cereal foods that are guaranteed
to cook in a few minutes time are com
paratively worthless, because they nave
already been cooked.
Cracked wheat and oats are much
richer in flavor than the other cereals
and the cooking of them should require
at least three hours time, although
there are some cereals that are cooked
in a half hours time. These are Far
rinose and Flarrina which bear a close
relationship to each other. Farrina is
mainly composed OF starch and Farri-
nose is Farrina Slightly scorched.
These cereals are used with from six
to eight times their quantity of water,
and allowed to boil for one-half hour.
No stirring should be done, only at the
beginning when the food is put into the
water, and then only enough to render
the food in a thick or pasty condition.
The best rule for the length of time
in which to cook cereals is to let the
food cook until the richest flavor is
reached, and in order to reach that
flavor three hours is required to cook
all but the Farrinose and Farrina.
Rice should be washed clean just be-
fore cooking, as it sWells if left too
long in the water. 1t should be put
into boiling water a. little at time to
prevent the adherence of grains upon
the sides and bottom of the pan. A
little butter and some milk may be
used to advantage and the rice can
be served with veal, chicken or soups.
STEWING MEAT.
The formula of stewing chicken can
be applied in stewing beef, lamb and
veal The chicken should be cut into
pieces of the desirable size and placed
in the pan Of water, into which a
small portion of salt Is put, for the
purpose of giving the meat better
flavor, and the chicken allowed to cook
for two hours, provided the chicken is
an ideal one, and does not require the
same length of time that a veteran
would, and sthen placed upon the
stove TO simmer slowly. The broth of
the chicken should then be removed,
by means of which we are rid of the
oil, and the stew Is ready to be served.
Gravy should never be made from
stewed meat, as it contains too much
oil.
That meats are more digestible VIXEN
stewed than when roasted, for obvious
reasons. Tn, use of the so-called cook
ing butter should be abolished, if it
is inferior to other buffers. Cream al
ways improves the chicken, veal and
lamb gravies, while tomatoes improve
that of the brown GRAVES.
In conclusion, the lecturer dwelt upon
the necessity of using proper utensils
and the best materials, for with 7ut
them it is impossible to make the most
savory dishes.
Mrs Ewing lectures this evening on
Soups and Sauces. Friday evening
on "Puddings and Pudding Sauces,
and Saturday evening on Corn Bread,
Mullins and Griddle Cakes"