The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-04-19
TO KNOW HOW To- BRO|L,
Mrs. Emma p. Ewing Shows
How 1t Is Done Without
Gridiron or Coal.
BroiIing In an Oven Only Another
Method With the Same Re-
suits as the Old One.

There were many of the 175 women who
on Wednesday attended Mrs. Emma P.
Ewing's second lecture on scientific cook
ing given in Golden Gate Hall who realized
the truth of the saying of the old German,
"Das more live das more l finds out das
don't know Something's" The lecture was
on broiling and the manner in which the
lecturer demonstrated how one can broil
meats on gas stove and without the aid
of the old-time broiler and charcoal fire
was revelation.
Speaking of the four methods OF prepar-
ing food for the table, namely: boiling,
roasting, broiling and frying, she said that
were many improvements in the preparing
of food, but that there are a great many
people, she was sorry to say, who live in
the past only. are not happy in the present
and take no interest in the future; such
people do not take much interest in the
hygienic method of preparing meals; they
think there is nothing like the good old
style "Now, for myself, said Mrs. Ewing,
81 think that there is no time so good as
the present, but / believe that in the near
future there will be better time than we
have now"
On the subject of broiling she said that
the principle in that method of preparing
food is to scar the meat, fish or fowl SO as
to preserve within each the juices. The
article to be cooked "a steak, for instance
should be laid on the broiler or griddle
and left there just long enough to scar the
meat and then turn it over so as to scar
other side. To leave it too long on one
side permits the juice to escape from the
other, and the result is poorly cooked
piece of meat. Some people, she said,
think that frying meats is the worst way to
prepare them, but she thought it was the
most hygienic method of cooking them.
Water, she said, boils at 212 deg. where the
temperature is favorable, while oil boils at
COG deg. When meat carefully prepared is
temperature of 500 deg. it Is instantly
scared and the juices are shut in.
She then showed how she broils fish.
She used large baking-pan in the bottom
of which she placed piece of Russia sheet
iron, saying it prevented the fish from
catching on the bottom of the pan. TAX
ing three-pound trout, split down the
belly, she busted the skin side with flour
and then with brush moistened 1t with
melted butter; then she placed the fish on
its back on the sheet-iron, buttered the
upper side with the brush and sprinkled
on it little white pepper and salt and
busted little -four over all. This, she
said, would soon form a crust that would
retain the juice in the fish while cooking.
She remarked JnaC 1T is ODlectlOnaDle TO
remove the bone from thin fish before
cooking as it had tendency to destroy
the flavor. She then placed the fish in the
oven, the upper portion being sheet OF
flame Broiling with the flame above or
with the fame below is exactly the same
so far as results go; it is only different
methods, the demonstration explained.
The very hot flame was allowed to scar the
fish, and then it was turned down or re-
duced and the fish allowed to cook until
! thoroughly done. When it was taken out
and passed around on dish garnished
with lines quartered and sliced it proved
| to be as nicely broiled as any one could
desire. And the ladies marveled that fish
| could be broiled in an oven.
| A couple of spring chicken were then
placed in pan without seasoning or butter
or lard, and when they were taken out they
were of a rich golden brown. After they
had been treated to a spreading of butter
and seasoning of salt and pepper and
served up with celery and watercress, they
emitted that delicious odor that is notice
able when young 'broiler'' is taken from
the gridiron.
SIS not that smothered chicken ?' asked
one of the fair listeners.
"Oh, no." said Mrs. Ewing, ito make