The herald., 1895-03-21
Mrs. Ewing's Second Lecture
on Cookery
THE NEW WOMAN ON PLATS
Dad BroiIing Discussed and It's Character
Analysed
The Cooking Club Enjoys Scholarly
Dissertation on the Proper Way to
Prepare Food

The prospect OF learning new TO ploil
and roast meats, poultry and fish dld not
seem to he quite as attractive yesterday
as that OF making bread was the day be-
fore. but a goodly number OF ladies, new
erthelcss assembled in the y. NJ. {. A.
auditorium to enjoy the privilege Of Miss
Ewing's second lesson. Pencils and note
books were as much in evidence, and the
absorbed attention of the audience showed
rs active an interest on the part OF the
women present in hearing best how to
prepare and cook their meats, or poultry,
ii the, are lucky enough to have it,
Juicy meats were first explained, and a
,cg of lamb was chosen as illustrating all
juicy meats.
First the method of preparing them for
the oven if to be roasted, or the pot, il to
be boiled
Lamb should have the skin removed If
woody" flavor would be avoided The
length OF time for boiling depends on the
size OF the piece OF meat. In roasting
the oven should be as hot as in baking
bread.
Tne difference between roasting and
broiling in an oven was explained. There
are only four methods OF cooking meat
and broling comes first, probably from
the primitive method which consisted oil
holding il on stick before the fire.
Much supposed broiling is nothing more
tnan stewlng, and the meat is pale and
watery, although cooked on grldlron
over an open fire.
Perfect broiing is the instantaneous
soaring or cooking OF the surface OF
meats, etc.
The aim in broiing steak is to shut in
the moisture, and therefore should be
rapid. The best steaks should be from
one inch to one and one-half inches thick,
and the proper fire large bed OF hot
Goals. Inc toaster is the most perfect
broler, and the meat should be held as
closely as posi- bic to as hot bed OF Goals
as can be obtained, while the cook, be
she mistress or maid. counts ten; then it
should be turned on the other side-the
steak, not the cook-again counting ten;
then back, and so on thus keeping the
meat from hardening or burning. A
steak to be perfectly broied needs to be
turned forty times during the ten or
twelve minutes it takes to cook it, Mrs.
Ewing spoke feelingly and scornfully of
the habit cooks have of broiling one side
of piece of steak until it is nearly
burned. then turns it, and the juice is
all in the fire.
Chicken was next spoken of and why it
should have different treatment from
steak in broiling. The former is pro-
tected on both sides by an oily skin.
A smoking-ho griddle, Mrs, Ewing
thinks preferable in broiling, to an i'm
perfect bed of Goals; but the griddle
should be perfectly clean and free from
grease.
The question of why we cook meats was
explained that it was to improve the
flavor. and not to change the physical
condition: not to soften or harden, but to
improve the flavor; and the flavor is OF
prime Importance. because its digestibil-
ity and assimilation depends greatly upon
the relish with which il is eaten.
The highest excellence in cooking lies
in developing the highest flavor the food
may possess.
Then followed datribe against the
"messes' which disguise the ingredients
of which they are made, and they were
pronounced to be not high art in cooking.
A carefully detailed explanation was
then given of how to prepare chicken for
cooking in varions ways and how to
serve all meats attractivey.
Fish was the next subject, and it was
infinitely illustrated, with the hint OF
putting sheet-iron layer in the bottom
of a pan before baking fish for ease of re-
moving when done. the sheet of iron to
be creased with butter or olive oil first.
Poultry. veal and pork must be basted
frequently when roasted, else the skin
will burst, and no water must be put in
the pan until the meat gets brown; then
basic with butter, hot water and salt
every five minutes
During the easy and constant talk the
meats were cooked and at the end OF the
lesson Toast lamb, broiled steak, broiled
hallbut and broiled chicken were served
to the class. The ladies were requested to
bring spoons and napkins to the next
lesson, which will be this afternoon. when
the making OF soups and sauces will be
taught-plan, clear and vegetable soups.
and white, tomato, mushroom and fancy
sauces.