The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-04-25

meats eatable and on the other hand 1t
is possible for an ignorant cook to make
a tenderloin tough.
heterogeneous foods Qike lean meat, egg
fish and some vegetables like beans, peas
and lentils) are necessary for the growth
and repair of the body and 1t Is possible
to live on this kind Of diet alone. The
oarbonaceous foods like fats, sugars, and
starches supply heat and force, but per-
son cannot live on starch and sugar
alone. The digestive organs have power
to deal with both heterogeneous and car
bonaeeous foods and the best diet in
cludes a judioious mixture of both. Milk,
although it contains all the necessary
food elements, does not contain sufficient
nutrition for q complete diet for an
adult.
| Miss Parloa then illustrated the right
and wrong way of cooking an egg. A
soft boiled" egg should not be boiled
at all but put into boiling water, then
set in warm plaoe and allowed to
stand 10 minutes. Or put an egg into
cold water and when the water just
reaches the boiling point, but Is not al
lowed to boil, the egg will be found like
jelly all through. If 1t were put into
boiling water and boiled three minutes
the outer part of the white will be hard
and leathery, the white next to the yolk
will be clear and the yolk scarcely
warmed through.
To cook eggs firm enough for salads or
what is termed "hard boiled" egg put
it into boiling wat er; then set 1t where
it will remain below the boiling point
for 30 to 30 minutes.
| Albumen cooked at low temperature
| is nutritious and digestible but II cooked
at high temperature is highly indigest-
| IDLE. The egg is the best illustration of
| albuminous food
Abiding to the economics Of the
Fronoh housekeeper the lecturer said
| these do not consist in making good
| things out of nothing as is too generally
| supposed The French cooks use the best
OF materials but waste nothing by bad
cookery or providing more than is eaten
| They take wonderful care in small details
OF cookery and waste no food material as
for instance, they make sayory whole
some dish from poultry trimmings.
These include the head and feet of fowl
which are scalded and scraped added to
the liver, gizzard and heart, and with
onions, carrots and potatoes, make
| good soup.
The French cook often lays thin slices
Of onion over roast of mutton or lamb
which in cooking dissolve and give an
excellent flavor to the meat and which is
not recognized as an onion flavor
Tough meats or fowl are cooked by
the French as follows: Put some butter,
pork or drippings in a deep stew pan,
when hot, put in the meat and brown 1t
| on all sides. Put spoonful or two OF
hot water into the pan toskeep the tenn
perature less than that of hot fat and
cover the pan. Cook over a moderate
fire for several hours, adding occasionally
a little water and turning the meat now
and then. Salt and pepper it when half
done just rs the meat is done make
sauce in another pan and pour into the
pan with the meat.
| The necessity of cooling soups and
other foods rapidly and uncovered in
current Of fresh air was alluded to.
Bread that is cooled without wrapping
so that fresh air may circulate all round
| the loaf will keep longer than the loaf set
away hot in cloth wrapping to give it
a soft crust.-N. e. Farmer.
Hot Water.
| Some times physician orders hot wat
er to be taken before going to bed or at
meals, and to some people this is almost
as bad as genuin drug store medi cine.
If a lemon juice is added to the water it
will be much more palatable.
| Probably good ma ny people could
| drink hot water with more of relish if
it were properly heated. 1t should not
be water that has stood in the teakettle
over night and then brought up to the
boiling point. Neither should 1t be water
that has boiled and boiled until it Is flat
and tasteless and full of lime and other
dregs. Turn out the water from the
WARM tedKetule, put III some IroSn and
bring quickly to boiling, then serve 1t
at once. Water may lose its SAVIOR at
well as salt.
Wants More Sauce.
Has "sance ''gone out of fashion don't
mean the kind our servants give us, or
the kind that comes in BOTTLES labelled
Worcestershire, but the variety known
TO our grandmothers as sass, without
which no table was complete. Time was
whom cider apple sauce accompanied
breakfast, while dried apple SAUCE was a
standby for late winter when all the
canned fruit" must be kept for COM
pany and the small boy blessed the day
that brought the minister to tea. because
plum sauce was sure to be on the bill of
fair. We are English now, we eat
marmalade made bitter with orange peel;
we take currant jelly with chicken and
stewed crAnberries with turkey; we put
jam in puddings and cover baked apples
with whipped cream, but we do not eat
sauce. This Is pity, too. because deli