The Portland daily press., 1896-06-20
THE HON E.



the organic salts, the soluble albumen
and the extractives or f1avoring matters
Will be dissolved out. At the same time
small portions of Tactic acid are forme',
which act upon the meat and change
some OF the insoluble matters into ma
terials which may also be dissolved out
The extent of this action and the quanti-
ty Of materials which actually 60 into
the solution depend upon three things:
The amount of surface exposed to the
water, the temperature of the water, and
the length of the time of the exposure.
The smaller the pieces, the longer the
time, or the hotter the water, the richer
will be the broth and the poorer tho
meat. If the water is heated gradually
more and more of the soluble materials
are dissolved. At a temperature of about
1874 deg. 4. the soluble albumen will be-
dissolved albumen will rise as a brown
ish SCUM to the top and the liquid will
become clear. Upon heating still higher,
the connective tissues begin to be
changed into gelatine and are partly lis
solved out, while the insoluble albumi-
nolds are coagulated. The longer the
action of the hot water continues the
tougher and more tasteless the meat be-
comes, but the better the broth. Treated
in this way flesh may lose over 40 per
cent by weight. This loss is principal
ly water, but from to s per cent. may
be made up of the soluble albumen,
gelatine, IMMORAL matters, organic acids,
muscle sugar and favorjng materials.
Part of the melted fat also goes into the
broth.
1t would be a great mistake to assume
that the nearly tasteless mass of fibres
which is left undissolved by the water
has no nutritive value. This tasteless
material has been found to be as easily
and completely digested as the same
weight of ordinary roast. 1t contains
if it is properly combined with vegeta-
bles. salt and favoring materials makes
an agreeable as we'll as nutritiye food.
II q piece Of m3at is plunged into bill
ing water or very hot fat. the albumen
ON the entire surface of the meat is
quickly ooagulated, and the enyeloping
crust thus formed resists the dissolying
action of water and prevents the escape
of the juices and favoring matters.
Thus cooked the meat retains most of its
dayoring matters and has the desired
meaty taste. The resulting broth is COR
respondingly poor.
The foregoing statements will be of
much help in che rational cooking of
meats in water. The treatment depends
largely upon what it is desired to do. 1t
have juicy. highly favored piece of
boiled meat at the same time. If the
meat alone is to be used the cooking in
water should be as follows: Plunge the
cut at cnce into o generous supply of
boiling water. and keep the water at
the boiling point, or as near boiling as
possible, for ten minutes, in order to
coagulate the albumen and seal the pores
OF the meat; the coating thus formed
will prevent the solvent action of the
water and the escape of the soluble albu-
men and juices from the inner portions
of the meat. But If the action of the
boiling water should be continued the
whole interior Of the meat would, i'll
time, be brought near the temperature Of
boiling water, and all the albumen would
stead of keeping the water at the boiling
point GAIA deg. F.) therefore, the temper
atur, sohnld be allowed to fall to about
1870 deg f., when the meat could be
| thoroughly cooked without becoming
hard. A longer time will be- required
for cooking meat IN this way, but the
albumen will not be firmly coagulated.
and the flesh will BIZ tender and juicy in
stead of tough and dry, us will be the
case whom the water is kept boiling, or
nearly boiling, during the enuire time
of cooking.
In boiling sections of delicate fish, as
salmon, cod or halibut, the plunging into
boiling water il Objectionable because
the motion OF the boiling water tends TO
break the fish into small pieces. Fish
oA'OAAi oS AlSp PNV ihVo NefuOl VAebo 40 OAi
the point of boiling. The water should
be kept at this temperature for few
minutes, and then allowed to fall to $50
deg, as in the case of meats. Prof W.
o. Atwater In Table Talk.
Summer Pillows.
The best materials for pillows to be
used in the hammock, on the porch or
for ordinary house use are turkey red of
the best quality, denim and gray linen.
An attractive hammock pillow recently
finished had a cover of turkey red
stamped in what is called star fish pat
tern, then outlined i'll white working COT
ton. On the reverse side were the own
er's initials worked in white. and the
pillow was set together with white braid
as piping.
A moro elaborate pillow may be made
of blue denim outlined in star and
crescent pattern in white. The ends of
the pillow are cut in points, and eyelets
worked in each point, then laced with
blue cotton cord over strip of white
linen which is tackled to the pillow and
cor, ooci1u l,o or,,ovad VI han -oi1od