The Indianapolis journal., 1896-02-19
METHODS 0F BROILING.
There Are Just Three Proper Ways
Says Mrs. Ewing.

I'd rather know how to cook as Mrs.
Ewing does than 10 write Marcella or to
paint like Raphael" said one of the audi
ence at the broiling lesson given by Mrs.
Ewing in the assembly hall of the Propy-
laeum. There are probably thousands of
families where knowing how TO cook would
bring more happiness than all the literary
or art work the housekeeper might be capa-
bic of doing. Yes" says one, but If a
woman could write Marcella or paint like a
Raphael she would be able TO pay for
good a cook as Mrs. Ewing" One of the
fine arts of cooking is to know how to broil.
Mrs. Ewing told OF the grandmothers, who
thought they knew enough to brol meat
over hot Goals. but the difference in the
way they did il and the way she does il is
that they Drowned one side almost to a
burn and then turned II on the other side
and let all the good juices run into the fire.
To broil one-inch steak Mrs. Ewing would
use wire toaster, with the hooks which
hold the two parts together long enough to
ADMIT the steak without pinching one end.
Then she would have a bed of hot Goals.
Ihese may be of coal, wood. corncob. or the
not nre may be OF gas. Then she would
hold the steak over the Goals and scar one
Side while she counted ten; then she would
DO the same for the other side. The next
turning to the first side she would count
twenty. and thus she would keep turning
the meat, about thirty times in ALL When
done she would place on a warm platter,
with butter. pepper and salt.
Mrs. Ewing returned for a moment to
former lesson and said that bread when
done. should be exposed to plenty of fresh
air. she would never wrap bread i'm cloth
or put II away when damp, for when 1t is
wrapped 1T shuts in the carbonic-acid gas.
Mrs. Ewing defined broiling as an instan--
taneous or sudden soaring of the surface of
the thing TO be broiled. A chicken was also
oroiled. The selection and preparation of a
chicken for broiing was first considered
A one-year-old. which has a bendable breast
bone. and which has had a thorough scrub
bing with brush in soda water been thor
oughly rlnsed in cold water, deprived of its
backbone and placed under heavy weight
to fiatten 1t, is about the proper kind of a
chicken to have for broiling. Then the
chicken was to be thoroughly dried, placed
In a dry pan and set in a hot oven. II took
forty minutes to cook the chicken. Mrs
more. The little, skinny, bony things for
which high prices are paid and which are
called spring fries, Mrs. Ewing does not
advocate broiiing, but she would have a
one-year-old. which has rich juices and a
good flavor. The third thing cooked was
halibut steaks. These have the third kind
of broiling. The steaks are salted and put
in the oven, subject to the blaze from the
upper side. After cooking thirty minutes
they were a most delicious brown and per-
fectly done. While they were cooking Mrs
Ewing prepared a sauce of "a little minced
parsley, lump of butter, salt pepper two
was taken out she put the sauce on and
then added a decoration of parsley and
lemon The three methods of broiling are
over the Goals. in the oven and under the
blaze, and these are the only methods. All
sorts OF things may be broed.
The lesson this afternoon will be How
TO cook and serve vegetables" The chafing-
dish lesson will be given Thursday evening.