New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-28
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90 =
COOKING ALBUMINOUS FOODS.
THE TEMPERATURE SHOULD ALWAie DE-
HIGHER FOR MEAT THAN EGGS
SAYS MISS PARLOA.
THE TENT

The subject considered yesterday afternoon w
Miss Parloa, In her course OF lectures OH Do
Economy" being delivered at the Young "oh'."
Christian Association. was The frihcip'es
living the Cooking of Meats. Fish and All Aipu
uinous Substances" This was treated nrs' iioi
q scientific standpoint. then practically illustrator
with beef and eggs in accordance with MISS rai
loas theory that there is no knowledge ike expert
mental and that while theory is good thns' theo''
must be welded to practice to avaii.
"Coagulation" she said. "ls one OF the properties
Of albumen and though different kinds OF alpu-
mon sodifv under different conditions. heat mas
the property of coagulating albumen In nearly all
I substances. 80,
"If milk is heated to 100 degrees and acid be added
the milk will be solidifed like custard soft creamy
and digesible.
"If milk be raised to the boiling point and acid be
added the albumen coagulates. but the produc'
differs from that obtained at 100 degrees. The
longer the cooking Is continued at high temperature
the tougher the curd and the clearer the whey.
1.-The albumen In lean meat and white Of egg CO.
agulates on exposure to heat. These alpuminous
products cooked at temperature below the boiling
point will be soft and digestibl., but cooked at IL
degrees or higher tough. horny and indgestibie
While the pure- tho albumen. the more marked
this condition.
1.-The white Of an egg Is nearly all albumen; but
the yok contains nearly twice as much fatty mat
ter.
I'm lean meat little layers OF are away
present and the fat there is the less hard the
albumen when exposed to heat. The temperature
should always be higher for meat than eggs
HOW TO COOK EGGS.
eggs can be cooked at $50 degrees. which leaves
the white soft. At PIP degrees the white is abso-
lutey ndigestible. although the yolk will finally be-
come mealy If the cooking is continued The best
way Of boiling eggs (Which is a misnomer, In that
the egg is not boiled, but poached) Is TO cover with
boiling water allowing a half-pint to an egg. cover
and allow 1t to stand for ten minutes. This gives
a soft egg II 1t is desired hard. add little boil
ing water the first water begins to cool. wrap the
saucepan in cloth. and leave the egg in the water
twenty minutes
be taken according to Miss Parloa, is TO cut juicy
beef very fine, cover with cold water and let 1t
stand in a cold place several hours TO extract the
salts and abumen. Pour off from the meat. which
has become white and tasteless and heat the liquid
in temperature Of $40 degrees. This heats II
the nutritive portion. Season to taste and serve
common mistake in making soup is TO pour off the
brown sediment which is really the nutritious
part. In making clear soups this is necessarily
BEEF LA CASSEROLE
In closing Miss Parloa commended the French
method Of cooking beef la casserole. A piece of
meat is put in pan with a little hot fat, and
drowned slowly on all sides. A single tablespoon
Of the fat from rising. Shove the saucepan back
on the range where it will just simmer. and cover.
From time to time turn the contents, and add an
other tablespoonful of water. The deicacy Of the
flavor all depends upon this treatment. as more
water than the prescribed tablespoonful defeats
The next lecture. Saturday. March 6. will be on
the chara cteriscs of French cookery and the
mics of the French housekeeper