New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-23
FLESH. FISH AND FOWL.
THE NUTRITION AND FLAVOR DEPEND UPON
THE DEGREE OF HEAT EMPLOYED
IN COOKING.


Mrs Eta Morse Hudders ectured yesterday III
the Brooklyn Arts Building. In Moh'asues'' y"
Tho "preparatlon and Cookery Of Animal Foods
r,,s, Eisn and Fowl" The nutrition and favor OF
,bese foods depend upon the degree OF heat en-
Moved in cooking. In the ordinary range II IL az
most Impossible to regulate the neat Oh ''e oNe"
properly. ~. or
".nthracIte coal" said the lecturer cap never
give n norfect heat The nearest approach 10 ms Is
o,oo,rici,, and the next gas Many new appliances
for roasting have been devised. which help TO couh-
,er,ct the faults OF the ordinary oven 10 roast
meat properly the pores OF the meat shou'u NC
closed very quickly by a very strong neat LOT III.
first ten minutes followed for the remaihuer vi
the time by a slower heat
FIRE FOR COOKING ROASTS.
"A small roast requires much quicker oven 'nah
a large roast. When covered pan Is useo VIC
meat is better If the of the pan is iet' OF
until ,he meat is thoroughly Drowned Meat snonld
NJ, no laid on the bottom OF the roasting pam Out
unon rack Water should not be added a. the meat
Is better cooked in its own fat
Duck fowl and FISH are better cooked III GOV
cred nan In boiling meats. they should he hrS'
,broun into rapidly boiling water FOR ten minutes
Tho not should then be set an asbestos mat on the
ho,,es, mart Of the stove. and allowed TO simmer
sIovrlv until tender An even temperature shou'i
no maintained. The fryng-pan may ne u'lH"eu 'oi
broil,ng with nearly az good results as I'VE coa,9'
he properly CREASED, tH'h pio"s''t
m hIuc heat and the meat turned quickly ana ire
quenty. 49,.
For brolng. a perfect bed OF hot Goals from
which the gas has all burned away IS essential.
The fame from the dripping fat adds sweetness 10
tho meat Gas IL better for broiling than poor
coal fire 1t Is a great mistake TO boil fish rapidly
like flesh II should be first left for ten minutes IN
randy boiling water. to set the juices. and then
lei II simmer Rapid boiling spells the havor ana
breaks the fish in pieces. When properly COOKED
fish IL whole and firm - .,A T.,
..1'hc Italian and French meat sauces. which. In
e,oad NJ belng thickened with -four are those or
tho American kitchens. boiled down until thck,
arc very nutritious and paatable"
The following list OF foods and time required Tor
their cooking then given:
THE TIMETABLE FOR COOKING.
For baking or roasting beef (slrlon or rib) y to
T. minutes per pound: lamb and mutton. Is minutes
per Mound: veal % minutes per pound pork. 30 min
utes per pound: for six eight pound FISH. hour:
tame duck usually requires 40 to so minutes three
~ four pound chicken, 10 lie hours: A ten-pouni
turkey 2 hours for boiling a bass. 10 minutes TO
a Mound: habut. IL minutes; salmon, 10 minutes;
Goldfish 6 minutes: haddock minutes, small 1Sn,
minutes: threads. % to 81 minutes; beer Ia
mode. ) hours; croquettes, minute; hsh paIs'
minute. .,--.t..
Tire following KEY was given 10 many otherwise
hay recipes: one pint liquid equals one pound two
rounded IA blespoonfuls flour equal one ounce, one OF
butter EQUALS ounce. butter Size OF an egg equals
~, ,urces and equal pound