Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-01-11

sERvIcEABLE HINTS.
Boiling, though not calling, perhaps,
for quite such incesssut attention ~
roasting does, nevertheless demands q
patient vigilance and extreme care par
ticulsrly In the matter of skimming and
gentle slmmerlng, which some cooks are
prone to neglect. Hence, the hard, dis
colored meats frequently brought to the
table.
PLAIN RULES FOR BOILING.
In the first place wash the joint to be
boiled thoroughly clean and skewer II
into shape, after which put 1t into q
saucepan with sufficient cold water to
cover II. Authorities, however, disagree
upon this point, some urging that the
water should boil when the meat Is put
In, and be kept boiling for a few min
utes; then add small quantity Of cold
water TO reduce the temperature, and
afterwards maintain the simmering
point throughout. Most people, how
ever. are in favor Of putting the meat
into cold water. Let there be sufficient
during the whole process Of boiling to
cover, without drow ming, the joint. The
less water, the more savory will be the
meat and the better the broth, always
remembering that the liquor must
really cover the meat.
Set the saucepan at the side OF mod
crate fire, and let the contents boil
slowly. just before the water reaches
boiling point the scum will rise, and this
YOU must take of Immediately. When
YOU have skinned well. pour In some
cold water, which will cause the rest OF
the scum TO rise, which you must again
clear of. IL let alone, the scum soon
boils down and sticks TO the meat, on, Ut
fortunately, this should happen, the
cook must carefully take IL of when she
dishes up, either with clean sponge or
paste brush which. in.tead OF looking
delicstely white and nice, will hsve that
coarse, thick appearance one often com
plsins Of, and for which the butcher !.
not infr,quenily blamed, when really
the fault rests with the cook. Let II be-
at once understood that skimming IL n:
essential to good boiling as basting Is
to good roasting.
Many cooks TO whiten meat add 4
little milk to the water, which, however
does more hsrm than good; or, again
they wrap the joint In well-fourec
Goth. which must be washed out 10
elem water immediately after use. Al
such precautions " III be needless IL the
skimming il carefully attended 10. IL !:
this which preserves the whiteness snc
good appearance 81 all boiled things
better ih,n anything Else. SkimminL
gives little trouble, perhaps, inssmuci
rs II r, Quires almost perpetual attention
but those who wish 10 excel in their ar
will consider how the processes OF II cat
be most perfectly performed. A cool
who has proper pride aud pleasure II
her business will make this her maxim
on NIL occasions.
Take care that your saucepan u
closely covered, and that the lid IL
tightly, not only to prevent uunecessar,
evaporation OF the water, but also tina
no smoke may insinuste itself under th'
edge Of the lid and give the meat baC
flavor. Remove the lid only az thos'
times when you skim. The time usual!
allowed for boiling Is at the rate OF M
teen or twenty minutes 10 pound o
meat, reckoning the time from the mo
meut the water first comes TO a boil
Veal needs rather longer, as with roast
ing, and pork will take from twenty q
thirty minutes per pound. The slowe
the meat boils the more tender, the NOR,
plump and the whittier Il will be. Fas
boiling, by extracting the juices OF tn
meat In a greater degree, renders II tougl
and hard. Twenty minutes 10 the poun'
will not be too long for gentle simmer
ing, allowing more time according TO tn
thickness Of the joint and the GOODNESS o
the weather. for meat cooks sooner II
warm weather. The pot should neve
be allowed TO stop simmering, end b.
simmeripg | mean when the water !
disturbed with little bubble here an,
there.
However much authorities differ upo,
the point OF putting fresh meat into COLI
water at first, they are all agreed tina
sal. meats must be so treated. Thes'
should be- washed clean In pure waite
previously. Add salt, and II should b
10 minute quantity only, near the enc
OF the boiling. for the reason that salt !
said both to increase the heat Of tn
water and TO harden the meat. Bear II
mind that u you allow joints or poultr!
10 remain 10 the water after they ar
done they will become sodden and vii
lose flavor. Also remember that tn,
careful housewife never boils meat with
out afterwards converting the broth Int
some sort OF soup.
BRoILED MEATS.
First and foremost see that your grid
iron Is perfectly clean. Wipe IL we'll
snd just before you use II rub the bar
with mutton suet TO prevent the mes
from being marked. The fire must b,
brisk aud clear or you cannot give tn
meat the brow ming which constitutes tn
perfection OF this mode Of cookery.
should add that the gridiron should b
treated before use. Lat the bars b
thoroughly heated through without tn
surface being absolutely burning hot
BroiliDg is both economical and easy
All that is required Is little care /,
turning the meats, so that they are don,
in every part, and attention 10 the fire
which must. as | have said, burn clear
and should not be too fierce, or the mea
will be scorched. Steaks, chops an,
outlets are very delicious when vel
broiled. Set the gridiron slsnting to pre-
vent the fat dropping into the fire ant
causing smoke. Birds which are Gu
asuuder and broiled must be laid will
the inside first To the fire. In turning
juicy meat be careful that the fork Is no
stuck into the lean, but push II into tn
fat or outer skin. Ii Is better, however
10 use pair Of steak tongs to avoid los
Of gravy.
HINTS uPoN sTEwING.
Although boiling Is not stewing, muci
that have said 10 regard to boiled meat
will apply equally to the process o
stewing. For instance, the fire must b,
slow, the steWpsn kept at = gentle sim
mer without coming to a boil, and tn,
lid NUT be closely shut. Cooks disagree
again as 10 the temperature Of the watel
or stock ut starting. The advice giveI
by one connoisseur Is that cold wstel
should be employed for tough, gristly
meat warm for meat such as steaks Of
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