The San Francisco call., 1899-12-23

than upon the sums laid out in the mar
keI RMS art Is combination OF the
sklii OF our grandmOthers and the science
OF modern chemists. AS John Ruskin has
said' II means the knowledge OF all
heros and fruits and balms and spices:
ana OF all That Is healing and sweet In
neIds ana groves and savOry In meats: IL
means carefulness and inventiveness and
watchfuIness and readiness OF appliance"
TO summarize what has already been
said, the science OF cookery means a
knowledge OF the composition OF foods.
and the way in which they are affected
by fire and water.
Let US take some OF the carbohydrates
as an example. Place a cupful OF sugar
with an equal amount OF water In a small
iron trying-pan upon the stove and watch
It's changes. The sugar dissOlves forms
syrup which gradually becomes thicker
by the evaporation OF the water When
the water Is gone the sugar forms In
Jumps, then gradually melts into a golden
syrup, which becomes darker and darker
until bubble OF charcoal Is left. II we
catch II at the right stage OF BROWNIES.
and add water again. the result Is a syrup
OF agreeable flavor, such as Is found I'm
the golden-brown crust OF piles puddings
and cakes. The rich color and flavor In
the crust OF bread and its digestibility IL
due 10 similar change in starch Thus
we may see that a high temperature does
not inJure this group OF food substances.
The woody fiber In vegetables, which IL
closely allied TO starch and sugar. needs
all the heat which can be transmitted TO
them by water 10 make them digestibIe.
Even III long continued. the heat OF boil
ing water, 2l2 degrees Fahrenheit Is not
sufhcient 10 make certain vegetable sub
stances either digestible or paIatable.
On the other hand the aIbuminous por-
~ col N
and the albumen of eggs Is rendered
harder and less easy OF digestion bv in
tense heat. Any reliable cook book will
show us how by mechanical agencies
juices and favors are retained. and AZ
the same time the bulk OF the fbers OF
meat are not allowed 70 be overheated.
The outside OF joint OF meat IS sprink-
led with flour and put into a hot oven.
which coagulates the juices on the out
side quickly, making a coating which pre-
vents the escape OF juices when the tenn
perature Of the oven Is lowered. or when
water Is the medium Of cooking. after n
few moments OF rapid boiling 10 harden
the outside. the kettle is put where II will
keep below the boiling point that the
meat may be tender and yet hold together
In neat slices when carved. But the
boiled meat will part with some OF its
juices because OF the wonderful power OF
water TO pick up and carry of part OF
everything with which II comes In con-
tact. Upon this characteristic depends
the power Of cleaning and its capacity for
making solutions and infuslons OF tea.
coffee, meats and vegetables. Fat can be
raised 10 a higher temperature than wa
ter. and II properly used Is a suitable me-
dium for cooking certain foods.
The making doughs light by the use OF
acids with soda and alkaline substances
Is distinctly chemical process. What
ever acid is used II must be combined
with the soda in exact portions. so that
a neutral substance Is formed and no par
ticle OF either left behind. Cream OF tar
tar is usually considered the best acid
substance for this purpose, because the
new material which results Is less HARM
full than that which is formed from the
union Of some other acids with soda
To tell all that applied science has done
for the housewife would be a long story
IL has brought water from distant hills
and lakes into her home: IL has gathered
the natural gas or mined the coal. made
gas from that and brought this wonder
full fuel into the house, ready 20 give light
and heat for cooking. Through the man
ufacture Of artificial ice science has done
much TO produce healthful methods OF
preserving foods
When We see what has already been ac-
complished We may we'll wonder what
marvels electricity and liquid air have in
store for US.