The Canton times. (Canton, Miss.) 1893-1906, 1900-08-10
REcooKED FOOD.
Various Ways OF Frep""s
from Surplus of Previous
Meals.

|
reason for this. except that when 1000
is served a second time it is likely TO
be carelessly prepared, says the Nc"
York Tribune. The seasoning Is
nored. The fact that 1t mas alreau9
heen cooked sufficiently is forgotten
and it is recooked. This is always
mistake. No food can be recooked II
it was properly cooked the hrst time
and remain palatable and dellclous. III
all cases it must be merely heateo
over" and served as soon as II mas De-
come thoroughly hot. Some FOODS are
improved by this relocating. spinach
and other 'sgreens" acquire mellow
ness of flavor when served the second
and third time, and are improved II
we may credit the statement OF So
distinguished bon vivant as brlilat-
Sayarin, each time. even until they are
reheated 10 times. There are some veg
etables, notably green peas "hlch
seem to lose all their delicacy when re-
heated. Green vegetables generally
suffer from this process. but roots can
usually be reheated several times with
ont any special loss of food value or
! flavor.
1t requires considerable skill TO
serve meats hot the second time Wlth-
out any appreciabe loss of the mayor
or the Juices What the French cor
rectly and tersely call 'rechau1tes,
when made of meat, are apt 10 be haro
and f1avorless as leather. Unless THESE
dishes are prepared properly the sec
ond time. and some stock or gravy Is
added to them to take the place of that
which has dried out in cooking, they
are certainly stale. fat and unpront-
able for food The French use rlch ma
vored sauces and stocks to heat over
their meats. A French stew is de-
licious dish. in which the natural ma
yor of the meat when it is first cooked
is replaced by the favor of the stock
or sauce. which is a skillfully made es-
sence of meat with vegetables anu
herbs to give it a characteristic saNory
taste, A pie of meat made with rleh
sauce or gravy around the pieces OF
meat is a delicious dish, but pie mace
with thin. foury liquid concocted OF
water and paste. as it too often Is Is
unfit for man or woman. Men gem
orally object to "hashed over dlshes,
because they do not find sufficient 1000
in such dishes, and as they are often
cooked until the meat is as hard ana
4 tasteless as wooden nutmegs,' there
is not sufficient nutriment. The albu-
e minous portion of meat rich in pro-
: teids have been reduced to substance
t as unpalatable and indigestible as
! leather. In making stew OF cola
meat we should begin with founda'
ton of stock; either beef or veal stock
is good for the purpose. The stocR
should be thickened and favored fol
the purpose. The meat to be reheateo
should be added cut in pieces, and az
the fat removed. 1t is difficult to heat
f over a large Joint of meat properly
: The outside surface of such JOINT VII
r be hopelessly hardened before the in
f ner portions are cooked through, there
g fore in reserving meat cut it in small
+ pieces, as you do for French stew o.
V meat pie. or hash it fine, as you 90 TO
d crouuettes, coquilles of meat or an.
&c kind In all cases cook the dish
"a little as possible after the meat Is pu
, in. No French cook bakes meat pi
L in the crust. The crust, generally II
n the form of individual patty cases, i
a first baked, then filled with the minced
70 chicken or other meat heated up in
~ richly favored sauce. In the case
:. the croquettes the three minutes 1t l
fried in hot fat only heats it throug
- and browns the crust; it does not re
20 cook it. In the case of some vegetable
ID of delicate flavor they can be serve
ID with fair success the second time D
&c putting them in a closely covered II
saucepan and setting them in pa
IA of boiling water merely long enoug
49, to heat them and then serving then
70 When vegetables are served in sauc
their flavor will be improved by dralI
~ ing off the sauce, heating it to tn
"a boiling point. then adding the yes
10 etables. and the moment the sauce Dol
q around them serving them.
Knew Something Was Wrong.
u "You seem to be worried" said II
ok friend.
ul 81 am" replied the man who WI
ad scanning the newspaper. Il am loo
VS., ing for a report of an accident OF son
CHI sort at that summer resort whel
es Maria and the children are"
"What makes you think there's bee
one?'
"Why. she hasn't written home Il
more money in nearly a week.
or cago Post.
nix Remedies for Bruises.