The midland journal. (Rising Sun, Md.) 1885-1947, 1901-02-08
How to Cook Eggs and Meat.

The proper way to cook eggs and
meat is given in the following ex-
tract from Miss Caldwell's lecture
on domestic economy, delivered be-
fore the Farmers Institute held at
Rising Sun Jan. 25th:
'sMeat and eggs are both rich in
albumen, and great care should be
taken in cooking not to have too
great a heat, as albumen is hard
ened and rendered almost entirely
indigestible by intense heat. For
instance never put butter in a pan
and allow it to become Sizzling hot
before putting in steak, as fat boils
at very high heat, much higher
than water. Never boil eggs. The
term 'hard boiled eggs is now al.
most obsolete and we have 'hard
cooked eggs in place of it. Try
the experiment of putting an egg
in boiling water until hard boiled,'
and another in water that has lust
reached the simmering point for
forty five minutes, not letting the
water boil, and note the difference;
one is tough, while the other is just
the reverse.
Gin purchasing meat, remember
that the tougher cuts are more
nourishing, healthier and less ex-
pensive. They are more nourish.
ing because these parts are used
more, and hence the blood carries
more nourishment to these parts.
1t is not advisable to serve meat,
and beans, peas, or vegetables rich
in vegetable casein at the same
meal, as one is liable to get an
excess of heterogeneous matter"
There is an important omission
in connection with the tough meat,
namely. how to prepare it and get
rid of its natural toughness without
impairing the meats nutritious
qualities.
The mastication of tough beef
with an outfit of poor teeth requires
the'expenditure of a good deal of
" energy.o Most of the teeth now
a-days are artificial, and while
quite ornamental, are not adapted
to the hard service of reducing
tough meat, consequently such food
is liable to be bolted, and again the
energy provided by other foods is
called upon for extra duty in
digesting.
The Irish, when taken fresh from
the ",sod," are noted for their fine,
sound teeth and bone development,
which probably is attributable to
their bone building diet, that is
largely composed of potatoes and
oaten bread. There is said to be a
dish in Ireland peculiar to that
country, called potatoes and
point" A large dish of potatoes
is provided-that country is fam
GUS for its fine potatoes-and a
small dish of meat for the PEASANTS
dinner. The potatoes are eaten
and the meat pointed at, and serves
for another, or several meals.
Americans might profit by this
knowledge and furnish similar
dish, somewhat modified, by using
less meat and more bone produc-
ing, or phosphate foods.
Miss Caldwell's lecture was very
instructive in its entirety. The
elementary parts, at least, of do
nestle economy should be taught
in the public schools, and it higher
branches would mix we'll with the
music lesson which is now much
more fashionable in the country
than thirty three years ago, which
is the length of life of a generation.
The young ladies who are in train
ing at the piano for the ornamental
parts of domestic life might profit
by devoting one hour of the two
now spent at music, to the study of
domestic economy. A teacher who
is able to handle both piano keys
and cuisine utensils scientifically,
might proftably combine the arts.
A large class of young ladies who
propose to graduate as matrons in
the sweet by and by-not too far
removed-should be readily formed
to receive instructions in these two
life works.