The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-09
TABLE AND KITCHEN.

to whom all inquiries should be addressed. |
Flavor Essential to Good Digestion.
It's said that appetite comes with eat
ing" This greatly depends upon the
sential properties possessed by natural
foods and the Importance of retaining and
foods we mean those unchanged in their |
constituent parts by partial cooking or
these principles which deserves a more
careful study than it generally receives IS
teriaIs which gives them flavor The
manner in which this substance is treat
much to do with their assimilation as the
proper development of the raw material
even be necessary to sacrifice a certain
amount of heterogeneous substance in order
HEAT DEVELOPS DOORS AND FLA
Every article of natural food has its
own particular flavor, which distinguishes
foods the elements which impart odor or
flavor are mild, while green vegetables,
bage, caulifower and turnips, all of which
contain a considerable amount of pungent
essential oil and sulphur have a most pro-
nounced flavor and odor.
Osmazone seems impaired for the spe-
cial purpose of making food agreeable
to the taste and to add to the pleasure
Of eating. Our natural tastes would be
quite satisfied with these havors if prop
erly developed and the palate not pervert-
ed by the custom of undue use of highly
seasoned
rupted palate is in such close harmony
with these natural havors that it is un-
able to distinguish to a nicely all the diff
ferent changes and gradations, thus en-
HANGING the pleasure of eating as well as
viands- While there are other agents
employed in converting food materials in
heat is the all-fmportant factor BY
wise provision of nature this davOrlng
It IS prepared in a manner best adapted
to furnish US wholesome nourlshment.
Meats lmparl tnelr most agreeaple navo o
when they are cooked IN the manner best
fitted for digestion This is true of vege-
that the excessive use of condiments has
been caused to a great extent by careless
nat, stale and unprohtable, and necessl-
tated the addition of artificial favors to
THE FLAVOR OF FRUIT.
The various fruits may be known by
fn Ile1 SPeel4f nay9rs, ana wnen tnsy aaf
will diminish their flavor. The delicious
/ flavor of the peach is entirely lost IN
How TO AVOID STRONG DOORS IN
All food materials. except those Of a
! starchy nature, should be cooked in I'M
! covered or ventilated vessels The vege-
tables possessing the strong doors may be
made very delicate and entirely digestible
| if these odors are allowed to escape while
cooking. Boiled meats are strong and less
Wholesome when cooked in closely COW
cred vessel. The lid should be partially
OF while the meat IS cooking. True, a
certain amount of the nutrients are lost,
! but the meat is rendered more digestfble
ana, as we nave stated, Il may be nee
! essary to lose a certain amount of these
! properties IN order TO make the 1000 more
! paiata ble and consequently more certain
COOKING IN BOILING WATER
When food materials are cooked by this
method, one especially important point to
| be remembered is that water that is not
used Immediately coming to boiling
point will soon lose the gases which i'm
| part the fresh taste to it, and when used
than the freshly boiled. For vegeta bles
the same rule must be observed When
the OBJECT IS 70 soften the texture or ex-
tract the soluble compounds as in making.
/ soups. broths, cofee and tea, soft water
serve the article whole and retain the
nayorlng principles and natural color, as
/ IN green yegetabies nard or Salted Wa ter
is best Onions should always be cooked
( in sailed water. Remember that in order
| to draw out the inner albuminous juices
/ soften the nbers and gelatinous portions
| must use cold water. Therefore. when it
is the object to keep the nutriment within
the meat re must use boiling water in
! the meat. which should be kept in solid
bulk This immersion into hot water
| bumen over the entire surface. making
coating over the pores, and theTsby pre-
| interior, not only the a1buminous juices
but the most important Of the havoring
BOILING FISH.
In order to retain the havoring juices of
delicate fish and yet not break and dis
figure it the water must be used at the
boiling point, except when first applied
The temperature must be Immediately re-
| duced to a degree when the agitation will
not break and thus allow the favor and
oily strong favored fish as salmon and
mackerel are put in cold water and heat
ed quickly to boiling point. In this way
much of the salmon color in the former
will be lost as well as the characteristic
| juices that give the strong taste.
MEATS COOKED IN COLD WATER.
By this method we extract the fiavors
! with the water. This gives US soups and
| broths: To facilitate the work we cut the
cover with cold water and allow it to
stand as long as possible before heating
the LIQUID. Then it is all heated gradu-
ally to the point below boiling and kept
! at that temperature until all the nutrients
THIRD METHOD.
Is to cook meats in water in such a
| manner that part of the nutrients and fla
| vors are drawn out and part retained in
cold water and brought quickly to boiling
| point, allowed to continue at that temper
at a gentle simmer we will have the
| liquid enriched with the free Juices which
are found beneath the hbers of the meat,
while others. existing within the fibers
are retained. giving pleasing taste to both
cd are stews and fricassees.
/ COOKING STARCHY VEGETABLES
Cold water VIII extract starch from veg
etables, but does not combine with It.
Boiling water will tougher and harden the
enveloping tissue, while the heat bursts
the starch cells and absorbs the albu-
minous juices within. Vegetables which
consist principally of starch and water
should be cooked at a high temperature
throughout. otherwise they will. If boiled,
be water-soaked and poor of flavor. SOUPS
and broths must be kept at the simmering
point while cooking or they. lose savorf-
ness, while coffee and tea If allowed TO
fall below the steaming point, lose their
delicate favor.
Inquiries Answered.
n: Edith Rogers writes: VIII you please
publish recipe for making French
nougat, Nalso one for marshmallows?
FRENCH NOUGAT.
Put pound of graduated cane sugar in
a sausepan; add two tablespoonful of
boiling water and stir continually over the
fire with wooden paddle until 1t is melt
! ed The uaaInent If rneIts Z 2 ran11rl.l