St. Tammany farmer., 1906-06-09
SCIENTIFIC COOKING
VALUABLE LESSON FOR EVERY
THRIFTY HOUSEWIFE.
How Baking Differs from Roastne-
How to Make a Batter Light-Hot
Breads and Meats Require Very
Hot 0ven-Time Tables for Boiling
and Baking-Recipes. t.se.
BY ETA BowsEY sCHLoENBACH.
Baking and roasting ara not .identi-

cal.
Roasting is done before the fire and
baking is done in the oven.
The ordinary household has not the
necessary equipment for roasting. The
modern housekeeper has introduced a
modified form Of this method of cook
ing: She subjects the article to be
roasted to an intense dry heat While
this does very well 1t hardly imparts
the same favor as does roasting before
an open fire. ,.a.
AS much care and attention should
be given to the baking Of an article
rs to its preparation. 1t Is nearly use
less to give any fixed rules for different
ovens. In these days the stoves and
the fuel used are SO varied in form
that each housekeeper should under
stand perfectly her own oven. Experi-
ence is the best teacher; let each wom-
an test and experiment with her partic-
ular stove until she has perfect under
standing of it. She should be able to
tell by the puffs of air>which come from
the oven when the door is opened
whether it is moderate, hot or very
hot @s
The heat in an oven should be even.
If it is not, and the article to be baked
is supposed to rise" after going into
the oven, it will bake unevenly and
one side will be heavy. If it happens
to be meat, one side will be cooked
rare while the other side will be dry.
A piece of asbestos paper is very
convenient thing to have in any house.
Should there be draught or too much
heat at one side of the oven the asbes-
tos sheet can be used. Should there
be too much heat at the top and the
bread or cake Is browning too rapidly.
q piece OF the paper should be laid on
the shelf above. It Is good plan to
place pan of hot water On the bot
tom of the oven IL . slow, moist heat
Is required.
All meat should be wiped with a
clean, damp cloth: sprinkled gener-
ously with salt and dredged with -four
then placed in pan, which has been
made very hot, and quickly scared. The
salt draws out the juices OF the meat
but the flour absorbs them and when
tns meat is scared the albumen in the
Juices hardens and forms, with the
-four, crust or casing. The meal
should not be pierced with fork while
baking, az this allows the juices t
escape. As5
The oven should be very hot at frs
and the heat gradually reduced: Al
meat should be basted often; il no Wa
ter has been used, then in its owl
Juices. .- 81
All dark meat should be cooked rare
white meat must be well done, but no
dry. To prevent this the meat can b.
larded and basted often. Long. slov
cooking breaks down the fiber Of tn
meat and renders 1t tender and Juicy
The cheaper cuts Of meat can be treat
ed in this waH and made tempting
and delicious. Below give recipe +
illustrate this, also time table to
boiling and baking. Il a8as
Batters are thin mixtures OF dou
and liquid, in the proportion of on
scant measure of liquid to one heapin
measure of -four. They are made light
ly. mixing in air or gas and subjectin
to quick heat before the air escapes
Air At 70 degrees expands to thre
times its volume when exposed to tn
temperature Of q hot oven. As tn
air expands the mixture rises and bf
comes light.
Batters are made light either b
heating air thoroughly into them; b
the addition Of eggs beaten light; b
the use OF baking powder or by th
gas obtained by the union of an aka
such as soda, with an acid such as sou
milk.
The oven should be hot for batter
and everything should be In READINGS
to bake at once before the gases g:
cape. II the oven is too hot, howeve
the sudden expansion causes the bull
bles to burst and we have q heav
mixture as the result.
The general rules for the tempers
ture OF the oven are as follows:
Rolls, biscuit, breakfast cakes, put
paste. game and small pieces OF met
require very hot oven.
Large pieces Of meat, poultry, etc
require q very hot oven at first.
about ten minutes check the 1ire.
Bread, pastry and fish require n
oven: cakes, ginger bread, pudding
etc, a moderate oven.
Things which are to rise In the ove
require heat from underneath to he
in the rising. II the oven u too b
on top q crust Will form and check Il
rising.
The old idea Of shutting = cake up
the oven and never looking at 4 q
long been done away with. It Is mue
better to see how things are bakiI
than to wait and ind them beyor
helm. Form the habit OF watching car
fully, looking quickly and closing q
oven door gently.
Time table for boiling:
Eggs coffee, CLANS, oysters-enreo
dve minutes.
Green corn. rice, tomatoes. peas, 9
naragus-15 to 20 minutes. il
potatoes, squash, spinach, macaro
20 to 80 minutes.
String beans-45 to so minutes.
Carrots. turnips, young beets, onion
caulifower-30 to 45 minutes. min :
Chickens and lamb-one 1o " !"
hours.
Veal-two to three hours.