The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-11-25
TO SFLFCT THEM, AND
how THEY SHOULD Be PREPARED

s@A-s--4e44 AStStAs "a &tstt4A 4E4A4t tA0S'
in our own bod es, and therefore nee.
but little change before the. can b,
assimilated.
Chemists are agreed IN designating
the total heterogeneous constituents o
flesh. as protein, composed chiefly o
albuminoids and gelafinoids, the for
mer because Of this resemblance TO Il
bumen, the latter of Their similarity
to gelatin. These consist OF fbrir
albumen and gelatin. FIbrin is tina
substance in blood which causes it tt
c0agulate when shed It consists 81
innumerable delicate fibrils vii CT n
tangIe the blood corpuse. f,r1r
with them mass called I ,ot
Fibrin is insoIuble in both hot or c.ld
water.
Albumeu is substance found in
the blood and muscle It is soluble
in cold water, and is coaguIated by
hot water or heat It begins to co
aguIate at 134 Fahrenheit and becomes
solid al 165 Fareuheit.
Gelatin is a very important element
il animal food. 4 certain noted chem
ist has said that half OF the solid
parts of the animal body are convert
BILE by boiling water, into gelatin.
Gelatin in lis raw state is termed
ColIagen. 1T is a transparent, taste
less substance obtained by boiling
with water, muscle, skin, cartilage,
bone, tendon, 1igament or membrane
oE animals BY Dol ling the colIagen
Of connective tissues is dissolved and
converted into gelatin Gelatin is in
soluble in cold water, solnole in hot
water, but By much boiling will not
sol dtfy on cooling. When subject to
cold water it sweils and IS called ny
drafted gelatin.
Gelatin although highly nitrogenous
does not act in ehe se5sin as oThor
heterogeneous foods. as large quantities
pass ont unchanged. but in combina-
tion with albumen it has a food value
The Carbohydrates occur in small
quantities in meus "a fraction of
per cent? chiefly in the form CT giy.
cogen.
The food val1e Of meats does not
depend entirety upon the amount Of
nutrients when they contain, but to
some extent upon the amount of these
nutrients which tie body can digest
and use for its support Digestion
proper consists OF the changes which
the food undeFgDss in the digestive
tract, where the disestible portion is
prepared to be taken up by the bIooG
and lymph It is claimed that nearly
all the protein and about % per cent
Of the fats are digasted by the average
person.
Good cooking may be defined as
, process which envelopes and pre-
serves all the best favors in foods
and makes them moe nourishinS and
ugestibly
The food is not made more digesti-
de by cooking, if any of the flavor
S destroyed or any of the properties
ire lost then the dish is failure. /
We know from the cooking Of eggs
the white of which Is pure alburnen) !
hat aIbumen coagulates at 165 Faren |
lett with little flavor. At $50 Faren- .
leit it becomes frmer, soft and diges-
ibla and PIP Fahrenheit is hard and in !
ligestible. Combined with fat the al +
)umen becomes less hard when ex
,osed to a high temperature.
1t is well to remember the fact that |
he fat in the yolk Of egg and in milk
s in the form of q emulsion while
n lean meat it is in separate layers.
We have besides the albumen and
ats, tendons and connective tissue to
onsider which require a higher tenn
erature to soften and dissolve them.
bout 202 Fahrenheit gives the best re-
ults as to the texture and tenderness
f meat cooked in water. When a
ubble of air or steam darts up from
he side of the kettle every few sec
nds, the temperature is about 202
arenheit, and this is termed gentle
This rule applies to all
allied meats, beef, ham, tongue, etc.
esh meats and poultry. Fresh meats
r poultry should be hardened on sur
ICE by putting into boiling water, be-
lg allowed to boil from to Is min
tes, then reduce to simmering point
must be remeD bered that when
eats or any other substance is cook.
| in liquid which covers it, the tenn
srature of the art Gle is always the
of the liquid in which it
cooking, in an oven.
In roasting, the waves of heat are
ways being diluted with air at var
us temperatures. 1t would be i'm
'ssible to roast in an oven Of 200
grees, but it should be about $50
lrenheit, when the meat is first put /
after a short time it should be
wered. This same rule applies to I
oiling, great heat to scar the sur /
ce then slower cooking. The OBJ ]
ct of great heat is to coagulate the !
luminous substance and thus form
coating to prevent the escape of !
ices and flavor. The inner tart of
e meat viii be cooked by the con s
ed steam produced by tbe heat pg I
the juices In cooking a large
asst. if the oven is too hot the OUTS
Il become so hardened that the jui,
cannot become heated and the in
e VIII not be cooked. L il boiling
ats, the meat is subjected TO Z high
nperature aud continued so the con .
2tive tissue will be destroyed IN
ad Of softened and the meat Will in
,arate into long, tougb f1bres al
When boiling meat for soups. pal n
meat to cook in cold water. there
extracting part of the organic sal IL