Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1909-07-01

N are really much bet.
S#w ter not boiled, but
~ cooked at about 17(
S1#$H$s8A degrees Fahrenheit.
E@|%@M@M#@MS Some women have
gone too far, and
expected too much
OF the cooker. I think I may safely
say that more starchy foods have
been served underdone through lack
of knowledge Of the principle of the
application of heat. Most starchy
| foods require more heat than meats to
bring the chemical action or change to
that point where the digestive appara-
tus can take up the work and complete
! the process necessary to convert it
into Drawn and muscle, heat and
| energy.
While the f1reless food cookers have
been valuable adjunct to the kitchen
machine they were lacking in that one
point.
The manufacturers have come to
| realize this and are now making then.
| with mineral plates, resembling soap
stone, which are first heated over most
any kind of blaze or fire.
Now just hint for those who have
the old style firele,s cookers. Have
] them lined with galvanized iron and
| asbestos and use either heated bricks
| Or hot fiat irons to supplement- the
heat in the cooking chamber. If well
! protected with asbestos plates upon
which to set hot bricks, the cloth
| lined cookers may be used to almost
| as good advantage. To prove this,
heat the set of three of any of the fiat
| irons having removable handles. Place
! an iron stand or teapot rest in the bot
| tom of the fireless cooker, and on it place
| a couple Of asbestos mats and then the
hot irons. Upon these place the kettle
| "a nr vi, /,
that has boiled about five minutes.
! Cover and leave the time prescribed,
and see what a vast Improvement has
| been made.
The one serious objection to the
| primitive fireless cookers was in soup
! making and in the small pot roasts.
1t was necessary In order have the heat
! continue through the process Of cook
| ing, to have these meats brought to
the active boiling point (212 degrees)
| and insure the thorough heating of
the soup joint or pot roast, Neither of
| these meats should be put to cook in
| boiling water. A soup jiece should
never reach any degree over ITS
| until it has cooked for three or
four hours, and the tlbumen, it's
| chief constituent, has been distrib-
| uted in this stock You will no.
VIC liidt IL ii helLl0 u Water con-
| tanning the soup joint is put on and
brought rapidly to the boiling point
| that a scum arises, which has to be
| skinned off. This scum is in reality
| the very best part of the meat, and in
this wrong method of cooking has to be
discarded instead of utilized, as it
should be.
With the supplementary heat sug-
gested for the fireless cooker this diff
l fr1yl ~. &c ,1,,,-
| feet cooking apparatus is the result,
both economically and dietetically
| 1t is only in the cooking of very
thick pieces of meat that it is found
| practical to first plunge the meat in
boiling water to scar over the surface,
and thus retain the juices. With fowl
and smaller pieces this is not best
The question came up before the Fri
day cooking class of the beef roast
served at club and saloon lunches in
| the "hot roast beef sandwich"
| The report was made that husbands
who had partaken of these sandwiches
had protested that they ought to be
{! able to have just as delicious meat
served at their home tables.
The meat man was consulted and
! from him it was learned that where
| meat can be purchased in such large
quantities the whole round is used and
this when properly manipulated has
| the same delicious juiciness of bar
becue meats.
Then, too. the meat man further ex-
planned that the meat rare and juicy
/, is sliced off in thin strips, dipped into
3 rich brown sauce, placed on or be-
| tween slices of fresh bread and, with
| perhaps liquid refreshment proceed
| ing it, the result is something more
than the home cook can encompass. 1t
was the writer's recent experience to
u + 90 49,. -
| ing of meats at a low temperature in
kitchen of one Of the leading institu-
tons of the city. The most ideal ar
rangement is made in this kitchen for
cooking. Large stationary kettles or
caldrons, are provided with steam
Jackets, so that the temperature can
be- adjusted to degree and maintain
ed at that point.
The steaming, boiling water was
turned into the kettle, not nearly
enough to cover the meat, but sufficient
to immense each piece well in the boil
ing liquid. After all these large pieces
We're In the kettle for a few moments
the cold water was thrown in, reduc-
ing the temperature by thermometer
test to ITO degrees, and covering the
meat. The cover was put in place.
This was about s o'clock in the even
ing. The next morning the meat was
| put into baking pans and into hot
oven to brown and caramelize the sur
| face.
It was the verdict of all of those
who participated in the experiment
and later in the result that the method
employed was perfect.
This same method may be employed,
by use of the fireless cooker. equipped
as have suggested, with the supple
mentary heat of bricks.
| Rhubarb Fancies.
Ingredients: One pound OF rhubarb,
whites OF two eggs. one cup of sugar,
Juice Of one orange, one tablespoon of
granulated gelatine, orange straws one
cup OF whipped and sWeetened cream,
rich pastry.
Preparation: Cut the rhubarb into
short lengths and put over the fire to
cook soft with one cup Of sugar. and
one cup OF boiling water, add the
orange Juice Just long enough before
removing from the fire to heat it. Add
the tablespoon Of gelatine dissolved in
cold water Whip the whites of the
eggs very stiff and with the rotary
heater, whip them into the rhubarb.
Chill and heap into the patty shell.