The Miller press. [volume] (Miller, S.D.) 190?-current, 1909-07-01

gone too far, and
expected too much
Of the cooker. I think I may safely
say that more starchy foods have
been served unjerdone 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 1t
into Drawn and muscle, heat and
energy.
While the ~ireless food cookers have
been a valuable adjunct to the kitchen
machine they were lacking in that one
point.
The manufacturers have come to
realize this and are now making them
with mineral plates, resembling soap
stone, which are first heated over most
any kind Of a blaze or fire.
Now just a hint for those who have
the old style ~ireless 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 wei!
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,
neal 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 f~ireless cooker, and on it place
a couple Of asbestos mats n then the
hot rons. Upon these place the kettle
of oatmeal or rice or corn meal mush
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 tho
primitive ~fireless cookers was in soup
making n 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 175
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.
tiCe that if a kettle of water con-
tanning the soup joint is put on and
brought rapidly to the boiling point
lIldl a SCUM ARISES winch mas 10 ne
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 freless cooker this diff
tiCulty is overcome, and an almost per-
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 sandwiche.
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 Juicinsss Of bar
becue meats.
Then, too, the meat man further ex-
planned that the meat rare n juicy
is sliced off in thin strips, dipped n
q rich brown sauce, placed on or be-
tween slices of fresh bread and, with
perhaps a liquid refreshment proceed
ing it, the result IS something more
than the home cook can encompass. 1t
was the writer's recent experience to
have verified this theory of slow cook
ing of meats at a low temperature In q
kitchen of one OF the leading institu-
tions 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 a degree and maintain
ed at hat point.
The steaming, boiling water was
turned into the kettle, not nearly
enough to cover the meat, but SUFFICIENT
to immerse each piece we'll in the boil
ing liquid. After all these large pieces
were 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 a hot
oven to brown and carameiiZe the sur
face.
1t 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 Fanoies.
Ingredients: One pound Of rhubarb,
whites OF two q one cup of sugar,
Juice Of one orange, one tablespoon Of
granulated g~elatine, 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
M cup of boiling water, add the
orange Juice just long enough before
removing from the fire to heat II. Add
the tablespoon of gelatine dissolved in
cold water. Whip the whites of the
egg very stia and with the rotary
beaten, whip them into the rhubarb.
Chill and heap into the patty shell.
To make the patty shells, use the
small fiuted patty tins and turning
them bottom side up cover with a rich
pasty which has been chilled, rolled
out an inch thick, buttered. folded
again and rolled to the thickness Of q
pie crust. Prick these well before put
ting In the oven and look at them
when hall baked to prick and release