The Richmond Virginian. (Richmond, Va.) 1910-1920, 1910-09-09
A HINT OR TWO
FOR THE BRIDE

When the bride first enters upon her
career as a housekeeper she natur-
ally wishes to excel In culinary mat
tiers, and TO that end she resolves that
nothing shall daunt her and nothing
diRmay I'M her efforts toward perIec-
ton.
If a girl can manage it, before her
marriage she should take course In
domestic science or joint a cooking
class. When she is furnishing her
kitchen In the new home she should
be, sure to have a gas stove If it can
possibly be installed. Ii Is so clean
and easy to use, the heat can be regu-
lated at will. while the saucepans
never get dirty or smutty as on coal
fire.
Having purchased a cookery book,
the bride naturally looks up the vari-
Gus things she would like to prepare,
and she reads fry this, braise that.
simmer this and stew that" etc. PROP
ably these terms do not convey a bit
of meaning to her mind. For the aid
OF the uninittated / win give a few
hints on the general methods. Per-
sona1iy think every housewife should
make UP her own cookbook, cutting
out or copying all recipes that appeal
to her. so that Is hint No. /.
Now here is another hint Fry
ing sounds very easy way of cook
Ing food, but IL Is strange how few
know how 10 do ii successfully. To
fry perfectly NIL your frying pan or
saucepan half full Of clarified drip
pings or lard and allow 1t to melt, then
walt until all oubbiing has stopped
and the surface is quite stun When a
thin blush smoke arises the tat IL
READY TO receive the yiands which are
to be fried. Don't overlook the fact
that putting the cold things In the Fat
VIII necessarily lower the temperature
ana that cooking will not begin uritiI
the lat hoils once more. Provided
the fat Is really boiling several relays
OF different kinds of food can be cook
ed In 1t without spelling or transmit
ting the flavor.
Braising Is another stumbling block
10 the uninitiated, but, nevertheless.
when properly accomplished ii is a
very savory way of treating meat. You
Will need proper braising pan with a
closely fitted lid followed in the cen
ter, as heat has to be applied from
above as we'll as below You must give
yourself plenty of time to braise a
piece OF meat. The meat must be al
ways boned and threaded at intervals
with quarter OF an inch strips OF lard
iiak pASou- Al tue bottom of the pan
place layer of vegetables, a few
herbs. strips Of bacon. pork or veal,
and sauce OF catsup. fiavoring the
whole with just sufficient good stock
to prevent burning. 1t must only come
just 10 the top OF the 'braise," as the
above collection is called. but never
be allowed to flow over it.
Upon the 'braisen place the meat
covering 1t with a slice or two OF ba
con and buttered paper tbut,ered
SIDE uppermost) over all Put the lid
OF the pan on and place on the stove.
MI the hollow of the lid with live
Goals The stock must never boil. but
De Kept At semitic simmering heat. III
It once boiis the meat will be hard and
tough. The heat must be as steady as
possible to insure a goo result. About
TWO hours will be needed 10 cook a
small point. such as u rolled steas
When the meat Is cooked keep il hot
while the gravy liz strained and boiled
down to two-thirds Its quantity, when
IT IL poured over the meat and served
on very hot dish.