The chronicle=news., 1913-11-11
BasieH eHria'ciiptes Of
Cookery

ears we shoald think there were but
three. known ways to cook-baked.
fried or Doiied.'' say the books. aud
Baked. fried or boiicd!" asks the
maid. There seems to be an uncx-
prsssed opinion among home cooks
that any deviation from these ways
will lead to something too fine and
fancy for the home table. 70 boiled.
fried aad bekcd two-thirds OF our
TODD IL served: and nine times out Of
ten boiled foods are spoiled foods.
Their richness aud flavor is cooked
Away In the water. or lost In evapor-
alton. and isstpldIty 10 the chief
Characteristic Of the food when X
finally reaches the table.
Baked foods too often have hard.
dry seuss and % nndestonc Interior.
or are shruuken and tastelesr while
Aoasiean cookery has loes besn re-
preached for IL too ausssseas palate
|tickllag toys psrfsctsA thssash The
|nsAiaa Of tAs frytss pss. u
ne by-peths fFc4 these we'll
|kpS.i wayltof is}sAIss food are
Itls&sahter traysiiag thSn the beat
a. gaek. Baking. .sor instance. has
1knt Variations: teas,isx. braisiux.
boiling. and even toastius. bear re-
isnblance 10 one another. and all are
Designed 10 scar ske outer wall 10
that flavor sad m6isture may bc re-
tained.
Broiiiny Is the oldest and simplest
sorn OF cookery. and whacrver II 10
practicable Il proves to be the best.
II consists Of putting food next to
intease heat and turnins Il frequent.
~ uatil cooked. 10 prevent Its burn
ing. .-s..- -.
In roasting. heat IL applied In cur
rents Of hot air. that pass over and
around the food. Food to be roasted
lu tho true scuse OF the term
shuuld be cooked on revolving spit
before an open fire. A soon a. the
article 10 placed 10 a pan the process
changes 10 oAklne.
Tho difference Is tina. in the for
aer way the temperature OF the air
surrounding the food is constantly
ehassinE. but in baking the heat re-
mains tho same until the food is
cooked.
BraisinE Is first cousin to bak-
ing hut closely related to boiling and
sewing. II is especially good for
meats that arc not remarkably ten-
der. and permits many flayors to be
eomtincd with that Of the meat.
Tho meat is placed In the kettle
With a little stock or boiling water:
|tf vcry lean. some suet or bacon may
be added, with seasoninss Of herbs.
sait and pepper. A little later vsse-
tables arc added. The process Of
btaisins is slow one tthe contents
of the kettle should never boiD: this
extracts the meat juices and they
mingic with the stock and finally the
moisture evaporstos, lea wing rich
extract that fiayors the vegetables
and meat finely. The heavy cover
mus. remain on the kettle during al
tue cooking. being lifted oniy to al.
low vegetables to be added
A fiiet Of vehi. brsised with pota.
toes. or brace OF .rAbUft,. stuffed
With forcemeat aud sSrved with q
rich gravy and cfcatned celery "on
the sidc," makes an ideal November
dinner. or baked duck with hut
tered parsnlps, or oyster pic with
crisp. cool sharp ue@ cabbage in .law
or salad.
Boiling IL c6okins In a consider.
able uiantits cf wttot at It's htshcr,
possible temperature.
There are hundreds OF people wno
nistake water that u merely hot. Of
stiyt ssmmerinE. for boiling water.
Thfs thntfp IN iynntonRftv cooked