Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1913-04-26

tlAy SiloulA w WILL "aSiNh III WIZ
water and kept in sal. water for ;
short time, but they should not be al
lowed to stand in wafer Tor any length
Of time and should be kept upon ict
until wanted. Small FISH are usual;
fried or broiled. All large fish to b>
boiled should be wrapped in a cloth ar
tied closely with Irvine. Stcaming is
preferable to boiling. Salmon, bluedsh
halibut and shad are very palatablt
baked in cream. Mackerel is bes,
broiled and should be broiled upon the
skin side first; other fish first on the
inside. In boiling fish let simmer gent
ly, as hard boiling breaks them-t'mc,
eight minutes to the pound, sometimes
longer.
Meats and Poultry.
Beef which shows elasticity on be-
ing pressed with the niger, and Pc
sents a bright red color after being GU.
may be regarded as good and fresh;
where it shows a coarse fibre in the fat
and the lean is OF a dark red color,
the animal of which it formed a part
may be set down as having been poorly
fed or ancient at the time of its TAX
ing off. Boiled meats should be put
in boiling water to set the juices. Cold
water should only be used for soups
and corned meats, since it extracts the
flavor. Mutton should be boiled about
fifteen minutes to the pound. ham twen-
ty, cOrncd beef twenty. Flor .-oastlng
mutton allow twelve minutes to the
pound or a little more; veal seventeen.
,,,I. tyra,ty C+.,1-c cbn,1J Iva r,,+
from half an inch to an inch and a half
thick, and are better broiled than fried.
Salt should not be applied to a broil-
ing steak as it extracts the juices. OF
round steaks the inner half is the best.
Should the meat be tough the putting
Of a little vinegar in the water in which
it is to be boiled will make it tender.
Strongly sailed or dried meats should
be soaked over night in water. TO as
certain whether poultry is young and
tender try the skin under the leg or
wing; if easily broken it is young; or
if the joint of the wing yields readily
on an attempt to turn the wing back
ward. tits tender. A fat foul is best
for any style of cooking.
Vegetables.
When vegetables break or snap crisp
ly they are fresh. Home grown aspara-
gus, spinach, peas, etc, should be gath
cred early in the morning when fresh
with thedew. Vegetables are improved
by being put in cold water before cook
ing, and nearly all are injured by boil
ing with fresh meat. A very small
quantity of cayenne pepper put into the
| water with somewhat neutralize the
disagreeable odor arising from the
boiling Of cabbage, onions, etc. Green
vegetables should be cooked in water
that is just beginning to boil, and which
has been slightly sailed Zone tablespoon
| of salt to two quarts of watcr). Wtcr
which has been boiled long is flat and
| destroys the flavor and appearance OF
vegetables. The time required for
cooking green vegetables varies some
| what according to age and freshness,
the younger and fresher requiring less.
Time Table for Cooking Vegetables.
Potatoes, boiled 80 minutes
Potatoes, baked ....-.-.45 minutes
Sweet potatoes, boiled.~."-".45 minutes
! Sweet potatoes, baked ..-.....l hour
Squash, boiled "..-~.....225 minutes
Squash, baked ...... As minutes
| Green peas, boilcd.......20 to 40 minutes
| String beans. boiled, ....:..about . hour
Shell beans, boiled, ......~.l-3 to | hour
Green corn, boiled 20 minutes to l hour
| Asparagus .-.. lib to 30 minutes
Spinach to , hours
Tomatoes, fresh Observation-Disclosures hour
| Tomatoes, canned ........30 minutes
Cabbage, ..~...".45 minutes to 2 hours