Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-05-10
SIMPLE RULES
FOR COOKING TO
CHECK MISTAKES

Meat of all sorts, unless intended
for soup, must be cooked in a small
vessel. To put a small roast in a
large pan is wasteful, as there is
rapid loss by evaporation and large
proportion is dried too much. A stew.
in too large kettle will require more
water to cover it than should be
used. Vegetables that are 10 be
served in the water in which they
are cooked should be placed In yes-
sells OF moderate size, or they may
burn by reason of the rapid evapora-
ton, or else, as in the case of sIews,
too much water is used. For some
vegetables of strong flavor that are
to be drained a large kettle is desir
able. In cooking rice and maearoni
large kettle may be used, since a
considerable quantity of water is
needed, and then, too, the weight of
the article, especially rice, may
cause it to become packed and sticky.
In baking cakes the size and COM
position OF the pan both require con-
sideration. Pans of heavy block tin,
or aluminium, are the best. Granite
or enamel pans require careful
watching to avoid burning the bot
tom of the cake.
The utensils for mixing should be
carefully selected and put near at
hand. A large tin or enameled plat
ter should be used to hold the knives,
spoons, etc.
In measuring, measure dry ingredi-
ents first, then shortening, and final.
ly the liquid.
In following a given recipe, strict
attention must be given to the terms
used. II the recipe directs that white
Oh egg be folded in, and the cook
leafs instead, the cake probably will
be failure.
In mixing cake, mullins, ETC., vari-
GUS terms are used. For instance, to
beat is to lift the mass by raising
the spoon or beater and carry it back
and forth; in this way air is incor-
porated rapidly. Stirring is the NOV
ing of the spoon in a circle from the
center outward without lifting it;
this has a tendency to force the air
out Many people carefully beat the
egg for the cake, then put in the
flour and stir down the air bubbles
so carefully formed.
To cut and fold in is term often
used in recipes where whippd cream
or the whites of eggs are to be add
ed to a mixture, or where the -four
is added to angel food cake. The
egg or cream is poured on the article
to which it is to be added; then, with
the edge of a spoon, cut through
the llixture is made. The spoon is,
brought up in such way as to fold
over a portion of the mass. This is
repeated until the whole is well
mixed. The object, of course, is to
break as few air bubbles as possible.
In addition to the terms used above
a proper understanding of the terms
referring to temperature or methods
OF cooking is needed, says the San
Antonio Express. Boiling means a
temperature of 212 degrees at sea
level; the temperature Of rapidly
boiling water is scarcely higher than
that of water boiling gently. In the
case of some cereals, snch as rice,
the rapidly boiling water is required
to keep the grains apart, but in cook
ing potatoes the rapid movement of
the water serves only to break the
potato and make it soggy by allowing
the water to enter, but does not cook
the potato any more rapidly. Sim
mering is cooking at temperature
of 1S5 degrees. 1t may be distin-