Evening star., 1927-11-25


certain results. The principles OF
those methods are unchanged no
matter who does the COOKING, oi
where il is done. These laws ana
methods are related to each other ana
make an exact science that Is easy
to understand. Having mastered
then once. YOU will never forget theih
again. .,; oa,s
cool.inr in A considerable quantity
of water at its highest possible tenn
nerature. hat so-called boiled toous
arc often spoiled Their richness ana
flavor is cooked away In the water.
o,.s lost In evaporation, and the 1000
is insipid when it finally reaches the
table.
There are many housewives VINO
mistake water that is merely not OF
only simmerinS, for bolIlhS Watel
This results in badly cooked loous,
hecause having the water at the rlSn'
,en,nerature when the food is put IN
has everything to do with success
ful exneriment. 1t is not necessary
To carry an Indicator or thermometer
in your apron pocket and constantly
take temperatures, but II you are 10
rst good results YOU must Know
when water is boiling. Water boiis
at 2l2 degrees. When this tempera-
rure is reached there occurs buooilhs
and bursting of bubbles INTO steam
When the bubbles are tiny and 90
ssDot break but rise toward the sur
face with gentle motion, the water
then is only simmerlng.
Some foods require to be plunged
into boiling water to harden the
alhumen, cook the starch. or close the
pores. so that their juices may De
retained. but it happens just as oIteh
that cold water. or that which IS ohiS
simmerinC, must be used. This Is
the case when f1avors are 10 be ex-
tracted and hard, dry walls are 10
he broken down. Corn is good
illustration. If It is dried, 1t is set
to cool, in cold water and allowed to
heat very gradually. so that the outer
skin NAV soften. but If it is ground
into meal it is added to salted water
that is hriskly boiling, then the
starch cells swell and burst at once
ard cook into a mealy. dry mush.
Stewing.
Stewing is cooking slowly with
little water at low temperature. TO
he exact. water SINNERS at leo oe-
grees. IL YOU are cooking to extract
tho favor and Juices of the food, use
cold water at the beginning and let II
heat. with the food in it, slowly, and
add salt. and any other seasoning, as
this draws out the juices and makes
the water denser and more difficult TO
bring to the boil. If you intend to dis
card the liquid and use the cooked SUD
stance only, do not let the food enter
the water until it has reached brisk,
bubbing boil.
Before boiling potatoes, peel them
carefully, as the starchy portion Is
near the skin. Old potatoes should be
soaked in cold water for an hour be-
fore boiling. Drop the potatoes:
whether old or new, into a i-ettl9 of
boiling water and boil Until you caa
pierce them easily with fork. IL the
center seems a trifie hard, throw in
half a cnpful of cold water, bring
again to the boiling point, drain. dust
them with a teaspoonful OF salt, and
shake the kettle over the fire Until
they are dry and white, Cover with
q napkin and place the kettle at the
back part of the stove. Serve in an
uncovered dish. If either the Kettle or
the dish is covered. moisture will he
absorbed by the potatoes. which VIII
make them solid and waXy. To pre-
pare mashed potatoes. put well boiled
potatoes through a vegeta BILE press.
add a little hot milk and pepper and
heat them over the fire until they
are light and white. Heap them up
in an uncovered dish and serve at
once. To have them a their best,
do not add grease of any kind. neither
cream nor butter. as they destroy the
digestibility and color of the potatoes.
If sauces taste raw, the -four in
them has not been properly cooked
1t is not enough to bring them to
the boil. for then they thicken only.
but are not cooked. They must boil
for at least ) minutes. The degree
Of thickness in sauce depends upon
the use 10 which it is to be put. If
to be used for coating anything 1t
must he thick enough to coat the
back Of the spoon used for stirring.
If required for pouring it should be
thin enough to flow round the dish
smoothly The thickness is regulated
by adding more or less liquid. III a
sauce is too thin it can be thickened
little by, fast boiling. which re-
duces it.
Variations of Baking.
Baked foods too often have hard
dry crust and an underdone interior
or are shrunken and tasteless. Bak.
ing has many variations, including
roasting. braising, broilirg and ever
toasting. These methods resemble
each other, and all are designed TO
scar the outer wall so that flavor and
moisture may he retained.
Broiling is the oldest and simplest
form of cookery, and whenever it is
practicable it proves to he the best
1t consists of putting food next to in
tense heat and turning it frequently
until cooked 70 prevent it's burning.
To roast. heat is applied to cur
rents of hot air that pass over and
around the food. Food to be roasted
in the true sense of the term should
be cooked on revolving spit before
an open fire. AS soon as the food
is placed in pan the process changes
20 baking. The difference is that in
the former way the temperature OF
the Air surrounding the food is con
stantlv changing. but in baking the
heat remains the same until the food
is cooked.
Brasing is similar to baking bu
closely related to boiling. and stewing
1t is especially good for meats thai
are not remarkably tender, and per
mits many favors to be combined
with that Of the meat. The meat il
placed in the kettle with little stocl
or boiling water. If very lean, some
suet or bacon may be added will
FfFd~oIliiiS~ VI itri w. SfiIt anu fcppei
A little later vegetables are added
The process of braising is a slow one
which extract the meat juices. am
they mincle with the stock, and final
" jhe moisture eva apOra tes, leaving
rich extract that flavors the yege
tables and meat. The heavy cove
must remain on the kettle during al
the cooking. being lifted only TO ALLOW
the vegetables to be added.
a fillet OF veal hraised with potatoes
or brace of rabbits stuffed witt
forcemsat and served with ricl
gravy and creamed celery on the sid
The Cheerful Cherub