Year: 1873

COOKING MEATs.-The most economi-
cal way of using meat is to cook it in
hot water, and serve it in its own gravy.
Ii it is boiled for preparing soup the
water should not be too quickly raised
to the boiling point, since this tends to
coagulate the albuminous portions and
to prevent the juices from passing into
the water. The meat should be chop
ped or cut as fine as possible, and steep
ed for some time in cold water, which
should then be gradually heated up to a
temperature not exceeding $50 degrees
Fahrenheit, or 60 degrees below its boil
ing point. At the last moment the SOUP
may be allowed to reach the boiling
point. The bones should be crushed or
broken up into small pieces, and boiled.
or rather simmered, for eight or ten
hours, in order thoroughly to extract
their nutritive matter.


Ii we wish to cook meat in such a
way as to preserve the maximum of nu-
trlment IN the most digestible form, we
should place it in large pieces in boiling
water and keep it there for five minutes.
The high temperature coagulates the al
bumen at the surface of the meat. stops
up its pores, and thus prevents the Juice
from escaping. After this boiling for
about i've minutes, add cold water to
reduce the heat to about $50 degrees
Fahrenheit, and keep it at that tempera-
ture till the meat is sufficiently cooked.
1t will then be found to be tender. Juicy.
savory and nutritious. Sailed meat. in
tended to be eaten cold, should be al
lowed to cool in the water in which it
has been boiled.


In roasting meat, as in boiling it, the
first object should be to coagnlate the
the albumen at the surface, in order to
prevent the escape of tse juices. The
meat should be at first placed close to the
fire, kept there for ten or fifteen min
utes, and then withdrawn to a greater
distance from the heat. If cooked in
the oven of stove or range, the oven
should be very hot when the meat is
first put into it, kept at the same heat
for short time, then cooled down par
TALLY (by opening the door or checking
the fire. ,and the roasting should then be
allowed to go on very slowly SO that the
inner parts may be thoroughly done.
The loss of weight mostly water and
fat) is nearly one-third more in roasting
than in boiling.


Roast meat has the richer flavor, be-
cause certain aromatic principles are de-
veloped by this mode of cooking. The
occasional dredging" of flour over the
surface of the meat helps to stop up the
pores and prevents the escape of the fat.
Roasted meat is not so well suited for
invalids and dyspeptics as boiled meat.
since it is apt to contain acrid substances
formed out of the highly heated fat.
Broiling is species of roasting, but it
ordinarily produces a more digestible
food for the dyspeptic. Frying is the
worst possible mode of cooking meat,
especially for those whose digestive
powers are not vigorous, as it almost in
variably develops very acrid substance
known as acroleine and sundry fatty
acids that are nearly as unwholesome.


JOHNNY CAKE.-Three cups of Indian
meal, one cup of flour, two cups of but
termilk, three tablespoonfuls of molas-
ses, one teaspoonful of saleratus.


Corn STARCH CAKE.-Two cups white
sugar, one cup corn starch, one-half
cup butter, one and one-half cups -four,
one cup sweet milk, one teaspoon cream
of tartar, one-half teaspoon of soda, and
the whites of eight eggs beaten to stiff
froth. Flavor with lemon.


LEMoNs.-Lemons srrinkled with loaf
sugar almost completely allay feverish
thirst. They are invaluable in the sick
room. Invalids affected with feverish-
ness can safely consume two or three
lemons day. A lemon or two thus ta-
ken at teatime is recommended as an en-
tire substitute for the ordinary supper
of Summer, and will often induce
comfortable sleep through the night,
and give good appetite for breakfast.


SPICE PUDDING.-One cup butter, one
cup molasses, one cup sweet milk.
Three cups -four, one teaspoonful ground
cloves, one of cinnamon, one-half tea
spoonful of allspice; one teaspoonful of
soda, one egg. Plenty of raisins.
Steam three hours.


Liquid sauce for spice pudding: Six
tablespoonfuls ofsugar, four tablespoon
fuls of butter, two tablespoonfuls of vim
egar, one tablespoonful of -four, ten of
boiling water, small lump of tartaric
acid. Flavor with lemon; mix thorough
ly and boil.


GooD TEA CAKE.-One egg broken
into teacup. Fill the cup with sweet
milk. One cup sugar, one-half cup but
ter, little nutmeg, one teaspoon each
of saleratus and cream of tartar. Flour
to make it the consistency of common
sponge cake.