Evening Republican, Volume 15, Number 151, Rensselaer, Jasper County, 27 June 1911 — HINTS FOR THE COOK [ARTICLE]

HINTS FOR THE COOK

RIGHT AND W&NG WAYS OF PRfrf PARING MEAT. • ,'tf -t ' "Simmering" and "Boiling” Are Different Things Gternnlnq Excellent I for Cooking, Large Joints—- * Braising Pan Useful. The ordinary housewife rarely understands the meaning of the words “boil” and “simmer,” Water boils aC eea level at 213 degrees Fahrenheit;! at high altitudes it bolls at kneelr temperature. We by experience that meat becomes tender more quickly ah simmering point—a temperature of 180 degrees—than when It tfc boiled; at 212 degrees, gimmering is when, the bubbles form on the bottom of the vessel, safely pass through the; water and rupture at the top, says the. Christian Science Monitor. This in not the boiling motion. To have a piece; of boiled meat rare, juicy and tasty the outside must be thoroughly sealed* the same as la baking. To dq this* put the meat laid boiling water, bring quickly to the boiling point, boll for 20 minutes, then push the kettle back where the meat will simmer 15 min-, utes to each pound. If the meat lei to be served rare 12 minutes will be* long enough; ott the other hand, if it is to be well ddoe, cook it 20 minutes to the pound. Even whqg well done it should Tie juicy, trader and palatable. ‘ Boiled meats age more easily di-f gested than baked meats, even when baked meats aae carefully cookedBroiled meats are preferable to, those cooked in a drjr pan, and dry-panned! meats are far superior to those fried;; in fact, fried meats have no place at a well-regulated table. Steaming is an admirable method ofi cooking tough meats, or large. Joints like a leg of mutton or a ham. Thief may be done *la a common botTer, using sufficient water to create a good, volume of steam. Place the meat to the boiler, on a rack, above the. water. As the water evaporates replace it with boiling water. Bo not cheek the boiling or you reduce the heat and ooften the surface of the meat,,*, * Braising is a cross between baking and boiling. This method N largely used for tough meats. A braising pan is a baking pan with a tight-fitting cover. These pans are sold under the astonishing ngme of “roasting pans;”; roasting pieark lb cook befdre a fire; you cannot rdiusb to a covered' pan. These pans are, notwithstanding their illogical name, admirable utensils in which to cook Mcandeau of veal, beef a 1* trade, leg of mutton, braised beef, or am old turkey or fowl. Place the meat in the pan and partly fUI the pan with boiling stock or water; add, if you like, a sliced onion, a bay leaf and a little chopped celery. Cover the pan, stand tore very hot oven and bake for three or four hours, according to the size, end the kind of meat. A leg of muttoU will require two; beet a la modeTbttr, and; frlcahdeau of veal three hours. Veal# to be at all edible# must be very well cooked.