Evening Republican, Volume 15, Number 152, Rensselaer, Jasper County, 28 June 1911 — HINTS FOR THE COOK [ARTICLE]

HINTS FOR THE COOK

RIGHT AND WRONG WAY# OF PR*-i I PARING meat; "Simmering” and “Bolling” Are Different Things—Steaming Excellent for poking Large Joints— Braising Pan Useful. The ordinary housewife rarely understands the meaning of the words “boll” and “simmer." Water bolls at) eea level at 212 degrees Fahrenheit;; at high altitudes it boils at lower temperature. We find by experience that meat becomes tender more quickly at simmering point—a temperature of 180 degreee-'-than when it la boiled at 212 degrees. Simmering is when the bubbles form on the bottom ofthe vessel, safely pass through the water and rupture at the top, says the Christian Science Monitor. This Is not the boiling motion. To have a piece of boiled meat rare, juicy and tasty; the outside must be thoroughly sealed, the same as In baking. To do this* put the meat into boiling water, bring; quickly to the boiling point, boll fori 20 minutes, then push the kettle beck where the meat will simmer 15 mini utes, to each pound. If the meat Isi to be served rare 12 minutes will bo long enough; on the other hand, if it Is to be well done, cook It 20 minutes to the pound. Even when well done It should be juicy, tender and palatable. Boiled meats are more easily digested than baked meats, even when baked meats are carefully cooked: Broiled meets are preferable to those; cooked in a dry pan, and dry-panned; meats are far superior to those fried;; in fact, fried meats have no place si a well-regulated table. Steaming is an admirable method ot cooking tough meats, or large joints like a leg of mutton or a ham. This may he done in a common boiler* using sufficient water to create a good voluine ot steam. Place the meat ha the boiler, on a rack, above the water* As the water evaporates replace It with boiling water. Do not check the boiling or you reduce the heat and soften the surface of the meet Braising is a cross between baking and boiling. This method is largely used for tough meats, A braising pan. is a baking pan with a tight-fitting cover. These pans are sold under the astonishing name of "roasting pans;* roasting means to cook before a lire;; you cannot roast in & covered pan. These pans are, notwithstanding their illogical name,'a<&mrable utensils in which to cook mcanddlm of veal, beef a la mode, leg of mutton, braised beef, or an old turkey or fowL Place the meat in the pan an# partly fill 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 In a very hot oven and bake for three or four hotirs, according to the size and the kind of meat. A leg of mutton will require two; beef a la mode four, and fricandeau of veal three hours. Veal, to be at all edible, must be very well cooked.