Evening Republican, Volume 16, Number 142, Rensselaer, Jasper County, 13 June 1912 — POINT COOK SHOULD KNOW [ARTICLE]

POINT COOK SHOULD KNOW

Difference Between Simmering and Boiling Is Explained for Benefit of Housewife. ▲ point which the cook should know is the difference between simmering and boiling. Roughly speaking, it is easy to see the difference between the two. When a liquid boils at full pitch Its surface will be closely covered with bubbles, and the whole surface will, so to speak, rock and swell with the heat, in which condition it very quickly bolls over. When it simmers, however, the surface of the liquid will simply ripple like a pond into which a stone has been thrown, the water keeping all the time at gentle shiver. If you allow meat' or anything that the recipe says should be simmered to boll up and bubble, the substance in question will harden and become stringy, giving out all its goodness to the liquid in which it is cooked, the said liquid being only too frequently thrown away. But if in your zeal to keep the dish at simmering point you keep it at the side of the stove where the liquid never reaches boiling point, the substance in question may heat, but it will only steep, nut cook.