Inattention to the temperature of the water and too early aD - plication of salt cause great waste in boiling meats. To make fresh meat rich and nutritious it should be placed in a kettle of boiling water (pure soft water is best), skimmed well as soon as it begins to f, boil again, and placed where it will slowly but constantly boil. The — . ‘meat should be occasionally turned and kept well under the water, : and fresh hot water supplied as it evaporates in boiling. Plunging in hot water hardens the fibrine on the outside, encasing and re- _ taining the rich juices—and the whole theory of correct cooking, in a nut-shell, is to retain as much as possible of the nutriment of food. . No salt should be added until the meat is nearly done, as it extracts — the juices of the meat if added too soon. Boil gently, as rapid _ boiling hardens the fibrine and renders the meat hard, tasteless, : and scarcely more nutritious than leather, without really hastening the process of cooking, every degree of heat beyond the boiling. point being worse than wasted. There is a pithy saying: “ The ) .” The bubbles should appear in one part of the surface of the water only, not all over it. This | liffers from ‘simmering, as in the latter there is merely a sizzling on Wy side of ‘the pan. ‘Salt meat should be put on in cold water | ‘pound for fresh, and thirty- aoe for elt ‘iat the time to be modi- — fied, of course, by the quality of the meat. A pod of red pepper — nll the water will prevent the unpleasant odor of pape: from filling Bed hy glaze. ° ‘MEATS, ~ Roasting proper is almost iokows in these days of stoves and © Meee ha kine a much inferior process, having taken its place. In roasting the joint is. placed close to a brisk fire, turned so as to ex-. pose every part to the heat,.and then moved back to finish in a more moderate heat. The roast should be basted frequently with the drippings, and, when half cooked, with salt and water. - To roast in oven, the preparations are very simple. The fire must be bright and the oven hot. The roast will need no washing | if it comes from a cleanly butcher ; wiping with «u towel dampened in cold water is all that is Sea if washing is. necessary, dash over quickly with cold water and wipe dry. If meat has been kept — a Jittie too long, wash in vinegar, wipe dry, and dust with a very little flour to absorb the moisture. Place in pan, on a tripod, or two- or three clean bits of wood laid cross-wise of pan, to keep it out of — the fat. If meat is very lean, add a table-spoon or two of water: if fat, the juices of the meat will be sufficient, and the addition of the water renders it juiceless and tasteless. While the meat is in ~ the oven, keep the fire hot and bright, baste several times, and when © about half done turn it, always keeping the thick part of the meat _ in the hottest’ part of the oven. ‘Take care that every part of the roast, including the fat of the tenderloin, is ccoked so that the text- ure is changed. >

AI-modernized reading of the original text

Inattention to the temperature of the water and too early application of salt - plication of salt cause great waste in boiling meats. To make fresh meat rich and nutritious it should be placed in a kettle of boiling water (pure soft water is best), skimmed well as soon as it begins to f, boil again, and placed where it will slowly but constantly boil. The — . ‘meat should be occasionally turned and kept well under the water, : and fresh hot water supplied as it evaporates in boiling. Plunging in hot water hardens the fibrine on the outside, encasing and re- _ taining the rich juices—and the whole theory of correct cooking, in a nut-shell, is to retain as much as possible of the nutriment of food. . No salt should be added until the meat is nearly done, as it extracts — the juices of the meat if added too soon. Boil gently, as rapid _ boiling hardens the fibrine and renders the meat hard, tasteless, : and scarcely more nutritious than leather, without really hastening the process of cooking, every degree of heat beyond the boiling. point being worse than wasted. There is a pithy saying: “ The ) .” The bubbles should appear in one part of the surface of the water only, not all over it. This | differs from simmering, as in the latter there is merely a sizzling on one side of ‘the pan. ‘Salt meat should be put on in cold water | pound for fresh, and thirty to forty minutes for salt ‘iat the time to be modi- — fied, of course, by the quality of the meat. A pod of red pepper — in the water will prevent the unpleasant odor of pork from filling the kitchen hy glaze. ° ‘MEATS, ~ Roasting proper is almost unknown in these days of stoves and © and the cooking stove a much inferior process, having taken its place. In roasting the joint is. placed close to a brisk fire, turned so as to ex-. pose every part to the heat,.and then moved back to finish in a more moderate heat. The roast should be basted frequently with the drippings, and, when half cooked, with salt and water. - To roast in oven, the preparations are very simple. The fire must be bright and the oven hot. The roast will need no washing | if it comes from a cleanly butcher ; wiping with a towel dampened in cold water is all that is sufficient if washing is. necessary, dash over quickly with cold water and wipe dry. If meat has been kept — a Jittie too long, wash in vinegar, wipe dry, and dust with a very little flour to absorb the moisture. Place in pan, on a tripod, or twoor three clean bits of wood laid cross-wise of pan, to keep it out of — the fat. If meat is very lean, add a table-spoon or two of water: if fat, the juices of the meat will be sufficient, and the addition of the water renders it juiceless and tasteless. While the meat is in ~ the oven, keep the fire hot and bright, baste several times, and when © about half done turn it, always keeping the thick part of the meat _ in the hottest’ part of the oven. ‘Take care that every part of the roast, including the fat of the tenderloin, is ccoked so that the texture is changed. >

Buckeye cookery