Buckeye cookery

common broad, flat iron bars fry and scorch the meat, imparting a disagreeable flavor. In using the patent broilers, such as the ‘© American” and the later and better ‘‘ Dover,” care must be used e to keep all doors and lids of stove or range closed during the pro- — Ba cess. The dampers which shut off the draft to. the chimney should = be thrown open before beginning, to take the flames in that direc- ca tion. Never take the lid from broiler without first removing it from Mg x we fie ah dea al over the fire, as the smoke and flames rush out past the meat and smoke it. Frying is properly cooking in fat enough to cover the article, and when the fat is hot, and properly managed, the food is crisped at ees SF ae eats 45 ae the surface, and does not absorb the fat. The process of cooking in % just enough fat to prevent sticking has not yet been named in Eng: oe ae sae lish, and is sautéing, but is popularly known as frying, and ought to be banished from all civilized kitchens. The secret of success in ene frying is what the French call the ‘‘surprise.” The fire must be 4 hot enough to sear the surface and make it impervious to the fat, i and at the same time seal up the rich juices. As soon as the meat ae % is browned by this sudden application of heat, the pan may be moved to a cooler place on the stove, that the process may be fin- : ished more slowly. For instructions as to heating the fat, see what et is said under head of “Fritters.” When improperly done, frying me results in an unwholesome and greasy mess, unfit for food, but with Ke care, plenty of fat (which may be used again and again), and the ae right degree of heat, nothing is easier than to produce a crisp, de- 5 ae licious, and healthful dish. To thaw frozen meat, place in a Warm room over nen or lay it for a few hours in cold water—the latter plan being the best. The 4c Ne ice which forma on the surface as it thaws is easily removed. If me oe cooked before it is entirely thawed, it will be tough. Meat once phen frozen should not be allowed to thaw until just before cooking. : | Fs ee Na 194. MEATS. ~ The most economical way to cut a ham is to slice, for the same meal, from the large end as well as from the thickest part; im this way a part of best and a part of the less desirable is brought on, and the waste of the meal is from the poorest, as the best is eaten first. After cutting a ham, if not to be cut from again soon, rub the cut side with corn meal; this prevents the ham from becoming rancid, and rubs off easily when the ham is needed again. Beef in boiling loses rather more than one-quarter ; in roasting it loses one-third; legs of mutton lose one-fifth in boiling, and onethird in roasting, and a loin of mutton in roasting loses rather more than a third. Beef suet may be kept a long time in a cool place without freezing, or by burying it deep in the flour barrel so as to entirely exclude the air. i The Peishes for meats are parsley, slices of lemon, sliced carrot, sliced beets, and currant jelly. For hints on buying meats, see “‘ Marketing.” BROILED BEEFSTEAK.