There are two methods of frying: One with very little fat in the pan, to prac- tice which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being main- tained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely covering the article to be cooked in smoking-hot fat and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. BOILING AND STEWING Fresh meat for boiling should be put into boiling water and boiled very gently about twenty minutes for each pound. A little salt, spice or vegetables ynay be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stewing and simmering meats means to place them near enough SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 94 Telephone West 793 Office 1408 Turk St. San Francisco Laundry All Classes of fine Laundering Good Work -Prompt Service - Courteous Routemen. 95 BRIDE'S COOK BOOK to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, which, as soon as it boils, should be replaced by fresh cold water, the water to be changed un- til it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes very slowly boiling, from the time the water boils, to each pound. Vegetables and herb? may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until wanted, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling. ROASTING Wipe the meat with damp cloth. Trim and tie into shape, if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Sprinkle with salt, pepper and flour. Have oven very hot at first; when meat is half done reduce heat. Baste every ten or fifteen minutes. If there is danger of fat in pan being scorched, add a few spoons of boiling water. Al- low from ten to twenty minutes per pound of meat, according as it is desired, rare or well done. When done remove to hot plate. Thicken gravy in pan with barley flour, adding more water as neces- sary and add seasoning. An onion may be laid on top of the roast to give it flavor, but should be removed before serving. In purchasing meat one should know how to select the best quality, and the most useful pieces. Beef, which stands at the head of the list, as being most generally used and liked, should be of a bright, clear red, and fat white. It should be well clothed in fat, to insure it being tender and juicy. The finest pieces are the sirloin and the ribs— the latter making the best roasting piece in the animal.

AI-modernized reading of the original text

There are two methods of frying: One with very little fat in the pan, to practice which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely covering the article to be cooked in smoking-hot fat and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. BOILING AND STEWING Fresh meat for boiling should be put into boiling water and boiled very gently about twenty minutes for each pound. A little salt, spice or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stewing and simmering meats means to place them near enough SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. Telephone West 793 Office 1408 Turk St. San Francisco Laundry All Classes of fine Laundering Good Work -Prompt Service - Courteous Routemen. to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, which, as soon as it boils, should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes very slowly boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until wanted, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling. ROASTING Wipe the meat with damp cloth. Trim and tie into shape, if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Sprinkle with salt, pepper and flour. Have oven very hot at first; when meat is half done reduce heat. Baste every ten or fifteen minutes. If there is danger of fat in pan being scorched, add a few spoons of boiling water. Allow from ten to twenty minutes per pound of meat, according as it is desired, rare or well done. When done remove to hot plate. Thicken gravy in pan with barley flour, adding more water as necessary and add seasoning. An onion may be laid on top of the roast to give it flavor, but should be removed before serving. In purchasing meat one should know how to select the best quality, and the most useful pieces. Beef, which stands at the head of the list, as being most generally used and liked, should be of a bright, clear red, and fat white. It should be well clothed in fat, to insure it being tender and juicy. The finest pieces are the sirloin and the ribs— the latter making the best roasting piece in the animal.

The bride's cook book