Vegetables with Meats. — Many people are perplexed to know just what vegetables are most i^roper for different meats. Potatoes should be eaten with all meats. AYhen fowds are eaten for dinner, the potatoes should be mashed. Carrots, parsnips, turnips, greens and cabbage are used with boiled meats. Mashed turnips and apple-sauce are indis2)ensable to roast pork. Tomatoes are good with every kind of meat, and at eyevy meal. Cranberry or currant sauce is nice with beef, fowls, veal and ham. Many like currant jelly with roast nuitton. Pickles are suitable to lie eaten with all roast meats, and capers or nasturtiums are nice with boiled lamb or mutton. Horseradish and lemons are excellent with veal, while no dinner-table is complete with- out a variety of relishes, such as Worcestershire sauce, chow-chows mushroom or tomato catsup. Tobasco sauce is the best preparation of Chili pejDper. POTATO MASnEIl, TINNED SKEWERS. THE LARDER AND KITCHEN. 337 XII. A Famous Cook on Boiling. Careme, a celebrated French cook, says of soup : The good housewife puts her meat into an earthen stock-pot, and pours on cold water in the proportion of two quarts of water to three pounds of beef. She sets it by the fire. The pot becomes gradually hot, and as the water heats, it dilates the muscular fibers of the flesh by dissolving the gelatinous matter which covers them, and allows the albumen to detach itself easily and rise to the surface in light foam or scum, while the osmazone, which is the savory juice of the meat, dissolving little by little, adds flavor to the broth. By this simple process of slow boiling or simmering, the housewife obtains a savory and nourishing broth and a bouilli (boiled meat), which latter is tender and of good flavor. As to the reverse way of boiling, he says: If you place i\i% pot au feu (or soup- pot), on too hot a fire, it boils too soon; the albumen coagulates and hardens; the water, not having the necessary time to penetrate the meat, hinders the osmazone from disengaging itself, and the sad result is, you have only a hard piece of boiled meat and a broth without flavor or goodness. A little fresh water poured into the pot at intervals, helps the scum to rise more abundantly. WOODEN STEAK MAUL. MEAT BLOCK. XIII. Boiled and Stewed Dishes. Soup should be gently simmered at least four or five hours, but longer is better. The meat should be put in a thoroughly clean pot, with the amount of cold water heretofore directed ; it should be frequently skimmed to remove the suet, and salted and peppered to taste ; when vegetables are used they should be sliced ; twenty min- utes should cook them; rice, dumpUngs, etc., should be added the last of all to thicken it. Joints of meat for boiling should be washed clean, skewered into shape, put into the saucepan, or into a kettle having a tight lid, then well covered with cold water, and set over a moderate fire. As the scum rises, skim; and keep the cover tight when not skimming. It must be skimmed at least once before, or just at the time the water begins to boil. If this is delayed, the scum will fall back upon the meat and disfio-ure it. Salted meat requires a longer time to boil than fresh meat, and salted meat should be freshened by soaking before boiling. Smoked and dried meats require a still longer time for boiling than those only salted. There are two things to remember in boiling: 1, neither allow the water to 338 TWENTIETH CENTURY HOME COOK BOOK. boil violently, nor to cease simmering; 2, keep the meat coverctl, by adding boiling water, if necessary.

AI-modernized reading of the original text

Vegetables with Meats. — Many people are perplexed to know just what vegetables are most proper for different meats. Potatoes should be eaten with all meats. When fowds are eaten for dinner, the potatoes should be mashed. Carrots, parsnips, turnips, greens and cabbage are used with boiled meats. Mashed turnips and apple-sauce are indispensable to roast pork. Tomatoes are good with every kind of meat, and at every meal. Cranberry or currant sauce is nice with beef, fowls, veal and ham. Many like currant jelly with roast mutton. Pickles are suitable to lie eaten with all roast meats, and capers or nasturtiums are nice with boiled lamb or mutton. Horseradish and lemons are excellent with veal, while no dinner-table is complete without a variety of relishes, such as Worcestershire sauce, chow-chows mushroom or tomato catsup. Tobasco sauce is the best preparation of Chili pepper. POTATO MASnEIl, TINNED SKEWERS. XII. A Famous Cook on Boiling. Careme, a celebrated French cook, says of soup : The good housewife puts her meat into an earthen stock-pot, and pours on cold water in the proportion of two quarts of water to three pounds of beef. She sets it by the fire. The pot becomes gradually hot, and as the water heats, it dilates the muscular fibers of the flesh by dissolving the gelatinous matter which covers them, and allows the albumen to detach itself easily and rise to the surface in light foam or scum, while the osmazone, which is the savory juice of the meat, dissolving little by little, adds flavor to the broth. By this simple process of slow boiling or simmering, the housewife obtains a savory and nourishing broth and a bouilli (boiled meat), which latter is tender and of good flavor. As to the reverse way of boiling, he says: If you place i\i% pot au feu (or souppot), on too hot a fire, it boils too soon; the albumen coagulates and hardens; the water, not having the necessary time to penetrate the meat, hinders the osmazone from disengaging itself, and the sad result is, you have only a hard piece of boiled meat and a broth without flavor or goodness. A little fresh water poured into the pot at intervals, helps the scum to rise more abundantly. WOODEN STEAK MAUL. MEAT BLOCK. XIII. Boiled and Stewed Dishes. Soup should be gently simmered at least four or five hours, but longer is better. The meat should be put in a thoroughly clean pot, with the amount of cold water heretofore directed ; it should be frequently skimmed to remove the suet, and salted and peppered to taste ; when vegetables are used they should be sliced ; twenty minutes should cook them; rice, dumpUngs, etc., should be added the last of all to thicken it. Joints of meat for boiling should be washed clean, skewered into shape, put into the saucepan, or into a kettle having a tight lid, then well covered with cold water, and set over a moderate fire. As the scum rises, skim; and keep the cover tight when not skimming. It must be skimmed at least once before, or just at the time the water begins to boil. If this is delayed, the scum will fall back upon the meat and disfigure it. Salted meat requires a longer time to boil than fresh meat, and salted meat should be freshened by soaking before boiling. Smoked and dried meats require a still longer time for boiling than those only salted. There are two things to remember in boiling: 1, neither allow the water to boil violently, nor to cease simmering; 2, keep the meat coverctl, by adding boiling water, if necessary.

Twentieth century home cook book