The complete cook book

MUTTON CHOPS A LA PROVENCALE. Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side only, and lay them aside to get cold. The chops should always be cooked for two minutes as above mentioned, after the garnishing has been prepared. PORK CHOPS— FRIED. The chops should be of a uniform thickness (about one-third of an inch). Season by dusting on both sides with a little white pepper, salt and sugar (about onehalf as much sugar as salt). Then put in a hot skillet and fry, and when brown on both sides cover the skillet, and set on the back part of the stove until thoroughly cooked. BAKED TRIPE. Cut two pounds of fresh tripe into inch pieces; peel, slice, and fry in a little butter four mild onions. When a brown color turn them into a deep baking dish, lay on them the tripe, dust with pepper and salt and a little flour. Pour over milk sufficient to cover, put over the dish a tight fitting lid and bake two hours. When done serve in a hot dish, adding a little hot table relish if desired. The Complete Cook Book. 1 1 1 VEGETABLES, CEREALS, ETC. PEEPARINQ AND COOKING. Vegetables should be free from all decay and should have fresh and unshriveied skins. Sprouted vegetables are unfit for use for food, as they contain a pojson similar to belladonna. Green vegetables should be freshly gathered, as those which have lain over twenty-four hours are unfit for use; stale vegetables cause serious ailments. If it is not convenient to use the green vegetables the same day that they are gathered, lay them in a cool dark place, and do not remove their outer leaves until ready to use. Never keep them in water, as that destroys some of their juices. When some of the stems are withered, the best way is to cut off a bit of the stem and set in water the cut part only. The vegetables will absorb enough water to replace what has been lost by evaporation. If possible, use vegetables gathered early in the morning with dew on them. Pick them carefully, wash them and put in cold water until ready to cook them. Then put them in water neither cold nor hot; one takes away the flavor while the other toughens them. Very little salt should be thrown in the water in which they are boiled. They should never be allowed to stop simmering or boiling until they are done. Always cook them until tender, and no longer. An early green vegetable will keep its color better if boiled rapidly and uncovered. Vegetables to be kept for the winter should be kept in a cool dry place, temperature between forty-five and sixty-five degrees. There should be neither light, dampness nor warmth allowed, as they are the cause of decay. 112 The Complete Cook Book. As vegetables readily absorb all impurities, great care should be exercised that nothing odorous or decomposing is left near where they are stored. They should be sorted often, and those bruised and decayed thrown away. Beans and peas should not be shelled until needed. In washing all kinds of vegetables and greens, it is best to place them in a colander and dip them several times in vessels of cold water until they are clean. It requires care and skill to cook vegetables properly, so they will retain their natural flavor. It is best to cook them in as little water as possible as the salts and the nutrient juices are mostly lost in the water, and if this must be drained off most of their nutritious value is lost. Vegetables contain so much water that it is not necessary to add large quantities to cook them.