SOME Simple Principles. — In cooking meat there are really only two simple principles to remember. The first is that with a temperature higher than that of the boiling-point (21 20) the fibrine and albumen of the meat shrink and the meat becomes hard and indigestible ; whereas, with the temperature at or just below the boiling-point, and with plenty of moist- ure, even a tough piece of meat becomes tender. The second principle is that the less the juice of the meat escapes dur- ing cooking the better its flavor. INTRODUCTION Creams. Dishes a la Newburg. Pancakes. See Bread. Sauted meats. Stewed meats. Ragouts. Rechauffes Canapes. See Sandwiches. The best chafing-dish is one with a double pan, the lower one contain- ing hot water, the upper one being called the blazer. The blazer is fre- quently used alone, but when milk is an ingredient the double pan should always be used. Before lighting the flame all the materials should be ready at hand on a large Japanese tray. Salt, pepper, butter, flour, cream or milk, a wooden spoon, a knife and fork, and a few plates. Where possible, use Russian bowls for the fnaterials, as these are made of wood, do not break, make no noise, and are also ornamental. They can be bought in various sizes. INVALID Cookery. — Dainty preparation and serving is the first requisite of cooking for invalids and convalescents. It is impossible to give a complete list of recipes, or one that will do more than suggest to the nurse or cook a few appetizing dishes. Spotless linen and dainty portions, attractively served, are the chief things. With these, any easily digested food or dessert may, according to judgment, be included in the list. The following is a partial list of dishes suitable for the sick-room : Broths (chicken, mutton, etc.). Gruels and porridges. Panada. Beef tea. Beefsteak, broiled. Game. Fish. Oysters and clams. Eggs. Blanc-manges. Creams. Corn-starch and rice puddings. Arrow-root. Fruit prepared simply. Wine, fruit, and other jellies. Cream soups. Maigre soups. Toast. Requisite Kitchen Utensils. — The essential articles of furnish- ing for all kitchens are practically the same. Where a great deal of fancy cooking is done, or in households where it is desirable and feasible to have as complete furnishing as possible, including the many novelties that are constantly being offered, it is best to make the selection direct from the vui INTRODUCTION dealer. Heavy tinware keeps its shape better, lasts longer, and is in the long run more economical than tin of light weight. Granite-ware is prefer- able to porcelain-lined. It does not become discolored, and food cooked in it will not stick or burn as easily as in porcelain. The following list includes the utensils requisite in a well-equipped kitchen : Bain-marie, a large deep pan containing boiling or hot water. Used to keep other vessels at a temperature below boiling-point. Beaters— one Dover egg-beater, one common wire whisk. Board (hardwood) for cutting meats, etc. Boilers (double)— one holding from two to three quarts, one for boiling ham. Bowl (wooden) to use in chopping. Bowls— four large yellow bowls, graduated sizes, from six quarts down ; four white bowls, one quart each. Boxes or buckets (wooden), for sugar, meal, rice, tapioca, barley, soda, etc. Bread-board. Broilers (double) — one each for toast, fish, and meat. Broom.

AI-modernized reading of the original text

SOME Simple Principles. — In cooking meat there are really only two simple principles to remember. The first is that with a temperature higher than that of the boiling-point (21 20) the fibrine and albumen of the meat shrink and the meat becomes hard and indigestible ; whereas, with the temperature at or just below the boiling-point, and with plenty of moisture, even a tough piece of meat becomes tender. The second principle is that the less the juice of the meat escapes during cooking the better its flavor. Creams. Dishes a la Newburg. Pancakes. See Bread. Sauted meats. Stewed meats. Ragouts. Rechauffes Canapes. See Sandwiches. The best chafing-dish is one with a double pan, the lower one containing hot water, the upper one being called the blazer. The blazer is frequently used alone, but when milk is an ingredient the double pan should always be used. Before lighting the flame all the materials should be ready at hand on a large Japanese tray. Salt, pepper, butter, flour, cream or milk, a wooden spoon, a knife and fork, and a few plates. Where possible, use Russian bowls for the materials, as these are made of wood, do not break, make no noise, and are also ornamental. They can be bought in various sizes. INVALID Cookery. — Dainty preparation and serving is the first requisite of cooking for invalids and convalescents. It is impossible to give a complete list of recipes, or one that will do more than suggest to the nurse or cook a few appetizing dishes. Spotless linen and dainty portions, attractively served, are the chief things. With these, any easily digested food or dessert may, according to judgment, be included in the list. The following is a partial list of dishes suitable for the sick-room : Broths (chicken, mutton, etc.). Gruels and porridges. Panada. Beef tea. Beefsteak, broiled. Game. Fish. Oysters and clams. Eggs. Blanc-manges. Creams. Corn-starch and rice puddings. Arrow-root. Fruit prepared simply. Wine, fruit, and other jellies. Cream soups. Maigre soups. Toast. Requisite Kitchen Utensils. — The essential articles of furnishing for all kitchens are practically the same. Where a great deal of fancy cooking is done, or in households where it is desirable and feasible to have as complete furnishing as possible, including the many novelties that are constantly being offered, it is best to make the selection direct from the vui dealer. Heavy tinware keeps its shape better, lasts longer, and is in the long run more economical than tin of light weight. Granite-ware is preferable to porcelain-lined. It does not become discolored, and food cooked in it will not stick or burn as easily as in porcelain. The following list includes the utensils requisite in a well-equipped kitchen : Bain-marie, a large deep pan containing boiling or hot water. Used to keep other vessels at a temperature below boiling-point. Beaters— one Dover egg-beater, one common wire whisk. Board (hardwood) for cutting meats, etc. Boilers (double)— one holding from two to three quarts, one for boiling ham. Bowl (wooden) to use in chopping. Bowls— four large yellow bowls, graduated sizes, from six quarts down ; four white bowls, one quart each. Boxes or buckets (wooden), for sugar, meal, rice, tapioca, barley, soda, etc. Bread-board. Broilers (double) — one each for toast, fish, and meat. Broom.

Harper's cook book encyclopædia