This is not difficult work. A small knife with a short sharp, pointed blade is the only implement required. The aim is to remove the flesh from the bone without cutting it. To bone a fowl, cut off the neck and the legs at the first joint, and cut the skin in a line down the mid- dle of the back. Then, taking first one side of the cut in your fingers and then the other, carefully separate the flesh from the bones, sliding the knife close to each bone. Unjoint the wings and the legs at the body-joint and, cutting close to the bones, draw them, turning the flesh of the legs and wings inside out. ,When all the bones are out, the skin and flesh can be readjusted and stuffed into shape. The butcher will bone when so ordered. The bones may be saved for soup. STEAMING. There are two ways of doing this work — one in which the meat is acted upon by direct contact with steam, and 68 THE PATTERN COOK-BOOK. the other in which the steam cooks without contact. Steaming by contact is done by placing the article to be cooked in a steamer, which is a round tin vessel with a close-fitting cover and a perforated bottom; and then settins: the steamer over a kettle of water that is kept at the boiling point all through the cooking. Pud- dings are very delicious when steamed, and many meats are warmed over in this way, with good results. The other way of steaming is done in a cooking pot made expressly for this purpose. It is an English invention, and something very similar to the original is now sold in this country. This vessel consists of two kettles one set inside the other, the upper one containing the meat and the lower one boiling water. The arrange- ment for the action of the steam is such that the latter surrounds the upper kettle, even the lid of which is so constructed that the steam passes into it also, thus cooking the meat in its own juices without the loss of any nutritive properties. PLAUV DIRECTIONS. 69 Cook's Time-Table. Roastingr. Beef, sirloin, rare, per lb., 8 to 10 min. Beef, sirloin, well done, per lb., 12 to 15 min. Beef, rolled rib or rump, per lb., 12 10 15 min. Beef, long^ or short fillet, per lb., 20 to 30 min. Chickens, per lb., 20 min. Fish, if long and thin, per lb., 10 to 12 min. Fish, if thick, per lb., 15 min. Game, 30 to 40 min. Goose, per ib., i8 to 20 min. Grouse, 30 min. Lamb, well done, per lb., 15 min. Mutton, well done, per lb., 15 min. Mutton, rare, per lb., 10 min. Pork, well done, per lb., 23 min. Pigeons, 30 min. .Small Birds, 20 to 25 min. Turkey, per lb., 20 min. Tame Duck, per lb., 40 to 60 min. Veal, well done, per ib., 20 min. V^enison, per lb., 15 min. Baking. Bread, 40 to 60 min. Biscuit, 20 to 25 min. Beans, 4 to 6 hrs. Braised Meat, 3 to 4 hrs. Cookies, 10 to 15 min. Custards, 15 to 20 min. Cake : Sponge, 45 to 60 min Plain, 30 to 40 min. Layer, 6 to 8 min. Fruit, 2 to 3 hrs. Gems, graham, 30 min. (Gingerbread, 30 to 40 min. Potatoes, 45 to 60 min. Puddings : Bread, i hour. Indian, 2 to 3 hrs. Plum, 2 to 3 hrs. Rice and Tapioca, i hour. Rolls, 20 to 30 min. Scolloped Dishes, 20 to 30 min. Boiling. Asparagus, 20 min. Beef, corned, 3 to 4 hrs. Beets (young), 30 to 45 min. Cabbage, 45 to 60 min. Clams, 3 to 5 min. Corn (green), 15 to 20 min.

AI-modernized reading of the original text

This is not difficult work. A small knife with a short sharp, pointed blade is the only implement required. The aim is to remove the flesh from the bone without cutting it. To bone a fowl, cut off the neck and the legs at the first joint, and cut the skin in a line down the middle of the back. Then, taking first one side of the cut in your fingers and then the other, carefully separate the flesh from the bones, sliding the knife close to each bone. Unjoint the wings and the legs at the body-joint and, cutting close to the bones, draw them, turning the flesh of the legs and wings inside out. When all the bones are out, the skin and flesh can be readjusted and stuffed into shape. The butcher will bone when so ordered. The bones may be saved for soup. STEAMING. There are two ways of doing this work — one in which the meat is acted upon by direct contact with steam, and the other in which the steam cooks without contact. Steaming by contact is done by placing the article to be cooked in a steamer, which is a round tin vessel with a close-fitting cover and a perforated bottom; and then setting the steamer over a kettle of water that is kept at the boiling point all through the cooking. Puddings are very delicious when steamed, and many meats are warmed over in this way, with good results. The other way of steaming is done in a cooking pot made expressly for this purpose. It is an English invention, and something very similar to the original is now sold in this country. This vessel consists of two kettles one set inside the other, the upper one containing the meat and the lower one boiling water. The arrangement for the action of the steam is such that the latter surrounds the upper kettle, even the lid of which is so constructed that the steam passes into it also, thus cooking the meat in its own juices without the loss of any nutritive properties. Cook's Time-Table. Roasting. Beef, sirloin, rare, per lb., 8 to 10 min. Beef, sirloin, well done, per lb., 12 to 15 min. Beef, rolled rib or rump, per lb., 12 to 15 min. Beef, long or short fillet, per lb., 20 to 30 min. Chickens, per lb., 20 min. Fish, if long and thin, per lb., 10 to 12 min. Fish, if thick, per lb., 15 min. Game, 30 to 40 min. Goose, per lb., 18 to 20 min. Grouse, 30 min. Lamb, well done, per lb., 15 min. Mutton, well done, per lb., 15 min. Mutton, rare, per lb., 10 min. Pork, well done, per lb., 23 min. Pigeons, 30 min. .Small Birds, 20 to 25 min. Turkey, per lb., 20 min. Tame Duck, per lb., 40 to 60 min. Veal, well done, per ib., 20 min. Venison, per lb., 15 min. Baking. Bread, 40 to 60 min. Biscuit, 20 to 25 min. Beans, 4 to 6 hrs. Braised Meat, 3 to 4 hrs. Cookies, 10 to 15 min. Custards, 15 to 20 min. Cake : Sponge, 45 to 60 min Plain, 30 to 40 min. Layer, 60 to 80 min. Fruit, 2 to 3 hrs. Gems, graham, 30 min. (Gingerbread, 30 to 40 min. Potatoes, 45 to 60 min. Puddings : Bread, i hour. Indian, 2 to 3 hrs. Plum, 2 to 3 hrs. Rice and Tapioca, i hour. Rolls, 20 to 30 min. Scolloped Dishes, 20 to 30 min. Boiling. Asparagus, 20 min. Beef, corned, 3 to 4 hrs. Beets (young), 30 to 45 min. Cabbage, 45 to 60 min. Clams, 3 to 5 min. Corn (green), 15 to 20 min.

The Pattern cook-book