least half as much more to do as it can afford. In the selection of provisions the hest is gener- ally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables, buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nour- ishment is retained in the food that is pur- chased. This is to be effected by careful cook- ing. Cleanliness is an imperative condition. Let all cooking-utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. In the cooking of meat by any pro- cess whatever, remember, above all, to cook the juices in it, not out of it. Boiling. In boiling, put the meat, if fresh, into cold water, or, if salt, into luke-warm. Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat; but in this, as in everything else, judg- ment must be used according to the bone and shape of the joint, and according to the taste of the eaters. All kinds of meat, fish, flesh and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fiber, without sweetness, is left; if they boil too long they are reduced to a jelly, Roasting — Broiling. 9 and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difficult than to boil meat exactly as it should be; close attention and good judgment are indispensable. Roasting. In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt. Mutton and beef may be underdone; veal and pork must be well cooked. Young meat generally requires more cooking than old; thus lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roasting will improve by hanging a day or so before cooking. Broiling. Broiling is the most nutritious method of cooking mutton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the grid- iron clean, and put over a clear fire; put the meat on it; "keep it turned often." This last is a common direction in books, but the reason why is never stated : it is to keep the gravy in the meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out, instead of keeping it in to nour- ish the consumer. Never stick the fork in the meaty part; you will lose gravy if you do. Be 10 White Ribbon Cook Book. sure to turn often, and generally the chop or steak is done if it feels firm to the fork; if not done, it will be soft and flabby. Frying.

AI-modernized reading of the original text

least half as much more to do as it can afford. In the selection of provisions the hest is generally the cheapest. Half a pound of good meat is more nutritious than three times the amount of inferior. As to vegetables, buy them fresh. Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased. This is to be effected by careful cooking. Cleanliness is an imperative condition. Let all cooking-utensils be clean and in order. Uncleanliness produces disorder, and disorder confusion. In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it. Boiling. In boiling, put the meat, if fresh, into cold water, or, if salt, into lukewarm. Simmer it very gently until done. It is a general rule to allow a quarter of an hour to every pound of meat; but in this, as in everything else, judgment must be used according to the bone and shape of the joint, and according to the taste of the eaters. All kinds of meat, fish, flesh and fowl, should be boiled very slowly, and the scum taken off just as boiling commences. If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fiber, without sweetness, is left; if they boil too long they are reduced to a jelly, Roasting — Broiling. 9 and their nourishing properties are transferred to the water in which they are boiled. Nothing is more difficult than to boil meat exactly as it should be; close attention and good judgment are indispensable. Roasting. In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt. Mutton and beef may be underdone; veal and pork must be well cooked. Young meat generally requires more cooking than old; thus lamb and veal must be more done than mutton and beef. In frosty weather meat will require a little more time for cooking. All joints for roasting will improve by hanging a day or so before cooking. Broiling. Broiling is the most nutritious method of cooking mutton and pork chops, or beef and rump steaks, kidneys (which should never be cut open before cooking), etc. Have the gridiron clean, and put over a clear fire; put the meat on it; "keep it turned often." This last is a common direction in books, but the reason why is never stated : it is to keep the gravy in the meat. By letting the one side of a steak be well done before turning, you will see the red gravy settled on the top of the steak, and so the meat is hard and spoiled. This is cooking the gravy out, instead of keeping it in to nourish the consumer. Never stick the fork in the meaty part; you will lose gravy if you do. Be 10 White Ribbon Cook Book. sure to turn often, and generally the chop or steak is done if it feels firm to the fork; if not done, it will be soft and flabby. Frying.

The white ribbon cook book