Original White House Cookbook

Frying may be done in two ways. One method, which is most -generally used, is by putting one ounce or more (as the case requires) of beef drippings, lard or butter into a frying pan, and when at the hoiling point lay in the meat, cooking both sides a nice brown. The other method is to completely immerse the article to be cooked in sufficient hot lard to cover it, similar to frying doughnuts. Broiled meats should be placed over clear, red coals free from smoke, giving out a good heat, but not too brisk, or the meat will be hardened and scorched ; but if the fire is dead, the gravy will escape and drop upon the coals, creating a blaze, which will blacken and smoke the meat. Steaks and chops should be turned often, in order that every part should be evenly done — never sticking a fork into the lean part, as that lets the juices escape ; it should be put into the outer skin or fat. When the meat is sufficiently broiled it should be laid on a hot dish and seasoned. The best pieces for steak are the porterhouse, sirloin and rump. A d Mad\^^ ' THAWING FROZEN MEAT, ETC. If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it will most certainly spoil by that process, and be rendered unfit to eat. The only way to thaw these things is by immersing them in cold water. This should be done as soon as they are brought in from market, that they may have time to be well thawed before they are cooked. If meat that has been frozen is to be boiled, put it on in cold water. If to be roasted, begin by setting it at a distance from the fire; for if it should not chance to be thoroughly thawed all through to the centre, placing it at first too near the fire will cause it to spoil. If it is expedient to thaw the meat or poultry the night before cooking, lay it in cold water early in the evening, and change the water at bed-time. If found crusted with ice in the morning, remove the ice, and put the meat in fresh cold water, letting it lie in it till wanted for cooking. Potatoes are injured by being frozen. Other vegetables are not the worse for it, provided they are always thawed in cold water. TO KEEP MEAT FROM FLIES. Put in sacks, with enough straw around it so the flies cannot reach through. Three- fourths of a yard of yard- wide muslin is the right size for the sack. Put a little straw in the bottom, then put in the ham and lay straw in all around it; tie it tightly and hang it in a cool, dry place. Be sure the straw is all around the meat, so the flies cannot reach through to deposit the eggs. (The sacking must be done early in the season before the fly appears.) Muslin lets the air in and is much better than paper. Thin muslin is as good as thick, and will last for years if washed when laid away when emptied. ROAST BEEF. National Stockman. One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and prevents the escape of the juices.