Instruction in cookery (Methuen's text-books, Thompson)

Rule VI — Strain the fat after using and cooling through a very fine muslin or wire gauze strainer, so as to be quite sure that there is nothing left in it. Muslin must always be employed after anything made of potatoes has been used. The presence of water or gravy in fat makes it spurt, and is very dangerous. If a kettle should boil over on the stove into the frying pan there might be a bad accident. In the event of the fat catching fire, a teacher must have something to slip over the pan at once, such as a closely fitting lid or small board, which extinguishes it. The Best Way of employing Spare Pieces of Fat for making Dripping — Carefully remove all fat that will not be eaten from food before cooking. Cut this up, and either melt it in a dripping tin in the oven if it is required in a hurry, or place it in a stew pan 54 INSTRUCTION IN COOKERY with enough water to cover. Boil till all the water is evaporated and the fat is quite still, and the bits of skin left are brown ; then strain and set on one side till cold, when it will be white and hard. Lard, especially cheap foreign lard, has a very dis- agreeable odour when used for frying. Grilling — This is difficult to teach economically. The best things to cook are small pieces of meat cut from mutton or beef steak, and small chops cut from the neck. Herrings, mackerel, and oily fish may also be used. If the use of the Dutch oven is taught at the same time, bacon and sausages may also be used, and fish, dried or fresh. The main points to be emphasized are that the fire must be clear, and that all grilling should be done immediately before serving. This is the one method of cooking in which the article must be eaten immediately. It is, with a large class, a little difficult to practise in it. The gas grillers are used so much now, that it will be well to explain the use of them too.* Above all, the great digestibility of grilled food should be emphasized, and its consequent superiority to frying, which is the usual way of cooking chops amongst the ignorant. However, even that is better than the baking of them in a slow oven. Properly made bread sauce is a very savoury addition to the chop, and it is a good way to show the pupils this, seeing that it is a better accompaniment for an invalid to a grilled chop than a potato. I give a recipe for this on p. 90. * Steaming — Use an oval steamer with another steamer * The burners are inverted and the metal-work or fire- clay allowed to become red hot. The article to be grilled is placed under this and turned frequently. THE PROCESSES OF COOKERY 55 on the top of it, and the bottom, entirely filled with boiling water, affords a great deal of accommodation, for the amount of fuel used. It is a much better way of cooking tough things or invalid food than boiling, and less goodness is lost. Steaming when done in an Ordinary Saucepan — Place the pudding or meat in a basin, cover over with greased paper, and stand on a saucer in a pan of water so that the water comes half-way up it. Put on the lid of the pan and place on the fire, and the pudding will cook, but be very careful not to allow the pan to boil dry, and also be careful that the water does not get into the pudding if it boils over. CHAPTER V ECONOMY IN TEACHING DOMESTIC ECONOMY