Her hands were folded upon her bosom, one of
them touching a large cross suspended from her
neck by a tiny gold chain. This was the only
ornament she wore. Her eyes were raised as if
in prayer, and her light, wavy hair floated uncon-
fined over her neck and shoulders.
"It is, indeed, very lovely, and it will be a
wicked shame if the second Mrs. Douglas banishes
it to the attic," was Emeline's response to her
daughter.
A slight flush appeared on Alice's cheek, as she
replied, "Mamma, Gerald Douglas looks to me
like a man who, loving once, would love forever ;
but perhaps I can judge better vrhat manner of
man he is, after reading this memorial." And
Alice left us, to peruse in her own room, the small
gilt-edged volume dedicated to the memory of
Helen Douglas.
OMELET AND DAINTY DISHES. 12^
CHAPTEE VIII.
OMELET AND DAINTY DISHES.
" Beoiled chicken for breakfiist — how nice ! ''
said Cousin Emeline, as she lifted the cover from
the dish before me. "What a pity so few cooks
can broil well I I've had more difficulty in the
broiling department than in any other."
"Broiling, Emeline, when properly done, is a
very satisfying method of cooking steaks, chops,
chicken, etc., — satisfying to the eater thereof, I
mean. But the poor housewife who broils herself
as well as her meats, in the laborious effort to
attain perfection, does not perhaps enjoy it to the
same extent. AYith a suitable fire and other con-
veniences, broiling is not at all difficult. But
with the average range or cooking-stove it is no
easy matter, as the fire is seldom in right condi-
tion at the important moment. And my recom-
mendation to women who toil and suffer to bring
the broiled steak or chop to the table in perfec-
tion, is to try this method : At the time of placing
the steak over the fire, put into the oven a drip-
ping-pan large enough to hold the steak without
foldins:. As soon as the steak is lightly browned
124 COOKmO AND CASTLE-BUILDING.
on one side, turn and brown it on the other ; then
transfer it instantly to the hot pan and oven,
where, if it be thick, it will need to remain from
five to ten minutes, according to the state in which
it is to be served. Serve on a heated platter, and
season after removinc: from the oven. This
method relieves the cook, saves all the juices of
the meat, and prevents it from burning on the
outside while it remains raw within. No one can
tell a steak so cooked from one finished on the
gridiron ; and those who have tried both methods,
find the hot-oven finish far superior. But it will
not answer to have the oven warm merely. It
must be hot. Or, steaks, chops, etc., may be
broiled — literally broiled — in this way : Set your
spider on the stove, and let it get smoking hot.
Put in no butter nor any kind of grease. Have
your meat previously prepared by trimming oft'
all pieces of bone, gland, superfluous suet, and
tissue that will bind the edge and make it turn up.
Lay it carefully and smoothly in the spider. It
will stick fast at first, but as soon as browned it
can be loosened with a knife. When juice begins
to appear turn it over, and let the other side
brown the same as the first. Press closel}'- to the
pan when turned, and turn as often as is necessary
to save the juices and cook the steak properly.
Page 51
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Her hands were folded upon her bosom, one of them touching a large cross suspended from her neck by a tiny gold chain. This was the only ornament she wore. Her eyes were raised as if in prayer, and her light, wavy hair floated unconfined over her neck and shoulders.
"It is, indeed, very lovely, and it will be a wicked shame if the second Mrs. Douglas banishes it to the attic," was Emeline's response to her daughter.
A slight flush appeared on Alice's cheek, as she replied, "Mamma, Gerald Douglas looks to me like a man who, loving once, would love forever ; but perhaps I can judge better what manner of man he is, after reading this memorial." And Alice left us, to peruse in her own room, the small gilt-edged volume dedicated to the memory of Helen Douglas.
CHAPTER VIII.
" Broiled chicken for breakfast — how nice ! '' said Cousin Emeline, as she lifted the cover from the dish before me. "What a pity so few cooks can broil well I I've had more difficulty in the broiling department than in any other."
"Broiling, Emeline, when properly done, is a very satisfying method of cooking steaks, chops, chicken, etc., — satisfying to the eater thereof, I mean. But the poor housewife who broils herself as well as her meats, in the laborious effort to attain perfection, does not perhaps enjoy it to the same extent. AYith a suitable fire and other conveniences, broiling is not at all difficult. But with the average range or cooking-stove it is no easy matter, as the fire is seldom in right condition at the important moment. And my recommendation to women who toil and suffer to bring the broiled steak or chop to the table in perfection, is to try this method : At the time of placing the steak over the fire, put into the oven a dripping-pan large enough to hold the steak without folding. As soon as the steak is lightly browned
on one side, turn and brown it on the other ; then transfer it instantly to the hot pan and oven, where, if it be thick, it will need to remain from five to ten minutes, according to the state in which it is to be served. Serve on a heated platter, and season after removing from the oven. This method relieves the cook, saves all the juices of the meat, and prevents it from burning on the outside while it remains raw within. No one can tell a steak so cooked from one finished on the gridiron ; and those who have tried both methods, find the hot-oven finish far superior. But it will not answer to have the oven warm merely. It must be hot. Or, steaks, chops, etc., may be broiled — literally broiled — in this way : Set your spider on the stove, and let it get smoking hot. Put in no butter nor any kind of grease. Have your meat previously prepared by trimming oft' all pieces of bone, gland, superfluous suet, and tissue that will bind the edge and make it turn up. Lay it carefully and smoothly in the spider. It will stick fast at first, but as soon as browned it can be loosened with a knife. When juice begins to appear turn it over, and let the other side brown the same as the first. Press closely to the pan when turned, and turn as often as is necessary to save the juices and cook the steak properly.