To these maybe added, pans, ladles, knives, skewers, baking-pans and moulds; scales, meat-forks, wooden and iron sj^oons, fish-sealers, egg-beater, steak-beater, and in lieu of the marble slab, a smooth, hard-wood board for moulding bread. A "Bain-marie" may be improvised from any flat-bottomed pan that will hold one or THE LARDEK AND KITCHEN. 335 a number of small sauce-pans, its principal use being when filled with boiling water and placed where it will keep hot, to simmer sauces, entrees, etc. The list might be FAMILY MEAT-CLEAVER. added to indefinitely. With those we have mentioned almost any dish may be pre- pared, except that of meat roasted before a fire. X. Chemistry of the Kitchen. Cooking is simply change produced chemically through heat. Condiments are for giving, or adding, zest to flavors. The chemistry of bread-making is to cause it to rise " light," through the action of carbonic acid gas, which is done by adding yeast, or the combination of an alkali and an acid. Soup-making consists in extracting the nutritious constituents of meat by long-coutinued and slow boiling. SOUP DIGESTER. MORTARS AND PESTLES. Violent boiling should never be allowed with meat of any kind. For soups, stews and other dishes where the juices are to be extracted and form a component part of the soup, the meat should only be simmered. When the nutriment is to be retained in the meat, it should be put into boiling water and made to cook up quickly. This coao-ulates the albumen which surrounds the fiber of the meat and prevents the escape of the juices. A good mortar is often useful in the kitchen. The cuts show sizes ranging from 1 pint to 1 gallon. XI. The Component Parts of Meat. Animal flesh, and, of course, this includes that of birds, is composed of the fiber, fat, albumen, gelatine and osmazone. 336 TWENTIETH CENTURY HOME COOK BOOK. Pat and Fiber.— The filler cannot be dis,solvcd. The fat is nearlj^ pure carbon, contained in cells covered with nieniljranc. The application of a boiling heat Dursts the cells, and the fat, which melts at a much less temperature than the boiling point of water, is set free and tloats on the top of the boiling water. The Albumen. — Albumen is a substance well known as composing the white of eo-o-s; the albumen of flesh is similar. Its ofKce is to keep the fibers from becoming haid. Under the influence of heat it coagulates, and prevents the fibers from becom- ing dry. It is more abundant in young than in old animals. The more albumen the flesh contains, the more tender it is. Hence, also, the flesh of young animals is whiter than that of old ones. If soup is to ])e made, the meat must be heated very slowly, in order that the albumen may not be coagulated too quickly ; but if the meat is to be eaten, heat it to the boiling point quickly, to coagulate the albumen, and thus retain the gelatine and the osmazone, the latter of which gives flavor to the meat. The Gelatine. — Gelatine is the glutinous substance of flesh. It is without flavor, but extremely nutritious; from it is made jelly. It has the j^ower of dissolv- ing bone. Powdered bones are comjiletely dissolved in it. Bones contain much gelatine, two ounces having as much as a pound of meat. Hence, the economy of having much bone in the soup meat, or that for stews, etc. The Osmazone. — Osmazone flavors meat. The flesh of young animals contains less than that of old ones ; the flesh of young animals is more insipid. Koasting, baking, or other dr}^ process of cooking intensifies the flavor of meat, by acting strongly on the osmazone.

AI-modernized reading of the original text

To these maybe added, pans, ladles, knives, skewers, baking-pans and moulds; scales, meat-forks, wooden and iron spoons, fish-sealers, egg-beater, steak-beater, and in lieu of the marble slab, a smooth, hard-wood board for moulding bread. A "Bain-marie" may be improvised from any flat-bottomed pan that will hold one or a number of small sauce-pans, its principal use being when filled with boiling water and placed where it will keep hot, to simmer sauces, entrees, etc. The list might be FAMILY MEAT-CLEAVER. added to indefinitely. With those we have mentioned almost any dish may be prepared, except that of meat roasted before a fire. X. Chemistry of the Kitchen. Cooking is simply change produced chemically through heat. Condiments are for giving, or adding, zest to flavors. The chemistry of bread-making is to cause it to rise " light," through the action of carbonic acid gas, which is done by adding yeast, or the combination of an alkali and an acid. Soup-making consists in extracting the nutritious constituents of meat by long-continued and slow boiling. SOUP DIGESTER. MORTARS AND PESTLES. Violent boiling should never be allowed with meat of any kind. For soups, stews and other dishes where the juices are to be extracted and form a component part of the soup, the meat should only be simmered. When the nutriment is to be retained in the meat, it should be put into boiling water and made to cook up quickly. This coagulates the albumen which surrounds the fiber of the meat and prevents the escape of the juices. A good mortar is often useful in the kitchen. The cuts show sizes ranging from 1 pint to 1 gallon. XI. The Component Parts of Meat. Animal flesh, and, of course, this includes that of birds, is composed of the fiber, fat, albumen, gelatine and osmazone. Pat and Fiber.— The fiber cannot be dissolved. The fat is nearly pure carbon, contained in cells covered with membrane. The application of a boiling heat bursts the cells, and the fat, which melts at a much less temperature than the boiling point of water, is set free and floats on the top of the boiling water. The Albumen. — Albumen is a substance well known as composing the white of eggs; the albumen of flesh is similar. Its office is to keep the fibers from becoming haid. Under the influence of heat it coagulates, and prevents the fibers from becoming dry. It is more abundant in young than in old animals. The more albumen the flesh contains, the more tender it is. Hence, also, the flesh of young animals is whiter than that of old ones. If soup is to ])e made, the meat must be heated very slowly, in order that the albumen may not be coagulated too quickly ; but if the meat is to be eaten, heat it to the boiling point quickly, to coagulate the albumen, and thus retain the gelatine and the osmazone, the latter of which gives flavor to the meat. The Gelatine. — Gelatine is the glutinous substance of flesh. It is without flavor, but extremely nutritious; from it is made jelly. It has the power of dissolving bone. Powdered bones are completely dissolved in it. Bones contain much gelatine, two ounces having as much as a pound of meat. Hence, the economy of having much bone in the soup meat, or that for stews, etc. The Osmazone. — Osmazone flavors meat. The flesh of young animals contains less than that of old ones ; the flesh of young animals is more insipid. Koasting, baking, or other dry process of cooking intensifies the flavor of meat, by acting strongly on the osmazone.

Twentieth century home cook book