We have at our command the following processes : Heat direct from coal, charcoal, wood, or gas. Toasting, — Surfaces of food exposed and turned for browning. Broiling. — Thin portions of meat or fish exposed and turned for searing, browning, and short cooking of the interior. Roasting. — Thicker cuts of meat exposed and turned frequently for searing, browning, and gradual cooking of the interior. This is an ancient method. It survives in the French " Rdtisserie '* ; and we use it in the modern gas stove when we cook directly under the gas. F 66 FOODS AND HOUSEHOLD MANAGEMENT Heat through an interrening medium. Water, the medium. Boiling. — Cookiiig in boiling water, temperature, 212^ F., oi 100* C. Simmering, stewing, or ** coddling" — Cooking in water below the boiling temperature, 180** F. up to 210** F. Steaming. — Cooking in a receptacle into which steam pene- trates, 212'' F. — or in a closed receptacle surrounded by steam or boiling water as in a double boiler, or a " steamer,'* temperature from 200** F. to 210** F. Fat, the medium. Deep fat frying, temperature 350**-400'* F. Heated surfaces, the medium. Pan broiling — Cooking of chops or steaks in a heated pan, with- out additional fat. SautS. — To cook in a heated pan with a small amount of fat, enough merely to prevent the food from sticking to the i>an and to hasten the browning process. *' Baking " cakes on a griddle is a modification of this method. Baking. — Cooking in a heated oven, temperature from 300** F. to 450** F., or higher for rapid browning. Meat and poultry cooked in an oven are baked and not roasted, although we use the word " roast " for this method. Braising. — Cooking meat in a heated oven in a closed vessel, with a supply of water to keep down the temperature. This might be called an " oven stew." These methods are sometimes combined in one process. In a brown stew, the meat is first cookpd in a pan with a little fat to brown it, and to sear the outside for retaining the juices, before the actual stewing begins. A ** pot-roast,*' is an old-fashioned method of cooking a solid piece of meat with a little water in a pot on top of the stove. The water simmers out, and the meat is browned. What methods does this process unite ? The American Indians in their Squantum, or Clam Bake, heated a layer of stones by means of a fire on top, removing the ashes when the fire died down. A layer of wet seaweed was placed on the stones, and upon this clams, fish, and com were laid, and covered with another layer of seaweed. We have inherited this method from the Indians, and use it at the shore. What is the cooking process ? FOOD PREPARATION 67 Care of food after cooking. — Bread, cake, cookies, aud pastry should be cooled on a rack, or spread out in such a way that they do not steam. They should then be placed in a tin box or stone jar, which has been cleaned by washing and scalding with boiling water, and thoroughly dried. This process destroys any mold that might be lurking about. Keep paraflin paper on hand to cover this class of food in its box or jar. This will prevent too rapid drjring out. Do not use cloth. It flavors the bread or cake, no matter how clean it may be.

AI-modernized reading of the original text

We have at our command the following processes : Heat direct from coal, charcoal, wood, or gas. Toasting, — Surfaces of food exposed and turned for browning. Broiling. — Thin portions of meat or fish exposed and turned for searing, browning, and short cooking of the interior. Roasting. — Thicker cuts of meat exposed and turned frequently for searing, browning, and gradual cooking of the interior. This is an ancient method. It survives in the French "Rôtisserie"; and we use it in the modern gas stove when we cook directly under the gas. F Heat through an interrening medium. Water, the medium. Boiling. — Cooking in boiling water, temperature, 212° F., or 100° C. Simmering, stewing, or "coddling" — Cooking in water below the boiling temperature, 180° F. up to 210° F. Steaming. — Cooking in a receptacle into which steam penetrates, 212° F. — or in a closed receptacle surrounded by steam or boiling water as in a double boiler, or a "steamer," temperature from 200° F. to 210° F. Fat, the medium. Deep fat frying, temperature 350°-400° F. Heated surfaces, the medium. Pan broiling — Cooking of chops or steaks in a heated pan, without additional fat. Sauté. — To cook in a heated pan with a small amount of fat, enough merely to prevent the food from sticking to the pan and to hasten the browning process. "Baking" cakes on a griddle is a modification of this method. Baking. — Cooking in a heated oven, temperature from 300° F. to 450° F., or higher for rapid browning. Meat and poultry cooked in an oven are baked and not roasted, although we use the word "roast" for this method. Braising. — Cooking meat in a heated oven in a closed vessel, with a supply of water to keep down the temperature. This might be called an " oven stew." These methods are sometimes combined in one process. In a brown stew, the meat is first cooked in a pan with a little fat to brown it, and to sear the outside for retaining the juices, before the actual stewing begins. A "pot-roast" is an old-fashioned method of cooking a solid piece of meat with a little water in a pot on top of the stove. The water simmers out, and the meat is browned. What methods does this process unite ? The American Indians in their Squantum, or Clam Bake, heated a layer of stones by means of a fire on top, removing the ashes when the fire died down. A layer of wet seaweed was placed on the stones, and upon this clams, fish, and com were laid, and covered with another layer of seaweed. We have inherited this method from the Indians, and use it at the shore. What is the cooking process ? Care of food after cooking. — Bread, cake, cookies, aud pastry should be cooled on a rack, or spread out in such a way that they do not steam. They should then be placed in a tin box or stone jar, which has been cleaned by washing and scalding with boiling water, and thoroughly dried. This process destroys any mold that might be lurking about. Keep paraflin paper on hand to cover this class of food in its box or jar. This will prevent too rapid drjring out. Do not use cloth. It flavors the bread or cake, no matter how clean it may be.

Foods and household management