The great point to be borne in mind in frying is that the liquid must be hot enough to act instantaneously, as all the merit of this culinary operation lies in the invasion of the boiling liquid, which carbonizes or burns at the very instant of the immersion of the body placed in it. It may be ascertained if the fat is heated to the proper degree by cutting a piece of bread and dipping it into the frying-pan for five or six seconds; and if it be firm and of a dark brown when taken out, put in immediately what you wish to prepare ; if it be not, let the fat be heated until of the right temperature. This having been effected, moderate the fire, so that the action may not be too hurried, and that by a continuous heat the juices of the substance may be preserved and its flavor enhanced. •It is to be especially remembered, in connection with frying, that all dishes fried in fat should be placed before the fire on a piece of blotting-paper, or sieve reversed, and there left for a few minutes, so that any superfluous greasy moisture may be removed. Boiling, or the preparation of meat by hot water, though one of the easiest processes in cookery, requires skilful management. Boiled meat should be tender, savory, and full of its own juice, or natural gravy ; but, through the carelessness and ignorance of cooks, it is too often sent to table hard, tasteless and innutritions. To insure a successful result in boiling flesh, the heat of the fire must be judi- COOKERY RECIPES. 427 ciously regulated, the proper quantity of water must be kept up in the pot, and the scum which rises to the surface must be carefully re- moved. Many writers on cookery assert that the meat to be boiled should be put into cold zvatcr, and that the pot should be heated gradually ; but Liebig, the highest authority on all matters connected with the chemistry of food, has shown that meat so treated loses some of its most nutritious constituents. " If the flesh," says the great chemist, " be introduced into the boiler when the water is in a state of brisk ebullition, and if the boiling be kept up for a few min- utes and the pot then placed in a warm place, so that the tempera- ture of the water is kept at 158° to 165°, we have the united conditions for giving to the flesh the qualities which best fit it for being eaten." When a piece of meat is plunged into boiling water, the albumen which is near the surface immediately coagulates, form.- ing an envelop which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with tins juice, would render the meat insipid. The time allowed for the operation of boiling must be regulated according to the size and quality of the meat. As a general rule, twenty minutes, reckoning from the mo- ment when the boiling commences, may be allowed for every pound of meat. All the best authorities, however, agree in this, that the longer the boiling the more perfect the operation. The vessels used for boiling should be made of cast-iron, well tinned within, and provided with closely-fitting lids. They must be kept scrupulously clean, otherwise they will render the meat cooked in them unsightly and unwholesome. Copper pans, if used at all, should be reserved for operations that are performed with rapidity, as, by long contact with copper, food may become dangerously contaminated.

AI-modernized reading of the original text

The great point to be borne in mind in frying is that the liquid must be hot enough to act instantaneously, as all the merit of this culinary operation lies in the invasion of the boiling liquid, which carbonizes or burns at the very instant of the immersion of the body placed in it. It may be ascertained if the fat is heated to the proper degree by cutting a piece of bread and dipping it into the frying-pan for five or six seconds; and if it be firm and of a dark brown when taken out, put in immediately what you wish to prepare ; if it be not, let the fat be heated until of the right temperature. This having been effected, moderate the fire, so that the action may not be too hurried, and that by a continuous heat the juices of the substance may be preserved and its flavor enhanced. •It is to be especially remembered, in connection with frying, that all dishes fried in fat should be placed before the fire on a piece of blotting-paper, or sieve reversed, and there left for a few minutes, so that any superfluous greasy moisture may be removed. Boiling, or the preparation of meat by hot water, though one of the easiest processes in cookery, requires skilful management. Boiled meat should be tender, savory, and full of its own juice, or natural gravy ; but, through the carelessness and ignorance of cooks, it is too often sent to table hard, tasteless and innutritions. To insure a successful result in boiling flesh, the heat of the fire must be judi- ciously regulated, the proper quantity of water must be kept up in the pot, and the scum which rises to the surface must be carefully removed. Many writers on cookery assert that the meat to be boiled should be put into cold water, and that the pot should be heated gradually ; but Liebig, the highest authority on all matters connected with the chemistry of food, has shown that meat so treated loses some of its most nutritious constituents. " If the flesh," says the great chemist, " be introduced into the boiler when the water is in a state of brisk ebullition, and if the boiling be kept up for a few minutes and the pot then placed in a warm place, so that the temperature of the water is kept at 158° to 165°, we have the united conditions for giving to the flesh the qualities which best fit it for being eaten." When a piece of meat is plunged into boiling water, the albumen which is near the surface immediately coagulates, forming an envelop which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with this juice, would render the meat insipid. The time allowed for the operation of boiling must be regulated according to the size and quality of the meat. As a general rule, twenty minutes, reckoning from the moment when the boiling commences, may be allowed for every pound of meat. All the best authorities, however, agree in this, that the longer the boiling the more perfect the operation. The vessels used for boiling should be made of cast-iron, well tinned within, and provided with closely-fitting lids. They must be kept scrupulously clean, otherwise they will render the meat cooked in them unsightly and unwholesome. Copper pans, if used at all, should be reserved for operations that are performed with rapidity, as, by long contact with copper, food may become dangerously contaminated.

The hearthstone; or, Life at home