Broiling is a very important matter in cooking; too many persons to save time and trouble fry instead of broiling chops; steak, birds, and fish; in fact comparisons should not be drawn between the two modes of cooking, ham being twice as delicate when nicely broiled as when, as is generally the case, it is fried. We will give a few hints about broil- ing, which, if carefully followed, will add very much to the comfort of the table. Always grease the gridiron well, and have it hot before the meat is placed upon it. Anything egged and bread-crumbed should be buttered before it is broiled. Fish should be but- tered and sprinkled with flour, which will prevent the skin from adhering to the gridiron. Cutlets, and in fact every similar thing, are more delicate buttered before broiling. Birds and other things which need to be halved, should be broiled inside first. Remember that a hot, clear fire is necessary for cooking all small articles. They should be turned often, to be cooked evenly, without being burned. Never put a fork in the lean pait of meat on the gridiron, as it allows the juice to escape. Always cover the gridiron with a tin pan or a baking-pan. The sooner the meat is cooked without burning, the better. The pan holds the heat, and often prevents a stray line of smoke from touching the meat. If the fire should be too hot sprinkle salt over it. Puddings when boiled should be cooked in boiling water. Wet and flour the cloth before adding the pudding. In tying the pudding, leave room enough for it to swell. If cooking in a mould, do not fill the mould quite full. Never let the water stop boiling. As it wastes away in boiling, replenish the kettle from another containing boiling water. Stewing is excellent, wholesome, and economical, and is best done on a stove, over a slow fire. Keep the lid of the stew-pan closely shut, and simmer the contents steadily. Never bring to a boil. Steaming. There is one thing I notice, — very few seem to think much of steaming. I like to steam very many things — potatoes, puddings, brown bread, etc. When one gets in tne way of it, it is an easy and a good way for many things. A dish of rice is better so, ana no trouble with burning. POULTRY. TO PREPARE A FOWL FOR COOKING. First take out the feathers and then singe it. For doing the latter, hold the fowl over a piece of lighted paper, or a spoonful of alcohol on a plate, the latter is especially rec- ommended because it gives clean flame. Wash quickly in one water. Take out the pin feathers with the point of a knife. To cut up a chicken to get as many pieces as possible, cut off the wings so that a little piece of the breast remains with the wing. Remove the crop by cutting the skin at the back of the neck. Cut off the neck close to the body. Next take off the wing side-bones. Having cut them loose from the backbone, bend them towards the front and they will part at the joint; loosen them with the knife. Take off the legs next. Instead of making a division between the second joint and drumstick, cut midway the second joint, and then just below the joint, and trim off the lower end of the drumstick.

AI-modernized reading of the original text

Broiling is a very important matter in cooking; too many persons to save time and trouble fry instead of broiling chops; steak, birds, and fish; in fact comparisons should not be drawn between the two modes of cooking, ham being twice as delicate when nicely broiled as when, as is generally the case, it is fried. We will give a few hints about broiling, which, if carefully followed, will add very much to the comfort of the table. Always grease the gridiron well, and have it hot before the meat is placed upon it. Anything egged and bread-crumbed should be buttered before it is broiled. Fish should be buttered and sprinkled with flour, which will prevent the skin from adhering to the gridiron. Cutlets, and in fact every similar thing, are more delicate buttered before broiling. Birds and other things which need to be halved, should be broiled inside first. Remember that a hot, clear fire is necessary for cooking all small articles. They should be turned often, to be cooked evenly, without being burned. Never put a fork in the lean part of meat on the gridiron, as it allows the juice to escape. Always cover the gridiron with a tin pan or a baking-pan. The sooner the meat is cooked without burning, the better. The pan holds the heat, and often prevents a stray line of smoke from touching the meat. If the fire should be too hot sprinkle salt over it. Puddings when boiled should be cooked in boiling water. Wet and flour the cloth before adding the pudding. In tying the pudding, leave room enough for it to swell. If cooking in a mould, do not fill the mould quite full. Never let the water stop boiling. As it wastes away in boiling, replenish the kettle from another containing boiling water. Stewing is excellent, wholesome, and economical, and is best done on a stove, over a slow fire. Keep the lid of the stew-pan closely shut, and simmer the contents steadily. Never bring to a boil. Steaming. There is one thing I notice, — very few seem to think much of steaming. I like to steam very many things — potatoes, puddings, brown bread, etc. When one gets in the way of it, it is an easy and a good way for many things. A dish of rice is better so, ana no trouble with burning. POULTRY. TO PREPARE A FOWL FOR COOKING. First take out the feathers and then singe it. For doing the latter, hold the fowl over a piece of lighted paper, or a spoonful of alcohol on a plate, the latter is especially recommended because it gives clean flame. Wash quickly in one water. Take out the pin feathers with the point of a knife. To cut up a chicken to get as many pieces as possible, cut off the wings so that a little piece of the breast remains with the wing. Remove the crop by cutting the skin at the back of the neck. Cut off the neck close to the body. Next take off the wing side-bones. Having cut them loose from the backbone, bend them towards the front and they will part at the joint; loosen them with the knife. Take off the legs next. Instead of making a division between the second joint and drumstick, cut midway the second joint, and then just below the joint, and trim off the lower end of the drumstick.

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