In boiling meats it is important to keep the water constantly boiling, otherwise the meat will absorb the water. Be careful to add boiling water if more is need- ed. Semove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently the meat boils, the more tender it will be. TO BBOIL MEAT WELL. Have your gridiron well greased and hot before you put the meat on. Broiling is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting. The albumen of the meat is hardened and forming a skin it retains the juices. Broiling meat should be turned rapidly in order to produce an equal effect, but it should not be punctured with a fork. 486 KIRMESS COOK BOOK. RULES 70R ROASTING MEAT. In roasting beef it is necessary to have a brisk fire. Baste often. Twelve minutes are required for every pound of beef. Season when nearly done. Clean meats by wiping them with a cloth kept for that purpose. Do not put meat into water. READ THIS ADVICE. In cooking follow as far as possible the rule of the druggist in compounding any mixture, that is^ mix the ingredients thoroughly, putting in one at a time. For instance: If you have throe ingredients, mix two before adding the third; and stir in the third well before adding a fourth, and so on. All compounds gain from following this rule. The value of a pan of hot water in cooking cannot be overestimated. Set in the upper oven, it insures good baking. If the oven becomes too hot, use cold water in the upper pan. In heating vegetables, canned com for instance, upon the top of the range, setting the sauce- pan in a pan of hot water saves much labor and watch- ing. Besides this, the use keeps saucepans in good condition until fairly worn out. All breakfast grains or cereals should be cooked in this manner. A pan of hot water furnishes a double boiler ready at hand at all times. A most important kitchen utensil is a good set ot scales and weights. They are indispensable to assure success in cooking. Without them there is no precision in proportioning the various ingredients. Therefore it is absolutely necessary to have a set of scales. The cook should bear in mind, always to put the weights away in USEFUL INFORMATION. 487 their place and to keep the scales in thorough order. In weighing anything of a greasy nature the cook should place a piece of paper on the scales. By doing this she will save herself much trouble^ and keep her scales clean. Milk and butter should be kept in closely covered ves- sels so they will not absorb ordors from other articles. The time during which an article is coming to the boiling point, cannot be counted in any rule or measure for boiling. Always use porcelain-lined pans for cooking fruits or an acid preparation. TIME-TABLE FOR COOKING. BOILING. Asparagus, twenty to twenty-five minutes. Beans, string, twenty to thirty minutes^ Beans, lima, one-half hour. Beef, corned, or k la Mode, three to five hours. Beets, four to five hours. Brussels sprouts, ten to fifteen minutes. Cabbage, one hour. Carrots, one hour.

AI-modernized reading of the original text

In boiling meats it is important to keep the water constantly boiling, otherwise the meat will absorb the water. Be careful to add boiling water if more is needed. Remove the scum when it first begins to boil. Allow about twenty minutes for boiling for each pound of fresh meat. The more gently the meat boils, the more tender it will be. TO BROIL MEAT WELL. Have your gridiron well greased and hot before you put the meat on. Broiling is not only the most rapid manner of cooking meat, but is justly a favored one. It has nearly the same effect upon meat as roasting. The albumen of the meat is hardened and forming a skin it retains the juices. Broiling meat should be turned rapidly in order to produce an equal effect, but it should not be punctured with a fork. RULES FOR ROASTING MEAT. In roasting beef it is necessary to have a brisk fire. Baste often. Twelve minutes are required for every pound of beef. Season when nearly done. Clean meats by wiping them with a cloth kept for that purpose. Do not put meat into water. READ THIS ADVICE. In cooking follow as far as possible the rule of the druggist in compounding any mixture, that is, mix the ingredients thoroughly, putting in one at a time. For instance: If you have throe ingredients, mix two before adding the third; and stir in the third well before adding a fourth, and so on. All compounds gain from following this rule. The value of a pan of hot water in cooking cannot be overestimated. Set in the upper oven, it insures good baking. If the oven becomes too hot, use cold water in the upper pan. In heating vegetables, canned com for instance, upon the top of the range, setting the saucepan in a pan of hot water saves much labor and watching. Besides this, the use keeps saucepans in good condition until fairly worn out. All breakfast grains or cereals should be cooked in this manner. A pan of hot water furnishes a double boiler ready at hand at all times. A most important kitchen utensil is a good set ot scales and weights. They are indispensable to assure success in cooking. Without them there is no precision in proportioning the various ingredients. Therefore it is absolutely necessary to have a set of scales. The cook should bear in mind, always to put the weights away in their place and to keep the scales in thorough order. In weighing anything of a greasy nature the cook should place a piece of paper on the scales. By doing this she will save herself much trouble, and keep her scales clean. Milk and butter should be kept in closely covered vessels so they will not absorb ordors from other articles. The time during which an article is coming to the boiling point, cannot be counted in any rule or measure for boiling. Always use porcelain-lined pans for cooking fruits or an acid preparation. TIME-TABLE FOR COOKING. BOILING. Asparagus, twenty to twenty-five minutes. Beans, string, twenty to thirty minutes^ Beans, lima, one-half hour. Beef, corned, or k la Mode, three to five hours. Beets, four to five hours. Brussels sprouts, ten to fifteen minutes. Cabbage, one hour. Carrots, one hour.

Kirmess cook book