The fat should be heated till a slight vapour rises from it before
the meat is put into it. It is very important that the fat should
be at the proper degree of heat, as anything immersed in fat not
properly heated, becomes sodden, greasy, and uneatable.
Fish, rissoles, and certain entrees, should be cooked in this
manner, and should be placed on kitchen paper near the fire
before serving. The fat, if carefully strained after each frying,
can always be used again. The best grease for frying is
clarified fat, which can easily be prepared in the following
manner. Cut off all superfluous! fat from all joints, cutlets,
and meat intended for use, and keep it until you have three
or four lbs. Cut the fat up into pieces about an inch in
length and put them into an iron saucepan, cover them with
cold water, and allow the whole to slowly simmer over the
fire till all the water has evaporated and the fat looks clear
like oil ; the pieces of fat will be browned and crisp and will
fall to the bottom of the saucepan. Then strain this through
a wire sieve, and it is ready for use. The next day it should
look firm and white, and it can be used for ordinary house-
hold pastry, etc., where economy is a great object. Different
kinds of fat can be mixed in clarifying, such as beef, mutton,
veal, and pork.
Aa an alternative to taking this much trouble, the use for
frying purposes of Hugon's " Atom " brand suet can be con-
fidently recommended. It is a perfectly pure preparation of
the best boef suet, free from skin, and is sold in a mostfe
convenient form for use.
As I have before said, domestic economy is too wide e*>
subject to go into in a small book of this description, being on^3
which contains ample matter for a very large volume in itself -
But I may as shortly as possible give a few of my ideas,
suiting from practical experience, as to the different coo
apparatus
AOVKHTIXEMKNTH. 11
"THE PARKINSON " GOLD MEDAL
GAS COOKER
Unrivalled for Comfort, Convenience,
Cleanliness and Economy.
Simple and
Strong; In
Construction.
ttM TO USE. EASY TO CLEAN. MOST E00N0MI0AL
AND RELIABLE.
■*y be obtained cm Hire from most of the London
and Provincial Oak Companion.
PARKINSON & CO.,
Bellbarn Road Works,
vv.
°°IUgi Luia Works,
<"TY ROM, UMUHM.
A DVERTISEMENTS.
SUGG'S »%" WESTMINSTER'
GAS KITCHENERS.
2
!
9 s
fe-
ast S
ENAMELLED INSIDE OVEN,
AND FITTED WITH
^ S CO
WHITE ENAMELLED TOP-PLATE
(SugR'a Patent) below Boiling Burners,
CLEANEST AND MOST ECONOMICAL IN USE.
W ILZ.IAM BUGO «c CO.,
WNCENT WORKS, \NESTNl\NS,T£«' "**
OS. I A 2, GRAND HOTEL BUU-T>\W1&> CttWRWWt <:
•<i
COOKING BY GAS.
ANY prejudice which originally attached itself to this method
of cooking has now long since ceased to exist, and
the adoption of gas ranges in the schools of cookery, hotels,
restaurants, and private residences is largely tending to sup.
plant in toto the old kitchener.
On hygienic principles alone, gas is supported by all
scientists for the preparation of our food.
The manufacture of gas from first to last is a process
of distilling and purifying from coal, sulphur, sulphurated
hydrogen, and ammonia being either wholly eliminated or
reduced to its minimum quantity in purified "coal gas" as
extracted from coal.
It is obvious, therefore, that in the use of gas a purified
agent is employed as against an unpurified agent in crude
coal — a most important factor in the preparation of delicate
foods.
Directions for Use,
Keep the stoves absolutely clean, using hot water and soda
for the purpose. They should be well washed at least twice
a week. The oven should be washed out every time of using.
Be careful to have a lighted taper to ignite the gas im-
mediately it is turned on.
Page 3
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The fat should be heated till a slight vapour rises from it before
the meat is put into it. It is very important that the fat should
be at the proper degree of heat, as anything immersed in fat not
properly heated, becomes sodden, greasy, and uneatable.
Fish, rissoles, and certain entrees, should be cooked in this
manner, and should be placed on kitchen paper near the fire
before serving. The fat, if carefully strained after each frying,
can always be used again. The best grease for frying is
clarified fat, which can easily be prepared in the following
manner. Cut off all superfluous! fat from all joints, cutlets,
and meat intended for use, and keep it until you have three
or four lbs. Cut the fat up into pieces about an inch in
length and put them into an iron saucepan, cover them with
cold water, and allow the whole to slowly simmer over the
fire till all the water has evaporated and the fat looks clear
like oil ; the pieces of fat will be browned and crisp and will
fall to the bottom of the saucepan. Then strain this through
a wire sieve, and it is ready for use. The next day it should
look firm and white, and it can be used for ordinary house-
hold pastry, etc., where economy is a great object. Different
kinds of fat can be mixed in clarifying, such as beef, mutton,
veal, and pork.
Aa an alternative to taking this much trouble, the use for
frying purposes of Hugon's " Atom " brand suet can be con-
fidently recommended. It is a perfectly pure preparation of
the best boef suet, free from skin, and is sold in a mostfe
convenient form for use.
As I have before said, domestic economy is too wide e*>
subject to go into in a small book of this description, being on^3
which contains ample matter for a very large volume in itself -
But I may as shortly as possible give a few of my ideas,
suiting from practical experience, as to the different coo
apparatus
AOVKHTIXEMKNTH. 11
"THE PARKINSON " GOLD MEDAL
GAS COOKER
Unrivalled for Comfort, Convenience,
Cleanliness and Economy.
Simple and
Strong; In
Construction.
ttM TO USE. EASY TO CLEAN. MOST E00N0MI0AL
AND RELIABLE.
■*y be obtained cm Hire from most of the London
and Provincial Oak Companion.
PARKINSON & CO.,
Bellbarn Road Works,
vv.
°°IUgi Luia Works,
<"TY ROM, UMUHM.
A DVERTISEMENTS.
SUGG'S »%" WESTMINSTER'
GAS KITCHENERS.
2
!
9 s
fe-
ast S
ENAMELLED INSIDE OVEN,
AND FITTED WITH
^ S CO
WHITE ENAMELLED TOP-PLATE
(SugR'a Patent) below Boiling Burners,
CLEANEST AND MOST ECONOMICAL IN USE.
W ILZ.IAM BUGO «c CO.,
WNCENT WORKS, \NESTNl\NS,T£«' "**
OS. I A 2, GRAND HOTEL BUU-T>\W1&> CttWRWWt <:
•<i
COOKING BY GAS.
ANY prejudice which originally attached itself to this method
of cooking has now long since ceased to exist, and
the adoption of gas ranges in the schools of cookery, hotels,
restaurants, and private residences is largely tending to sup.
plant in toto the old kitchener.
On hygienic principles alone, gas is supported by all
scientists for the preparation of our food.
The manufacture of gas from first to last is a process
of distilling and purifying from coal, sulphur, sulphurated
hydrogen, and ammonia being either wholly eliminated or
reduced to its minimum quantity in purified "coal gas" as
extracted from coal.
It is obvious, therefore, that in the use of gas a purified
agent is employed as against an unpurified agent in crude
coal — a most important factor in the preparation of delicate
foods.
Directions for Use,
Keep the stoves absolutely clean, using hot water and soda
for the purpose. They should be well washed at least twice
a week. The oven should be washed out every time of using.
Be careful to have a lighted taper to ignite the gas im-
mediately it is turned on.