Miss Parloa's kitchen companion

It is a pity that the inexperienced cannot be told in a word just what is meant by " hot " fat. The word " boiling " is misleading ; many people would wait, if that were used, to see the liquid in motion, as water is when hot. Now, when fat contains no foreign substances, and the temperature does not rise above 400°, there is no motion at all. One must always wait until the smoke rises from the centre of the fat before beginning to do any frying ; and then, after applying the bread test (see page 240), there can be no difficulty in determining the proper degrees of heat for the various articles to be fried. BRAISING. This mode of cooking is particularly adapted to pieces of meat that are lacking in flavor or are tough. Braising is a combination of stewing and baking. In the days when ovens were not common the cooking was done by placing the braising-pan on a warm plate and heaping coals on the cover. This is the manner in which it is still done in all small establishments in France. Braising in the oven is much easier, and the result is the same. A deep pan, with a close-fitting cover, will answer for this purpose ; but both pan and cover must be made without solder. It is usual, in braising, to use vegetables and herbs for seasoning the meat and gravy; but if these flavors be not liked they may be omitted. *To Braise Five Pounds of Meat. Spread in the braising-pan one-quarter of a pound of salt pork, cut iji slices. Over this spread one gill each of chopped onion, carrot, turnip, and celery. Lay the meat on this bed, and dredge well with salt, pepper, and flour. Cover, and put in a moderately hot oven for half an hour. At the end of that time add one pint and a half of stock or water. Baste the meat with some of this liquid, and dredge with salt, pepper, and flour. Cook for four hours and a half, basting every fifteen minutes. At the end of two hours add another pint of stock or water; also mix half a cupful of cold water with two table-spoonfuls of corn-starch, and stir this mixture into the gravy. Cook the meat for the last half-hour without a cover, as it should be a delicate brown. When done, place it on a warm dish. Taste the gravy, to see if more salt or pepper is required. Strain the gravy, and pour a part of it over the meat. Send the remainder to the table in a separate dish. These directions cover the method of braising all kinds of meat. The seasoning may be changed to suit individual or family taste. Veal and liver are improved by iihe addition of lemon juice to the gravy. Dry meats are better for being larded on one side. If one object to pork, four table-spoonfuls of butter or drippings may be substituted for it. If the flavor of herbs be liked, a bouquet of sweet herbs may be added to the gravy the last hour of cooking. The time of cooking is the same for large or small pieces of meat. The success of a braised dish depends upon slow cooking. If the gravy be allowed to bubble, the meat will not be cooked to perfection. It is a good plan to have a grate or iron ring under the braising-pan. * Beef Stew. For this" stew use two pounds of the tough parts of cold roast beef or beefsteak, about two ounces of the fat meat, six potatoes, one onion, two slices each of turnip