23. Deviled Clams. — Drain the liquor from twenty-five clams and chop them fine; thicken one cup milk with one tablespoonful butter and two of flour, rubbed smooth; let boil up and add two tablespoonfuls dried bread crumbs and the yolks of two raw eggs; take from the fire, mix well together, add the clams and salt and pepper to taste✪ Deviled Clams. Fill the shells with the mixture, sprinkle with bread crumbs and brown in a hot oven. CHAPTER IX. MEAT. The value of meat as a food is a much dis- puted question, which every one must decide for himself. Too much meat is certainly not good ; but if it is to be used at all, it is essential that it be cooked properly. In order to retain the juices and flavor of meat, the albumen on the outside must be co- agulated by heat. In roasting, have the oven hot when the meat is put in, and finish cooking at a more moderate heat. In boiling, put the meat at once into boiling water for fifteen min- utes, and then set back to simmer slowly. In stewing, have the stewpan hot, put in the meat' and let it coat over before adding water. It is a good plan to save all the suet and fat from beef or veal for drippings, as this is a much more wholesome shortening than lard. THE PHYSICAL CULTURE COOK BOOK. 89 Veal and pork are the hardest meats t'o di- gest ; pork, especially, must be used sparingly. It is better to avoid it altogether in summer, and, unless one leads an active outdoor life, at all times. 1. Roast Beef.— The best' pieces for roasting are the sirloin rib and fillet. Rub the meat with salt, then dredge with flour; put a rack in the basting pan, set the roast on the rack and put in a hot oven for fifteen minutes ; then cover the bottom of the pan with water ; allow fifteen minutes to the pound if the meat is to be rare, twenty minues if moderately well done. Baste often. 2. Pot-Roast of Beef. — The top sirloin is the best piece for pot-roasting, although the round may be used. Put a piece of suet in the pan until hot ; then put in the meat, and let it cook a few minutes on each side; season with salt, cover the pan and set on the back of the stove, to cook very slowly for one-half hour; then add one cup of hot water and cook slowly three and a half hours longer for a piece weighing about five pounds, turning occasionally. The less water used the better the meat will be; but if it cooks dry a little more must be added; when 90 THE PHYSICAL CULTURE COOK BOOK. done, the meat should be brown, and a brown gravy can be made by dredging flour in the pan after the meat is taken out, and pouring in a little boiling water. 3. Beefsteak. — Never fry a steak if it can pos- sibly be helped ; broil it over a clear fire, turn- ing often, for ten to fifteen minutes, according to the thickness; put on a hot platter, season with salt and pepper and bits of butter and set in the oven five minutes. If it cannot possibly be broiled, heat a pan very hot, put in the steak (without any suet or grease) and cook quickly, turning often. Proceed as for a broiled steak.

AI-modernized reading of the original text

23. Deviled Clams. — Drain the liquor from twenty-five clams and chop them fine; thicken one cup milk with one tablespoonful butter and two of flour, rubbed smooth; let boil up and add two tablespoonfuls dried bread crumbs and the yolks of two raw eggs; take from the fire, mix well together, add the clams and salt and pepper to taste. Fill the shells with the mixture, sprinkle with bread crumbs and brown in a hot oven. CHAPTER IX. MEAT. The value of meat as a food is a much disputed question, which every one must decide for himself. Too much meat is certainly not good ; but if it is to be used at all, it is essential that it be cooked properly. In order to retain the juices and flavor of meat, the albumen on the outside must be coagulated by heat. In roasting, have the oven hot when the meat is put in, and finish cooking at a more moderate heat. In boiling, put the meat at once into boiling water for fifteen minutes, and then set back to simmer slowly. In stewing, have the stewpan hot, put in the meat' and let it coat over before adding water. It is a good plan to save all the suet and fat from beef or veal for drippings, as this is a much more wholesome shortening than lard. Veal and pork are the hardest meats to digest ; pork, especially, must be used sparingly. It is better to avoid it altogether in summer, and, unless one leads an active outdoor life, at all times. 1. Roast Beef.— The best pieces for roasting are the sirloin rib and fillet. Rub the meat with salt, then dredge with flour; put a rack in the basting pan, set the roast on the rack and put in a hot oven for fifteen minutes ; then cover the bottom of the pan with water ; allow fifteen minutes to the pound if the meat is to be rare, twenty minutes if moderately well done. Baste often. 2. Pot-Roast of Beef. — The top sirloin is the best piece for pot-roasting, although the round may be used. Put a piece of suet in the pan until hot ; then put in the meat, and let it cook a few minutes on each side; season with salt, cover the pan and set on the back of the stove, to cook very slowly for one-half hour; then add one cup of hot water and cook slowly three and a half hours longer for a piece weighing about five pounds, turning occasionally. The less water used the better the meat will be; but if it cooks dry a little more must be added; when done, the meat should be brown, and a brown gravy can be made by dredging flour in the pan after the meat is taken out, and pouring in a little boiling water. 3. Beefsteak. — Never fry a steak if it can possibly be helped ; broil it over a clear fire, turning often, for ten to fifteen minutes, according to the thickness; put on a hot platter, season with salt and pepper and bits of butter and set in the oven five minutes. If it cannot possibly be broiled, heat a pan very hot, put in the steak (without any suet or grease) and cook quickly, turning often. Proceed as for a broiled steak.

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Deviled Clams

Physical culture cook book