2. Various fats are used, such as olive oil, cottolene, lard and dripping. A combination of beef, mutton and pork fat makes an excellent fat for frying. 3. The kettle should not be more than half full of fat. An eight-inch kettle will require about three pounds of fat. 4. The fat must be the right temperature. This will be shown by the bubbles disappearing (bubbles indicate water), the surface becoming still, and a very faint smoke rising. It may be tested by dropping in an inch cube of bread, from the crumb : if it turns golden brown in sixty seconds it is suitable for uncooked mixtures : if in forty seconds for cooked mixtures. 5. The articles should be lowered gently into the hot fat, a few at a time. A wire spoon or basket is generally used to put in articles which will not float. NoTK.— Should a drop of water be allowed to fall into the hot fat an explosion may follow. 6. When the frying is finished, the fat should be cooled a little, then strained through a fine sieve and set aside to cool. The same fat may bo unod over and over unless it is spoiled by burning. It should be clarified occattionully. (Illustrated by recipe Nos. 109 or 71.) methods of cooking. 17 Sauteing. Sauteing is cooking on a metal pan greased suffi- ciently to prevent the article from sticking to it. Directions for Sauteing. 1. Various fats may be used to grease the pan. A bit of bacon rind, meat fat, dripping or butter. 2. The pan should be heated hot and greased thoroughly, but the fat should not burn. 3. The food should be cooked on one side then turned over and browned on the other side. (Illustrated by recipe Nos. 65 or 23.) Simmering. Simmering is cooking in liquid at a temperature of 180° F. to 196° F. This method is used to soften connec- tive tissues and cellulose; to extract mineral and other matter. (Illustrated by recipe No. 45.) Boiling. In this method the food is surrounded by boiling liquid, which is kept boiling until the article is cooked. (Illustrated by recipe No. 19.) Rapidly-boiling water is no hotter than water boiling gently, and only foods which must be kept in motion should boil rapidly, e.g., rice, macaroni. (Rapid boiling is illustrated by recipe No. 37, and gentle boiling by recipe Nos. 16 or 19.) Steaming. Steaming in the ordinary household is cooking in the steam from boiling water. 18 DOMESTIC SCIENCE. Directions for Steaming. 1. See that the steamer is provided with a close-fitting, pointed cover, and that it fits the kettle closely. 2. Fill the kettle half full of boiling water and keep it boiling rapidly the whole time the article is being cooked. 3. Keep a kettle of boiling water ready to replenish the steamer-kettle when necessary. 4. Keep the steaming food or dish inside away from the sides of the steamer. Steeping. Steeping is a method of extracting the flavor from substances. (Illustrated by recipe No. 5.) Directions for Steeping. 1. Place the substance in a pan, add the necessary quantity of boiling water and cover closely. 2. Keep in a warm place until the solution is of th^ desired strength. Braisinq. Braising is a combination of baking and steaming. Directions for Braising. 1. A closely-covered and deep pan is necessary.

AI-modernized reading of the original text

2. Various fats are used, such as olive oil, cottolene, lard and dripping. A combination of beef, mutton and pork fat makes an excellent fat for frying. 3. The kettle should not be more than half full of fat. An eight-inch kettle will require about three pounds of fat. 4. The fat must be the right temperature. This will be shown by the bubbles disappearing (bubbles indicate water), the surface becoming still, and a very faint smoke rising. It may be tested by dropping in an inch cube of bread, from the crumb : if it turns golden brown in sixty seconds it is suitable for uncooked mixtures : if in forty seconds for cooked mixtures. 5. The articles should be lowered gently into the hot fat, a few at a time. A wire spoon or basket is generally used to put in articles which will not float. NoTK.— Should a drop of water be allowed to fall into the hot fat an explosion may follow. 6. When the frying is finished, the fat should be cooled a little, then strained through a fine sieve and set aside to cool. The same fat may bo unod over and over unless it is spoiled by burning. It should be clarified occasionally. (Illustrated by recipe Nos. 109 or 71.) methods of cooking. 17 Sauteing. Sauteing is cooking on a metal pan greased sufficiently to prevent the article from sticking to it. Directions for Sauteing. 1. Various fats may be used to grease the pan. A bit of bacon rind, meat fat, dripping or butter. 2. The pan should be heated hot and greased thoroughly, but the fat should not burn. 3. The food should be cooked on one side then turned over and browned on the other side. (Illustrated by recipe Nos. 65 or 23.) Simmering. Simmering is cooking in liquid at a temperature of 180° F. to 196° F. This method is used to soften connective tissues and cellulose; to extract mineral and other matter. (Illustrated by recipe No. 45.) Boiling. In this method the food is surrounded by boiling liquid, which is kept boiling until the article is cooked. (Illustrated by recipe No. 19.) Rapidly-boiling water is no hotter than water boiling gently, and only foods which must be kept in motion should boil rapidly, e.g., rice, macaroni. (Rapid boiling is illustrated by recipe No. 37, and gentle boiling by recipe Nos. 16 or 19.) Steaming. Steaming in the ordinary household is cooking in the steam from boiling water. Directions for Steaming. 1. See that the steamer is provided with a close-fitting, pointed cover, and that it fits the kettle closely. 2. Fill the kettle half full of boiling water and keep it boiling rapidly the whole time the article is being cooked. 3. Keep a kettle of boiling water ready to replenish the steamer-kettle when necessary. 4. Keep the steaming food or dish inside away from the sides of the steamer. Steeping. Steeping is a method of extracting the flavor from substances. (Illustrated by recipe No. 5.) Directions for Steeping. 1. Place the substance in a pan, add the necessary quantity of boiling water and cover closely. 2. Keep in a warm place until the solution is of the desired strength. Braisinq. Braising is a combination of baking and steaming. Directions for Braising. 1. A closely-covered and deep pan is necessary.

Public school household science