Rules for testing fat: 1. When the fat begins to smoke, drop in a piece of bread free from crust, and if while you count forty it is a golden brown, it is then right to cook oysters and croquettes. 2. You want to be able to count sixty (or one minute), counting as the clock ticks, for cooking pan-fish, doughnuts and fritter-;^. Sauteing is frying in a small quantity of fat. Food cooked in this way is much harder to digest than that cooked in the deep fat, and for this method of cooking we use the fr>dng-pan. Braising is cooking in a covered vessel with a low degree of heat. The ''Aladdin Lamp" is a fine ex- ample of slow cooking, and was invented by Prof. At- kinson, of Boston. This method of cooking is also shown in the casserole of the present day. In braising meat of any kind it gives it a much finer flavor if you saute it on all sides until it is well browned; then it will hold its juices better, and the brown on meat gives a good color and flavor. Fricasseeing is sauteing and serving tender meat or fowl with a sauce. There are two kinds of fricasseeing — one white, the other brown. The white one we plact- in the saucepan in boiling water, and cook slowly until tender. The brown one is browned in butter, oil or lard until brown, and placed in saucepan and brown sauce poured over it and cooked until tender at the simmering point. 12 SCIENTIFIC COOKING. Measuring Ingredients. Much of the success in cooking depends upon proper and correct measuring. Powdered confectioners' sugar and granulated sugar should be sifted before measuring. Baking powder should always be well stirred to lighten it before measuring. A cupful is a half pint, and is measured level. Dip the ingredient up with a spoon and level with a knife. The tablespoon and teaspoon are measured level in all the best schools of cookery, and will perhaps give you the best results. There are measure-spoons now that give the table, tea, dessert, halfs and quarters, and are very useful and time-saving. In measuring, where sugar, flour, butter and water or milk are used, measure in the order given in recipes, and the one cup will do for all. To Combine Ingredients. The manner of combining is next in importance to correct measuring. There are three ways to be con- sidered— ^beating, stirring and folding. Beating is to turn over and over, bringing the bottom to the top with each stroke, and drawing in plenty of cold air, w^hich makes batters of all kinds light when they come in contact with hot air of the oven. Stirring is a circu- lar motion, and is good for blending material. Folding is used for the whites of eggs, flour, etc. BREAD AND BREAD-MAKING. 13 CHAPTER III. BREAD AND BREAD=MAKING. "Bread is the staff of life, and good bread and butter a gold-headed cane."

AI-modernized reading of the original text

Rules for testing fat: 1. When the fat begins to smoke, drop in a piece of bread free from crust, and if while you count forty it is a golden brown, it is then right to cook oysters and croquettes. 2. You want to be able to count sixty (or one minute), counting as the clock ticks, for cooking pan-fish, doughnuts and fritters. Sauteing is frying in a small quantity of fat. Food cooked in this way is much harder to digest than that cooked in the deep fat, and for this method of cooking we use the frying-pan. Braising is cooking in a covered vessel with a low degree of heat. The ''Aladdin Lamp" is a fine example of slow cooking, and was invented by Prof. Atkinson, of Boston. This method of cooking is also shown in the casserole of the present day. In braising meat of any kind it gives it a much finer flavor if you saute it on all sides until it is well browned; then it will hold its juices better, and the brown on meat gives a good color and flavor. Fricasseeing is sauteing and serving tender meat or fowl with a sauce. There are two kinds of fricasseeing — one white, the other brown. The white one we place in the saucepan in boiling water, and cook slowly until tender. The brown one is browned in butter, oil or lard until brown, and placed in saucepan and brown sauce poured over it and cooked until tender at the simmering point. Measuring Ingredients. Much of the success in cooking depends upon proper and correct measuring. Powdered confectioners' sugar and granulated sugar should be sifted before measuring. Baking powder should always be well stirred to lighten it before measuring. A cupful is a half pint, and is measured level. Dip the ingredient up with a spoon and level with a knife. The tablespoon and teaspoon are measured level in all the best schools of cookery, and will perhaps give you the best results. There are measure-spoons now that give the table, tea, dessert, halfs and quarters, and are very useful and time-saving. In measuring, where sugar, flour, butter and water or milk are used, measure in the order given in recipes, and the one cup will do for all. To Combine Ingredients. The manner of combining is next in importance to correct measuring. There are three ways to be considered—beating, stirring and folding. Beating is to turn over and over, bringing the bottom to the top with each stroke, and drawing in plenty of cold air, which makes batters of all kinds light when they come in contact with hot air of the oven. Stirring is a circular motion, and is good for blending material. Folding is used for the whites of eggs, flour, etc. CHAPTER III. "Bread is the staff of life, and good bread and butter a gold-headed cane."

Scientific cooking with scientific methods