PREPARATION OF FOOD-COOKERY. 



/COOKERY is the art of preparing food. Much 

 V- of our daily comfort and health depends 

 on the way in which food is prepared. Every 

 housewife may not be able to procure the finest 

 kinds of food, but by attention, activity, cleanli- 

 ness, and neatness, a great deal may be done to 

 make even the plainest fare palatable and whole- 

 some. 



CULINARY UTENSILS. 



Boiling and Slewing Vessels are now to be 

 had of every size and description ; the best kind 

 called goblets in Scotland, and saucepans in 

 England are those made of iron, well tinned 

 inside. It is convenient to have one or two of the 

 very smallest dimensions, made of block-tin ; and 

 to have several lined with delf, suited for delicate 

 stews and other preparations. It is likewise ad- 

 vantageous to have a few shallow saucepans to be 

 used for stews, or where little liquor is required ; 

 also one large and one small fish-kettle, with a flat 

 drainer to place below the fish in boiling, and for 

 lifting to the dish when done. All the vessels 

 should have tightly fitting tin or iron covers ; 

 and one or two should be fitted with perforated 

 apparatus for steaming. 



The Kitchen-range forms the most important 

 part of the cooking apparatus, and without one 

 that does its work well, we cannot have our food 

 prepared satisfactorily. Great attention should 

 therefore be paid in choosing one and fitting it up. 

 As a large proportion of those in use are faulty, 

 it will be useful to give a few hints on their con- 

 struction, as well to those who may have to pur- 

 chase new ones, as to those who wish the ranges 

 already in their possession improved. And first, 

 in regard to the fire. In a moderate establishment, 

 the open fire is to be preferred to the hotplate, 

 because it is simpler, and consequently cheaper ; 

 and also because it is, in many respects, more 

 economical and efficient. The great objection to 

 an ordinary open kitchen-fire is, that it con- 

 sumes a great quantity of coal, and yet can 

 only with difficulty be got to give the 'quick' 

 sustained heat that is required for roasting 

 and other culinary processes. The reason why a 

 quick fire is essential to good roasting is obvious. 

 When we boil properly a leg of mutton, we put it 

 into water brought to the boiling temperature, in 

 order that the outer layer of albumen may be 

 rapidly coagulated, and may thus form a crust, 

 which will retain the internal juices and savour 

 of the meat ; and so also, in roasting, if we wish 

 these retained, and the meat properly done, we must 

 have the fire quick before the meat is exposed to 

 it. American cooking-stoves combining the open 

 grate and the hot plate are (1873) coming into use, 

 but no verdict can yet be given regarding them. 



Goblets, stewpans, gridirons, and vessels of all 

 kinds used in cooking ought to be kept scrupu- 

 lously clean. It is the part of the cook to see to 

 this, and whether the kitchen be that of a great 

 48 



nobleman or of some humble cottager, strict clean- 

 liness is essential to success in the culinary art : 

 the flavour of many a fine dish has been destroyed 

 because of the laziness or carelessness of those 

 intrusted with the cleaning of the vessels em- 

 ployed. 



GENERAL COOKERY. 



BOILING ROASTING BROILING FRYING 

 BAKING STEWING. 



Before entering on the preparation of particular 

 dishes, the following remarks on what may be 

 called the fundamental processes of cookery may 

 be advantageously perused. 



Boiling. 



Boiling is the preparation of meat in water, and 

 it is necessary that the vessel employed be large 

 enough to allow the meat perfect freedom ; if it be 

 cramped, and have only a little water, it will be 

 stewed, not boiled. In all cases of boiling, there 

 must be a sufficiency of water to cover the meat 

 In boiling meat, there is less waste than in roast- 

 ing ; and in most cases, soup may be made of the 

 liquor. One general direction to be attended to in 

 boiling meat is, that where soup is to be made, the 

 meat must be put into cold water, and very gently 

 boiled ; but when the chief object is to get the 

 meat for eating, it is at once to be immersed in 

 boiling water, and also very gently boiled in both 

 cases, with a closed cover. 



When meat of any kind is done, and has to be 

 lifted from the pot, take care not to put a fork into 

 any part where there are juices ; if this be not 

 attended to, a portion of the juices will escape, and 

 the marks of the fork will produce an unsightly 

 appearance in the meat. All parts of mutton and 

 lamb may be roasted, but it is usually only the leg, 

 neck, and head that are boiled. As- to time 

 no general rule can be laid down for the boiling 

 of meats or fish. Dried meats, as tongues or 

 hams, take longer time to cook than fresh 

 mutton. As a general rule, a quarter of an 

 hour per pound-weight may be allowed for fresh 

 meat ; and for salted meat, double that time. The 

 water in which either fresh or salt meat is boiled, 

 may be successfully used in the making of various 

 kinds of broths or soups. Steamers are now greatly 

 in use for the preparation of vegetables and pota- 

 toes. In hotels and other places where dishes 

 require to be quickly served, steaming is used, but 

 it is not a process that we can recommend. 



Roasting. 



Meat is roasted by being exposed to the direct 

 influence of fire. This is done by placing the meat 

 before a fire, and keeping it constantly in motion, 

 to prevent scorching on any particular part. No 

 rules can be laid down with precision as to roast- 

 ing, but the proper management of the fire is half 



