270 ECONOMY OF THE HOUSEHOLD, 



981. The loss in cooking meat is mainly in the evapora 

 tion of water, and in the fat which melts out in roasting 

 and baking. But this water mixed as it is with the blood ? 

 and holding more or less of various saline substances in 

 solution, constitutes what is called the juice of the meat, 

 and if this were all extracted the meat would become a 

 mere tasteless mass. 



982. It is very important, therefore, in cooking meats, 

 to preserve their rich juices as much as possible. This is 

 done in -boiling and some other modes of cooking, by 

 subjecting them to great heat when first put over the fire. 

 By this means the fibres near the surface are contracted, 

 the escape T)f the juice is prevented, and the piece is to a 

 great extent, cooked in its own moisture. 



983. Hence, if meats are to be boiled, they are usually 

 put at once into boiling water ; if to be roasted, they are 

 exposed to a quick fire at once, either of which retains 

 the liquid contents within, in the manner explained. If 

 exposed to a slow fire or to cold, or only warm water, very 

 much of the richness of meat, as well as of its nutritive 

 quality, is lost, and the piece will become hard and dry. 



984. But in the preparation of soups, broths, beef tea, 

 &c., the object is to extract the juices; hence they are 

 put into cold water and either simmered over a slow fire, 

 or gradually but quickly brought to a boil. For these 

 purposes soft water is best, because it has a greater 

 solvent power than hard, which holds in solution more 

 or less mineral matters, especially lime. In ordinary 

 boiling, however, where we only wish to cook the meat, 

 and not extract the juices in which its flavor and richness 

 consist, hard water is better. 



985. The uso and manufacture of soap also form an 

 important part of domestic economy. When oily or fatty 



