METHODS OF PREPARING FOOD. 361 



patient; it is always more enjoyed when it is thought to come from 

 a neighbor or a friend. Great care should be taken that no unpleas- 

 ant flavor adheres to the food arid especially should scorching be 

 avoided; vo'atile extracts or oils should not be employed for flavoring; 

 the juice of stewed or preserved fruits is far preferable. 



In cooking animal food about one-fourth of the weight is usually 

 lost by the process; but the loss varies with the quality of the meat 

 and the process employed. The following estimate of the percentage 

 of loss by cooking has been made : 



BOILING. BAKING. ROASTING. 



Beef, generally 20 .29 .31 



Mutton, generally 20 .31 .35 



Legs 20 .32 .33 



*' Shoulders 24 .32 .34 



41 Loins 30 .33 .36 



" Necks 25 .32 .34 



Average 23 .31 .34 



The loss arises principally from evaporation of water, the escape 

 of fat and nutritive juice and the destructive action of heat. It is 

 least in boiling, greatest in roasting, because in the former process 

 there is no evaporation of water. This suggests that in the baking 

 and roasting endeavor should be made to prevent evaporation. 

 Indeed, the perfection of cooking is to retain as much as possible of 

 the constituent elements of the meat, and this is accomplished in the 

 different methods adopted by subjecting the meat at first to a strong, 

 quick heat, which contracts the fibres, coagulates the albumen at the 

 surface and thus closes up the pores by which the nutritious juices 

 would escape. A lower and less rapidly acting heat will then suffice, 

 for thereafter the cooking goes on through the agency of the natural 

 moisture of the flesh. Converted into vapor by the heat, a kind of 

 steaming takes place, so that whether in the oven, on the spit or in 

 the midst of boiling water, the meat is in reality cooked by its own 

 steam. When properly prepared, instead of being dried up or insipid, 

 the meat will be full of its own juice, which will flow forth as rich 

 gravy at the first cut. 



Liiebig's Extract of Meat One small teaspoonful dis- 

 solved in a pint of boiling water forms a substitute for beef-tea when 

 there is no time to make the tea or convenience for making it 

 properly. But to it should be added broth in which bones have been 

 boiled or some farinaceous substance, such as arrow .root, sago or 

 tapioca, which has been thoroughly boiled. By itself the extract is 

 more stimulating than nourishing and is especially beneficial in cases 

 of muscular exhaustion. It may prove useful in exhausting fevers or 

 debility cf the heart. Its stimulating effect is not followed by tha 

 reaction which attends alcoholic drinks. 



A teaspoonful of Liebig's extract in a pint of barley-water 

 with a pinch of salt and flavoring, is very nourishing. A teacupful 



