VARIOUS DISHES. 429 



HINTS IN COOKING MEATS AND FISH.-Boiled Meats.— 



For cooking they should always be put into boiling water, which sets or closes 

 the pores and keeps in the juices: after which slow boihng until tender. And 

 if corned boiled beef, to be eaten cold, is left to stand in its water over night, 

 it -nill be sweeter and more juicy. 



For Soups always put into cold water, which leaves the pores open and 

 allows the juices to escape into the soup which is desired. After it begins to 

 boil keep it boiling slowly— not merely to simmer, but to boil. 



The Same for Fish, using only water sufficient to cover it. 



For Roasting Meats and Poultry, a hot oven, the door to stand a 

 little open, covering the meat well with drippings or butter before putting into 

 the oven, which keeps the surface moist and also helps to retain the juice of tho 

 meat. 



For Frying Fish always have fat or butter hot, and plenty of it; and 

 the fish should always be well drained after soaking, or the moisture absorbed 

 with a napkin before putting into the pan to fry. 



Remarks. As sometimes in warm weather meat and fish are liable to get 

 "tainted," I will next give a receipt for correcting this difficulty. This receipt 

 also relieves the pain of bums, etc., and is a great disinfectant 



Putid, or ni-Smelling Meats, Poultry Fish, Butter, etc. 

 to Correct: Permanganate of potash, 1 oz.; water tliat has been boiled 

 and become cold. 1 qt Directions: Put into a bottle, cork, and 

 shake well, to dissolve the permanganate, and it is ready for use. Put 

 from a teaspoon to a tablespoonf ul of this (according to the size of the piece 

 of meat), into sufficient cold water to cover the meat in a suitable sized 

 jar or crock; stir with a stick (as it stains the hand or clothing): then 

 put in the meat, chicken, duck, or fish, as the case may be, washing every part 

 thoroughly and letting it remain ten minutes in the water; then rinse thoroughly 

 which will remove all " taint " or ill-smelL 



For Butter.— Slice it off thin, wash carefully in the same strength, rins» 

 nicely in pure water, then mold again, wrap in muslin, and cover with nic» 

 brine. 



For Bums.— Take 1 teaspoonful of the mixture to }i pt. of water; wet- 

 ting cloths in it, laying on and keeping them wet is said to relieve the pain 

 immediately; it is also good for bruises, to relieve pain. See the remarks" 

 below as to how to treat extensive scalds and burns and for a general dis- 

 infectant. 



Rema/rks. Observe the heading is putid, not putrid. The first ojmes from 

 the Latin word, putere, to have an ill-smell ; the second from putrere, to be rot- 

 ten. It will not restore rotten meat, but it will correct ill-smelling meat. 

 Actual decomposition (rottenness) cannot be restored. This mixture is claimed 

 to be the same as 



Condy's Fluid, which is claimed to be the best dlsenfectant known,* 

 and Dunglison, the great Medical Dictionary man says: "Condy's Disinfecjt 



