54 STUDIES IN PHYSIOLOGY 



into boiling water for a few moments. In this way the 

 albumin on the surface is quickly coagulated, and the crust 

 thus formed prevents the loss of the meat juices. The 

 temperature of the water should then be reduced somewhat 

 below the boiling point by pushing the kettle toward the 

 bapk of the stove, and the meat should then cook slowly 

 until it is done. A piece of meat, when cooked in this way, 

 is tender and juicy throughout. If, however, the water is 

 kept at the boiling point (212 F.), the meat can be easily 

 torn apart, but the fibers are found to be hard and stringy. 



Stewing. It is unfortunate that meat stews are not more 

 highly regarded in American families, for by this method of 

 preparing meat all its nutritive ingredients are used. To 

 make a good stew the meat should be cut into rather small 

 pieces and placed in cold water. Some of the flavoring mat- 

 ters and soluble albumins pass out into the broth, making 

 it rich and nutritious. When the stew is allowed to simmer 

 for several hours on the back of the stove, the meat itself 

 becomes tender and readily digestible. The addition of 

 vegetables makes it a most nourishing and palatable dish. 



Roasting and Broiling. The best method of cooking meat, 

 if the broth is not desired, is by roasting or by broiling, since 

 smaller percentages of the nutrients are lost than is the case 

 in boiling. The outer layer of albumin must, however, be 

 coagulated at once, and for this purpose a very hot fire is 

 needed. When the piece to be roasted is small, the high 

 temperature should be maintained until the meat is cooked. 



A large roast, on the other hand, after the outer covering 

 has been coagulated requires a slower fire and a longer time; 

 meat is not a good conductor of heat, and a hot fire would 

 scorch the outside before the central mass could become 

 thoroughly heated. A better crust is formed on. the outer 

 surface of the roast if the meat juices (mostly fat) in the pan 

 are frequently poured over the surface of the roast. This is 

 called "basting." 



Reasons for cooking Vegetables. The starches, which we 



