70 FOOD AND DRINK. 



of fire is of almost universal practice, even among the 

 rudest, 'nations... --.The- object of cooking is to render food 

 more easy o^ Digestion by softening it, to develop its 

 flavor, aiid io^faise its temperature more nearly to that of 

 the body. A few articles of flesh-food are eaten un- 

 cooked in civilized lands, the oyster being an instance. 

 Raw meat is occasionally eaten by invalids with weak 

 digestive powers, and by men training for athletic con- 

 tests. 



19. In boiling meat, the water in which it is placed 

 tends to dissolve its nutrient juices. In fact, the cooking 

 may be so conducted as to rob the meat of its nourish- 

 ment, its tenderness, and even of its flavor. The proper 

 method, in order to preserve or promote these qualities, is 

 to place the meat in boiling water, which, after a few 

 minutes, should be reduced in temperature. In this way 

 the intense heat, at first, coagulates the exterior layers of 

 albumen, and imprisons the delicate juices ; after that, 

 moderate heat best softens it throughout. When soup is 

 to be made, an opposite course should be pursued ; for 

 then the object is to extract the juices and reject the fibre. 

 Meat, for such purpose, should be cut in small pieces and 

 put into cold water, which should then be gradually raised 

 to boiling heat. 



20. Roasting is probably the best method of cooking 

 meat, especially "joints" or large pieces, as by this process 

 the meat is cooked in its ow/i juices. Roasting should 

 begin with intense heat, and be continued at a moderate 

 temperature, in order to prevent the drying out of the 

 nutritious juices, as by this process an outer coating or 

 crust of coagulated albumen is formed. During this pro- 

 cess the meat loses one-fourth of its weight, but the loss 

 is almost wholly water, evaporated by the heat. Too 



19. Effect of boiling meat? How may the cooking be done? The proper 

 method ? Effect ? Making of soup ? 



20. Roasting? How should it be done? Give th.5 philo^phy of the proce>s. 

 Frying ? 



