NEW ENGLAND FAliMER. 



I'UBLlSHlfl) BY ^V1LLIAM iMCHOLS. ROGKRS' IJUILDINGS, (ONCIU.SS ^srilKI/J', (Kl)URTH DOOil FROM STATK STREET.) 



11. 



BOSTON, SATURDAY, MAY «, 1821. 



No. 41. 



Domrsttc 7itono!u». 



I To be quite certain, throw a little liread into 

 i the pan ; if it fries crisp, the fat is ready ; if it 

 burns the bread it is too hoi 



RviNG is often a convenient mode of cookf 

 it may be performed by a fire which will ! The lire under the pan must be clear and sharp, 

 r roasting^ or broiling; and by the Jnlro- otherwise 4he fat is so long before it becomes 

 lion of the pan between the meat and the! ready, and demands such attendance to prevent 

 things get more equally dressed. tlie accident of its catching fire, that the pa- 



frying i)an should be about four inches' dence of the cooks is exhausted, and they fre- 

 , with a perfectly flat and thick bottom, quently, irom ignorance, or impatience, throw 

 perpendicular sides, and must be half fill- U,, yvliat they are going to Iry, before the fat is 

 with fat. Good frying is, in fact, boiling in| half hot enough. Whatever is so fried will be 

 To make sure that the pan is quite clean. ;p_.,le ^nd sodden, and offend the palate and 

 1 little fat over it — and then make it warm' gjo^ach, not less than the eye. 

 wipe it out with a clean cloth. 1 Have a good light to fry by, that you may 



e very particular in frying never to use any; see when you have got the right color ; a lamp 

 butter, lard, or drippings, "ijut what is quite i fixed on a stem with a loaded foot, which has 

 ID, Iresh, and free from salt. Any thiiigj ^n am, that willlenglhen out, and slide up and 

 y spoils the look ; any thing bad tasted orl,io,vn like a reading candlestick, is a most 

 spoils the flavor; — and salt prevents its useful appendage to hitch upon fire places, 

 ning. i which are very seldom light enough for the ni- 



iae olive oil is the most delicate for fry- 1 cer operations of cooking. 

 — but to have the best oil is very expen-l After all if you do not thoroughly drain the 

 , and bad oil spoils every thing that isdres-jf^t from what you have fried, especially those 

 nvith it. 1 things that are full dressed, your cooking will 



or general purposes, and especially for fish.j Jq you no credit. 



n fresh lard is not near so expensive as oil.l The dryness offish depends much on its hav- 

 does almost as well, except for cutlets orljngbeen fried in tat of a due degree of heat, 

 ips. Butter often burns before you are j (|,ey are then crisp, and dry in a few minutes 

 -e of it, and what you fry will get a dark' after they are taken out of the pan, when they 

 dirty appearance. are not, lay them on a soft cloth before the fire, 



loks in large kitchens, where there is n (uming them occasionally, till they are. — Cook''s 

 t deal of frying, commonly use mutton "rj Oracle. 



soet, clarjlied j— if from the kidnsy ;i - ; (u a treatise on Domestic Cookery, appended 



to the last American edition of the Domestic 

 tie mode of clarifying beef or mutton suet, ^^^ 1^ ^^1^^,^^ j,a^g ,[,g following directions. 

 ,.;u,.j ;„ .i,„ r-.,^nc r....io ;c .,. fniln««. j^ ^^^ .^ ^^ ^^^ ^^.j^j ^^ broiled, it must be 



:ribed in the Cook's Oracle, is as follows 

 the suet into thin slices, pick out all the 

 i and skins, &c. and put it into a thick and 

 tinned sauee pan, and set it over a very 

 stove, or in an oven, till it is melted ; yon 

 not hurry it, — if not done very slowly it 

 acquire a burnt taste you cannot easily get 

 f ; then strain it through a hair sieve into a 

 brown pan. When quite cold, tie a pa- 

 iver it and keep it for use. 

 ipping, if nicely clean and fresh, is'almost 

 od as any thing, — if not clean, it may be 

 ■ied as follows : — Put your dripping into a 

 sauce pan over a stove or slow tire ; when 

 lUSt going to boil, skim it well, let it boil, 

 hen let it stand till a little cooled, then 

 it through a sieve into a pan. 

 hatever fat you use, after you have done 

 r, let it remain in the pan for a few min- 

 and then pour it through a sieve into a 

 basin — it will do three or four times, as 

 as it did at first, i. e. if it has not been 

 id, but Mem. the fat you have fried fish in 

 not be used for any other purpose 

 I k low when fat is of a proper heat, ac- 

 ng 'o what you are to fry, is the great se 

 •)( f.ying. 

 fry fish, parsley, potatoes, or any thing 

 •y, your fire must be very clear and your 

 lite hot, which you may be pretty sure of, 

 it has done hissing, and is still. We can- 

 isist too strongly on this point ; if the fat is 

 ery hot, you cannot fry fish either to a 

 I color, or firm and crisp. * 



ilSIC!' 



wrapped in a nice soft cloth after it is well 

 cleaned and washed. When perfectly dry, wet 

 with an egg if for frying, and sprinkle the finest 

 crumbs of bread over it, if done a second time 

 with the egg and bread the tish will lock much 

 better ; then having a thick bottomed frying 

 pan on the fire, with a large quantity of lard or 

 dripping boiling hot, plunge the fish into it, and 

 let it fry middling quickly till the color is a fine 

 brown yellow, and it is judged ready. If it is done 

 enough before it has obtained a proper degree 

 of color, the cook should carefully take it up, 

 and either place it on a large sieve turned up- 

 wards, and to be kept for that puri)ose only, or 

 on the under side of a dish to drain ; and if 

 wanted very nice, a sheet of cap paper must be 

 put to receive the fish, which should look ot a 

 beautiful color, and all the crumbs appear dis- 

 tinct ; the fish being free from all grease. The 

 same dripping, with a little fresh, will serve a 

 second time. Butter gives a bad color ; oil 

 fries of the finest color for those who wjll al- 

 low the expense. 



Garnish with parsley. This may be done af- 

 ter the fish is fried. 



ECONOMY OF DRESSING INFERIOR PIECES OF MEAT. 



The coarse pieces of meat, when skillfully 

 cooked, are nearly equal to the best. For in- 

 stance, the tripe, when cleaned, may be stew- 

 ed, boiled, broiled, soused, or dressed in pepper 

 pot — the leg made into soup, and , the gristly 

 part into a jelly — the coarse part of the leg 



m.ide into ulaniode beef, to which the cheek 

 may contribute — the heart roasted with sa- 

 vory stuHing — the kidneys well washed, and 

 broiled and eaten with iVied onions. The liver 

 also of a young beef creature, when broiled, is 

 by many preferred to the best steak, and I's 

 thought to i)e very healthy and easy ofdigeslion. 

 Connected with this is (he re-dressing of cold 

 meat, of which most delicious dishes can 

 be made, by means of carrots, turnips, leeks, 

 *weet hejbs : fall as savory as the original joint. 

 To this mi»y be added the use of bones. By 

 digesting the shanks of mutton and beef for a 

 fortnight in dilute muriatic acid, (spirit of sea 

 salt) 1 have procured jelly in the same shape as 

 the bone, easily and perfectly soluble in hot wa- 

 ter and fit for soup, lience the theory of the use 

 of ground bones in agriculture, as a manure for 

 land. These suggestions will amount (if put in 

 practice) to some pecuniary value, in the 

 course-of a year. The motto of a cook should 

 be, no waste, no want. 



To give flavor and gratify the palate you 

 must keep up a regular stock and assortment of 

 flavoring articles ; and the mistress oi' the 

 house ougiit to have a part of the garden, and 

 a room in *!ie house as a store room, under her 

 sole dominion without intrusion. — Domestic i-'n- 

 cyclopedia. 



Vessels for boiling and slewing should have 

 covers to fit close, and then a very gentle 

 fire will k'-ep them constantly boiling. Steam 

 carrip- o8' -be heat very rapidly, and should 

 thertiore be ko,:^ «iihjn the vessel. Steam- 

 ing meat and vegetables is said to be a good 

 mode of cooking, if the apparatus is not too 

 expensive. Simmering makes meat tender, 

 boiling makes it hard ; of course a slow fire is 

 the best, whenever a soup or what some call a 

 stew is the object. 



Ctorrfsflontrciicf. 



GEOLOGICAL AND AGRICULTURAL SURVEYS. 

 To Iht Editor of Ihe J\''tw England Farmtr, 



Sir, — While many of the good citizens of 

 Massachusetts are deeply engaged in meditating 

 schemes for improving the art of husbandry, 

 adopting judicious plans for encouraging a spir- 

 it of emulation, by liberally granting premiums 

 to industry and invention ; it may not be unrea- 

 sonable to conclude that those gentlemen whose 

 ofiice it is to conduct the affairs of the agricul- 

 tural societies in this state, will readily take in- 

 to consideration any subject which can materi- 

 ally benefit the cause in which they are en- 

 listed. The subject, to which the attention of 

 those gentlemen is now invited, is that of pro- 

 curing geological and agricultural surveys. — 

 Some part of the funds appropriated in premi- 

 ums by the county societies might, perhaps, be 

 more advantageously used in taking surveys of 

 their respective counties. Those objects in Ihe 

 natural world, which are every day presenting 

 themselves to our sight, <lemand a share in the 

 study of every one. Our citizens, it is pre- 

 sumed, are so well aware of this fact, that they 

 would provide themselves, at least, with the 

 surveys of their own counties : this will not on- 



