126 FAMILY RECEIPTS. 



t!ie cook frequently forms compositions that are almost 

 poisonous. Thus, high seasoning of every kind, pickles 

 and the like, merely stimulate the palate, and cannot 

 iiiil to injure the stomach. Hence, the plainest dishes 

 are uniformly the most conducive to health, while they 

 are most easily digested. This self-evident proposition 

 is acknowledged by every reflecting person, but gives 

 the least satisfaction to the epicure, who consults his taste 

 before he appeals to his warped understanding. 



Animal food is generally boiled in half open vessels, 

 instead of which, close utensils only ought to be em- 

 ployed ibr that purpose. We therefore recommend 

 the process called stewing; as it is not only the most 

 wholesome mode of dressing meat, but at the same time 

 well adapted to retain and concentrate the most sub- 

 stantial parts of animal food. The utility of preparing 

 victuals after this method having been generally ac- 

 knowledged, we shall pay particular attention to it. 



Various other methods will also be given, to enable 

 the cook to pursue the most convenient course. 



TO BOIL MEATS, &€. 



This most simple of culinary processes is not often 

 performed in perfection, though it does not require so 

 much nicety and attendance as roasting; to skim the 

 pot well, and to keep it moderately boiling, and to 

 know how long the joint requires, comprehends the 

 most useful points of this branch of cookery. The cook 

 must take especial care that the water really boils all 

 the while she is cooking, or she will be deceived in the 

 time. An adept cook will manage with much less fire 

 for boiling than she uses for roasting, and to last all 

 the time without much mending. When the water 

 is coming to a boil there will always rise from the 

 cleanest meat a scum to the top; this must be carefully 

 taken off as soon as it appears, for on this depends the 

 good appearance of a boiled dinner. When you have 

 skimmed it well, put in a little cold water, which will 

 throw up the rest of it. If let alone, it soon boils down 

 and sticks to the meat, which, instead of looking white 



