10 



I.'!.) Heat applied by moans of water: 



(</.) r.oiling Cooking in water at 212 Fahr.: 



(It.) Stewing Cooking for a considerable time in water below 212 



Fahr. 

 (4.) Ky contact with steam or by the heat of steam surrounding the 



vessel : 



(.) Moist Cooking in a steamer: 



(?>.) Dry Cooking in a double boiler. 

 (.".) Heat applied by means of heated fat: 



((/.) Frying Cooking in hot fat deep enough to cover the article 



cooked. 

 <;.) Heat applied by means of heated metal: 



<.) Cooking in a frying-pan or on a griddle, with little or no fat. 



METHODS OF COOKING FOOD BY HEAT AND MOISTURE. 



We cook food by exposing it to heat only, as when we roast broil, grill, 

 or bake: or to heat combined with moisture, as when food is broiled or 

 steamed: or to direct contact with a heated medium, as when food is fried 

 in filr. 



WHY WE COOK BY BOILING. 



To say we boil food is not accurate. It is not the food which is boiled, 

 but the water in which it is cooked. P.oiled food is spoiled food, as many a 

 housewife knows to her cost. 



A cook has three distinct objects in view when she employs this method 

 of preparing food : 



(1.) If she desires to retain till the nutriment and flavour of a fowl or 

 tish. she plunges them into boiling water for a few minutes, to harden the 

 surface, and thus to prevent the escape <>f nutriment. 



(2.) If she wants to (.'struct the juices or salts frain raw food, she places 

 meat or bones in cold water, which she allows to come slowly to boiling-point. 

 She keei is the water at this temperature until all the goodness has passed from 

 food to water. 



(8.) If she wishes to make a thick syrup or sauce, she keeps the liquid 

 at boiling-iKiint until much of the water has passed off as steam, when the 

 fluid becomes thick. 



Slarcli of ;i 1'otnto enclosed in cellulose 

 cells highly niiifjnilicd. 



Starch of a Potato swelling as it absorbs 

 water, and bursting cellulose colls. 



