IT 



in the fat in the form of steam, consequently the temperature of the fat 

 at that stage is only that of boiling water. The spluttering recurs on the 

 immersion of fish, potato, etc., owing to the explosion of the bubbles of water 

 in the food, as they expand on conversion into steam. 



REASONS WHICH UNDERLIE SOME FAMILIAR COOKING PROCESSES. 



The more inquiries made into the why and wherefore of cooking, the mi in- 

 interesting they become and the more we realize how little we know as yet. 

 on the subject. 



Scientific experts in England and the United States are now devoting much 

 time and great skill to the investigation of the "reason why" for kitchen 

 procedure, because of its vast influence on human well-being. Few of these 

 reasons are as yet known, but we have learned at least some. 



REASONS FOB COOKING KICK. 



Rice is first washed in cold water to remove the particles of starch clinging 

 to the grains, which would otherwise cause them to stick together when cooked, 

 so forming a sodden mass. 



The washed rice must be thrown into boiling water, in order to separate 

 the grains, so that each may be thoroughly cooked. The water must be 

 abundant, as starchy foods cannot soften, expand, and become digestible unless 

 there be sufficient water for them to absorb. 



Rice is drained and dried before serving, to render it more digestible and 

 appetizing by separation of the grains. 



SOME REASONS FOR THE CHANGES WHICH TAKE PLACE IN BREAD-MAKING. 



These changes are of two kinds, chemical and mechanical. The "sponge," 

 for instance, is the result of the bubbles of gas liberated by the action of the 

 yeast upon the flour (or. rather, upon a kind of sugar in the flour). 



The crisp, brown crust is caused by another chemical change in the flour, 

 brought about by the high temperature to which the outside of the loaf is 

 exposed. 



The kneading of the dough is a mechanical process, designed to make it 

 elastic, and to secure that the chemically formed gas-bubbles shall be broken 

 up into small portions and evenly distributed throughout the loaf, which thus 

 becomes " light " and porous. 



The dough is then baked 



(a.) To kill the yeast ferment, so that its action shall not continue beyond 

 the degree necessary to make the bread light: 



(1>.) To burst the starch-grains in the flour, so that they become digestible 

 and nutritious : 



(f.) To expand the bubbles of gas and make the bread porous: 



(d.) To stiffen the gluten in the flour, so that the loaf preserves its shape: 



(c.) To crisp the crust, so that the loaf shall be appetizing, of a good 

 appearance, and be well chewed. 



Space does not allow of any more illustrations being given to show the 

 interesting reasons which underlie every process carried on daily in our 

 kitchens; but enough has been said to indicate not only the responsibility of 

 the cook, but how directly dependent are nutrition and economy \\\xn\ her 

 skill and high standard of work. 



