Show HINTS FOR THE COOK RIGHT AND WRONG WAYS OF PR PRE of PARING MEAT simmering and boiling are differ ent things steaming excellent for cooking large joints braising blaising Bra ising pan useful the ordinary housewife rarely un der stands the he meaning of the voids boll and simmer water bolls boils at sea level at degrees fahrenheit at high altitudes it boils at lower temperature pera ture we find by experience that meat becomes tender moie quickly at simmering point a temperature of degrees than when it la Is boiled at degrees simmering Is when tho the bubbles form on the bottom of the vessel safely pass through the water mater and rupture at the top says rays the christian science monitor this Is not the boiling motion to have a piece of boiled meat ineat rare juicy and tasty the outside must bo be thoroughly seated sealed the same as in baking to do this put the meat into boiling water bring quickly to the boiling point boll tor 20 minutes then push the kettle back where the meat will simmer dimmer 16 15 min utes to each cach pound if tho the meat Is to be served rare 12 minutes will be long enough on the other hand it if it Is to be well done cook it 20 minutes to tho the pound even when well done it should be jully juicy tender and palatable boiled meats are more easily dl di than baked meats even when baked meats are carefully cooked broiled drilled meats are preferable to those cooked in a dry pan and dry panned meats are far superior to those tried fried in fact fried meats have no place at a well regulated table steaming is an admirable method of cooking tough meats or large joints like a leg of mutton or a ham this may be done in a common boiler using sufficient water to create a good volume of steam place the meat in the boiler on a rack above the water As the water evaporates replace it with boiling water do not check the boiling or you reduce the heat and soften the surface of the meat braising blaising Bra ising Is a cross between baking and boiling this method is largely used for tough meats A braising blaising bra ising pan Is a baking pan with a tight fitting cover coner these pans are sold under the astonishing name of 0 roasting pans roasting means to cook before a fire you cannot roast in a covered pan these pans are notwithstanding their illogical name admirable aten sils ells in which to cook fricandeau of veal beet beef a la mode leg of mutton braised braided beef or an old turkey or fowl place the meat in the pan and partly fill the pan with boiling stock or water add if you like a sliced onion a bay leaf and a little chopped celery cover the pan stand in a very hot oven and bake for three or four hours according to the size and the kind of meat A leg of mutton will require two beef a la mode four and fricandeau of veal three hours veal to be at all edible must be very well cooked |