KITCHEN AND COOKERY 92 put into boiling water and allowed to boil for about ten minutes only. This hardens and seals the outside albumen, or white-of-egg-hke substance, and so pre- vents the escape into the water of the juices. When this is accomplished, the food must be cooked slowly, otherwise it will , be tough. So it will be seen that so-called "boiled fowl" is not, strictly speaking, a correct term. 2. To EXTRACT THE FLAVOUR AND NOURISH- MENT from the food, as in soup, broth, etc. This is done by putting the meat, bone, and vegetables into cold water, allowing them to stand for about half an hour, and then gradually bringing them to boihng-point. This boihng is then steadily continued until all goodness is extracted. 3. To DRAW OUT PART OF THE NOURISH- MENT into the hquid, leaving part in the solid food, as in the case of Irish stew. To do this the meat must be put in cold water and brought quickly to boihng-point, kept at that temperature from five to ten minutes, then allowed to simmer gently until the meat is tender. The cold water will draw out part of the goodness, which will later help to form gravy. Then, when boiling-point is reached, the outside of the meat is hardened and will retain the rest of the flavour and nourish- ment. Result, the meat will be juicy and well flavoured. The following hst of foods must be kept actually boiling all the time of cooking : 1. All green vegetables and most other kinds of vegetables. 2. All bone and meat soups. 3. All boiled puddings. 4. When cooking starch grains in the form of rice, macaroni, flour (in sauces), etc. After the liquid has reached boiling-point — that is, when its surface is covered with bubbles — no amount of fire can make it hotter ; therefore it only wastes fuel, causes an unpleasantly hot room, renders walls, furniture, etc, damp, and the atmosphere unhealthily steamy by continuing to make up a large fire. STEAMING is to cook foods in the vapour arising from boihng water. It is the slowest of all methods of cookery, but it need not be an expensive one if several articles are steamed over one vessel of boiling water. Special steamers can be bought containing several compartments, so that it is possible to cook a complete meal in one vessel. ADVANTAGES OF STEAMING OVER BOILING FOODS 1. The slow, gradual heat makes the food more digestible, therefore this method is specially suitable for foods that are intended for children and invalids. 2. Puddings are fighter, and, as none of the suet or butter has boiled out into the water, they ai'e richer. 3. All food retains its full flavour and nourishment, none having escaped into the water. 4. Vegetables which are composed largely of water, such as marrows, waste less, and are drier than if placed actually in water. A FEW DISADVANTAGES OF STEAMING 1. The food takes longer to cook. 2. There will be no gravy from meat or fish cooked this way. 3. The steamer will require constant attention, to see that the water is boiling continuously and to replenish it as required. STEWING This is the most economical and nourishing of all methods, as the liquid used is in- variably served as gravy or syrup, and thus, whatever good is extracted from the meat, fruit, etc., is partaken of in the liquid. Stewing is a very slow process of cooking, but as only a slow, gentle heat is required, it does not necessitate keeping up a large fire, and the food can be cooked either on the stove or in a covered vessel in the oven. ADVANTAGES OF STEWING 1. Coarse, therefore cheap, parts of meat can be used, as the slow, continuous cooking in moist heat softens the fibres and gelatin- ous parts. 2. Meat loses less weight by being stewed than if cooked by any other method. 3. As both liquid and sohd parts are eaten, nothing is wasted. 4. Little fuel is required, and only occa- sional attention during the cooking. 5. As vegetables are usually put in stews, they are made more wholesome and savoury, besides giving the stew greater bulk. 6. Stews can be easily kept hot, and do not deteriorate if reheated carefully. There are two methods of stewing meat. 1. Where the meat is first quickly fried to brown it and retain its juices, and so give additional flavour — e.g., stewed steak, haricot mutton. N.B. — Tough, stringy parts should not be treated this way. 2. Where the meat is coarse and contains much gristle, when it should either be allowed to soak for a few minutes in vinegar, the acid of which softens the fibres, or be put in cold water on the fire as in Irish stew, etc. ROASTING This is one of the oldest, and certainly the most popular of all methods of cooking, but at the same time it is one of the most expensive. It is cooking meat, poultry, etc., in heat direct from an open fire. Meat cooked in this way retains more of its juices, and, consequently, has more flavour than when treated in any other fashion. The management of the fire is an all- important point ; it must be quick and clear
