Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

slowly. Set a small ocean of water on a brisk fire and boil something in it as fast as you can, you make much steam but do not cook faster; the degree of heat being the same as if you were boiling slowly. If the object you boil, and especially boil fast, contains any flavor, you evaporate it, and cannot bring it back. Many things are spoiled or partly destroyed by boiling, such as meat, coffee, etc. Water that has been boiled is inferior for cooking purposes, its gases and alkali being evaporated. _Broiling._--Whatever you broil, grease the bars of the gridiron first. Broiling and roasting is the same thing; the object in process of cooking by either must be exposed to the heat on one side, and the other side to the air. Bear in mind that no one can broil or roast in an oven, whatever be its construction, its process of heating, or its kind of heat. An object cooked in an oven is baked. It is better to broil before than over the fire. In broiling before the fire, all the juice can be saved. In broiling by gas, there is a great advantage. The meat is placed under the heat, and as the heat draws the juice of the meat, the consequence is, that the juice being attracted upward, it is retained in the meat. A gas broiler is a square, flat drum, perforated on one side and placed over a frame. Broiling on live coals or on cinders without a gridiron is certainly not better than with one, as believed by many; on the contrary, besides not being very clean, it burns or chars part of the meat. That belief comes from the fact that when they partook of meat prepared that way, it was with a sauce that generally accompanies hunters, fishermen, etc.,--_hunger_--the most savory of all savory sauces. _Frying._--That part of cooking is not as difficult as it is generally believed, and properly fried objects are good and do not taste greasy. To fry requires care, and nothing fried will taste greasy