A Course of Lectures on the Principles of Domestic Economy and Cookery

the dish. Serve it as soon as the bread crumbs are brown. That is a very nice and easy dish. If you have cold boiled turnips, slice them, cover them with white sauce and bread crumbs, and cook them just in the same way. (At this point Miss Corson announced that the cabbage was done, after being in between nine and ten minutes, and no smell was perceptible in the room.) I am going to moisten the cabbage with cream sauce,--that is white sauce made with milk,--and heat it for a moment and then it will be done. I will now answer a question that has been asked about cooking corned beef. The same principle applies to the cooking of corned beef that applies to the cooking of salted fish. You remember this morning in talking about codfish I said, if you boil the salted fibre hard and fast, you make it hard and toughen it. That holds good in relation to salted meat or corned meat. You want to boil it very gently. There is comparatively little juice left in corned beef, so that the action of cold water is not so disastrous to it as it would be to fresh meat. Sometimes the beef is so very salt that it is desirable to change the water upon it. Put it over the fire in cold water. Let it slowly reach the boiling point, and then try and see if it is too salt. If the water itself seems very salt, change it. Put fresh water in, let it gradually heat, and boil very gently always. As soon as the meat reaches the boiling point, push it to the back part of the stove and boil it very gently until it is tender. It usually takes about twenty minutes to a pound, but boil it very gently and slowly. Then it will be tender. If you boil it fast it will be hard and tough. If you put a whole dried red pepper in with the beef in boiling, you will find that it will improve the flavor very