The Boston cooking-school cook book

for beating to be constantly brought in contact with bottom of the dish and throughout the mixture. =To cut and fold=, introduce one ingredient into another ingredient or mixture by two motions: with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, is called folding. These repeated motions are alternated until thorough blending is accomplished. =By stirring=, ingredients are mixed; _by beating_, a large amount of air is enclosed; _by cutting and folding_, air already introduced is prevented from escaping. Ways of Preserving 1. =By Freezing.= Foods which spoil readily are frozen for transportation, and must be kept packed in ice until used. Examples: Fish and poultry. 2. =By Refrigeration.= Foods so preserved are kept in cold storage. The cooling is accomplished by means of ice, or by a machine where compressed gas is cooled and then permitted to expand. Examples: meat, milk, butter, eggs, etc. 3. =By Canning.= Which is preserving in air-tight glass jars, or tin cans hermetically sealed. When fruit is canned, sugar is usually added. 4. =By Sugar.= Examples: fruit juices and condensed milk. 5. =By Exclusion of Air.= Foods are preserved by exclusion of air in other ways than canning. Examples: grapes in bran, eggs in lime water, etc. 6. =By Drying.= Drying consists in evaporation of nearly all moisture, and is generally combined with salting, except in vegetables and fruits. 7. =By Evaporation.= There are examples where considerable moisture remains, though much is driven off. Example: beef extract. 8. =By Salting.= There are two kinds of salting,—dry, and corning or salting in brine. Examples: salt codfish, beef, pork, tripe, etc. 9. =By Smoking.= Some foods, after being salted, are hung in a closed room for several hours, where hickory wood is allowed to smother. Examples: ham, beef, and fish. 10. =By Pickling.= Vinegar, to which salt is added, and sometimes sugar and spices, is scalded; and cucumbers, onions, and various kinds of fruit are allowed to remain in it. 11. =By