The 1918 Fanny Farmer Cookbook

same

temperature as rapidly boiling water, consequently is able to do the same work,−a fact often

forgotten by the cook, who is too apt “to wood” the fire that water may boil vigorously.

Watery vapor and steam pass off from boiling water. Steam is invisible; watery vapor is

visible,

and is often miscalled steam. Cooking utensils commonly used permit the escape of watery

vapor and steam; thereby much heat is lost if food is cooked in rapidly boiling water.

Water is boiled for two purposes: first, cooking of itself to destroy organic impurities;

second,

for cooking foods. Boiling water toughens and hardens albumen in eggs; toughens fibrin and

dissolves tissues in meat; bursts starch−grains and softens cellulose in cereals and vegetables.

Milk should never be allowed to boil. At boiling temperature (214° F.) the casein is slightly

hardened, and the fat is rendered more difficult of digestion. Milk heated over boiling water,

in a double boiler, is called scalded milk, and reaches a temperature of 196° F. When foods

cooked over hot water the process is called steaming.

are

Stewing is cooking in a small amount of hot water for a long time at low temperature; it is

the

most economical way of cooking meats, as all nutriment is retained, and the ordinary way of

cooking cheaper cuts. Thus fibre and connective tissues are softened, and the whole is made

tender and palatable.

Broiling is cooking over or in front of a clear fire. The food to be cooked is usually placed

in a

greased broiler or on a gridiron held near the coals, turned often at first to sear the

outside,−thus preventing escape of inner juices,−afterwards turned occasionally. Tender

meats

is,

and fish may be cooked in this way. The flavor obtained by broiling is particularly fine; there

however, a greater loss of weight in this than in any other way of cooking, as the food thus

cooked is exposed to free circulation of air. When coal is not used, or a fire is not in condition

for broiling, a plan for pan broiling has been adopted. This is done by placing food to be

cooked in a hissing hot frying−pan, turning often as in broiling.

Roasting is cooking before a clear fire, with a reflector to concentrate the heat. Heat is

applied in the same way as for broiling, the difference being that the meat for roasting is

placed

but

on a spit and allowed to revolve, thicker pieces alway being employed. Tin−kitchens are now

seldom used. Meats cooked in a range oven, though really baked, are said to be roasted. Meats

so cooked are pleasing to the sight and agreeable to the palate, although, according to Edward

Atkinson, not so easily digested as when cooked at a lower temperature in the Aladdin oven.

Chapter II − COOKERY