PLANK COOKERY.

Dominion, Volume 3, Issue 758, 5 March 1910, Page 11

PLANK COOKERY.

(From "The Queen.") It is a curious fact that. pork, which .is of all meats the most gross and indigestible, undergoes, such great change 'during.'the process, of smoking, whereby the'salted meat 'is' turned' into bacon' or ham, and its character is entirely altered. The lean becomes comparatively easy of digestion, and,. owing .to. the change, in the gelatine,,it becomes adapted to meals in which tea forms the beverage, which is not the case with any kind of fresh meat. The fat of the pork is likewise changed to a granular condition, and is then so easy of digestion that it is fre- ' quently ordered by..doctors for consumption, ■■ diabetes, and other wasting diseases, instead of the more costly and less palatable cod liver oil. Such change of oharacter is due entirely to the chemical action of the smoke, wherein the salted pork is dried, and bacon factors find that , oak sawdust an-

gwers their purpose better than that from any other kind of wood. This'fact veriV fies a discovery which' was made 'manv ' years ago by 'the dwellers in wild American forests, and that is that fish or flesh placed on a split log in front of a. roaring camp fire was more savoury and succulent .than..when cooked by any other of their primitive.'methods.- 'Campers who returned to town life' retained their successful mode of cookery, and thus plank rooking became introduced to tho nome kitchen,.and when once adopted by hotels . became a' fashionable fad. . The fashion has crossed the ocean, and bids fair to aulde. ■ -Many London restaurants make a speciality of plank cookery, and -one firm of- manufacturers : has devoted. itself to ,the .-manufacture planks from, specially prepared• woods. J. 116 fashion has much to-commend - it, for in large establishments wooden planks considerably reduce, the cost of breakages and replatings. On. this account, and yet more by reason of the improved flavour and increased digestibility, plank cookery is worthy of. a trial in a small home.

The planks , should be of planed oak, from 1 inch to 1} inches in thickncss, and varying in. size according to the food to be coofcea on them, and according to the Bizo of the oven, and goug6d out in grooves like a gravy dish or bacon dish when required for fat meat, or thick portions of meat. It .is well to have separate planks for meat and fish. In large establishments, distinction is made between planks used for meat, poultry, sod-gwne, and likewise for fresh and Dried fish respectively. ' j The plank must first be scrubbed, and 4n«i iii the open air, and 'then it is ready for use. When required for service, a tablespoonful of best olivo oil, bitter, or sweet dripping must'be rubbed vxtli a cloth into the upper 'surface of .-the plank. The plant must be placed in a hot oven, or under the broiler of a gas stove, and when it begins to gjvo out a pale bine smoke , the meat or iish can placed on it. Let tho food be brnshed over with olive oil or oiled butter or dripping, and seasoned with a little pepper, but no salt. ' Allow the usual tune for .baking or grilling, but turn the food irequently while it is cooking, so that it may be well permeated by the acid of tho gas which is formed between the plank and the food.

, When the food is nearly cooked, make a border of mashed potatoes round tho «dge of the plank, and return it to the over until the border is nicely browned. Arrange grilled tomatoes, fried onions] boiled peas, beans, artichokes, yonng carTots, brussels sprouts, or cauliflower sprigs .according to fancy within the potato border. Place the plank on a dish or spegal tray, and serve it—a dish fit for a The planks must never be washed. As Boon as they are removed from the dining {table they must be wiped clean, and dried with the cloth used in greasing tho plank, and each should be placed in a linen bag, and hung up until next required. gainings hayo constantly been given ri© to prevent a repetition of the plague and small-pos scare which "Wellington was troubled with a few years ago by plague-infested rate, and this is the season of tho year to destroy them, •ojai the: surest preparation is Shaw's Death to Bats, which is obtainable in bottles at Is. 6d. each from tho Medical Pall, Manners Street, and tho Cecil Buildings, Lambton Quay.—Advt. I