THE HOME.

Globe, Volume XXIII, Issue 2336, 29 September 1881, Page 4

THE HOME.

CUIINABK GEMS. The stew is the great dish of the future. The uncertainty of meal-taking brings with it a craving for stimulants. Stews should not be cooked too long, as then they evaporate valuable particles. It is impossible to get warm in cold weather with undigested food in your stomach. Fish should not be boiled, but steamed, so that no fine properties are dissolved in the water. Exclusive diet on peas, beans and lentils, does not develop the brightest and quickest tone of mind. Food is only coarse when coarsely cooked, as the plainest materials contain nutritious and dainty elements. It's a groat mistake to eat half-raw moat on a cold winter’s day. Half-raw meat yields much less nutrition than well-oookod meat. Vegetables are the life and soul of healthy living, and should not be neglected at any meal. If meals are kept irregularly in youth, something creeps up in adult age which shows diminished vitality. The want of a warm meal in the middle of the day is, to people who have had perhaps but a slight breakfast and have been in the cold winter air, the cause of disease and want of vitality. Hints on Cooking Vegetables.—Every vegetable intended to be served whole should, when put to boil, be placed at once in boiling water, especially potatoes and vegetables from which the outer cover has been removed. It often happens that potatoes, &c., are, to save time, placed in cold water and left to boil gradually. It is just this which allows the nutritious matter to escape, and renders the meal unsatisfying. When, on the contrary, tho water boils from the moment that the vegetable is immersed in it, the albumen is partially coagulated near the surface, and servos to retain tho virtue of the vegetable. The reverse is, of course, the rule for making soup, or any dish from which the water will not be drained. By placing the vegetables in cold water the albumen is slowly dissolved, and actually mixes with the water—a process most necessary for the production of nutritious oup. —“ Gardening Illustrated."