THE SEASON WHY.

Thames Star, Volume VI, Issue 1827, 10 November 1874, Page 3

THE SEASON WHY.

HINTB TO HOUSEWIVES

Why does boiling fast render meat hard? Because the excessive action, of heat causes the albumen of the meat to set solid, crisps up the fleshy fibres, and prevents heat haying a gradual access to the interior. •

Why, when good soup or broth is required, should the meat be put in cold water ? Because, as the heat is devoloped very g-ndually, there occurs an intermixture between the juice of the flesh and the external matter. The soluble and savory parts of the meat escape and enrich the soup. Why arc stews generally healthful and digestible? Because, being compoundedof various Bubstances,they contain all the elements of nutrition, and as the office of the stomach is to liquefy solid food before digesting it, previous stewing assists the stomach in this particular.^What 'causes: the crackling noise when lard is put into a frying-pan ? Lard always contains some portion of water, and it is the expansion of this water into steam forcing; its way through the fat which causesthe crackling noise. The heat sfpwhich fat or oil boils is much greater' than the water. When the crackling ceases the water has been driven off from t the fat, and when the fat begins to boil or bubble its heat will be very high. Why in frying fish should the fat or oil be made very hot before the fish are put in? Because if the temperature is tow when the fish is put into the fryingpan it becomes sodden in the steam formed by its water, but if the oil be very much heated the water will at once be driven off, and the fish nicely browned by the scorching oil. Why should fish or meat that is being fried be frequently turned ? Because the turning assists the evaporation of the water. When the fish or meat is allowed to lie too long, steam is generated under it, and the substance becomes sodden; and the moment the steam is driven off, the surfaces catches to the hot pan, and becomes burnt and broken.

Why is boiled meat so juicy and savory? Because the action of the fire, hardening its surface, seals up the pores through which the juices might escape. It acts in the same way that the sudden dip into boiling Water does upon the joints of meat, but more effectually. To turn boiling meat never use a fork, but tongs: a fork opens an escape for the juice, and wastes the best part of the meat. Why is a cabbage rendered more wholesome and nutritious by being boiled in two waters? Because (according to Dr. Paris) cabbages contain an essential oil, which is apt to produce bad effects, and he recommends that they should be boiled in two successive waters, till they are soft and digestible.