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1036
Enquire within upon everything
·
Robert Kemp Philp
411
The
good
housewife
never
boils
a
joint
without
converting
the
broth
into
some
sort
of
soup.
1076.
Reducing
Salt.
If
the
liquor
be
too
salt,
use
only
half
the
quantity,
and
add
some
water;
wash
salted
meat
well
with
cold
water
before
you
put
it
into
the
boiler.
1077.
The
Process
of
Boiling.
Boiling
extracts
a
portion
of
the
juice
of
meat,
which
mixes
with
the
water,
and
also
dissolves
some
of
its
solids;
the
more
fusible
parts
of
the
fat
melt
out,
combine
with
the
water,
and
form
soup
or
broth.
The
meat
loses
its
red
colour,
becomes
more
savoury
in
taste
and
smell,
and
more
firm
and
digestible.
If
the
process
is
continued
too
long,
the
meat
becomes
indigestible,
less
succulent,
and
tough.
1078.
Loss
by
Boiling
(General).
The
loss
by
boiling
varies
from
6-1/4
to
16
per
cent.
The
average
loss
on
boiling
butcher's
meat,
pork,
hams,
and
bacon,
is
12;
and
on
domestic
poultry,
is
14-3/4.
1079.
Loss
by
Boiling
(Specific).
The
loss
per
cent,
on
boiling
salt
beef
is
15;
on
legs
of
mutton,
10;
hams,
12-1/2;
salt
pork,
13-1/3;
knuckles
of
veal,
8-1/3;
bacon,
6-1/4;
turkeys,
16;
chickens,
13-1/2.
1080.
Economy
of
Fat.
In
most
families
many
members
are
not
fond
of
fat--servants
seldom
like
it:
consequently
there
is
frequently
much
wasted;
to
avoid
which,
take
off
bits
of
suet
fat
from
beefsteaks,
&c.,
previous
to
cooking;
they
can
be
used
for
puddings.
With
good
management
there
need
be
no
waste
in
any
shape
or
form.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
