Enquire within upon everything

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.