If such things are to be done, it
must be primarily through the educated brain of cultivated women who
do not scorn to turn their culture and refinement upon domestic
problems.
When meats have been properly divided, so that each portion can receive
its own appropriate style of treatment, next comes the consideration
of the modes of cooking. These may be divided into two great general
classes: those where it is desired to keep the juices within the meat,
as in baking, broiling, and frying--and those whose object is to extract
the juice and dissolve the fibre, as in the making of soups and stews.
In the first class of operations, the process must be as rapid as may
consist with the thorough cooking of all the particles. In this branch
of cookery, doing quickly is doing well. The fire must be brisk, the
attention alert. The introduction of cooking-stoves offers to careless
domestics facilities for gradually drying-up meats, and despoiling
them of all flavor and nutriment--facilities which appear to be very
generally accepted. They have almost banished the genuine, old-fashioned
roast-meat from our tables, and left in its stead dried meats with
their most precious and nutritive juices evaporated.
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