COOKING.
The science and art of cooking may be divided into ten principal parts; the rest is all fancy. These ten parts are: Baking, Boiling, Broiling, Frying, Mixing, Roasting, Sautéing, Seasoning, Simmering, and Stewing.
Tasting is an adjunct to all.
Baking.—In baking, see that the furnace or oven be properly heated; some dishes require more heat than others. Look at the object in process of baking from time to time, and especially at the beginning, turn it round if necessary, in case it be heated more on one side than on the other, to prevent burning.
In baking meat and fish, besides keeping the bottom of the pan covered with broth or water, place a piece of buttered paper over the object in the pan; it not only prevents it from burning, but acts as a self-basting operation, and keeps the top moist and juicy.
If the top of cakes bake faster than the rest, place a piece of paper on it.
In most of our receipts, we give the degree of heat necessary to bake the different objects; it will, no doubt, be found valuable information.
Boiling.—This is the most abused branch in cooking; we know that many good-meaning housewives and professional cooks boil things that ought to be prepared otherwise, with a view to economy; but a great many do it through laziness. Boiling requires as much care as any other branch, but they do not think so, and therefore indulge in it.
Another abuse is to boil fast instead of slowly. Set a small ocean of water on a brisk fire and boil something in it as fast as you can, you make much steam but do not cook faster; the degree of heat being the same as if you were boiling slowly.
If the object you boil, and especially boil fast, contains any flavor, you evaporate it, and cannot bring it back.