The following table shows how much is wasted in the different ways of cooking we have just spoken of. Four pounds of beef waste in boiling or stewing, about one pound of substance, but you have it all in the broth if you have kept the pot covered tightly; in baking one pound and a quarter is almost entirely lost unless you have plenty of vegetables in the dripping pan to absorb and preserve it; in roasting before the fire you lose nearly one pound and a half. Do not think you save the waste in the shape of drippings; it is poor economy to buy fat at the price of meat merely for the pleasure of trying it out.
Frying.—This is a very good method of cooking fish, and of warming cold meat and vegetables. To fry well put into your frying pan enough fat to cover what you mean to fry, and let it get smoking hot, but do not burn it; then put in your food, and it will not soak fat, and will generally be done by the time it is nicely browned. To SAUTÉ, or HALF FRY any article, you should begin by putting in the pan enough fat to cover the bottom, and let it get smoking hot, but not burnt before you put in the food. This also is a good way to warm over meat, vegetables, oatmeal, or pudding.
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Ne of the things I like about these vintage books is: There are no shortcuts.
Of course we cannot make 25 cent meals but we can make quality ones. I got this book because I wanted bean recipes, I discovered more. I am excited! I want a print copy of this treasure.