FIRE MUST BE WATCHED with great attention during the operation
of boiling, so that its heat may be properly regulated. As a rule, the
pot should be kept in a simmering state; a result which cannot be
attained without vigilance.

561. THE TEMPERATURE AT WHICH WATER BOILS, under usual circumstances, is
212 deg. Fahr. Water does not become hotter after it has begun to boil,
however long or with whatever violence the boiling is continued. This
fact is of great importance in cookery, and attention to it will save
much fuel. Water made to boil in a gentle way by the application of a
moderate heat is just as hot as when it is made to boil on a strong fire
with the greatest possible violence. When once water has been brought to
the boiling point, the fire may be considerably reduced, as a very
gentle heat will suffice to keep the water at its highest temperature.

562. THE SCUM WHICH RISES to the surface of the pot during the operation
of boiling must be carefully removed, otherwise it will attach itself to
the meat, and thereby spoil its appearance. The cook must not neglect to
skim during the whole process, though by far the greater part of the
scum rises at first. The practice of wrapping meat in a cloth may be
dispensed with if the skimming be skillfully managed. If the scum be
removed as fast as it rises, the meat will be cooked clean and pure, and
come out of the vessel in which it was boiled, much more delicate and
firm than when cooked in a cloth.

563. WHEN TAKEN FROM THE POT, the meat must be wiped with a clean cloth,
or, what will be found more convenient, a sponge previously dipped in
water and wrung dry. The meat should not be allowed to stand a moment
longer than necessary, as boiled meat, as well as roasted, cannot be
eaten too hot.

564. THE TIME ALLOWED FOR THE OPERATION OF BOILING must be regulated
according to the size and quality of the meat. As a general rule, twenty
minutes, reckoning from the moment when the boiling commences, may be
allowed for every pound of meat. All the best authorities, however,
agree in this, that the longer the boiling the more perfect the
operation.

565. A FEW OBSERVATIONS ON THE NUTRITIVE VALUE OF SALTED MEAT may be
properly introduced in this place. Every housewife knows that dry salt
in contact with fresh meat gradually becomes fluid brine. The
application of salt causes the fibres of the meat to contract, and the
juice to flow out from its pores: as much as one-third of