my 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.

[A BELL HUNG WELL ITS TALE WILL TELL.]

1081. Broiling.

Broiling requires a brisk, rapid heat, which by producing a greater
degree of change in the affinities of the raw meat than roasting,
generates a higher flavour, so that broiled meat is more savoury than
roast. The surface becoming charred, a dark-coloured crust is formed,
which retards the evaporation of the juices; and, therefore, if
properly done, broiled meat may he as tender and juicy as roasted meat.

1082. Baking.

Baking does not admit of the evaporation of the vapours so rapidly as
by the processes of broiling and roasting; the fat is also retained
more, and becomes converted, by the agency of the heat, into an
empyreumatic oil, which renders the meat less fitted for delicate
stomachs, and more difficult to digest. The meat is, in fact, partly
boiled in its own confined water, and partly roasted by the dry, hot
air of the oven. The loss by baking has not been estimated and reduced
to a tabular form.

1083. Frying.

Frying is of all methods the most objectionable, from the foods being
less digestible when thus prepared, as the fat employed undergoes
chemical changes. Olive oil in this respect is preferable to lard or
butter. The crackling noise which accompanies the process of frying
meat in a pan is occasioned by the explosions of steam formed in fat,
the temperature of which is much above 212 degrees. If the meat is
very juicy it will not fry well, because it becomes sodden before the
water is evaporated; and it will not brown, because the temperature is
too low to scorch it. To fry fish well the fat should be _boiling hot
(600 degrees),_ and the fish _well dried_ in a cloth; otherwise, owing
to the generation of steam the temperature will fall so low that it
will be boiled in its own steam, and not be browned. Meat, or indeed
any article, should be frequently turned and agitated during frying to
promote the evaporation of the watery particles. To make fried things
look well, they should be done over _twice_ with egg and stal