half from the bottom, will prevent that
side of the meat which comes next the bottom from being done too much,
and the lower part of the meat will be as delicately done as the other
part; and this will enable you to take out the contents of the pot,
without sticking a fork, &c. into it. If you have not a trivet, use four
skewers, or a soup-plate laid the wrong side upwards.

Take care of the liquor you have boiled poultry or meat in; in five
minutes you may make it into excellent soup. (See obs. to No. 555 and
No. 229.)

The good housewife never boils a joint without converting the broth into
some sort of soup (read No. 5, and chapter 7). If the liquor be too
salt, only use half the quantity, and the rest water. Wash salted meat
well with cold water before you put it into the boiler.

_An estimation of the_ LOSS OF WEIGHT _which takes place in cooking
animal food._--_From_ Mr. TILLOCH'S _Philosophical Magazine._

"It is well known, that in whatever way the flesh of animals is prepared
for food, a considerable diminution takes place in its weight. We do not
recollect, however, to have any where seen a statement of the loss which
meat sustains in the various culinary processes, although it is pretty
obvious that a series of experiments on the subject would not be without
their use in domestic economy.

"We shall here give the result of a series of experiments which were
actually made on this subject in a public establishment; premising that,
as they were not undertaken from mere curiosity, but, on the contrary,
to serve a purpose of practical utility, absolute accuracy was not
attended to. Considering, however, the large quantities of provisions
which were actually examined, it is presumed that the results may be
safely depended upon for any practical purpose. It would, no doubt, have
been desirable to have known not only the whole diminution of weight,
but also the parts which were separated from the meat in the form of
aqueous vapour, jelly, fat, &c.; but the determination of these did not
fall within the scope of the inquiry.

_lbs._ _oz._
28 pieces of beef, weighing 280 0
Lost in boiling 73 14

"Hence, the weight lost by beef in boiling was in this case about
26-1/2lbs. in 100lbs.

_lbs._ _oz._
19 pieces of beef, weighing 190 0
Lost in roasting 61 2