. Boat sailing in fair weather and foul. on a piping hot platter, spreadsome fresh butter on the steak, sprinklewith pepper, and pipe to grub. Chopsmay be cooked in the same way. Meat may be roasted in an iron pot ifthe cook has no oven. Moderate heat,continuous care to prevent burning, andfrequent basting are the three requisitesof a successful pot roast. So far as beverages are concerned,useful hints inthat direction aregiven in Fig. 5,which shows apicturesque andshipshape vesselto carry whena-cruising. There is nodaintier dish thana fresh, fat lob-ster, generousand juicy, justha
. Boat sailing in fair weather and foul. on a piping hot platter, spreadsome fresh butter on the steak, sprinklewith pepper, and pipe to grub. Chopsmay be cooked in the same way. Meat may be roasted in an iron pot ifthe cook has no oven. Moderate heat,continuous care to prevent burning, andfrequent basting are the three requisitesof a successful pot roast. So far as beverages are concerned,useful hints inthat direction aregiven in Fig. 5,which shows apicturesque andshipshape vesselto carry whena-cruising. There is nodaintier dish thana fresh, fat lob-ster, generousand juicy, justhauled from thepot in which hewas caught. Pickout a particularlylively specimen of medium size butheavy. The cock lobster may be dis-tinguished from the hen by the narrow-ness of the tail, the upper two fins ofwhich are stiff and hard, while the tailof the hen is broader and the fins male has the higher flavor ; theflesh, too, is firmer and the color whenboiled is a deeper red. The hen is welladapted for lobster a la Newburg, but. Fig. 4. Ice Tub. 230 BOAT SAILING. for eating on the half-shell a male inprime condition is far preferable. The secret of cooking lobsters is toplunge them into a pot of furiouslyboiling sea water, and to keep the waterin a condition of fast ebullition for justtwenty minutes. Fresh water to whichsalt is added will not do so well. Saltwater fresh from the ocean is indispen-sable. It brings out the correct flavorand imparts an indefinable zest to thelobster. Hard-shell crabs may be boiledin the same way, but ten minutes willbe ample time. All fresh vegetables are, in the opinionof the writer, improved in flavor bycooking them in sea water fresh fromthe ocean, not from a harbor contam-inated by noxious influences from theshore. All vegetables should be im-mersed in boiling water and cooked tilldone. Potatoes will take about half anhour to boil, but cabbages, carrots andturnips much longer. I should not ad-vise the cooking of the last-named threees
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectsailing, bookyear1903
