Page:Meier - The Art of German Cooking and Baking.djvu/392



Since it often happens that you burn yourself while cooking and baking, I shall give some methods of treating the wounds.

There are various kinds of burns:


 * 1) When the surface is burned and a burning pain sets in, make cold water applications or compresses of raw grated potatoes or lime water.
 * 2) When the burn causes swelling and blisters, put on cotton batting dipped in olive oil or the following mixture: equal parts of lime water and linseed oil and a little thymol. Shake it well before using.
 * 3) When the heat has destroyed the lower skin and the epidermis rises in large blisters filled with a dark, bloody fluid. When the patient has fever and nervous symptoms.
 * 4) When the skin is completely destroyed and black, and the patient has fever.

As a remedy for the last two cases use a mixture of carbolic acid and water and apply it with cotton batting. For healing use white vaseline, 20 grams; provence oil, 10 grams; glycerine, 50 grams; mix well and spread on the wounds.

In order to carve meat properly it is necessary to know something about the anatomy of meat, muscles, tendons and the skeleton.

The simplest carving is on meat without bones, as beef steak and roast meat. Hold the meat with a large fork and cut across the grain or fiber in not too thin slices. The knife must be held a little on the slant.

Fricandeau of veal or fillet both have all the fibers running in the same direction, so find out how they run and cut against the grain or across the fiber.

For roast beef without bones the same must be Observed. Mark carefully that the vertebrae in the roast are chopped in two. Cut thin slices from the whole width of the roast, fat and all, and pour a little of the drippings over to make them juicy.