Page:The New International Encyclopædia 1st ed. v. 05.djvu/431

* COOKERY. 371 COOLEY. too low a temperature. Xor should batter be cooked in making saiiees. Saut^ing. Unlike frying, saulving is cooking with fat in a shaUuw jian. Vegetables. 'egelables not only form indis- pensable foods by themselves, but also serve to season and impart 11a vor to soups and made dishes. Potatoes, when served, should be dry and mealy : they should be eooked in water, which shiiuld be kept continuously boiling until the vegetable is perfectly tender, and then the ^^ater should he drawn off, and the potatoes dusted with salt to absorb some of their mois- ture. A second 1)aking of potatoes (stuffed po- tatoes) has the effect of making them more easi- ly digestible. Green vegetaljles should go over the lire in boiling salted water, the salt in the solu- tion jireventing them from absorbing too much water. Old peas, beans, and lentils, however, should be cooked in unsalted water. To preserve the color and prevent the odor of vegetables from spreading through the house, an abimdanee of ater in uncovered vessels should be used in cooking them. CiiAFixG-DiSHES. These are small utensils made of tin, copper, nickel, or silver, arranged in a frame and heated l)y alcohol lamps. The bet- ler forms ai"e supplied with an under hot-water pan and are very u.seful for cooking milk or cream dishes that might be easily overheated if cooked directly over a flame. Formerly, a chafing-dish was a shallow saucepan used over a small portable charcoal furnace, principally for keeping things hot. At present such light dishes as melted cheese, Welsh rabbit, creamed chicken, sweetbreads, lobster a la Xewburg, oysters, and eggs, are often prepared at the table in a chafing-dish. Venison, breasts of birds, tender- loin of beef, and muslirooms are easily cooked at the table and much better served, directly from a hot dish. Cold boiled potatoes, peas, and string beans are easily warmed in cream sauce made in tile chafing-dish. BiBLioGEATHY. Parloa, Veic Cook-Book and Guide to Marketing and Cooking (Boston, ISSl): Corson, Eptnidaii Cookcrt/ (Chicago, 1894) ; Filippini, The Table (New York, 1890) ; Korer, Good Cooking (Xew York. 1898) ; Co- lombie, Traitc pratique de cuisine hourgeoise (Paris, 1897); De Salis, A la Mode Cookery (London, 1902) ; Dreyse, Kochbuch fiir Koch- schulen (Berlin, 1900); Atkinson, Suggestiotis Regarding the f'ookinq of Food (Washington, 1894) ; Richards, The Chemistri/ of Cooking and Cleaning (Boston, 1882). See also Food; Bread; Heat; Fish, etc. COOK INLET. A bay of the Pacific Ocean, indenting the Sitka District, Alaska, and cutting oft' the Kenai Peninsula on the east (Map: Alaska, E 3). It is included between latitudes 59° and 61° 20' N.. and longitudes 149° and 154° W. In shape long, relatively narrow, and crooked, its length is about 200 miles and its greatest breadth 60 miles. Sudden storms and the high tidal rise make navigation very danger- ous. It contains several islands, Augustine Isl- and, with its extinct volcano, being the largest. The coast scenery is grand, comprising active volcanoes, of which Mount Iliamna. 12.066 feet altitude, is the highest, snow-clad mountains, glaciers, and green hills. At its northern ex- tremity are the Knik Inlet and the Turnagain Arm branching to the northeast and east. It was explored in 1778 by the navigator whose name ii bears, in the liope of finding a passiige to the Arctic Sea. It receives tlie waters from a numlK>r of rivers, cliief of whieli is the Su- shitna Kiver, coming from the nortli. Coal is found on its shores, along whiclx are a mmiber of small towns. COOK or HER'VEY ISLANDS. An arclii- l^elago of small islands in the Pacific consisting of si.x larger and a number of smaller islands and reefs, extending from about latitude 18" to 22° S. and from longitude 157" to Kili" W. (Map: World, West. Hem., M 4 1 . The total area is 142 square miles. Karatonga. with an area of 31 square miles, is the largest island. The soil is generally fertile, but water is scarce and milk of the cocoa-palm is used as a substitute on some of the islands. The chief products are copra, cof- fee,' and oranges, and the trade is mostly with New Zealand, to which the group has been an- nexed since 1900. Population, 8400, entirely consisting of Polynesians mostly converted to Christianity. The gi-oup was discovered by Cook in 1773. COOK'S EXCURSIONS. A system of travel originated b.y Thomas Cook in 1841, by which companies of tourists are conducted by a mana- ger or guide, who makes all the traveling ar- rangements and directs the disposition of the time. These tours, for which reduced rates are obtained, are very popular with inexperienced travelers, and cover Europe, America, and parts of Asia and Africa. COOK'S TALE, The. One of the stories forming Chaucer's Canterbury Tales. It is told in the pilgrimage by Roger of Ware, and is the story of a London apprentice, Perkin Revelour. The "Tale of Gamelyn," once supposed to be a part of the "Cook's Tale," is now rejected by critics. COOK STRAIT. A passage which separates North Island and South Island, New Zealand (Map: New Zoaland, E 4). Its greatest width is 80 miles. It was discovered by Captain Cook on his first voyage in 1769. COOK'TOWN. A seaport of North Queens- land, Australia, on the Endeavor River, 122 miles northwest of the Palmer gold-field, with which it is connected by rail (Map: Queensland, 1) 3 ) . Sugar-cane is cultivated in the neighbor- hood, gold and tin mines are worked, and pearl and sea-slug fisheries are carried on. The port formed b}' the estuary of the Endeavor River is accessible to ships of IS feet draught. jMunicipal enterprise is evinced in the erection of fine public buildings. The town, founded in 1873, was named after Captain Cook, who, in 1770, beached his ship, the Endeavor, at this place. A monu- ment was erected to him here in 1899. Popula- tion, in 1901, 1936. COO'LEY, Le Roy Ci.aek (1833—). An American chemist. He was born at Point Penin- sula, in Jefferson County, New Y'ork, graduated at Union College in 1858, and from 1860 to 1874 was professor of natural sciences in the New Y'ork State Normal School. In 1874 he became professor of physics and chemistry in Vassar College. His chair was made that of physics only in 1894. He is the author of several text- books on chemistry and physics which are highly esteemed among modem educators. These in-