water boils, some of it constantly passes off in the form of steam, and
for this reason sirups or sauces become thicker the longer they are
cooked. The evaporation takes place all over the surface of the water;
consequently, the greater the surface exposed, the more quickly is the
quantity of water decreased during boiling. Another point to observe in
the boiling process is that foods boiled rapidly in water have a
tendency to lose their shape and are reduced to small pieces if allowed
to boil long enough.

Besides serving to cook foods, boiling also renders water safe, as it
destroys any germs that may be present. This explains why water must
sometimes be boiled to make it safe for drinking. Boiled water, as is
known, loses its good taste. However, as this change is brought about by
the loss of air during boiling, the flavor can be restored and air again
introduced if the water is shaken in a partly filled jar or bottle, or
beaten vigorously for a short time with an egg beater.

39. SIMMERING, OR STEWING.--The cooking process known as simmering, or
stewing, is a modification of boiling. By this method, food is cooked in
water at a temperature below the boiling point, or anywhere from 185 to
200 degrees Fahrenheit. Water at the simmering point always moves
gently--never rapidly as it does in boiling. Less heat and consequently
less fuel are required to cook foods in this way, unless, of course, the
time consumed in cooking the food at a low temperature is much greater
than that consumed in cooking it more rapidly.

Aside from permitting economy in the use of fuel, simmering, or stewing,
cooks deliciously certain foods that could not be selected for the more
rapid methods. For example, tough cuts of meat and old fowl can be made
tender and tasty by long cooking at a low temperature, for this method