Sacramento Daily Union, Volume 41, Number 7188, 27 May 1871 — Page 5 Advertisements Column 4 [ADVERTISEMENT]

AMERICAN BROILER! TgROILIXG, WHEN DONE AS it should be, is one of the most nutritious, if not the most nutritious, of all forms of cooking meats. Yet it is surprising how few people are aware that by the ordinary process a largo proportion of ths nutriment (and with it the flavor and tenderness) is lost by the dissipation and slow action of the heat, and consequent evaporation of the juices. Hence, an e^cntial condition of retaining the nutriment is a sudden and intense concentration of heat, M as to instantly sear or crisp the surface of the meat, close the pent, and that prevent the escape of the juices; and, as a chemical result of this tough meats are also made tender. But to accomplish these purposes, the Broiler must necessarily set on top of the stove or range, over one of the openings, and must be tightly inclosed except at the bottom, so as, while admitting all the heat from below, to allow non.» to escape above — thus retaining and intensifying it, and at the same time preventing the smoke coming in contact with the meat, which would, of course, be the natural result of a S passage of air through the Broiler. By thus complying with the natural laws involved, it iwithin bounds to say that meats will go 33 to 50 per cent further— that is, they will contain that much greater proportion of nutriment, not to speak of their equally greater pa'atableness, and the ordinary time of broiling 13 reduced / fully one-half. These objects are completely and perfectly att.iine 1 in the American Broiler, and done In the shape of a utensil so light, simple, cheap and convenient, as to bring it within the reach not only of every one's mean?, but within the easy management of every cook of ordinary common sense and carefulness. It is the lir.-t and only Broiler ever Invented or patented which meets, In every respect, th.universal want. It has now been in use about two years, and large numbers sold in various parti of the country, with the most unqualified indorsement of those using it. It leaves no shadow of excuse for the further continuance of the old, tedious, troublesome, juice-evapor-ating, not to say expensive, process, or of that chief of culinary abominations, the FRYING PAN, with its product of meat soaked in burrt grease the very essence of dyspepsia and train of life-shortening disorders. The combination of advantages embodied in this plain and unpretending little utensil can only be appreciated after using it. Among others we may mention that it requires no coke or charcoal, no preparation of fire (doing its work just as well over ordinary coal or wood, and over a blaiing Ore or bed of coals), and is equally adapted t' all sized stove and range openings. The converging flange, swedged into the circular rim, is the most admirable feature of this broiler, and posseies several striking oses, viz : Ist. It admits of an extension of the body of the broiler, and of larger space Jer the meat than the diameter of a stave-hole would otherwise do. 21. While it does this, it allows no grease to fall upon the stove, but runs the melted fat i:. to the fire, whence its smoke and smell is carried up the flue. 3d. It furnishes a supporter for the loose wire grate upon which the meat rests, and which presents none of the obstructions to the heat that bars do. 4th. It adds to the intensity of the heat which a mere inclosure would accumulate, by the reflection of the same from its upper surface, to extent of 23 to 33 per cent, as has been demonstrated by experiment ; thus securing the highest possible temperature and rapidity of action so essential to perfect broiling. Of course there is no gravy-c .tching arrangement; fcr the simple reason that it keeps the gravy in the meat— jnst where it should be. Any process allowing the juices, which make the gravy, to escape, is utterly wrong in principle, and involves a corresponding waste of substance as well as injury to health ; for not only is a large portion of the juic;s necessarily lost by evaporation, but what Is saved fa more or less burnt, and therefore Indigestible. Many persons would expect, in a machine combining so many qualities, something complex and cumbersome, and might be disappointed at first sight ; but the simplest machines often embody a greater variety of principles than the most complex ; an 1 this has the merit of ail valuable and permanent inventions — the utmost simplicity and cheapness consistent with the objects to be attained. It is as simple as a pot or skillet, as easily cleaned and much lighter. It consists of only three parts : the body an.l converging flange in one piece, the loose wire grate, and the cover. Its merit entitle ii to become a standard kitchen utensil throughout the country. Operating upon recognized and infallible natural principles (which the common process is a gross violation of), Its results are equally nud necessarily infallible, unless defeated by ignorance, carelessness or prejudice against innovations. These principles, of course, apply equally to the various kinds of meats ; hence it is equally good for steak, chicken, ham, chops, game, fish and oysters. D i.s also an unequaled bread-toaster and corn-popper. Guaranteed to fulfill all the above specifications or money refunded. Retail price, $2. Fine mesh grate for corn- popping and coffeeroasting, when sired, 30c. extra. Liberal discount to the trade. All Broilers will have bras.; label attached, with name and trade-mark stamped thereon. FOR SALE BY RUSS_LL _ ERWIN MANUF'G CO., HARDWARE MANUFACTURERS AND DEALERS, No. 204 SANSOME STREET, SAN FRANCISCO. ■If 111 ■ ■ ■ ...-<■.' *■"--*