Boiled Meats
Put meat into kettle, cover with boiling water, boil hard 10 or 15 minutes; remove quickly to cabinet for 3 or 4 hours; then return to the stove and boil hard 5 or 10 minutes more and return to cabinet for 3 or 4 hours longer. Chicken and tender meats will not require a second heating. There is no danger from over-cooking. It is advisable to start cooking meats for mid-day meal the night before; leave in cabinet over night, and give it a second boiling in the morning; for supper start in the morning. re-heat at noon. For boiling dinner, put the vegetables in the kettle with the meat at the second boiling. Always be sure that water is boiling hard when kettle is placed in the cabinet. Do not allow meat to cool slowly.