lame. This means
that you must first place one quart of water and one tablespoon of
salt in the broiler pan of the gas range; then place in the roast,
steak or chops, upon the broiler; turn every few minutes. The roast
must be placed farther from the flame to prevent burning. A good rule
for this is to keep roasting meat four inches from the flame, steaks
and chops two and one-half inches and fish three inches.

The placing of water in the broiler pan prevents fat from catching
fire. This liquid may be allowed to cool and then the fat may be
removed and clarified and used for other purposes. Baste roast with
one pint of boiling water while cooking.

ROASTING AND BAKING MEATS

Roasting or grilling is done before open fire, the meat being turned
frequently, so that all sides may be cooked alike. The meat is basted
with its own fat. This method of cooking meat is used daily in Europe,
but not much used in this country.

When a piece of meat is large it is roasted. Meat cooked in an oven by
radiated heat is frequently called in this country "roasting." It is
well known and needs little description. When baking meat always use
a wire rack to lift the meat from the bottom of the pan. This will
insure even cooking.

Use the broiling oven in the gas range for roasting, placing rack
sufficiently low. Have the oven hot enough to brown the meat quickly,
then reduce the heat so that it will cook evenly; turn the roast three
times during this process.

Allow one-half an hour after placing meat in the oven before counting
time. This is necessary so that the meat may reach the required
temperature to start cooking.

To bake (oven roast) use same process, using regular oven.

Start counting time after meat is one-half hour in oven and allow
twelve minutes to the pound for very rare, fifteen minutes for rare,
eighteen minutes for medium and twenty for well done.

Baste the meat with the liquid in the pan every fifteen minutes. Do
not add seasoning to the meat while cooking. It is a well-known fact
that salt will cause the juices and flavoring of the meat to dissolve
and therefore become lost. Season steaks and chops just before
serving. Season roasts five minutes before removing from the oven.
Always make the gravy after removing the meat from the pan.

NOTE.--Never dish meat on a cold platter. The contact of a cold dish
with the hot meat will injure its delicate aroma.

In many portions of France and England chops and s