ver the hot coals. A coating of
coagulated albumen is formed upon the outer surface. This coating
prevents the evaporation of the juices, which with the extractive
materials are retained and improve the flavor. Meat cooked in this way
has a decided advantage, in both flavor and nutritive value, over that
which has been boiled or stewed. There are, however, only certain
kinds of meat that are suitable for broiling.

FRYING.

Frying is cooking in hot fat. The boiling point of fat is far above
that of water. Fat should not be heated above 400 deg. F., as it will then
turn dark and emit a disagreeable odor. Fried food, unless very
carefully prepared, is considered unwholesome. The only proper method
for frying is to immerse the food completely in a bath of hot fat.

BRAISING.

Braising is cooking meat in a covered vessel surrounded by a solution
of vegetable and animal juices in a strong but not boiling
temperature. Tough meat may be rendered very palatable and nutritious
by cooking in this way. The cover of the pan or kettle must fit
closely enough to prevent evaporation. It requires long, steady
cooking. The flavor is improved by browning the meat in either hot
fat or in a very hot oven before braising.

BAKING.

Baking is cooking in confined heat. Meat properly cooked in an oven is
considered by many authorities as quite equal in delicacy of flavor to
that roasted before a fire, and is equally digestible.

STEAMING.

Steaming is cooking food over condensed steam, and is an excellent
method for preparing food which requires long, slow cooking. Puddings,
cereals, and other glutinous mixtures are often cooked in this way. It
is an economical method, and has the advantage of developing flavor
without loss of substance.

Food Preservation.

Food is preserved by the following processes: (1) drying, (2) smoking,
(3) salting, (4) freezing, (5) refrigerating, (6) sealing, (7)
addition of antiseptic and preservative substances.

DRYING.

Drying in the sun and before a fire is the usual method employed by
housekeepers. Fruits and vegetables, meat and fish may be preserved by
drying, the latter with the addition of salt.

SMOKING.

Smoking is chiefly applied to beef, tongue, bacon, ham, and fish,
which are hung in a confined chamber, saturated with wood smoke for a
long time until they absorb a certain percentage of antiseptic
material, which prevents the fat from becoming rancid, and the albumen
from putrefyi