d.
Turn over and sear other side in the same way, thus preventing
the escape of the juice. Then lower the pan and turn down the
gas until the meat is done to taste. For steak allow about 10
minutes if one inch thick, 15 minutes if one and one-half inches
thick. For chops allow 8 minutes. Cooking may be done faster,
but proper tenderness of meats can only be had at the slower
rates.

FISH

Place fish on the rack, skin side down, and do not turn. Place
rack in lower part of oven. Baste liberally and turn down gas
when the fish begins to brown. Allow 20 to 30 minutes.

OTHER FOODS

Chicken, bacon, liver, ham, tripe, and vegetables, such as
tomatoes, peppers, Spanish onions, can also be broiled to
perfection in a manner similar to above.

ROAST MEATS

Roast meats should be treated the same as steaks and chops,
except that after the meat is seared the cooking should be done
more slowly, which will, of course, take more time. This part of
the cooking can be done with the broiler door closed, or can be
done in the upper or baking oven. Allow about 20 minutes to the
pound for a roast.

BAKING

Baking is cooking at moderate temperatures in a range oven. The
oven should be lighted from 5 to 10 minutes (depending upon the
food to be cooked) before the food is put in.

BREAD

Heat the oven about 5 minutes before using, and bake from 45 to
50 minutes on the lower rack. Bread should be baked in a hot
oven, should continue to rise about 15 minutes, brown for 20
minutes longer, and bake 15 minutes longer with a reduced flame.

BISCUITS

Heat oven for 10 minutes. Put biscuits in oven and bake for 5
minutes with full heat, then turn gas off completely and bake 5
minutes longer.

LOAF CAKE

Heat oven 5 minutes. Place the cake on the rack about 3 inches
from bottom of oven. Turn gas half on for about 30 minutes when
the cake should have fully risen. Increase heat enough to make
the top brown and crisp.

LAYER CAKE

Layer cake should be placed in a hotter oven than loaf cake.
Heat oven 10 minutes. Place cake on rack in center of oven and
turn out the gas for 10 minutes. Relight both burners turned
half down for 12 or 15 minutes. If not sufficiently browned
increase the heat at the last.

BOILING

Boiling is cooking in water at a temperature of 212 degrees.
This is done on the open burners on top of the range. There are
three sizes of burners: the giant, the ordinary and the
simmerer. In bringing water to boil