food is placed
to be surrounded by boiling water, but does not insure sufficient heat
to raise the food within to the boiling point.

~Baking~ and ~roasting~ are both brought about in the oven. Bread,
biscuits, pies and other pastry, potatoes, cakes, etc., are baked,
while meats, roast of beef, lamb, veal, mutton, as well as chicken,
turkey, duck, and large fish are roasted. The heat in the oven may be
intense. The outside or cut surface of the meat is seared, the soluble
albumens are coagulated, thus sealing the juices within. If the meat
is placed in a pan surrounded by cold water and then placed in the
oven, the juices are "drawn out" in the water. These juices contain
the flavoring matter or extractives. Meat so treated is not so
palatable or highly flavored as that which has first been subjected to
intense heat, the water for the gravy added later.

~Frying~ and ~sauteing~ is cooking in hot fat. Food may be fried in
deep fat, as is demonstrated in the cooking of croquettes, doughnuts,
etc., or it may be sauted in butter or oil in a shallow frying pan or
griddle. The latter method is used in making hashed brown potatoes,
for example; also in the cooking of griddle cakes, etc.

~Broiling.~--In broiling or grilling the article to be cooked is
exposed to direct heat, either to the blaze or to a very hot surface.
The result is the same as in roasting. The outer surface is seared,
sealing the juices within. Meat to be broiled is generally cut thinner
than that to be roasted. The article, whether it is meat (steak),
chops, birds, or chicken, is placed about three inches away from the
flames and turned frequently until the surfaces are seared, after
which the article is placed in a cooler part of the stove to allow the
interior to be cooked. Pan broiling is done on top of the stove. The
article to be broiled is placed directly upon a very hot surface,
there is no grease used and the meat must be turned frequently to
prevent burning.

~Poaching.~--This term is applied chiefly to the cooking of eggs in a
shallow pan of water heated just below the boiling point. To be
properly poached an egg must be perfectly fresh, or the white and
yolks will run together and present an unappetizing, unpalatable
appearance.

The following time-table should be used in the preparation of food to
insure correct cooking:

TIME-TABLE

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