teaks are served
upon platters set over a bowl of hot water or a special fuel that can
be burned in a container that holds the platter. When serving a large
steak always have a cover of metal or another hot dish turned over the
meat to prevent it chilling.

CORRECT METHOD OF BOILING MEAT

Place the meat in a saucepan of boiling water and then keep the water
boiling rapidly for five minutes after the meat is added. Then place
the saucepan in a position where it will cook just below the boiling
point for the required length of time. Constant and rapid boiling
will cause the albumen in the meat to harden; therefore, no amount of
cooking afterward will soften the fibre. It will only cause the meat
to fall apart without being tender.

It is important to keep the saucepan closely covered. This will
prevent the delicate aroma from evaporating.

Braising: Meat is placed in a hot saucepan and turned quickly and
frequently. It is cooked in its own juices in a closely covered
saucepan.

Steaming: Cooking meat by placing in steam bath or steamer.

Grilling: Cooking meat over a hot fire on a grill made for the
purpose.

Broiling: A very hot fire is necessary for this mode of cooking meat.
Only the choicest, tenderest, and most delicate cuts are suitable
for cooking by this method. The strong heat instantly coagulates the
albumen by searing it, thus retaining all its juices and flavor. That
this method may be successful it is very necessary that the meat be
turned every few minutes. This also insures it being cooked evenly.

Pan Broiling: This is another method of cooking the fine cuts of meat
when it is not possible to broil them. Broiled meat is more healthful
and also less wasteful than any other form of cooked meat.

TO PAN BROIL

Heat an iron frying pan red hot, then place in it the meat. Turn it
constantly.

TIME FOR ROASTING MEAT IN GAS BROILER

Beef, eighteen minutes to the pound.

Lamb and mutton, twenty-one minutes to the pound.

Veal, twenty-five minutes to the pound.

Chicken or duck, eighteen minutes to the pound without filling and
twenty-five minutes to the pound with filling.

Fish, fifteen minutes to the pound.

Au gratin dishes, meat pie and various vegetables may be cooked at the
same time.

PORK

Pork should be sweet-smelling--the fat clear white and flesh good
pinkish color. Loin for chops, crown roast.

BOILED PORK

Plunge pork in boiling water and cook, allowing twenty-fi