ich the heat is increased, and the meat cooked in its own juices one
half hour for each pound.

ROASTING.--This method, which consists in placing meat upon a
revolving spit and cooking it before an open fire, is much less employed
now than formerly, when fireplaces were in general use. What is
ordinarily termed roasting is in reality cooking meat it in own juices
in a hot oven. In cooking meat by this method it is always desirable to
retain the juices entirely within the meat, which can be best
accomplished by first placing the clean-cut sides of the meat upon a
smoking-hot pan over a quick fire; press the meat close to the pan until
well scared and slightly browned, then turn over and sear the opposite
side in the same manner. This will form a coating of hardened albumen,
through which the interior juices cannot escape. Put at once into the
oven, arrange the fire so that the heat will be firm and steady but not
too intense, and cook undisturbed until tender.

Basting is not necessary if the roast is carefully seared and the oven
kept at proper temperature. When the heat of the oven is just right, the
meat will keep up a continuous gentle sputtering in the pan. If no
sputtering can be heard, the heat is insufficient. The heat is too great
when the drippings burn and smoke.

BROILING.--This is the method employed for cooking thin cuts of
meat in their own juices over glowing coals. When properly done, broiled
meat contains a larger amount of uncoagulated albumen than can be
secured by cooking in any other manner; hence it is the most wholesome.
For broiling, a bed of clear, glowing coals without flame is the first
essential. Coke, charcoal, or anthracite coal serves best for securing
this requisite.

In an ordinary stove, the coals should be nearly to the top of the
fire-box, that the meat may be held so as almost to touch the fire. No
utensil is better for ordinary purposes than a double wire broiler.
First, rub it well with a bit of suet, then put in the meat with the
thickest part in the center. Wrap a coarse towel around the hand to
protect it from the heat, hold the meat as near the fire as possible, so
as to sear one side instantly, slowly count ten, then turn and sear the
other side. Continue the process, alternating first one side and then
the other, slowly counting ten before each turning, until the meat is
sufficiently done. Successful broiling is largely dependent upon
frequent turning. The heat, while it