Broiling - Cooking before or over glowing coals or under gas.

Radiant heat. High temperature at first to sear outside, thus developing flavor and retaining juices; then lower temperature for the heat to penetrate and to avoid burning. Pan Broiling - Cooking on very hot griddle with only sufficient fat to prevent sticking. Roasting - Same as broiling, superseded by baking in oven. Baking - Cooking in oven by heated air and radiation.

Slow oven, 270° - 350° F.

Moderate oven, 350°-400° F.

Quick oven, 400° -480° F.

(Temperatures taken by a thermometer through the top of a gas stove oven.) Boiling - Cooking in boiling water, 212° F. Stewing - Cooking in water at temperature 160° to 180° F. Steaming - Cooking in contact with steam, 212° F. Dry Steaming, as in a double boiler, 192° F. Frying - Cooking by immersion in deep fat, approximately 350° F.

for uncooked foods, 380° F. for cooked foods. The fat used: all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "cottolene" and mixtures. Temperatures vary to produce similar effects with different fats. Sauteing - Cooking in small quantity of fat - often called frying. Braising - Combination of stewing and baking. Meat is often first seared to develop flavor and prevent escape of juices. Fricasseeing - Combination of sauteing and stewing.