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Same as broiling, superseded by baking in oven.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° P.

(These temperatures were taken by a thermometer through the top of a gas stove oven).

Boiling

Cooking in boiling water, 212° P.

Stewing

Cooking in water at temperature 160° to 180° P.

Steaming

Cooking, in contact with steam, 212° P.

Dry Steaming, as in a double boiler, 192° F.

Frying

Cooking by immersion in deep fat, approximately 360° P. for uncooked foods, 380° P. for cooked foods. The fat used: all lard, 2/3 lard and 1/3 beef suet, "cod fat" from the flank of beef, oil, "snowdrift," "cottolene" and mixtures. Temperatures vary to produce similar effects with different fats.

Saute-Ing

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.