Foods are cooked in their own juices, or by the use of water, or by the use of fats.

Roasting, baking, broiling, and pan-broiling are examples of cooking foods in their own juices.

Roasting, which means cooking before a clear open fire with exposure to air, has practically gone out of use with the passing of the open fireplace for cooking, although gauze-door ovens are a substitute. By roasting, the flavor is better developed, and the juices are better retained than by any other method of cooking meats.

Baking, which means cooking in a closed oven, has largely taken the place of roasting.

Broiling, or cooking on a grill over glowing coals, or exposed to gas flames, is the nearest to roasting of the methods of cooking now employed. Pan-broiling is cooking in a saute pan or spider without the use of either water or fat.

Boiling, stewing, braising, and fricasseeing are various methods of cooking by use of water, and are explained in the chapter on "Meats," page 59.

Frying and sauteing, methods of cooking by the use of fats or oils, are also explained on page 60.