This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
2. Roasting (toasting) : cooking before a glowing fire.
Direct application of heat.
Application by means of heated air.
4. Boiling: cooking in boiling water.
Heat applied by means of water.
6. Steaming: a. moist: cooking in steamer.
b. dry : cooking in double boiler.
By contact with steam.
By the heat of steam surrounding vessel.
8. Sauteing 1: cooking in a small quantity of hot fat.
Heat applied by means of heated fat.
9. Pan-broiling: Pan-baking: cooking in a frying-pan or on a griddle, with little or no fat.
Heat applied by means of heated metal.
10. Braising: a combination of stewing and baking.
11. Fricasseeing: a combination of frying and stewing.