in bran, salt or sawdust, not allowing them to touch each other.

[Illustration]




_Methods of Cooking_


There are seven chief methods of cooking meat--roasting, boiling,
baking, stewing, frying, broiling and poaching.

The first three are most suitable for joints weighing four pounds
or more, but not satisfactory for smaller pieces which are liable to
become hard and flavorless by the drying up or loss of their juices.

Of the other three methods, stewing may be applied to fairly large and
solid pieces, but it is better for smaller thin ones, while frying and
broiling can be used only for steaks, chops, and similar cuts.

Braising and steaming are combinations and modifications of these
methods.


Roasting

Roasting is one of the oldest methods of cooking on record, and still
remains the favorite form of cooking joints of meat or birds. The
success of every method of cooking depends largely upon the correct