New Cooking Meth Methods ds Are Made Easy By Modern Pieces of Equipment By EMILY ULY CONKLIN Homemakers of today have every reason to aspire to be just as good cooks as their mothers and grand grand- mothers In fact with the splendid splendid splendid did new equipment now appearing In so many kitchens and kitchenettes kitchenettes kitchen kitchen- ettes it should be no trick at all for the woman who uses ordinary care to rival the most famous chefs in the excellence of the food she serves Controlled heat and the right cooking methods form the magic combination In which lies lles the secret secret secret se se- cret of success in preparing food And never before has it been so easy to master that combination The modern ranges whatever the fuel they use are designed to cook at precisely the the temperature you desire and according to the right method Wh Whether ther you roast broil bake jake stew or simmer you can set your oven broiler or the top of your range at exactly the the right temperature Rolled Shoulder of Lamb Here is the proper way to roast a boned and rolled lamb shoulder Have the roast prepared and tied at the market Season and place it fat side up on a rack in an open pan Make an incision and insert the meat thermometer Place in a moderately slow oven degrees I F F. Do not add water water water-do do not cover When the roast meat thermometer thermometer ther ther- thermometer I registers a temperature I of degrees F. F the roast will willbe willbe willi be medium done it will be well done at degrees F F. It will re require require require re- re quire from forty to forty-five forty minutes minutes minutes min min- utes per pound For best results the rolled roast should be turned every twenty or thirty minutes In general roasts containing bones cook a little more quickly than the boneless cuts for the bone acts as a conductor of heat For that reason take care in inserting your meat thermometer that the bulb does not rest on bone or o on n fat Braised Meat Dishes For braising meat these ovens with even controlled heat are are likewise likewise likewise like like- wise a boon You can s set t your heat hea t at a temperature just low enough h so that ha the liquid ld will not b boil il a at t to degrees degre s F F F. In this eve even n temperature the meat meat can coo cook k for a lon long time until the connective e tissue is is softened to a delicious s tenderness roasts Pot-roasts of of beef Swiss steak lamb shanks por pork k chops are among the most familiar familia r of the braised cuts Meat containing containIng containing contain contain- ing muscle tissue should be cook cooked Cooke d d. d in this way Pork needs this long slow cooking to bring out its full fui 1 flavor Davor