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Show BAKING IS OLDEST 1 PROCESS IN HISTORY :l ! This Method of Cooking Mentioned in the Bible- j ; Keep the Oven Thoroughly Clean and I j Ventilated Hot Air ! ! n raer method the food Is cooked by dry heat, while by the latter It is cooked by liquid heat. Baking, as compared with other cooking processes, such as broiling and roasting, differs In this-while this-while by broiling and roasting the food Is cooked by full exposure to the hot air, baking Is performed In ovens more or less closo structures, whereby the action of dry heat Is modified by the presence of the steam that comes from tho food which Is being baked. Roasting, Roasting Is cooking bef6ro the flro and must be distinguished from bak- SnJ'i n0 0f oMest methods of cooking on record ,and still remains the favorite form or cooking jolnta or meat or birds. The intonsa heat of the fire, combined with the, froe action of he hot air, produces and inSE bat savory taste and fine flavor xvhlch Is quite unlike that obtained in any other way. The success of everJ method of cooking depends largely ul on tho correct management of tho flra I and Jo roasting this is particularly tht case, as a clear, brisk and yet steadv i ? nro Is essential. Roasting before a fire r jf ! CQokinE y radiated heat, namely, f 5 tho heat rays coming from the fire are 5 caught by the joint hanging beforo it. inls can bo dono by cither a close or , fc Ifc oponrango. To ronst a joint, it should S bo placed before great heat for the f jf nrat ton minutes ,to harden tho outside J. ; 01 ne meat and keep in the juices, f V and then bo allowed to cook moro J slowly If allowed to cook quicklv all 7( tho time the meat Is likely to be tough. fc I' i he Joint should bo basted about every V iff ten minutes, as thisHelps to cook Jt, 8 R keeps It juicy and Improves the flavor g K I ho time allowed Is fifteen minutes for V every pound, twenty minutes over for Jf, peef and mutton; for veal and pork, 1' m twenty minutes for every pound and 1'lH thirty minutes over. To roast in tho (IR oven of an ordinary range Is not con- jlK aldered so good as roasting before an flS open fire; dlthough the greatest part JB pf meat roasting is undoubtedly don ,lfi in cloaeovcns. II ifi I & H |
