It is important to keep the saucepan closely covered.  This will prevent the delicate aroma from evaporating.

Braising:  Meat is placed in a hot saucepan and turned quickly and frequently.  It is cooked in its own juices in a closely covered saucepan.

Steaming:  Cooking meat by placing in steam bath or steamer.

Grilling:  Cooking meat over a hot fire on a grill made for the purpose.

Broiling:  A very hot fire is necessary for this mode of cooking meat.  Only the choicest, tenderest, and most delicate cuts are suitable for cooking by this method.  The strong heat instantly coagulates the albumen by searing it, thus retaining all its juices and flavor.  That this method may be successful it is very necessary that the meat be turned every few minutes.  This also insures it being cooked evenly.

Pan Broiling:  This is another method of cooking the fine cuts of meat when it is not possible to broil them.  Broiled meat is more healthful and also less wasteful than any other form of cooked meat.

TO PAN BROIL

Heat an iron frying pan red hot, then place in it the meat.  Turn it constantly.

TIME FOR ROASTING MEAT IN GAS BROILER

Beef, eighteen minutes to the pound.

Lamb and mutton, twenty-one minutes to the pound.

Veal, twenty-five minutes to the pound.

Chicken or duck, eighteen minutes to the pound without filling and twenty-five minutes to the pound with filling.

Fish, fifteen minutes to the pound.

Au gratin dishes, meat pie and various vegetables may be cooked at the same time.

PORK

Pork should be sweet-smelling—­the fat clear white and flesh good pinkish color.  Loin for chops, crown roast.

BOILED PORK

Plunge pork in boiling water and cook, allowing twenty-five minutes to the pound.

TO ROAST LOIN

Wipe with damp cloth, pat in plenty of flour, place in a roasting pan, place in hot oven for thirty minutes.  Now reduce heat to moderate and roast, allowing thirty minutes to the pound; baste with boiling water after meat is in oven one-half hour.

Fresh ham and shoulder may be roasted in same manner.

SPANISH KIDNEY STEW

Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour.  Drain, and then parboil and drain and blanch under cold water.  Now return to saucepan and add just sufficient boiling water to cover.  Cook until tender, and then add

  One-half cupful of chopped onions,
  Two red or green peppers, chopped fine,
  One cupful of tomatoes,
  One-half cup of cornstarch dissolved in
  One-half cup of cold water.