BAKING AND ROASTING.— The first object is to harden the surface albumen, and so imprison the juices of the meat the same as in broiling. To do this, the fire and utensils must be very hot at first, and the heat can afterwards be lessened by cooling the oven. The smaller the joint, the higher the temperature to which it should be exposed, while the larger the joint, the smaller the fire, lest it should be burnt outside before it is cooked enough inside; but it should be hot at first and cooler afterwards. If the oven is only warm at first, the surface albumen will not be coagulated, the juices will escape, and the damage cannot afterwards be repaired. In a perfectly roasted joint the outside albumen should be thoroughly hardened, but inside, the heat should only reach the stage which swells and softens the fibrin. If cooked more than this, the fibre becomes tough and separates into bundles which resist the teeth and digestive organs. Basting — It is very important that the meat should be frequently basted — say every 10 to 20 minutes — and do it quickly, so as not to keep the oven door open longer than necessary. The drippings from the meat are the best thing with which to baste it; some cooks add some beef drippings. Owing to the heat of the oven, the outside surface soon becomes dry, and basting the meat covers it over with a thin film of fat which assists in imparting heat, while it checks the evaporation of the juices. Water is sometimes put in the drippings pan to baste with, but it should be remembered that the water can- not be heated above 212°, while 280° or more is needed for proper baking; so that water should not be put in the pan at first. Use beef drippings or fat from the meat itself at first, and add a little water later, if it is used. If a frothed surface is desired, flour may be dredged upon it every time it is basted. When you baste it, look at the joint and see if one side is more brown than the other; if so, turn it around; also, it is well very often to turn it over. All game and poultry requires a hot, clear fire, frequent basting, and should be sent to the table direct from roasting. It should not be finished long before it is wanted, and then " kept hot." A basin of water in the oven will produce steam which will THE PROCESSES AND PRINCIPLES OF COOKING IIB check the tendency to scorch and dry the meat. Hot, dry air is thirsty for water and will absorb it eagerly from any moist substance with which it comes in contact, but if the air is kept moist by keep- ing a pan of water in the oven, the tendency is overcome; water in the dripping=pan does the same thing. This, however, should not be relied on as a substitute for having the oven hot at first and cooler afterwards. Do not put in the water until after the strong heat at first has set the surface albumen of the meat. It is better not to use water with meat which is desired rare, or with small cuts, but only for large roasts which require long, slow cooking.

AI-modernized reading of the original text

BAKING AND ROASTING.— The first object is to harden the surface albumen, and so imprison the juices of the meat the same as in broiling. To do this, the fire and utensils must be very hot at first, and the heat can afterwards be lessened by cooling the oven. The smaller the joint, the higher the temperature to which it should be exposed, while the larger the joint, the smaller the fire, lest it should be burnt outside before it is cooked enough inside; but it should be hot at first and cooler afterwards. If the oven is only warm at first, the surface albumen will not be coagulated, the juices will escape, and the damage cannot afterwards be repaired. In a perfectly roasted joint the outside albumen should be thoroughly hardened, but inside, the heat should only reach the stage which swells and softens the fibrin. If cooked more than this, the fibre becomes tough and separates into bundles which resist the teeth and digestive organs. Basting — It is very important that the meat should be frequently basted — say every 10 to 20 minutes — and do it quickly, so as not to keep the oven door open longer than necessary. The drippings from the meat are the best thing with which to baste it; some cooks add some beef drippings. Owing to the heat of the oven, the outside surface soon becomes dry, and basting the meat covers it over with a thin film of fat which assists in imparting heat, while it checks the evaporation of the juices. Water is sometimes put in the drippings pan to baste with, but it should be remembered that the water cannot be heated above 212°, while 280° or more is needed for proper baking; so that water should not be put in the pan at first. Use beef drippings or fat from the meat itself at first, and add a little water later, if it is used. If a frothed surface is desired, flour may be dredged upon it every time it is basted. When you baste it, look at the joint and see if one side is more brown than the other; if so, turn it around; also, it is well very often to turn it over. All game and poultry requires a hot, clear fire, frequent basting, and should be sent to the table direct from roasting. It should not be finished long before it is wanted, and then " kept hot." A basin of water in the oven will produce steam which will THE PROCESSES AND PRINCIPLES OF COOKING IIB check the tendency to scorch and dry the meat. Hot, dry air is thirsty for water and will absorb it eagerly from any moist substance with which it comes in contact, but if the air is kept moist by keeping a pan of water in the oven, the tendency is overcome; water in the dripping-pan does the same thing. This, however, should not be relied on as a substitute for having the oven hot at first and cooler afterwards. Do not put in the water until after the strong heat at first has set the surface albumen of the meat. It is better not to use water with meat which is desired rare, or with small cuts, but only for large roasts which require long, slow cooking.

The household cook book