There are two distinct methods of frying: One with very little fat in the pan, to practise which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being main¬ tained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in en¬ tirely immersing the article to be cooked in sufficient smoking-hot fat to cover it, and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. Boiling and Stewing Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes for each pound. A little salt, spice, or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews, and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly, and slowly. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, the ROYAL BAKING POWDER IS ABSOLUTELY PURE 34 THE ROYAL BAKER AND PASTRY COOK water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes’ very slow boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked overnight in cold water before boiling. Roasting Wipe meat with damp cloth. Trim and tie into shape if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Dredge with salt, pep¬ per, and flour. Ilave ovea very hot at first; when meat is half done reduce heat. Baste every 10 or 15 minutes. If there is danger of fat in pan being scorched add a few spoons of boiling water. Allow from 10 to 20 min¬ utes per pound of meat, according as it is desired rare or well done. When done remove to hot platter. Thicken gravy in pan with browned flour adding more water as necessary and add seasoning. Yorkshire Pudding. — % pint flour, 3 eggs, 1 \'2 pints milk, pinch salt, llA teaspoons Royal Baking Powder✪ Yorkshire Pudding. Sift flour and powder to¬ gether, add eggs, beaten with milk, stir quickly into rather thinner batter than for griddle cakes, pour into dripping-pan, plenti¬ fully greased with beef-dripping, bake in hot oven 25 minutes; serve with roast beef.

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There are two distinct methods of frying: One with very little fat in the pan, to practise which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being main¬ tained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in en¬ tirely immersing the article to be cooked in sufficient smoking-hot fat to cover it, and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. Boiling and Stewing Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes for each pound. A little salt, spice, or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews, and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly, and slowly. Salt meats should be put over the fire in cold water, which as soon as it boils should be replaced by fresh cold water, the ROYAL BAKING POWDER IS ABSOLUTELY PURE 34 THE ROYAL BAKER AND PASTRY COOK water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meats require about 30 minutes’ very slow boiling, from the time the water boils, to each pound. Vegetables and herbs may be boiled with them to flavor them. When they are cooked the vessel containing them should be set where they will keep hot without boiling until required, if they are to be served hot; if they are to be served cold, they should be allowed to cool in the pot liquor in which they were boiled. Very salt meats, or those much dried in smoking, should be soaked overnight in cold water before boiling. Roasting Wipe meat with damp cloth. Trim and tie into shape if necessary. In the bottom of pan put some pieces of fat from meat. Arrange meat on rack in pan. Dredge with salt, pep¬ per, and flour. Ilave ovea very hot at first; when meat is half done reduce heat. Baste every 10 or 15 minutes. If there is danger of fat in pan being scorched add a few spoons of boiling water. Allow from 10 to 20 min¬ utes per pound of meat, according as it is desired rare or well done. When done remove to hot platter. Thicken gravy in pan with browned flour adding more water as necessary and add seasoning. Yorkshire Pudding. — % pint flour, 3 eggs, 1 \'2 pints milk, pinch salt, llA teaspoons Royal Baking Powder. Sift flour and powder to¬ gether, add eggs, beaten with milk, stir quickly into rather thinner batter than for griddle cakes, pour into dripping-pan, plenti¬ fully greased with beef-dripping, bake in hot oven 25 minutes; serve with roast beef.

Royal baker and pastry cook