1. Broiling: cooking over a glowing fire.

2. Roasting: cooking before a glowing fire.

3. Baking: cooking in an oven.

4. Boiling: cooking in boiling water.

5. Stewing: cooking for a long time in water below the boiling point.

6. Steaming: a. moist: cooking in a steamer. b. dry: cooking in a double boiler.

7. Frying: cooking in hot fat deep enough to cover the article to be cooked.

8. Sauteing: cooking in a small quantity of hot fat.

9. Pan-Baking and Pan-broiling: cooking in a frying pan or on a griddle, with little or no fat.

10. Braising: a combination of stewing.

11. Fricasseeing: a combination of frying and stewing.

Exact measuring is necessary to obtain the best results in cooking.

Flour, meal, powdered sugar, soda and baking powder, should be sifted before measuring. All materials are to be measured level. Measure dry materials into a cup with a spoon, leveling the top with a knife. A cupful of liquid is all the cup will hold. A spoonful of liquid is all the spoon will hold. To measure butter, lard or any solid fat, pack solidly into the cup and level off with a knife. To measure a spoon ful or cupful of dry substance, heap material on spoon or cup, lift it and level with the flat surface of a caseknife.

Half a spoonful is a spoonful divided lengthwise. Quarter of a spoonful is a spoonful divided into half crosswise and lengthwise. A speck is as much as will lie on the tip of a pointed knife.