The albumin of meat is largely in the blood and it is the coagulated blood which forms the scum on soup, if heated above a certain point; the cook should boil the soup slowly, or much of the nutrition is lost in the coagulated blood, or skum. * * * * * =Roasting.= The flavor and juice of the meat is best retained by roasting. If it is put into a hot oven, with a little suet over the top, so as to sear the meat with hot fat, and no water is put in the pan, it will retain the juice and the flavor. Water draws out the extractives. It is important to remember that the smaller the cut to be roasted, the hotter should be the fire. An intensely hot fire coagulates the exterior and prevents the drying up of the meat juice. After the surface is coagulated and seared it should cook slowly. Unless the oven is sufficiently hot to sear the surface, the moisture, or juice, will escape into the roasting pan and the connective tissue will be toughened. A roast should be cooked in a covered roaster to retain the moisture. The roast should be turned as soon as one side is seared and just sufficient water put into the pan to keep it from burning. Frequent basting of a roast, with the fat, juice, and water in the roasting pan, still further sears the surface, so that the juices do not seep through and keeps the air in the pan moist; the heated moisture materially assists in gelatinizing the connective tissue,—roasting pans are now made which are self-basting. * * * * * =Broiling.= The same principle applies to broiling as to roasting. The meat is put over a very hot flame and turned so as to quickly sear both sides, to prevent the juice from oozing out. In fact, the best broiled steaks are turned just as soon as the juice begins to drip, so as to retain all juice in the meat. Meat containing much connective tissue is not adapted to broiling, because it takes too long for this tissue to become gelatinized. Steak broiled in a skillet, especially round steak which has been pounded to assist in breaking the connective tissue, is often first dipped in seasoned flour, which is rubbed well into it. The flour absorbs the meat juices so that none of them are lost. All meats broiled in skillets should be put into a very hot skillet and one surface seared, then should be turned so as to sear the other side. The skillet should be kept covered so as to retain the moisture. * * * * * =Boiling.= In boiling meat, where the object is to eat the tissue itself, it should be put into hot water, that the albumin on the surface may be immediately coagulated and prevent the escape of the nutrients into the water. It is impossible to make a rich broth and to have a juicy, highly flavored piece of boiled meat at the same time. Meat is best roasted or broiled when the meat tissue is to be eaten.