4. _Soups_--Buy shin or neck. The meat from these may be utilized by serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, etc. DRY METHODS 1. _Roasting or Baking_--Oven roasting or baking is applied to roasts. Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary. Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra Turkey 20 min. to the lb. Chicken 30 min. to the lb. Duck 30 min. to the lb. Goose 30 min. to the lb. Game 30 min. to the lb. 2. _Broiling_--Cooking over or under clear fire. This method is used for chops or steaks. Sear the meat on both sides. Then reduce the heat and turn the meat frequently. Use no fat. _Time Table_--(Count time after meat is seared). 1/2 inch chops or steaks, 5 minutes 1 inch chops or steaks, 10 minutes 2 inch chops or steaks, 15 to 18 minutes 3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for broiling_ chops, steaks, etc. 4. _Sauteing_--Cooking in pan in small amount of fat. Commonly termed "frying." Used for steaks, chops, etc. _Time table same as for broiling._ MOIST METHODS 1. Boiling--Cooking in boiling water--especially poultry, salt meats, etc. 2. Steaming--A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied to meats. 3. Frying--Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, etc. If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat: A--For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute. B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute. COMBINATION METHODS 1. Pot Roasting--Cooking (by use of steam from small amount of water) tough cuts of meat which have been browned but not cooked thoroughly.