(3) Keep the water boiling rapidly during the entire cooking. (4) If extra water be needed, only boiling water should be added, as quickly and as gently as possible. (5) Continue the cooking according to the time required by the recipe, or test as in boiling, if the food permits. 3. Effects of steaming: (1) It makes vegetable food tender. (2) It makes the protein of animal food harder than simmering, but not so hard as boiling does. (3) It does not break up the food. (4) It does not dissolve out the food substance. (5) It causes little loss of flavour if closely covered. STEEPING 1. Definition: Steeping is a method of cooking, by pouring boiling water over food, and letting it stand in a moderately warm place. 2. Rules for steeping: (1) Heat the steeping dish. (2) Use water freshly boiled. (3) Put the food in the hot dish, pour water over, cover closely, and set in a warm place. (4) Let the food remain in the liquid until you have extracted what is desired. (5) Strain off the liquid and use as required. 3. Effects of steeping: (1) To heat and soften the food. (2) To extract the flavour and, sometimes, the substance of the food. TOASTING 1. Definition: Toasting is a method of cooking in which the heat reaches the food directly from the fire. It is used mainly for bread. 2. Rules for toasting: (1) Have a clear, hot fire. (2) Cut bread in slices from one third to one half an inch thick. (3) Hold the food at some distance from the fire, in a gentle heat at first, to dry and heat the surfaces. This drying may be done in the oven. (4) Then hold the dried, hot surfaces in a strong heat, to brown and crisp them. (5) Serve so that the surfaces will not become steamed from the moisture still contained in the slices. Put the toast in a toast-rack or stack it on a hot plate. Buttered toast may be piled. 3. Effects of toasting: (1) To heat and dry the surface of the food. (2) To brown and crisp the surface. (3) To change the flavour. (4) To change the starch of the surface into a brown substance, which is a form of sugar, and more digestible than starch. BROILING 1. Definition: Broiling is a method of cooking in which the heat reaches the food directly. It is used mainly for meat and fish in slices or thin portions. 2. Rules for broiling: (1) Have a clear, hot fire. (2) Grease the broiler and trim the food. (3) Lay the food in the broiler compactly.