Cooking in a closely covered pan in the oven is termed braising; a small amount of water is used. The meat is usually sautéed first, to prevent escape of much juice. Vegetables are often cooked with the meat. The temperature should be kept low. It is an excellent way for cooking spareribs, brisket, rump, shoulder or chuck roast. Besides stewing or boiling, it is an excellent way to prepare the tough cuts. SAUTÉING Pan frying in just enough fat to brown the foods nicely and keep them from sticking to the pan is called sautéing. Fish, steaks, chops and potatoes are cooked by this method. STEWING Meat for a stew, such as neck, clod, shank, brisket or chuck, can be cut in small pieces, browned to hold in juices before cooking in the boiling water; or, omitting that process, put directly in a small amount of hot water and cooked at a low temperature for a long time. All nutriment is retained in the meat. DEEP FRYING For this method of cooking, an iron kettle is best. Half fill the kettle with fat and place over fire; melt and, when a slight blue vapor arises, test with a small cube of bread. If bread browns in one minute, the temperature is right for uncooked mixtures (doughnuts). If it browns in forty seconds, it is right for cooked materials (croquettes). The temperature of the fat should average 350-400 degrees F. Keep the temperature even; if too cool, the food will soak fat; if too hot, both fat and material to be cooked will burn. Foods cooked in deep fat should be drained on brown paper. _Armour Meats are U. S. Government inspected and passed_ A FEW MEAT RECIPES ROAST CHUCK Serves 5. Preparation 3 hours. 4 lbs. chuck (2 first ribs of chuck, cut across) ¼ tsp. pepper ⅛ c. thinly sliced onion 2 tbsp. flour ⅛ tsp. allspice 2 bay leaves 1 tsp. salt Dredge the roast with flour. Rub skillet with suet and, when pan is hot, quickly sear roast on all sides. Add seasonings, except salt. Roast in hot oven for fifteen minutes, sprinkle with salt, lower heat and cook slowly until tender. Baste every twenty minutes, adding a little boiling water if necessary. [Illustration: Prime Ribs of Beef and Browned Potatoes] POT ROAST OF BEEF WITH SPAGHETTI Serves 6. Preparation 4 hours. 4 to 5 lbs. rump of beef 1 lb. spaghetti 2 qts. canned tomatoes ¼ lb. beef suet 1 large onion 1 large green pepper Grated American cheese 2 slices of bacon 3 bay leaves 6 cloves 2 cloves of garlic 1 c. hot water salt and pepper