_Roasting._--Roasting, strictly speaking, is now rarely done. It is the method of cooking joints of meat by hanging them before an open fire. Roasting done in the oven is really a form of baking. The process requires a very hot oven that the outside of the meat may be incrusted with melted fat and albumen which will keep the juices inside. Meat for roasting is first rubbed with flour and salt; the salt starts the juices, the flour combines with them and helps in the incrusting just mentioned. It is well to put a few spoonfuls of drippings or some fat from the meat into the pan, for this, as we have noted, becomes hotter than water. If the piece of meat is very large, or requires thorough cooking as in the case of pork and veal, water may be put in the pan as soon as the outside is incrusted. This will reduce the temperature and make the roasting slower and more thorough. It is most satisfactory to have a rack in the roasting pan, that the meat may stand over, not in, the water. Roasting meat must be often "basted," that is, spoonfuls of the hot fat or water in the pan must be poured over the meat now and again to keep the outside from hardening and charring. The occasional opening of the oven door for this purpose also lets fresh air into the oven and thus improves the flavour of the meat. _Baking._--Because we have come to use the word which meant cooking meat before the fire for cooking it in the oven, we more usually apply the word baking to the cooking of bread, cake, vegetables, puddings and the many other things which we cook by shutting them up in the dry heat of the oven. None of these articles require as high a temperature as meat. You cannot bear to put your hand into an oven which is ready for a roast of meat; in an oven ready for bread you can hold your hand a minute or two. The reason for this is that the juices and steam are to be kept inside meat, but the gases in bread are to be let out, the crust must not therefore harden at once. One of the things which must be guarded against when baking bread in a gas range is the danger of having the oven so hot at first that a hard crust is formed on the bread before the crumb is sufficiently baked. It is not always possible to regulate the heat of the oven with dampers. Should this be the case and the oven is too hot at the top, lay a paper or a pie-plate over the article which is baking. If it is too hot on the bottom set the pan containing the food on an oven rack or on an inverted pie-plate. While bread or cake are baking the oven door should only be opened when necessary and then quickly closed, for cold air sometimes ruins such things.