Roasting is cooking before an open fire. This method is seldom used in small households, although the baking of meats is commonly called roasting.
Sautéing is cooking in a small amount of fat in a shallow pan on top of range. Examples: sliced fish, meat, potatoes, eggs.
Simmering is cooking in liquid at 185° F. The bubbles should always be below the surface. Examples: ham, corned beef, soups.
Steaming. Dry Steaming is cooking by heat of steam, as in double boiler or tin, over or surrounded by boiling water. Examples: rice, brown bread. Moist Steaming is cooking by direct contact with steam as in a steamer or colander, over boiling water, closely covered. Examples: fowl, puddings, dumplings.
Stewing is cooking slowly in a small amount of water (about 160° F.) until food is very tender. Examples: beef, lamb, vegetables.
CHAPTER III
APPETIZERS AND RELISHES
1.—COCKTAIL SAUCE
| ¼ cup tomato ketchup | ½ teaspoon salt |
| 1 tablespoon bottled horseradish | 1 teaspoon Worcestershire sauce |
| 2 tablespoons vinegar | Dash of cayenne |