observed, a quick fire from a small amount of fuel, used before its
force is spent, will produce better results than a fire-box full under
other circumstances.

An item of economy for those who are large users of coal, is the careful
sifting of the cinders from the ashes. They can be used to good
advantage to put first upon the kindlings, when building the fire, as
they ignite more readily than fresh coal, and give a greater, quicker
heat, although much less enduring.

METHODS OF COOKING.--A proper source of heat having been secured,
the next step is to apply it to the food in some manner. The principal
methods commonly employed are roasting, broiling, baking, boiling,
stewing, simmering, steaming, and frying.

_Roasting_ is cooking food in its own juices before an open fire. A
clear fire with intense heat is necessary.

_Broiling_, or _grilling_, is cooking by radiant heat over glowing
coals. This method is only adapted to thin pieces of food with a
considerable amount of surface. Larger and more compact foods should be
roasted or baked. Roasting and broiling are allied in principle. In
both, the work is chiefly done by the radiation of heat directly upon
the surface of the food, although some heat is communicated by the hot
air surrounding the food. The intense heat applied to the food soon
sears its outer surfaces, and thus prevents the escape of its juices. If
care be taken frequently to turn the food so that its entire surface
will be thus acted upon, the interior of the mass is cooked by its own
juices.