closely enough to prevent evaporation. It requires long, steady
cooking. The flavor is improved by browning the meat in either hot
fat or in a very hot oven before braising.

BAKING.

Baking is cooking in confined heat. Meat properly cooked in an oven is
considered by many authorities as quite equal in delicacy of flavor to
that roasted before a fire, and is equally digestible.

STEAMING.

Steaming is cooking food over condensed steam, and is an excellent
method for preparing food which requires long, slow cooking. Puddings,
cereals, and other glutinous mixtures are often cooked in this way. It
is an economical method, and has the advantage of developing flavor
without loss of substance.


Food Preservation.

Food is preserved by the following processes: (1) drying, (2) smoking,
(3) salting, (4) freezing, (5) refrigerating, (6) sealing, (7)
addition of antiseptic and preservative substances.

DRYING.

Drying in the sun and before a fire is the usual method employed by
housekeepers. Fruits and vegetables, meat and fish may be preserved by
drying, the latter with the addition of salt.