It must be done in the broiler, which should be lighted ten
minutes before cooking commences.

Always leave broiler door open and put a little cold water in
the bottom of the broiler pan to prevent the food from burning.
Place the food to be cooked on the cold rack in the broiling
pan.

STEAKS AND CHOPS

Place the meat about two inches from the fire until well seared.
Turn over and sear other side in the same way, thus preventing
the escape of the juice. Then lower the pan and turn down the
gas until the meat is done to taste. For steak allow about 10
minutes if one inch thick, 15 minutes if one and one-half inches
thick. For chops allow 8 minutes. Cooking may be done faster,
but proper tenderness of meats can only be had at the slower
rates.

FISH

Place fish on the rack, skin side down, and do not turn. Place
rack in lower part of oven. Baste liberally and turn down gas
when the fish begins to brown. Allow 20 to 30 minutes.

OTHER FOODS

Chicken, bacon, liver, ham, tripe, and vegetables, such as
tomatoes, peppers, Spanish onions, can also be broiled to