pan broiling is the same as that of broiling, and it is resorted to, as
a rule, when the fire is not in the right condition for broiling.

31. ROASTING.--Originally, the term _to roast_ meant to cook before a
fire, because, before the time of stoves, practically all food was
cooked in the fireplace. Food that was to be roasted was placed before
the fire in a device that reflected heat, this device being open on the
side toward the fire and closed on that toward the room. The roast was
suspended in this device, slowly turned, and thus cooked by radiant
heat--that is, heat given off in the form of direct rays--the principle
being the same as that of broiling, but the application different.
Nowadays, the term _roasting_ is almost universally applied to the
action of both hot air and radiant heat. However, much of what is called
roasting is in reality baking. Foods cooked in the oven of an ordinary
coal or gas range are really baked, although they are said to be
roasted, and a covered roasting pan is a misnomer. Food must be exposed
to the air in the process of cooking if it is to be roasted in the
true sense.

It may be well to note that successful roasting or broiling depends more
on the shape of the article to be roasted or broiled than on its weight.
For this reason, thick, compact cuts of meat are usually selected for
roasting and thin cuts for broiling. Good results also depend very much
on the pan selected for the roasting process. One of the great aims in
cooking should be to save or conserve all the food possible; that is, if
by one process less waste in cooking results, it should be chosen rather
than one that will result in loss at the end of the cooking process.

32. BAKING.--By baking is meant cooking in a heated oven at temperatures
ranging from 300 to 500 degrees Fahrenheit. As the term baking is