The loss by roasting varies, according to Professor Donovan, from 14 3-5ths to nearly double that rate, per cent. The average loss on roasting butcher's meat is 22 per cent; and on domestic poultry is 20 1/2..

The loss per cent. on roasting beef, viz., on sirloins and ribs together, is 19 l-sth; on mutton, viz., legs and shoulders together, 24 4-5ths;on fore quarters of lamb, 22 l-3d; on ducks, 27 l-5th;on turkeys, 20 1/2:on geese, 191/2; on chickens, 14 3-5ths. So that it will be seen by comparison with the per centage given of the loss by boiling, that roasting is not so economical; es-pecially when we take into account that the loss of weight by boiling is not actual loss of economic materials, for we then possess the principal ingredients for soups; whereas, after roasting, the far only remains. The average loss in boiling and roasting together is 18 percent,according to Donovan,and 28 per cent,according to Wallace - a difference that may be accounted for by supposing a difference in the fatness cf the meat, duration and degree of heat,etc,employed.

The time required to roast various articles of food with a clear good fire, is given below.

To roast properly, meat should be put a good distance from the fire,and brought gradually nearer when about half the time required for cooking it has elapsed; it should be basted frequently;and when nearly done, floured to make it look frothed. Old meats do not require so much dressing as young;and if not fat enough, use a little dripping for basting. Veal and mutton require a little paper put over the fat, to preserve it from being burn..

If roasting with a spit,be careful to have it well cleaned before running it through the meat, which should be dose always in the inferior parts;but in many joints the spit will pass into the bones, and run along them for some distance, so as not to stain or injure the prime part. Balance skewers will frequently be required.

Broiling requires a brisk rapid heat, which, by producing a greater degree of change in the affinities of the raw meat than roasting, generates a higher flavour, so that broiled meat is more savoury than roast. The surface becoming charred, a dark-coloured crust is formed, which retards the evaporation of the juices; and, therefore, if properly done, broiled may be as tender and juicy as roasted meat.

Baking does not admit of the evaporation of the vapours so rapidly as by the processes of broiling and roasting; the fat is also retained more, and becomes converted by the agency pf the heat into an empyreumatic oil, so as to render the meat less fitted for delicate stomachs, and more difficult to digest. The meat is, in fact, partly boiled in its own confined water, and partly roasted by the dry hot air of the oven.

The loss by baking has not been estimated; and, as the time required to cook many articles must vary with their size, nature, etc, we have considered it better to leave that until giving the receipts for them.

Frying is of all methods the most objectionable, from the foods being less digestible when thus prepared, as the fat employed undergoes chemical changes. Olive oil in this respect is preferable to lard or butter. The crackling noise which accompanies the process of frying meat in a pan is occasioned by the explosions of steam formed in fat, the temperature of which is much above 212 degrees. If the meat is very juicy it will not fry well, because it becomes sodden before the water is evaporated; and it will not brown because the temperature is too low to scorch it. To fry fish well the fat should be boiling hot (600 degrees), and the fish well dried in a cloth;otherwise, owing to the generation of steam, the temperature will fall go low that it will be boiled in its own steam, and not be browned. Meat, or indeed any article,'should be frequently turned and agitated during frying, to promote the evaporation of the watery particles. To make fried things look well, the} should be done over twice with egg and stale bread crumbs.

To some extent the claims of either process of cooking depends upon the taste of the individual. Some persons may esteem the peculiar flavour of fried meats, while others will prefer broils or stews. It is important, however, to understand the theory of each method of cooking, so that whichever may be adopted, it may be done well. Bad cooking, though by a good method, is far inferior to good cooking by a bad method. Therefore attend to 1972.