Keep continually basting, and about 1/2 hour before it is served, draw it nearer to the fire to get nicely brown.

Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking.

Place the joint at a nice brisk fire, dredge it with flour, and keep continually basting until done.

Keep constantly basting, both before and after the skin is removed; sprinkle some salt over the joint.

Put the joint down to a bright, clear fire; flour it well, and keep continually basting.

Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it.

Instead of butter, many cooks take salad oil for basting, which makes the crackling crisp; and as this is one of the principal things to be considered, perhaps it is desirable to use it; but be particular that it is very pure, or it will impart an unpleasant flavour to the meat.

Roast them for 3/4 hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into the basting-ladle, and as it melts, baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy, a little of which should be poured over the fowls, and a tureen of well-made bread sauce, No. 371.

Old Fauconbridge hath had a worser basting. FAU.

Singer machine 55-5 single thread chain stitch for basting clothing, etc., by Archibald Tregaskis.

After boiling, skin the ham, sprinkle it with crumbs, stick with cloves and roast in a moderate oven, thirty minutes, basting with a liquor of half vinegar and half water.

Pour over it the mixture in the bowl, and bake half an hour, basting several times.

If you really want to know, you lift two of your men out of their revolving-chairs, and hang one over a forty-horse-power cook-stove that's booming along under forced draft so that your dinner won't be late, with a turkey that's gobbling for basting in one oven, and a cake that's gone back on you in a low, underhand way in another, and sixteen different things boiling over on top and mixing up their smells.

Arrange on an earthen plate or shallow pudding dish, not more than one layer deep; cover with the juice, and bake, basting frequently until the juice is all absorbed, and the parsnips delicately browned.

When the cream is hot, break in as many eggs as the bottom of the dish will hold, and cook until well set, basting them occasionally over the top with the hot cream.

Basting is not necessary if the roast is carefully seared and the oven kept at proper temperature.

The application of salt and water has a tendency to toughen the meat and draw out its juices; so if it is desired to have the meat juicy and tender, it is better to cook without basting.

Cook slowly without basting, and unless desired rare, allow twenty-five or thirty minutes to the pound.

Bake in a moderate oven, basting occasionally with butter and water.

As the liquor boils out of the loaf it may be used for basting.

Bake brown, basting often with fat or oil.

RAHM STRUDEL Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large spoon, put one cup of grated bread crumbs over the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon, roll and place in well-buttered pan, put small pieces of butter over the top, basting frequently.

Now roll out as thin as possible, spread in the cheese, roll and bake, basting with sweet cream.

Put in a greased pan and bake until brown, basting with sweet cream or butter.

When sufficiently cooked drop in the required number of eggs, cook until the white is firm, basting the eggs often with the sauce.