Sprinkle with salt and pepper and brush with butter; put on a broiler and cook for five minutes.

Place on a broiler over a slow fire; let broil twenty minutes until done.

With a brace of young broilers in mind for supper, he left the cabin and followed the narrow foot-trail up the river.

No devotion to the eighteenth century can bring the colonial kitchen back again; send the roaring blaze up the wide chimney; swing the crane with the great kettle into the glow; and rebuild the quaint row of skillet and gridiron and broiler, perched on their little legs over the hot embers of the old hearthstone.

One might as well call a farmer gallant because, when he kills the young roosters for broilers, he saves the young hens.

There were the chops yet to cook, for George liked them blazing from the broiler, and there was the black coffee to set over.

If the oven has tendency to become too hot upon the bottom, a thin, open grate, broiler, or toasting rack, should be placed underneath the tins to allow a circulation of air and avoid danger of burning.

BROWNED POTATOES.Slice cold potatoes evenly, place them on an oiled tin, and brown in a very quick oven; or slice lengthwise and lay on a wire broiler or bread-toaster, and brown over hot coals.

BROILED POTATO.Mashed potatoes, if packed firmly while warm into a sheet-iron bread tin which has been dipped in cold water, may be cut into slices when cold, brushed with cream, and browned on a broiler over hot coals.

Place them on a wire broiler, and broil over glowing coals, from three to eight minutes, according to size, then turn and cook on the other side.

ROASTED GREEN CORN.Remove the husks and silk, and place the corn before an open grate or in a wire broiler over hot coals until the kernels burst open, or bury in hot ashes without removing the husks.

No utensil is better for ordinary purposes than a double wire broiler.

Split down the middle of the back, wipe clean with a damp cloth, twist the top of the wings from the second joint; spread out flat, and with a rolling pin break the projecting breastbone so that the bird will lie flat upon the broiler.

Use a double wire broiler well oiled with a bit of suet.

Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler.

Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler.

To remove from the broiler loosen one side first, then the other, and lift carefully with a cake turner.

Drain and wipe dry, remove the head and tail; place it upon a butter broiler, and slowly broil to a light brown.

This rule holds good for baking, where the oven must be very hot for the first few minutes only; for boiling, where the water must be boiling and covered for a time, and then placed where it will simmer only; for broiling, where the meat must be placed close to the red-hot coals or under the broiler flame of the gas stove at first, then held farther away.

Or the chops may be broiled over the hot coals or in gas broiler, eight or ten minutes is all the time required; serve at once.

Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned.

Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned.

CHILI CON CARNE Cut two broilers in pieces for serving.

Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling.

After the mistress of the household had lighted the oven, the broiler, and the other burners and felt certain the old servant understood its operations, the mistress hurried for her train.