About
every fifteen minutes, baste the meat with its own juice. A few minutes
before the meat is to be removed from the oven it may be sprinkled with
a small amount of salt, and so may broiled and roasted meats a little
while before they are done. However, many prefer to season their own
foods or eat them without seasoning and they should be allowed to do so.
_Steaming_: This is an excellent way of cooking. None of the food value
is lost. Put the meat in the steamer and allow it to remain until done.
The cheapest and toughest cuts of meat, which are fully as good as the
more expensive ones and often better flavored, can be rendered very
tender by steaming. Tough birds can be treated in the same way. An
excellent way to cook an old hen or an old turkey is to steam until
tender and then put into a hot oven for a few minutes to brown. Some
birds are so tough that they can not be made eatable by either boiling
or baking, but steaming makes them tender.
It is best to avoid starchy dressings, in fact dressings of all kinds. A
well cooked bird needs none, and dressing does not save a poorly cooked
one. Most dressings are very difficult to digest.
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