1
When this is all used, baste with the fat in the pan.
2
Turn the meat every fifteen minutes and baste with its own fat.
3
Turn the flesh side up and baste with salad oil or melted butter.
4
Place on a rack in oven, add suet to baste with.
5
Bake three-quarters of an hour, and baste with butter and water.
6
Add a cup of hot water to the pickle remaining and baste with it.
7
Then baste with the sauce and allow to brown gently.
8
Turn and baste with remaining sauce once during cooking time.
9
Dust with salt and pepper, baste with melted butter, and send to the table.
10
Bake about one-half hour, when done baste with the juice.
11
Cook it rather moderately at first, and baste with butter.
12
Remove the foil and baste with the remaining sauce.
13
Then move the tofu over direct heat and baste with a sauce as it cooks.
14
Halfway through cooking time, turn hens bone side down and baste with remaining broth mixture.
15
Halfway through cooking time, turn hens bone side down and baste with remaining pineapple mixture.
16
Trim the chops free from excess fat and then baste with the juice of one lemon.
