1
Butter or grease top also and bake a light brown; baste often while baking.
2
Bake an hour, and baste often with gravy and butter.
3
Put some on top of fowl; roast two hours, covered up tight and baste often.
4
Let roast; baste often until tender.
5
Roast by a good fire for one hour, baste often with the juice from the meat and the gravy.
6
Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade.
7
Bake in a quick oven till soft, basting often with the syrup.
8
Bake until done, basting often with melted butter and the drippings.
9
It should be baked slowly, basting often with butter and water.
10
Cover with a buttered paper and cook slowly, basting often.
11
Add enough boiling water to keep from burning, and bake until done, basting often.
12
Cover with buttered paper and bake in a moderate oven, basting often with the liquid.
13
Baste often with the sauce in the pan.
14
Baste often with the sauce when nearly done.
15
Roast 20 minutes to every lb., basting often.
16
Bake about one hour, basting often until brown.
