close to the pan, until seared and slightly browned. Reverse, and let the opposite side become similarly seared and browned. Then put it at once, with plenty of water✪ To Roast Beef, into the hot oven, the heat of which should be firm and steady, but not too intense, and leave it undisturbed 20 minutes to the lb.; if it is to be rare, deduct Yz hr, from the aggregate time, on account of searing. If the oven is not too hot, the beef requires no basting and is better without it. There should be just a gentle sputtering in the pan. If on opening the door the sputtering is not perceptible, more heat is required; but if in addition to sputtering any smoke is perceptible, the heat is too intense. If cooked at the proper tem- perature, there will :be a thin coating of brown jelly in the pan where the meat rested, which, by the addition of stock or water, will make a delicious gravy. Set a pan of water in the oven. Do not wash a roast of beef. If soiled, clean with a cloth; if acci- dentally wet, dry before searing, as salt and water have a ten- dency to toughen and extract the juice of meat. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. ROAST BEEF AND YORKSHIRE PUDDING.— Place grate in roasting-pan, put roast in this, dredge meat with flour and salt, and when the flour is browned, put in Yz pt. hot water; watch carefully that the water does not boil away and the gravy become burned; add little water at a time, and baste often. The roast should not be too lean. 1^ pts. milk, 6 large tablespoons flour, 3 eggs, 1 saltspoon salt✪ Roast Beef and Yorkshire Pudding. Mode. — Put the flour into a basin with the salt, and stir to this enough milk to make a stiff batter, add the eggs, well beaten, beat the mixture for a few minutes, and pour into a shallow tin well, ru'b'bed with beef dripping, bake for an hr,, then for another Yz hr. place it under the meat to catch a little of the gravy. Place 2 clean, hardwood sticks across the pudding tin, and place the roast meat on the sticks, and let it drip on the pudding for ^ an hr., or put the batter in the same tin the roast meat is in, only pour out nearly all of the dripping. Cut the pudding into small square pieces to serve hot with the meat and gravy. Time 1^ hrs., enough for 6 or 7 people. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. i ROAST BEEF AND POTATOES IN FIRELESS COOK- ER.— Peel potatoes and place in bottom of kettle, sprinkle with COOK COUNTY COOK BOOK t'J salt and pepper. Put roast on top with no water, and the juices of the meat comes out and makes rich gravy and rich, delicious pota- toes.— Mrs. G. E. Hamilton, 508 S. 4th Ave., May wood, 111. RIB ROAST.— Only the first five ribs of the fore-quarter are suitable for roasting. Remove the "eye" of tender meat, separate the outside layer of fat from the strip of tough, lean meat under- neath, and tie the fat about the eye securely, passing the cord around several times. Cook and serve as a rolled roast. Pass the tough meat through a chopper several times, season and shape. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

AI-modernized reading of the original text

close to the pan, until seared and slightly browned. Reverse, and let the opposite side become similarly seared and browned. Then put it at once, with plenty of water, into the hot oven, the heat of which should be firm and steady, but not too intense, and leave it undisturbed 20 minutes to the lb.; if it is to be rare, deduct Yz hr, from the aggregate time, on account of searing. If the oven is not too hot, the beef requires no basting and is better without it. There should be just a gentle sputtering in the pan. If on opening the door the sputtering is not perceptible, more heat is required; but if in addition to sputtering any smoke is perceptible, the heat is too intense. If cooked at the proper temperature, there will be a thin coating of brown jelly in the pan where the meat rested, which, by the addition of stock or water, will make a delicious gravy. Set a pan of water in the oven. Do not wash a roast of beef. If soiled, clean with a cloth; if accidentally wet, dry before searing, as salt and water have a tendency to toughen and extract the juice of meat. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. ROAST BEEF AND YORKSHIRE PUDDING.— Place grate in roasting-pan, put roast in this, dredge meat with flour and salt, and when the flour is browned, put in Yz pt. hot water; watch carefully that the water does not boil away and the gravy become burned; add little water at a time, and baste often. The roast should not be too lean. 1^ pts. milk, 6 large tablespoons flour, 3 eggs, 1 saltspoon salt. Mode. — Put the flour into a basin with the salt, and stir to this enough milk to make a stiff batter, add the eggs, well beaten, beat the mixture for a few minutes, and pour into a shallow tin well, rubbed with beef dripping, bake for an hr,, then for another Yz hr. place it under the meat to catch a little of the gravy. Place 2 clean, hardwood sticks across the pudding tin, and place the roast meat on the sticks, and let it drip on the pudding for ^ an hr., or put the batter in the same tin the roast meat is in, only pour out nearly all of the dripping. Cut the pudding into small square pieces to serve hot with the meat and gravy. Time 1^ hrs., enough for 6 or 7 people. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. i ROAST BEEF AND POTATOES IN FIRELESS COOK- ER.— Peel potatoes and place in bottom of kettle, sprinkle with salt and pepper. Put roast on top with no water, and the juices of the meat comes out and makes rich gravy and rich, delicious potatoes.— Mrs. G. E. Hamilton, 508 S. 4th Ave., May wood, 111. RIB ROAST.— Only the first five ribs of the fore-quarter are suitable for roasting. Remove the "eye" of tender meat, separate the outside layer of fat from the strip of tough, lean meat underneath, and tie the fat about the eye securely, passing the cord around several times. Cook and serve as a rolled roast. Pass the tough meat through a chopper several times, season and shape. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

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To Roast BeefRoast Beef and Yorkshire Pudding

The Cook County cook book