Kirmess cook book

To Roast Beef : Wipe, put on a rack in dripping pan, skin side down, rub over with salt, and dredge the meat and pan with flour. Place in hot oven, that the surface may be quickly seared, thus preventing escape of inner juices After flour in pan is browned, reduce heat, and baste with fat which has tried out; if meat is quite lean, it njay be necessary to put trimmings of fat in pan. Baste every ten minutes. If this rule is followed, meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning. If there is danger of flour burning in pan, add a small quantity of water; this, however, is not desirable, and seldom need be done if size of pan is adapted to size of meat. Beef to be well roasted should be started in hot oven and heat decreased, so that when carved the slices will be red throughout, with a crisp layer of golden brown fat on the top. Beef roasted when temperature is so high that surface is hardened before heat can penetrate to the centre is most unsatisfactory. Sirloin or rib roasts may have the bones removed, and be rolled, skewered, and tied in shape. Chicago Butt is cut from the most tender part of back of rump. They are shipped from Chicago, our greatest beef center, and if fresh and from a heavy creature, make excellent roasts at a small price. Boast Beef Gravy : Remove some of the fat from pan, leaving three tablespoonfuls. Place in front of range, add three tablespoons flour, and stir until well browned. The flour, dredged and browned in pan, should give additional color to gravy. Add gradually one and onehalf cup of water, cook Ave minutes, season with salt and pepper, and strain. If flour should bum in pan, the gravy will be full of black particles. BOAST BEEF. Marian Rarland. A great deal depends upon the weight and quality of a piece of beef in determining how long it should be cooked. One commonly allows nine minutes to the pound for a rib or loin roast if it is to be rare, and twelve minutes to the pound if you wish it an even red all the way through. A roast cut from the round, or rump, will take forty minutes longer than the firstnamed cuts. Rub the top and sides of the beef with salt and pepper, put a few small pieces of butter over the top, and place it in a dripping pan. Pour about two tablespoonfuls of hot water in the pan, and put in hot oven with a steady heat. Baste frequently while the beef is cooking. If the top burn, open the oven door a little. When cooked, place on a hot platter. Sprinkle flour in a dripping pan, stir constantly, and add enough boiling water to make the gravy or sauce the right thickness. Strain and serve in separate dish. Any other sauce may be served with the above. Sometimes the platter is garnished with potatoes which have been roasted in the pan with the beef ; if so, do as follows : Select and peel medum-size potatoes. About half or three-quarters of an hour before the beef is served, cut the potatoes in two, lengthwise, and place in the pan around the beef. Turn and baste them frequently. If desired, garnish dish with Yorkshire pudding, made as follows: T0EK8HIBE PUDDING. Marian Harland,