The Monmouth Baptist ladies' cook book

Do not wash but wipe the meat and tie into shape or fasten with a skewer. Put without seasoning or water into a pan and place in a hot oven. After it is seared over it may be dredged with salt, pepper and flour and returned to pan, or it may remain without anything until about half done, when a gravy may be poured over it, made by cooking together two tablespoons of flour, one of butter and one pint of water. Pour hot over the roast and return to the oven till done. The gravy will be all ready to serve. Hot water may be added if it is too thick. Allow twelve minutes to the pound if rare meat is desired. Twenty minutes makes it quite well done. Do not let it burn. This is also an excellent way to roast pork and chicken. POT ROAST. Place drippings or pieces of the fat in an iron kettle. When hot put in meat. Turn it so that it is seared all over. Pour in a cup of hot water and cover closely. Let it cook slowly three or four hours, adding a small quantity of hot water as it boils away. At last let it fry down in its own fat. Make gravy by stirring flour into a tablespoon of the fat. When smooth add one pint of hot water. Season to taste. An onion and a few cloves may be boiled with the meat and improves the flavor. TO BOIL MEAT. Put on in cold water to which has been added a pinch of soda. Watch and skim carefully as it begins to boil. Cover closely and boil slowly three or four hours, allowing the wTater to boil away. After two or three hours add seasoning. This may be made into stews or cooked until the water has boiled away. An onion or the vegetable bouquet, or spices may be used, as preferred. Long cooking improves both pot roasts and boiling pieces. BEEF A LA MODE. Mrs. James French, Enid, Okla. For a four-pound rump roast. Prepare the roast by rolling tightly into a firm piece. Cut off flat on top or bottom and fasten securely either by tying or with skewers. Take a piece of salt pork cut into long, narrow strips. L'se a paring knife, stick into the beef, put the finger in and work these strips of pork into the roast, using as much of the pork as can be well worked into it from both the top and bottom of the roast. Put some suet or drippings into a frying pan and add one bay leaf, one slice of lemon, one slice of onion, one slice of carrot, one slice of turnip, a bit of celery and parsley, four white cloves, four white allspice, four peppers. Fry the roast in this until well seared. Have your kettle on with sufficient boiling water to almost cover the roast. Drop the roast into this kettle, putting the whole contents of the frying into the kettle also. "When done take out the roast, strain the bay leaf, lemon, etc., out and thicken a portion of the liquid for the gravy. Garnish with crescents of beets. SPICED BEEF. Mrs. Lucius Babcock. To a piece of beef weighing ten pounds, take one pint of salt, one teacup of molasses or brown sugar,