Roast Beef.

The sirloin and rib pieces of the beef are the best for roasting—the latter for small families. Have the butcher remove the bone and skewer the meat into a round shape. It is better, in oven roasting, to dash a small cup of boiling water over the meat when first put in. This acts to check the escape of the juices until the meat is warmed through. If very fat on top, cover with a paste of flour and water till nearly done. Baste frequently, with water at first, then with the drippings. A quarter of an hour to the pound will cook it rare; if it is to be well done, cook longer. Remove, when done, to a heated dish, and make gravy from the drippings, or serve the liquor which runs from the meat when cut. Serve with mustard, or vinegar and scraped horseradish.

Pot Roast.

For this purpose take a tough piece of meat. Cut off some of the fat and melt it in a deep frying-pan or iron kettle. When the fat is hot, put in the meat and brown it on both sides to harden the albumen and keep in the juice. Add one pint boiling water, cover, and simmer slowly until tender; then add one teaspoonful salt. If the water evaporates, do not add any more, as the fat will finish cooking the meat.