Enough flour should be sprinkled on the bottom of the roasting pan to thicken the amount of gravy that is desired. The proportion is a tablespoonful and a quarter of flour to each cupful of stock. This flour should be slightly browned before the water is added to the pan, and if in the basting the flour is scraped up it will gradually mix so that with the removal of the excess fat and addition of a very little liquid the gravy will be made. However, in making lamb or pork gravy it will be necessary to pour off a great deal of the fat, and considerable water will have to be added. If the liquid is evaporated to such an extent that there is not enough left for gravy, which, by the way, will not occur if a little is added from time to time during the cooking - scrape up the drippings in the pan with a spoon. If some more flour is to be added, stir it directly into these drippings, working quickly, and using a wire whisk. Then gradually pour in the water, which should be boiling. If this is done properly, there will be no necessity for straining the gravy. If desirable to make it of a dark color, add a drop or two of "Kitchen Bouquet," salt and pepper to taste, or any other seasonings should then be added. Good gravy should not be greasy, but smooth and partake of the flavor of the meat.

Aspic Jelly

The easiest way to make aspic jelly when there is bouillon or consomme on hand is to heat a pint of the liquid, and add to it a half tablespoonful of vinegar and a table-spoonful of granulated gelatine dissolved in a little cold water. Pour into a shallow pan and let stiffen. Cut in cubes and save as a garnish for cold meats or salads.

In case there is no good soup stock a quick aspic may be made by using the same proportions of canned consomme and vinegar or by boiling a pint of water with a half teaspoonful of pickle spice and the vinegar, adding two bouillon cubes and the gelatine and finishing as directed.