Gravy

Take a teaspoon of butter and a tablespoon of flour and let it get yellow in the pan, but not brown, turn this into the dripping from any meat, add potato water to make the amount of gravy desired, and stir until smooth. This gives a golden colored gravy. - Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.

Brown Flour For Gravies

Put some sifted flour, dry, into a baking tin, and bake deep brown in the oven. For a cup of liquid use 1 tablespoon of flour. Make smooth with water, same as raw flour. - Eloise Jennings, Winnetka, 111.

Boiling Meat

All meats, unless very salty, should be plunged into boiling water and kept at a boiling point for 10 or 15 minutes. This hardens the albumen and keeps in the juices. Then set the kettle back and simmer gently. It should be kept at a point where it bubbles, hard boiling renders it tough and stringy. Great care should be taken to remove all scum that arises when meat begins to boil. White meats, like mutton and poultry, are improved in appearance by pinning in a coarse cotton cloth that has previus-ly been floured. This makes them much more juicy. Some always boil rice with meats. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.