Only the tender cuts of meat should be roasted. The following rules will apply to all roast meats:

Wipe meat with a damp cloth, do not wash. Dredge with flour and if the meat is not fat some fat should be added.

Place in a hot oven to sear the outer surface as soon as possible, thus preventing rich juices from escaping.

When the surface of the meat is brown, the heat of the oven should be reduced and the cooking continued more slowly.

A medium sized roast should be basted at least four times during the cooking, and at the last basting the salt and pepper may be added.

Beef and mutton are roasted 15 minutes to the pound, veal and lamb 20 minutes.

Pork from 20 to 25 minutes.

An additional 15 minutes must be added to the cooking for the length of time it takes to heat the meat through, so that the time allowed for each pound is really after the meat is thoroughly heated.

Perfectly roasted meat will be a rich brown on the surface. Beef and mutton should show a pinkish tint when sliced. Veal and lamb should show no pink. Mutton is encased in a thick skin which should be removed, as it will impart that peculiar flavor so objectionable to many. This skin is tough and when loosened at the edges can easily be pulled off.

Yorkshire Pudding To Accompany Roast

1/2 cup milk. 1/4 teaspoon salt.

1/2 cup sifted flour, l egg.

Add salt and flour to milk and beat with an egg beater until mixture is smooth; then add egg unbeaten and continue to beat about 2 minutes. Do not prepare until roast is cooked. Remove meat from pan and place in a warming oven or cover to keep hot. Pour batter in pan and bake about 15 minutes in a hot oven, basting with the fat in the pan after the first 5 minutes of cooking. Cut in squares, and use as a garnish with roast. This will not interfere with making a gravy if desired, although a fine cut of roast beef should be cooked so that the juice of the meat provides all the gravy needed.

Broiled Meat

Tender steaks, chops and cutlets, all fine grained meats may be broiled. They are cooked on the same general principles that apply to roast meat. They, too, must be subjected to an intense heat in order to sear the outer surface to prevent the loss of the rich juices. Have the broiler of a gas or lectric range very hot. If coal is used have a bed of hot coals with no flame. Rub broiler over lightly with fat. Wipe meat with a damp cloth; trim off" all excessive fat and remove the skin from chops if the butcher has not done so. Reduce the heat of gas so there will be no danger of the meat catching fire. Place meat about 1 inch from the flame at first so that the meat will sear quickly. Cooking may be finished farther from the flame. Allow about 5 minutes for each side of a steak 1 inch thick if desired rare; longer if to be well done, or if the steak is more than an inch thick, watch very closely. Have the rest of the dinner completely cooked and ready to serve so that the meat can be served at once.

Place on a hot platter, pour melted butter over the top and sprinkle lightly with salt and pepper.