If meats, poultry, fish or any other articles of food, when found frozen, are thawed by putting into warm water or placing before the fire, they will be spoiled and rendered unfit to eat. Immerse them in cold water. This should be done as soon as they are brought from market, so that they may have time to be well thawed before they are cooked. If meat that is to be boiled has been frozen, put in cold water.

To Make Tough Meat Tender

1 large onion 1/4 pound bacon or pork salt butter

1/3 cup vinegar 2/3 cup water

pepper

flour

Place in the bottom of kettle, slices of onion and thin slices of bacon and pork. Pound the meat well, sprinkling it with salt and plenty of pepper. Lay on onions and bacon. Cover closely and cook until brown on both sides. Add water and vinegar. Keep closely covered and cook until tender, one and a half to two hours. When first placed in kettle, spread butter over the meat. After removing the meat, add a little water and thicken slightly with flour.

Roast Beef

beef

salt and pepper

flour

1 cup boiling water

Best cuts for roasting are: - tip or middle sirloin (for small family); back of rump (for large family); or first three ribs.

One essential point in roasting beef is to have the oven well heated when the meat is put in, as this prevents the escape of the juices.

Place your rib or loin roast in a dripping pan and baste it well with butter or suet fat. Set in the oven. Baste frequently with its own drippings. When partly done, season with salt and pepper; then dredge with sifted flour to give it a frothy appearance. Remove when done. Skim the drippings from all fat. Add a tablespoon of sifted flour, a little pepper and teacupful of boiling water. Boil up once and serve hot in a gravy boat. Seven or eight pounds require about two hours.

Pot Roast

3 cups boiling water

3 pounds beef rump or topside

1 small onion

flour

salt and pepper to taste

The beef must not be too fat. Wash and put it into a pot with barely sufficient water to cover it. Set over a slow fire and after it has been stewed an hour, salt and pepper. Then stew slowly until tender, adding a little onion if liked. Do not replenish the water at the last, but let it nearly boil away. When tender, pour the gravy into a bowl; put a large lump of butter in the bottom of the pot; then dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Remove the fat from the gravy and pour it in with the meat. Stir in a large spoonful of flour, wet with a little water. Let it boil up 10 or 15 minutes and pour into a gravy dish. Serve hot.

Beef A La Mode

Mrs. Agatha Cook.

4 pounds round of beef 1/4 pound fat salt pork 6 small fresh carrots 6 peppercorns

2 bay leaves 1/4 teaspoon mace 2 small onions 2 tablespoons cider vinegar

1/4 pound suet

Have butcher skewer beef and tie the roll with stout twine. Make five or six incisions and thread them with salt pork, carrots, peppercorns, mace, onions and bay leaves. Pour over all two tablespoons cider vinegar. Cover the vessel and let stand all night in a cool place. (On top of refrigerator may do, but not inside, as it will affect milk and butter.) By morning the seasoning will have permeated the meat. Then cook as a pot roast. Pour off the juice that has drawn during the night and start roasting with small piece of suet. When this is sizzling hot, put in meat with more suet, and after the meat has browned on both sides, add little by little the juice. Simmer slowly until the meat is tender and let it cool in remaining juice. Hominy boiled very dry goes well with this meat, which is better served cold.

Beefsteak

beef butter

salt and pepper

The best cuts for beefsteak are porterhouse, sirloin, and second and third cuts from round.

Have the frying pan very hot. Rub over the bottom with a rag dipped in butter. Place your steak in pan. Turn, season with salt, pepper and butter.

Beefsteak With Onions

beefsteak

1 dozen onions

drippings or butter

Have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drippings or butter. Dish your steak and lay the onions thickly over the top.

Beefsteak With Oysters

beefsteak

1 quart oysters

3 ounces butter

1 tablespoon sifted flour

Put oysters with very little of the juice into stew-pan. When they come to a boil, remove the scum. Stir in butter mixed with flour. Let boil one minute until it thickens. Pour over the steak. Serve hot.