Roast Beef

Allow one-quarter of an hour for each pound of meat. This old and reliable rule may be varied to suit the different tastes; twenty minutes to the pound will secure a well-done roast. To have the meat full of gravy when cut, heat the pan and put in a very hot oven; add no liquor until after the outside of the roast has seared over, thus retaining the juice. A piece of from 7 to 10 pounds is very good size for a family of six persons. Dredge with flour; after the first quarter hour pour in a cupful of water; for a 7 pound roast sprinkle on teaspoonful each of salt and pepper. Baste often; before the roast is done dredge once more with flour. When done pour in sufficient water for gravy, skim off most of the fat, and thicken slightly with flour. Jelly may be served with it. Half an hour before the meat is done, add to the pan beneath the roast a Yorkshire pudding.

Yorkshire Pudding

1 cupful of sifted flour.

1 pint of milk.

2 well-beaten eggs.

Salt and a pinch of baking powder.

A pint of water may be used instead of milk in which case 1 tablespoonful of dripping may be added. Mix this batter smoothly, adding the eggs last. Instead of pouring the batter into the pan with roast, it will be found an easier method at times to bake the pudding separately in a broad shallow pan for twenty minutes, cutting in squares and serving with the meat on top, and the gravy separately.

Fillet Of Beef Roasted

The fillet is the underside of the loin. Remove all superfluous fat. Take out the bones, trim and lard the top with slices of fat salt pork; skewer; put in a pan in the bottom of which are small bits of pork,and beef suet. Dredge with salt and pepper. Bake in a hot oven for one-and-a-half hours. After the first fifteen minutes add 1 cup of boiling water. Baste often. Garnish with colored jelly.

Delicious Roast Meat

Heat the baking pan hot. Then put in the roast and let it brown well. Turn over and sear the side thoroughly; this method retains the juices in the meat, then put in the oven and bake until done, basting as necessary. The inside will be pink and juicy.

Stuffed Rib Roast

Remove the bones from the roast, flatten the meat and pepper it well. Make a rich dressing, moisten with egg. Pour the dressing into a hot frying. pan with a little melted lard, stir until thickened. Spread over the meat. Boll, tie and bake. Good to press and slice cold.

Broiled Steak

A clear bed of coals is the first requisite for broiling, and this may be secured by sprinkling a handful of charcoal over the fire. Should it burn too much a little salt will extinguish the flames and make the fire clear. Butter the girdiron well to prevent sticking. Sear first one side of the steak and then the other to retain the juices, then cook by frequent turnings, which process will require about ten minutes, fifteen for well done. Never put a fork into the lean part of broiling steak as this allows the escape of the gravy. Salt draws out the juices, therefore should never be used until the article is removed from the broiler. A teaspoonful of lemon juice, mixed with a tablespoonful of melted butter, and sprinkled from time to time over the broiling steak will give, according to one expert in such matters, a very fine flavor.