Place the clean-cut side of the meat upon a smoking hot pan, which must be over a hot fire. Press it close to the pan, until seared and slightly browned. Reverse, and let the opposite side become similarly seared and browned. Then put it at once, with plenty of water, into the hot oven, the heat of which should be firm and steady, but not too intense, and leave it undisturbed 20 minutes to the lb.; if it is to be rare, deduct 1/2 hr. from the aggregate time, on account of searing. If the oven is not too hot, the beef requires no basting and is better, without it. There should be just a gentle sputtering in the pan. If on opening the door the sputtering is not perceptible, more heat is required; but if in addition to sputtering any smoke is perceptible, the heat is too intense. If cooked at the proper temperature, there will be a thin coating of brown jelly in the pan where the meat rested, which, by the addition of stock or water, will make a delicious gravy. Set a pan of water in the oven. Do not wash a roast of beef. If soiled, clean with a cloth; if accidentally wet, dry before searing, as salt and water have a tendency to toughen and extract the juice of meat. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Roast Beef And Yorkshire Pudding

Place grate in roasting-pan, put roast in this, dredge meat with flour and salt, and when the flour is browned, put in 1/2 pt. hot water; watch carefully that the water does not boil away and the gravy become burned; add little water at a time, and baste often. The roast should not be too lean. 1 1/2 pts. milk, 6 large tablespoons flour, 3 eggs, 1 saltspoon salt.

Mode

Put the flour into a basin with the salt, and stir to this enough milk to make a stiff batter, add the eggs, well beaten, beat the mixture for a few minutes, and pour into a shallow tin well, rubbed with beef dripping, bake for an hr., then for another 1/2 hr. place it under the meat to catch a little of the gravy. Place 2 clean, hardwood sticks across the pudding tin, and place the roast meat on the sticks, and let it drip on the pudding for 1/2 an hr., or put the batter in the same tin the roast meat is in, only pour out nearly all of the dripping. Cut the pudding into small square pieces to serve hot with the meat and gravy. Time 1 1/2 hrs., enough for 6 or 7 people. - Jane Parker, 803 S. 2nd Ave., Maywood, 111. ,

Roast Beef And Potatoes In Fireless Cooker

Peel potatoes and place in bottom of kettle, sprinkle with salt and pepper. Put roast on top with no water, and the juices of the meat comes out and makes rich gravy and rich, delicious potatoes. - Mrs. G. E. Hamilton, 508 S. 4th Ave., May wood, 111.

Rib Roast

Only the first five ribs of the fore-quarter are suitable for roasting. Remove the "eye" of tender meat, separate the outside layer of fat from the strip of tough, lean meat underneath, and tie the fat about the eye securely, passing the cord around several times. Cook and serve as a rolled roast. Pass the tough meat through a chopper several times, season and shape. - Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.

Pot Roast

Take 4 lbs. of stewing beef, a small piece of suet, put in pot and brown, then cover with water and let come to a boil, then keep at a slow simmer for 4 hrs. While stewing, add 3 medium carrots (put through the chopper), a large onion, whole allspice, pepper and salt to flavor; let stew down until there is just enough liquid for gravy. Or, instead of carrots, put in half a can of tomatoes. - Mrs. John Hansen, 1408 S. 8th Ave., May-wood, 111.

Beef Sausages

Chop 3 lbs. of raw beef and 1 lb. of beef suet very fine; add 1 pt. of cold water, 1 1/2 tablespoons of salt, 1/5 of a teaspoon of cayenne, 1/2 teaspoonful of white pepper, and 1 full teaspoon of sage, and mix thoroughly. Make into little pats, dredge with flour and fry 6 minutes. Serve at once. - Mrs. Geo. Redmonds, 424 E. 39th St., "Chicago, 111.