The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1892-06-28
THE RIB ROAST OF BEEF.
What May Be Done With II Among
: Very Small Family Of
People.
Warming Up tho Left-O Overs into
Some Quite Palatable
Edibles.
soms Useful Hints whereby the French
Msthods May he Adapted 70 Eng
ltsh Dishes.

That tina small family with corresponding
means too often regard that typical HON,
dinner dish, . roast. 40 q luxury TO DO Ut
fordsd only on feast days must plead ~ m,
excuse for unfolding the economic possibil.
tiles Of this important article OF diet, says
writer In the New York Recorder. Sine,
some writer's of COOK books'' seem to pro
coed upon the assumption that all familiel
must consist Of half a dozen or more Nom
hers, and formulate their recipes accord
inRly, making no provision for the utiliza
ton Of what IL left over. these hints upor
supplementary dishes may not 60 amisl
among those young housekoepsrs who hnG
Themselves confronted with the problem o!
furnishing a varied and nonrishiag bill o.
fare for two or three on limited incomes
BY the adaptation Of French methods Il
English dishes tho roast il made possibl.
without the attendant bugaboo or many
subsequent meals Of cold meat to work of
tho supettuous stock.
10 begin with, consider that prince Of
dinner dishes, roast beef. Ask your butche,
for the first two ribs Of beef. (This 10 tht
prime CUT Have him make it into a stand
ing roast. Soc that he saws the bones Just
below the end Of the slice. which is abou,
half way. When it CON en- home put il in q
bake nan and spread bsef fat all over il, a.
you would butter . piece Of bread; put il in
the oven and roast 1t fifteen minutes to Z
pound. This makes it pink. 10 nave your
meat juicy You must baate 1t ov0rv ten min
utes. When done cut the fat end of before
serving, a. you will not need ii the first day.
Now, the fat In the pan must be poured
off into = stone bowl. keeping it for next
time, leaving only enough to brown for the
gravy. Put the pan on the steve and when
brown pour in hot water (about two mi
fuls) and add a tablespoonful of -four, with
salt and pepper to taste. This gravy ! put
away, as the dish gravy is always enough
for us. In any svent keep enough OF tho
brown gravy for the next day, AZ this brown
gravy ia the only thing that will mako roast
beef taste we'll when warmed over. Bs sure
to slice the beef az you wish it, 20 TINT what
is loft will b. all in one piece.
Get about six Bermuda onions, boil them
until tender. Then take tho brown gravy.
put IT in az large . frying pan ~ you have,
and let it come to a boil. Cut the meat off
the bone, trim all the fat carefully Gas il il
meat in the intel Of the pan and the
onions around it. I allow it about twenty
minutes. just long enough to get hot
through, never letting it como to boil
after the meat ia in. The reason I use a
frying pan is that I can put it all in and
uAA0 ~ INV AeAOuO Ole1Aluk ala OAAOA 0uu
making it look like a stew. When taking
it up place your meat on the platter, thsn
tho onions ail around 1t, and pour gravy
over the whole. Sometimes instead Of
using the onions l get what they call q half
box of mushrooms, rinse them in cold
all around and over the meat. Cover this
over tightly, and let it stand OF the stove
half an hour. When this is served nicely
II looks and tastes like Glet Of beef.
Another way (and this il especially nice
whom the roast ID very rare) ia to use tho
tine; add n ege, q piece Of butter the size
of a birds egg, salt and pepper to taste. If
you have any juice (dish gravy Of tho
meat. pour this in last. When all ia done
the meat will look like a pink paste. You
will then form it into balls and cook it on q
soapstone Rriddle. IF you haven't one,
get it; they cost IS cents. and are worth
twice the sum- Warm the brown gravy in
q saucepan, and when POUR meat 10 brown
on both sides take it mp on a dish and pour
brown gravy around it. The flavor of
the meat can be added to BY c%hopping IN
onion very fine and squeezing the Juice
through q thin cloth into the meat. The
as above, You can also make this a little
different by forming the meat into patty
shape and putting two oysters in each one;
but these cannot be turned. Serve Al
above.
After this the bones and fat end of the
roast are left. Put them in a pot with any
or bones of steak you may have,
cover with cold water and let this simmer
all day, and at night strain through a sieve
in to q stone bow and put it where it will
quickly. In the morning remove the
fat from the top. You will then have =
little stock that you can make into any |
kind of soup. Sometimes. when I have
of meat loft. l get = can OF tomatoes
and one large n chopped fine and put
them in with the bones and let it cook all
day, doing the same as above. After re-
moving the fat you will find a dainty COL
pred soup that with rice or barley, a little
chopped celery, You will find very delic-
lous. This pot of soup will last four or
1--WE days with care. being careful each
night to warm only what ia needed, az after
being warmed 1t should not be returned to
The stock. Remember in cooking roast
beef never to put water, salt or pepper on
Il. The cost Of the first two ribs Of beef
:anges from Is to % cents q pound, &C
'ording to the neiahborhood in which YOU
1uy it. n ii weighs from five and one
half to eight pounds. You can get il heavy
n light, just ~ 20 wish.
Good Locks. s
Good looks are mora than skin deem. de
upon q healthy condition Of all the
'ital organs. If the liver be inactive. you