Delaware gazette and state journal., 1902-11-20
! Domestic
! Science. ...,,...,.
Zee ACKNOWLEDGEMENTS.

Menu, Sunday.
Breakfast.
Grapes.
Cero-Fruto.
Frizzled Beef with Scrambled Eggs.
Fried Potatoes.
Corn Meal Gems.
Coffee.
Oysters on the Half Shell.
Vegetable Soup.
Olives. Picked Cabbage.
Roast Beef. Yorkshire Pudding.
Drowned Potatoes.
Turnips.
Celery and Apple Salad.
Waters. Cream Cheese.
Apple Pie.
Coffee.
Supper.
Cold Beef, Horse-r e-radish Sauce.
Toast.
Baked Ounces.
Ginger Pound Cake.
Tea.
When all is said and done there is
probably no Sunday dinner that affords
more satisfaction to husbands and
fathers at large than tender, brown,
we'll favored roast. With the great ad-
vance in the price of meat, the roast
has become luxury to even the COM
paratiyely we'll to-do; but it is ap-
| petizing, nourishing and most de-
pendable as long as there is scrap of
it left. 1t goes without saying that no
bit of meat, gravy, or large bones
| should be thrown away until they have
| yielded up all of their nourishment.
In buying a roast the ribs, the second
cut of the sirloin, or the back of the
rnmp, are all good pieces. The latter
is specially rich, delicious and cheapest,
as there is very little bono in it, and
the meat is all good. 1t is too large
| for a small family, unless a steak or
two is cut from the thick end, and
| the bones arc utilized for soup. In buy
ing for large institutions the back of
the rump and the sirloin together make
| the best roasts. Cross ribs make good
roasts for those who like this meat we'll
done. 1t is important to remember that
| the smaller the cut to be roasted the
| hotter should be the fire. An intensely
\ hot fire sears the exterior and prevents
the drying up of the meat juices. After
| the surface is once scared the tempera
ture of the oven should be lowered, and
the meat cooked slowly with frequent
hastings. unless it is in covered pan.
The time allowed for roasting a large
| piece of beef is usually u minutes for
every pound and l2 minutes for the pan.
A smaller piece of meat does not need
nearly so much time in proportion. For
small rib roast, get the first or second
cut, have the ribs removed and the roast
skewered or tied into round shape.
Season with salt and pepper, dredge
lightly with -four, then having little
suet in the pan, scar the roast on all
sides either on top Of the stove or in a
very hot oven. After that lower the
temperature and roast about 70
minutes. A roast of four pounds will
be cooked just right in 40 minutes, il
t il liked rare. In turning the meat,
never pierce with fork, which allows
the Juices to escape and disturbs the
tissues.
In roasting a large piece of meat, place
in the baking pan, dredge with salt,
pepper and flour, and put into very
hot oven, with two or three tablespoon
fuls of beef drippings or suet. II you
wish the roast a fine brown do not ado
water until the meat is scared. After
that little hot water or beef stocE
may be added to the pan. Frequently
a gill of sherry is added to the gravy
during the last 20 minutes of cooking,
but this is not advisable when there
are children or young people in the
family.
When the roast is done, you can tel
by pressing the upper surface with a
knife. If it is springy you may know
it is still rare. Lift carefully onto a
hot platter and then make the gravy.
First turn off the top grease from tht
liquid in the pan, and into the re
mainder stir a tablespoonful o.
Drowned flour. When smooth add hot
water or little stock and season
with more salt and pepper and little
sauce il desired. Strain into a heatec
gravy boat and serve.
Yorkshire Pudding-Stir together ;
heaping pint Of -four with teaspoon
full and nalf of baking powder. ADD
, one tablespoonful of butter and hal
tablespoonful of salt, and rub tbs
butter fine in the four Beat two egg
until light and add one pint of milk
; Stir into the flour and mix quickl,
into thick batter. Pour few spoon
ful5 of the beef drippings from tn,
roast in long tin pan or hot gen
, pans and turn in the batter. Bake il
a medium oven, basting with the drip
: pings from the meat. This is mort
, convenient way than the old methoC
] of baking in the pan under the beef
i besides giving more crust Serve as 3
i garnish to the roast.
Drowned Potatoes-.If Drowned pota
toes accompany the roast, they may b.
sliced and laid about the meat in tn
: dripping pan to roast, or boiled unit
! nearly done, then added to the ROASTING
pan to finish. A little butter on eacl
one helps them to glaze quickly.
A roast left over may be as good a
new second day by brushing owe
with butter or hot suet, soaring in tn
oven or on the range until brown o.
both sides, then taken out and steame
until heated through. just befor
q serving return to the oven for fiv
q minutes.
y Horse -Radish Sauce for Roast Bee
r rate a good sized horse radish root
4 Add to it quarter pint of cream,
: teaspoenful of sugar, half teaspoon
: full of salt and tablespoonful of vine
d gar. Mix thoroughly, and If for ho
!. meat, heat over the fire, taking car
IS that it does not curdle. Some prefe
Il to use olive oil in place of cream an
2 mix little grated orange rind wit
y y the sauce.