Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-09-20

90
Chocolate.
The crispy autumn air that invites to
activity whether in labor or p~leasuring.
brings in its wake a hearty appetite
that nothing but substantials will APP
pease. Cake" scornfully said a young
fellow returning from n weeks yachting
trip. Who wants cake when they're off
on a camping or any out of door trip"
What We want and what we've had has
been beefsteak and onions. clam chowdfr
and fried fish with salt pork. a big cold
roast of beef with plenty of horse radish
and catsup! Um. UNI. that's what goes
to the spot these coolish days
Just so. the day OF Iced drinks and
dainty frappes OF various sorts now
must step aside for the hearty foods
that stay by one.
Here. then are suggestions for n few
substantial dishes. NOT especially new
any of them, but all seasonahle.
There Is a homely old English rhyme
which says that the season for beef is
from Michaelmas Sept. 2) to midsum-
mer. Though these dates were given over
a century ago. the market to-day Is prac-
tically the same.
ROAST BEEF WITH YORKSHIRE
PUDDING.
in buying a roast the ribs, the back of
the rump or the second cut of the sir
loin are all good pieces. The runp is a
specially good piece for n family, the
meat being rich and delicious. while the
cut is cheaper than others. and almost
no waste. For a large institution, this cut
together with the sirloin makes the best
roasts. For a small family the first or
second cut of the rib roasr Is usually pre-
ferred. Cross ribs are selected by those
who like their meat we'll done.
The time allowed for roasting a large
piece Of meat Is usually twelve minutes
for every pound and one for the pan. A
smaller piece of meat does not require
nearly so much time incorporation. 1t is
important to remember. however, tina,
the smaller the cut to be roasted. the hot
ter should he the fire when the roast is
first put into the over An intensely hot
oven sears the exterior of the meat, the
same as in broiling. and prevents the
drying up of the meat Juices. After the
surface is Onced scared, the temperature
of the oven should be reduced. and the
meat allowed to finish slowly with fire.
qlent hastings. A roasy of four pounds
will be cooked just right in forty minutes
II it is liked rare, For n very small roast.
it is often a good plan to dredge it with
flour then brown in some Of the suet in
a frying or dripping pan set on top of the
stove. As soon as Drowned all over, fin
ish the roasting in the oven.
In turning the meat never pierce with
the fork. which allows the juices to es.
cape and disturhs the tissues. Opinions
differ as 10 tho proper time for season
ing the roast. Some good cooks prefer &c
salt and Pepper it when It IL put into
the oven. Others stoutly insist that
when half lone 1t should be seasoned
quoting Queen Nictoria's chef as author.
ity. Still others cave the meat unseasoned
allowing each one to season their owr
cut on the plate after being served
There is also a difference Of opinion n.
to whether the meat should go In tn,
oven with or without the addition Of sue
or water. If you wish n nne brown do no
add water until the meat is scared. Az
ter that n little boiling water or bee
stock may be used in the basting. r.,
tell when the roast Is done. press the up
per surface with a knife. II it Is spring,
you may know that II Is still rare. Liz
carefully on a hot platter, cover closel,
so that the meat will Sweat" to ALLOW
the driven TO the center Of the piece +,
return to the outside. This makes tn,
first slice of the roast as tender ant
juicy as the middle one.
ROAST BEEF GRAVY
While the best gravy for roast Is tn,
plate" gravy that collects as soon a,
the roast is cut. there are thousands O
families who still swear by the old-fash
Toned thickened gravy. To make this
turn off any superfuous grease left 1,
the pan after the meat is taken up, an,
into the remainder stir a tablespoonful
Drowned flour. Stir until smooth, the,
add boiling water or stock and stir unit
smooth. creamy and thickened. Season
with salt and pepper and any sauce dc
sired. Strain Into a heated gravy boa
and serve. II the -four is not browne,
sufficiently to furnish n rich brown gray,
IL tablespoonful of caramel or kitchen
bouquet will make It so.
YORKSHIRE PUDDING.
sift together a hsaping pint Of hou