The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1908-03-29

lHe GHsllSH roaSt aDeef OIL AtrHnlLlOn nHd
SO fine a flavor or emerged from the
oven SO rich in Juices as the meat
cooked in the newest way.
And one doesn't have to buy enough
meat to last an average census family
o. week. either, In order to be sure
OF such beef 1t is due entirely to i'm
proved practice In the application of
direct heat to the meat
The average family roast of beet
throughout the country Is about six
pounds, more often n shade under than
over. When a woman becomes skillful
enough to roast meat so that the fibre
looks red when slice Is removed. yet
when the carving knife is pressed
against the meat and scraped across
the piece carved from the fiber turns
the paest shade of gray. while the
blood simply flows after the knife and
not one teaspoonful of the Juice has
escaped into the pan during the cook
Ing, 1t comes pretty near the perfec-
ton of a cooking process. OF course
1t may be cooked as much less as de-
sired. but always the Juice to the last
drop may be retained.
The Oven Heat.
Wipe the roast with a damp cloth.
Place 1t In small roasting pan. un-
less the family demands swimming
rool of brown gravy: in that case
choose larger pan.
The direct flame of a gas oven is
necessary for the process. and mean
time any vegetables may be boiled in
the upper oven with the same heat.
thus taking all smell and steam OF
cooking out OF the kitchen and house.
Heat the broil.ng oven about half
the time Usual for broiling. Put the
roast close under the fame and quickly
scar 1t. Turn 1t without sticking a
fork into the meat and scar the other
end of the fibre.
II too heavy crust is formed at
this time the heat cannot so easily reach
the inside OF the meat, while the crust
continues to thicken and harden, also
causing waste. When the process Is
continued with the top OF a six-ponnd
roast three or four inches from the
tips of the flame the best results are
secured.
If the heat is not sufficient and n
white lined pan Is used. the juice can
be seen at once leaving the roast and
appearing as dark brown matter in
the fat of the pan. The heat should
be Increased II this is seen.
Turn the meat about every twelve
minutes. The thicker the piece the
longer 1t will require for cooking.
Add Salt When Two-rhirds Done.
Put no salt or water With the meat.
If salt is insisted upon because of ira
dition. 1T may be added when the roast
is two-thirds done. as 1T can do little
harm then.
The fat in the pan is SO hot that
1t keeps the juices of the meat sealed
in and the turning of the roast serves
In place of the basting. on which so
many supposedly fine cooks lay stress.
There need be no smoke during the
operation.
No sailed or otherwise seasoned
roast beef can equal in flavor a roast
so cooked in which every bit OF juice
is retained.
There are some cheap gas stoves
styled cookers, and usually resorted to
by people who think they can't afford
a stove of the regular size. When
tn ere-is a broilng burner in the top of
the oven of such stove, and bak-
ing burner in the bottom OF the same
oven. the use of the two burners at
once after the meat is scared finishes
the process in half the time one flame
over the meat does 1t.
The result with flame under and over
the meat is extraordinary. II one side
only of a roast so cooked is carved
and the roast is left with that side up
the next day. the oven may be we'll
heated and the roast put in again. the
heat being reduced after few mo-
ments, and that meat will on the sec
ond day surpass any roast OF beef OF
the same size as usually cooked on its
first day
Some time somebody will put out an
oven Just for roasting. with these ideas
for foundation. That will mean roast
beef revolution