New-York tribune., 1911-11-29

gives about the right heat Take from the
bag: pour out the gravy In saucepan. II
Won want II thi-kencd with Drowned -four
otherwise In the boat The meat Will be
very tender and delicious salt to taste
after taking 1t up. The reason for waiting
IS two edged-salt draws out the essential
Juices. which the meat is better for keeping
in. Then, too. there is danger-snce none Of
# gets away Ia paper bag cooking-that the
gravy may be too salt if salt is put in the
bag.
Yorkshire pudding does not absolutely
demand cooking underneath roast. To 20
with this round roast YOU can make it thus.
Beat two eggs separately very light, then
add 10 them alternately a cupfui Of sweet
milk and two cupfuls OF -four, sifted with
half a teaspoonful Of salt ana teaspoon
ful of baking powder. Mix smoothly, pour
into a very well CREASED bag, seal, allow
ing room for rising. lay fat on wire mat
and cook for twenty-five minutes In fairly
hot oven.
Meat roll is a good end for cold lean
! roast beef Mnce or grind II fine. season
with salt. pepper tiny bits Of butter. n
| little lemon Juice and a pinch Of powdered
| herbs Roll out puff paste 70 less than a
| quarter inch thickness Make It In long
, strips. Spread the meat thinly upon them.
roll up, pinch the ends together tightly, put
| I'm a buttered bag, with a little stock or
water or leftover gravy also a small
! lump of butter. seal and cook til the pastry
is brown-the time depending somewhat on
tho size and number OF the rolls.
Have you eaten sour roast Leef? Take
three-pound rump roast, as free Of bone
as possible; lay in a deep dish, put cloves
end alspice over II, also whole black pep
| pers; then pour on vinegar-enough 10
stand en- inch or more in the dish. Lot the
meat soak twenty-four hours, turning II
often. II must be kept COOL but not on ice,
unless that is imperative. Take ont of the
viregar, wipe, salt lightly, then grease all
over very we'll and put into a thiclly
creased bag, along with n heaping table
spoonful of lard or dripping a mild sliced
onion ard half cupful OF the spiced vine
ear it soaked in. Seal the bag, lay on O
wire mat then stand on broiler and cook In
hot oven seven minutes then turn off the
heat more than half and cook very slowly
/ for two hours and a quarter. To brown
| the roast on both sides shift II midway
/ the cooking from the lower shelf TO the
upper one. The gravy may be thickened,
/ but is good enough as 1t stands. At least
( that IS the word of a kitchen queen who
I has sent me this recipe-and take her
word as gospel.
Her beef loaf likewise fills with appetite.
I To make It. take two and n half pounds of
/ lean beef half pound best suet, half pound
fresh pork. fat and lean together Grind
1 all fpa odd chOpupd onion "A cupflil OF
brown bread crumbs, salt, pepper and a
sprinkle Of fine herbs; also a well beaten
egg and just enough sweet milk TO moisten
so the mixture Will stick together. Mix
well, mould into a shapely loaf, put In a
well creased bag with q lump Of butter or
drippings and bake forty-ave minutes in a
moderate oven, shifting IT from low shelf
70 high, 80 It may brown. Serve either hot
or cold.
! Copyright, 1911, by the Associated Literary
! press)