New Britain herald., 1924-05-22
Unless otherwise specified. these re-
 ,ipes arc planned for four persns)
To Roast Beef

As soon as your meat comes from the market remove it from the pa ger and put it on ice. Wipe with cheesecloth, kept for the purpose. wrung out of cold water, Never le' meat stand in water cold or other wise, as the water draws out tht juices and much nour!shment IS lost
 A roast should always he put into lot oven to quickly cook the surface and prevent the escape of juices. Al the end of i5 minutes the meat should be scared all over. Then reduce th" heat and allow 15 minutes for eac! pound if wanted rare" ahG 20 to 7" + wanted "Wcll done"
 ;, roast of beef can bc cooked dc liciously in common, ordinar} spider" It will require hasllhh every 10 minutes and should not b' drcdged with Hour before putting II the oven. Mix one teaspoon salt am cnc-cighth teaspoon pepper Tor cac' ro,Ind of meat. Rub well into mra before putting in the pan. Have th even Ncry hot. Put just enough boll ing water into pan io cover bottom irving pan. add roasts rubbed wit salt and pepper and roast for mn rtes, Then baste with drirpinss | the pan every 10 minutes, U th roast is very lean. .pnt very tn slice or fat pork over the top.
 To make the gravy remove th' roast from the pan and cook on iol of inc stove until the drippincs aol spitting and snpttoliug. Four off al tln fat but two or thrCr tablespoons Add. two or. three tshlespooas or ilou' and stir until perfectly blended ah' brown, Then slowly add two or thrfi cnps of hot waicr, stirring cons'antt pnd lci bubble for ihree minutes atti all the water is in. Bring your gray. to tho boiling point each time you a"' wafer. Season with salt and peppr' and pcrve in a gravy boat. This mak' q hin gravy.
 if you prefer 10 nsc a Seil-has'in' rooster, rub tllc meat with salt an' prprer, put In tine roaeirr and drHdG' with -four and put in hot oven Fasting is not necessary h'it oeeasl"ha turning and watching will produce ai even roasting. The gravy is made II iust inc same fashion as descrinoH tbe flour in the roastef addins rich ness and color.
 No water should be necessary Wh' 2 reif-bazting roe9te' is ns"dt' hht l' ,ou arc afraid tho hour may burn i' tte bottom of the pan a f"" tahl'f arnons can he added when th" foas' iJ nut into lhc ptcn
 No matter en7t ct' of roat to' Inv, chosen tbese general dlfcc.lo' should ba followed
 The tendercst meat Toro"- f"o"i ih' r,srt of .bo' bref in which the inufrl'' arc icazt uscd. This meat Is hne' crainoJ and takes less tune Tor c'oh inc. These cuts make Inc hne" ,ossts The first three ribs hahe d.tici,,ts roast and arc n@ually iesS eN ropsiye than sirloin or port"rhous' roast. Rib roasts arc nsed roli'" m "staudins." "Rolled' simply moan t,st thc hone is removed and 'h" mfa sIcwernd and ticd into a firm roh yor r.i1i find rolled roast much eas fer to carve than standing ro'F' tut the standing roast inaiie1 the pcS gravy. So there you arc. ,...
 rsIori,s. pr pound. for siandinl ,tb roast are as follows: Total calorles t14,S Protein. s25; fat, HE'S; iron .8i55 gram. ,-..-- ,ay Gravy, per cup: Total caiories' i", t,rctein. &. fat. iO7: carbohydrate Il | Iron. .6001 gram. .z.... tronvright. 1924. NEA Service Incl