The Washington times., 1936-04-03

you have grown careless in you
Perhaps they might think, too,
that you just didn't want to be
bothered. That would indeed be
unfortunate. So, in order to keep
everyone happy and at the same
time be just to your self, why not
plan meals that can be oven
cooked? Or resort to the electric
refrigerator for dess erts and
salads.
Winners in this weeks Favorite
Recipe Contest offered grand So
lutions for this type Of menu.
Gelatine salads can be made in
the morning after breakfast, and
will be jelled ready to serve by
dinner time with no more effort
than needed to turn onto crisp
fresh lettuce.
Methods Change
Our suggestion for the piece de
resistance is roast. Beef or lamb
are excellent choices. If you have
become confused by the argu-
ments on when to salt, and
whether to scar or not to scar, do
not be diSmayed. The rules are
becoming much more simple. In
fact there is no basting for such
types Of roasts.
The credit for such Simplication
goes to science. It used to be just
the accepted thing to scar meat
before roasting. That was done to
seal the juices inside and insure
the moist delectable flavor so de-
sired. Then with an inquiring at
titude, someone roasted meat
without soaring, experiments were
done to test the loss of juice. There
was found to be little difference.
It did, however, give a rich
brown color to the outside of the
roast and a toasted flavor to the
outside slices, so the practice is
still continued. However, if you
are hurried, you can with perfect
right skip this step in roasting.
Next comes the question of
when to salt. For years it was
thought that the salt would draw
out the moisture from the roast
and it does-but the cut surface
is small and very little is lost.
The little that does escape lends
an added flavor to the gravy made
from the drippings. So perhaps
you will find it more simple to
salt before the roast goes in the
oven, rather than take a chance
on remembering afterwards.
Important
The meat should be kept from
the bottom of the rooster. This
is done by placing it on a small
rack. Add no water, roast with
the fat side up so that the melt
ing fat will haste the meat.
The temperature control is i'm
portant. A meat thermometer is
convenient, but if not numbered
among your kitchen gadgets, you
can achieve successful results set
ting the oven control and timing.
If the roast is to be scared,
temperature of 500 degrees is
needed. From 20 to 80 minutes
is needed for medium sized beef
roast. Then the temperature
should be dropped to $50 degrees
and is minutes allowed for each
pound if a rare roast is desired,
and 20 minutes for well done.
Mutton is scared at g. slightly
lower temperature, 480 degrees,
and roasted at 800 degrees allow
ing 80 to IS minutes for each
pound.
A prime roast of beef or a
crown roast of lamb are regal
dishes that please the palate of
the most discriminating. There
are many ways that these can
be used for the next meal or for
lunches. When they are served for
more than one meal their cost is
diminished.
If you are observing meat
less days during Lent, you will
find this recipe makes delicious
roast.
Kidney Bean Roast
/ can of red kidney beans
/ cup of soft bread crumbs
/ cup of grated cheese
l medium onion chopped fine
" teaspoon of Worcestershire
sauce
u teaspoon of salt
/ egg
Mash the kidney beans or run
through the food chopper. Add
other ingredients and bake in a
creased loaf pan in a moderate
oven $3.50 degrees F. for 80 min
utes or until firm and Drowned.