Evening star. [volume] (Washington, D.C.) 1854-1972, 1953-12-29
WeekIyFood
Report to the
Large Roast
Real Econonny::
Western Citrus
By Violet Faulkner

For welcome change from
poultry, how about a standing
rib roast for New Years? Beef
is still the leading buy at the
meat counters.
You'll find a large rib roast
can be a wise investment, be-
cause after the initial serving,
the remainder can be sliced.
diced or ground for tempting fol-
low-up dishes. When you divide
the number of servings by the
original cost, you'll find you've
made a good purchase.
In buying a standing rib roast
the rule of thumb is to allow "a
to 70 pound per serving. Even
with a small family never buy
less than a 3-pound beef rib for
the best results. Most people
have a set preference when it
comes to the length of time their
beef is cooked. To be absolutely
sure you're getting it cooked to
perfection, use a meat thermom-
eter. It eliminates guess work and
the danger of overlooking. The
thermometer will clearly indicate
the internal degree of doneness.
For the best results set your oven
at 300 degrees F. and leave it
there throughout the entire
cooking period. This way you'll
have less shrinkage which means
more servings per pound. and
you'll also have a juicier, more
tender roast.
In planning the cooking time,
allow 10 to 20 minutes per pound
for rare, % to Is for medium
and 81 to 80 for Well-done beef.
If you want your roast to carve
nicely, allow an extra half hour
at the end for the roast to set"
FoIIow-Up Meals
Comes the day after New
Years. What to do with the re-
mains of the roast? The trick
with leftovers is to make them
inviting to the eye as well as to
the palate. For the second time
around try these beef puffS.
They're quick, easy and good.
Beat together "a cup of finely
chopped onion, 2 cups mashed
potatoes. l tablespoon horse
radish, 2 teaspoons salt, a few
grains of black pepper. Y cup
milk and l egg, slightly beaten.
Fold in 2 cups of finely diced
leftover roast. Turn into but
tered 11a-quart casserole and
top with p cup shredded cheese.
Dot with bits of butter or mar
garine and slide the casserole
into hot oven 400 degrees F.
and bake about 80 minutes.
Serves 4. Add a creamed vege-
table, a bread stuff and the re-
mains of the holiday cookies and
you've an excellent dinner.
California Citrus
There's little or no change in
the general produce picture from
a week ago. California navel
oranges are back on the market
These are the juicy, seedless
ones that are best peeled and
eaten by hand" Available in
several sizes this year, they're
coming on the market at time
when we need lots of vitamin c
to help build resistance against
winter colds. Keep a bowl of
them handy for between-meal
munching. California lemons will
also be featured on this weeks
list of plentifuls.
Sweet n Spicy
Still searching for ideas to
add to the New Years Day open
house? This will only take sec
onds to do and they're nice to
nibble along with a glass of egg
nog. Shell out about cups of
whole nut meats-almonds. wal
nuts. pecanS or filberts. Combine
2 cups of sugar. y cup water, a
tablespoon of cinnamon and a
dash of salt. Bring to a boil and
boil exactly 2 minutes. Remove
from the fire and add the nut
meats and l teaspoon vanilla.