Roast Beef

Take a piece of rib or loin, trim and wipe clean with, a dry towel, put in a hot dripping pan with a little hot butter or suet, and set in a very hot oven. Remember that the oven must be very hot when the roast is first put in. Baste frequently and when partly done and nicely browned, season with salt and pepper and dredge with flour. Do not salt the raw meat, as that would draw out the juices and make it tough. A roast of about 8 lbs will require about 2 hours roasting. Less would leave the inside too rare and longer roasting would dry it out. When done remove the roast to a hot platter, skim the fat from the gravy in the pan, add about 1 tablesp flour, stir well over the fire, and when browned pour in about 1 cup water. Boil up once and pour in a hot gravy boat.-[Mrs. L. J. P., Ore.

A Quick Way to Roast Beef

Plunge the beef in a kettle of boiling water and boil briskly until almost done. Add salt to taste during the last half hour. Put some butter or drippings in a pan on top of the stove, lift the meat from the broth, drain, and then put it in the pan of hot drippings and brown quickly on both sides. When nicely browned all over, remove the meat to a hot platter, add a little flour to the gravy in the pan, and when brown stir in some of the broth in which the meat was cooked. When boiling beef do not use any more water than is necessary. A nice roast can be prepared in this way in half the time it would take to roast it in the oven in the usual way.-[Mrs. E. M. C.,