Beef

The oven should be very hot when the beef is first put in, and neither salt nor water should be added. The secret of juicy roast beef is in having no steam to prevent it from crisping over as quickly as possible. When well-browned, and at least half done, it maybe well salted, and the heat a little less intense. Then pour a little hot water into the pan, and baste frequently. Allow fifteen minutes to the pound for those who like it rare; eighteen or twenty minutes to make it well done.

Mutton

Mutton needs a slow oven at first, and unless it is to be rare, allow twenty-five minutes to the pound; a little water put in the pan and the meat well salted.

Pork And Veal

Pork and veal require a slow oven at first, and should be well done; half an hour to the pound is a good rule.

English Yorkshike Pudding

1 1/2 cupfuls of flour, 1 teaspoonful of baking powder, Butter size of a walnut, Pinch of salt. Stir all through the flour, then add enough sweet milk to make a thick batter. Pour into the gravy around a roast of beef and bake fifteen or twenty minutes. Serve hot.

Mrs. W. J. Black.

Yorkshire Pudding

4 eggs,

4 tablespoonfuls of flour.

1 1/4 pints of milk.

A pinch of salt. Remove the roast of beef to another pan,, then bake the batter in the gravy for half an hour.

Mrs. J. R. Hebbron.

Yorkshire Pudding

Take six large tablespoonfuls of flour, three eggs well beaten, one salt spoonful of salt, about one and one-half pts. of milk or enough to make it the consistency of soft custard and beat well together. Empty dripping pan three-quarters of an hour before beef is done. Put pudding in pan and the beef on a three cornered stand over it that the juice of the beef may drop on the pudding. Bake three-fourth of an hour.

Mrs. C. L. Pioda.

Pot Roast

Have kettle very hot; put in meat and sear well on all sides. This prevents juice from escaping and makes meat more tender. Nearly cover with boiling- water and boil very gently, (rapid boiling toughens meat). For a piece weighing-four or five pounds boil about five hours. Do not salt until one-half hour before meat is done. When done there should be no water in pot, only the grease, in which brown the meat. Remove roast from pot, pour out some of the grease and make a gravy of milk or water thickened with a little flour. If seasoned meat is liked add bouquet of leaves of onions, celery, thyme, parsley and a little sage while boiling.

Mrs. Bryan, Tacoma.

Pot Roast

Take a piece of beef and stick quite a number of cloves in it. Boil it gently about four hours in a little water with salt and pepper, When done take up the meat and add a piece of butter and the juice of a lemon to the gravy: thicken with flour and then pour over the meat.

Mrs. F. May, Soquel.

Roast Of Veal

Take out the bone of the joint; make a deep incision between the fillet and the flap; then fill it with stuffing made as follows: Two cupfuls of bread crumbs, half a cupful of chopped pork, half a lemon peel grated, a little juice, thyme, summer savory, or any herbs to taste; or with this stuffing: Soak half a pound of bread, (with the crust cut off), in tepid water, then squeeze it dry. Put three tablespoon-fuls of butter into a stew pan, and when hot stir in a small onion minced, which color slightly; then add the bread with three table-.spoonfuls of parsley chopped fine, half a teaspoonful of powdered thyme, a little grated nutmeg, pepper, salt and a gill of stock. Stir over the fire until it leaves the bottom and sides, then mix in two eggs. Bind the veal into a round form, fasten it with skewers and twine, sprinkle over pepper and salt and cover with buttered paper. Be careful not to put the meat too near the fire at first. Baste well and often. Just before it is done remove the paper, sprinkle over a little flour, and rub over a little butter. This gives a frothy appearance to the surface of the meat. When done, put the pan of gravy on the fire, add a little flour, some boiling water, and when cooked some lemon juice. Fry some pieces of ham cut in diamond shape; place these in a circle around the roast, each piece alternated with a slice of lemon.

Mrs. J. B. JONES.