Roast Beef Recipe

A roast of beef, after being scraped and wiped free from all particles

of sawed bone, should be seasoned well with salt and pepper, and dredged

with flour. Put it in a hot oven, and when it has seared on top, to keep

in the juice, turn over and allow to sear on the bottom. Then pour in

the pan enough boiling water to keep from burning, and baste frequently.

Allow about one hour for a five pound roast rare, and an hour and a half

to cook well done. Serve a rib roast, left on the bone, standing as

shown in the illustration, garnished with parsley.

Every girl should know how to cook potatoes properly; yet really there

is scarcely any other one vegetable that can be prepared in so many ways

and still is often so poorly cooked as to be practically unfit to eat.

It would seem an easy thing to make a light, appetizing dish of mashed

potatoes--and what is more inviting?--but how often are they served wet

and soggy! To understand the right way to cook and serve potatoes is as

much an art as to make a salad or bake a cake.