Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

meat. To roast beef in the best possible manner, place the clean-cut side of the meat upon a _very_ hot pan. Press it close to the pan until seared and browned. Reverse and sear and brown the other side. Then put at once in the oven, the heat of which should be firm and steady, but not too intense, and allow 20 minutes to the pound: if it is to be rare, less half an hour deducted from the aggregate time on account of searing. For example, a five-lb. roast of beef will require one and one-quarter hours, a six-lb. roast one and one-half hours, and so on. If the oven is in not too hot, the beef requires no basting. When it is at the proper temperature and the cooking is going all right, the meat will keep up a gentle sputtering in the pan. A roast of beef should never be washed but carefully wiped off with a damp cloth. When meal is done, take it from the oven, cut off the outside slices, then salt and pepper well. The meat, if roasted in this way, will be sweet, juicy and tender. YORKSHIRE PUDDING. From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager. This pudding, as its name indicates is a great English dish, and to be used as vegetables are, with _roast beef only_. When vegetables are scarce, it adds a change to the ménu, which everybody likes but few know how to make successfully, because _it is very simple_. For a small family, put one pint of milk into a bowl, a small pinch of salt: break into this (without beating) two fresh eggs. Now have a good egg beater in your hand; dust into this one-half pint of sifted flour; beat vigorously and rub out all the lumps of flour. Have ready a smaller roasting pan than that in which your beef is roasting, and put in it a good tablespoonful of sweet lard, _very hot_; pour your light batter into this, place a spit or wire frame in the pudding, lift the roast from