Standard Paper-Bag Cookery

piece of bottom round, place in the pot without any water and brown quickly on all sides, turning it without piercing with a fork. When very brown add a small cup of water, push it back and let simmer for one hour, turning frequently. Season and cook for ten minutes longer, then place it in a well-greased bag, seal and put in a hot oven on a broiler, adding about a cupful of the liquid in which it was cooking, before sealing. Reduce the heat of the oven after ten minutes and cook an hour and a half to two hours according to size. Potatoes may be peeled and browned in the gravy left in the pot. When done, the liquid in the bag should be added to that in the pot and thickened for gravy, first skimming off the fat if too rich. =Rib Roast of Beef.=--Grease the roast lightly with drippings or vegetable oil, season with pepper, but not with salt, dust lightly with flour and place in well-greased bag, seal, and place in a hot oven, at the end of fifteen minutes, reduce the heat one-half and continue cooking for half an hour longer in case of a three pound roast or for a seven pound one, a little over an hour. =Roast Round of Beef in Paper Bag.=--Get three or four pounds of beef from top round, asking the butcher for a high chunky piece--not a slab--from the tenderest, juiciest part. Have him tie it up securely and add a piece of suet. Well grease the bag inside. Season and flour the meat, place a small piece of suet on top, insert in bag, fasten with paper clips, and put on a broiler in a hot oven, reducing the heat after about five minutes. Allow fifteen minutes for each pound. It will be a rich brown on the outside but rare and juicy. With an exceptionally sharp carving knife the meat should be cut in very thin, appetizingly rare and tender slices. This is a most economical and nutritious roast, having no waste in bones and