A Course of Lectures on the Principles of Domestic Economy and Cookery

altogether, before you began to cut it? MISS CORSON. Oh, I fancy it weighed five or six pounds. Of course you use the number of pounds that your family requires. I am speaking of dividing the meat so as to cook it in the most economical manner. You would buy a sufficiently large piece in weight to give you the thick part--large enough for your family for the roast, and the other part you use for the stew subsequently. We made a beef stew one day, here, I think. Roasting is cooking meat before the direct blaze of the open fire. Baking is cooking it in the oven. Nearly all the so-called roast beef that we get is baked beef. It is not quite so delicate as real roast beef. You can accomplish the roasting of beef with any range or kitchen stove that has a large grate, that is, a grate where you can have a clear surface of coals against the grate, by using what is called a Dutch oven. This is a tin box, with one side open and a little hook in the top of the box, from which you can hang the meat. Then in the bottom part of the tin case there is a pan that catches the drippings. After you have got the meat all ready, you put the Dutch oven in front of the grate, standing it so that the open side of the Dutch oven is directly in front of the grate of your stove or range. You will find that the bright tin of the oven will reflect heat enough to cook the meat nicely. There you get a genuine roast. You do not get an old-fashioned roast on a spit before the open fire, but you get a nice roast. Generally those little hooks are so arranged that the meat swings a little--swings and turns, and if the hooks are not so arranged, once in a while, say once in half an hour, you want to turn it. Now, suppose you have not that oven, but still have an