Cranberry Sauce—1 quart of cranberries, 2 cupfuls of sugar and 1 pint of water; wash the cranberries, add the water; stew together in a covered saucepan over a moderate but steady fire. Boil from 5 to 7 minutes, remove from the fire, turn into a deep dish and set aside to cool. If to be kept, they can be put at once into air-tight jars. Or, for strained sauce, 13 pints of fruit should be stewed in 1 pint of water for 10 to 12 minutes, or until quite soft, then strained through a sieve, and ¢ pound of sugar thoroughly stirred into the pulp; after cooling it is ready for use. Serve with roast turkey or game. Gravy—In any roast pour off all but 4 cup of fat for every { cup flour used, cool a little and add flour, 3 teaspoon salt, ¢ teaspoon Pure Gold pepper. Add 2 cups boiling water✪ Gravy slowly, stirring constantly. Boil 3 minutes. Giblet Gravy—cCook the giblets (liver, heart and gizzard) in 3 cups water until tender—about 1 hour. Remove, chop. Brown 1 tablespoon onion in 4 tablespoons fat. Cool, add 4 tablespoons flour, 1 teaspoon salt, 4 teaspoon Pure Gold pepper✪ Giblet Gravy. Stir until smooth. Add stock from giblets; cook 3 minutes, add giblets. oe 6 MEATS The most important kinds of meats are beef, veal, mutton, lamb, pork, ham and bacon, venison. Poultry includes chickens, turkeys, ducks, geese, etc. Ex- amples of game are wild duck, partridge, e etc. The color of meat should be clear and bright. ‘There should be little odor and meat should be firm and elastic to the touch. Meat is valuable chiefly for its protein, fat and ash constituents. As a result of protein digestion, by-products are formed which are hard for the body to ‘dispose of, and so excessive meat eating is often followed by disease. Meats 33 Roasting Wipe, trim, tie or skewer meat into shape. Place on a rack in a pan and place pieces of fat from the meat over it. Rub meat over with salt and dredge meat and pan with flour. Place in the hottest part of the oven to sear the outside and brown the flour; then remove to a lower shelf and reduce the temperature; baste meat every 10 minutes until] done, or use a covered roaster. The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Time Table for Roasting Po Vemelareemc ete 2k at 10 to 12 minutes per pound, 15 minutes extra VIDLOTU RE, ante hte, 20 minutes per pound, 20 minutes extra Neral ie eee 2 eA rms Bea 25 to 30 minutes per pound, 20 minutes extra EO ee ae eve 30 minutes per pound, 20 minutes extra SAPD TTT Oy Sa a a a aN a ea le 3-4 pounds, 1 to 14 hours GEERC Seca Beene ee see 7-8 pounds, 23 to 3 hours LUA. os MS eas iam eh Re 10 pounds, 3 to 4 hours BEAL Ree or PT Ns eran mers Pee oS 6-7 pounds, 2 to 2} hours HEI IB DYE ONTO tas Sy. 0 Mier ete che 1 ere 30 minutes to 1 hour Broiling Remove extra fat from meat. Grease the broiler with some of the fat. Place broiler close to flame to sear meat, then remove to lower part of broiling oven to finish cooking, turning often. Season with butter, salt and pepper. For a steak 1 inch thick allow 8 to 10 minutes. The best cuts of beef for broiling are porterhouse, sirloin, cross- cut of rump steaks, and second and third cuts from top of round. Pan Broiling Heat an iron pan very hot. Remove extra fat from steak or chops. Sear meat on both sides, then turn frequently until cooked as desired. Season with butter, salt and pepper. Braising is cooking meat in a small amount of water in the oven in a tightly covered pan. Cuts not tender enough for roasting but of better quality than those used for stews are cooked in this way. Sear the surface as for roasting. If meat is placed on a bed of vegetables (diced) the flavor is improved.

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Cranberry Sauce—1 quart of cranberries, 2 cupfuls of sugar and 1 pint of water; wash the cranberries, add the water; stew together in a covered saucepan over a moderate but steady fire. Boil from 5 to 7 minutes, remove from the fire, turn into a deep dish and set aside to cool. If to be kept, they can be put at once into air-tight jars. Or, for strained sauce, 13 pints of fruit should be stewed in 1 pint of water for 10 to 12 minutes, or until quite soft, then strained through a sieve, and ¢ pound of sugar thoroughly stirred into the pulp; after cooling it is ready for use. Serve with roast turkey or game. Gravy—In any roast pour off all but 4 cup of fat for every { cup flour used, cool a little and add flour, 3 teaspoon salt, ¢ teaspoon Pure Gold pepper. Add 2 cups boiling water slowly, stirring constantly. Boil 3 minutes. Giblet Gravy—cCook the giblets (liver, heart and gizzard) in 3 cups water until tender—about 1 hour. Remove, chop. Brown 1 tablespoon onion in 4 tablespoons fat. Cool, add 4 tablespoons flour, 1 teaspoon salt, 4 teaspoon Pure Gold pepper. Stir until smooth. Add stock from giblets; cook 3 minutes, add giblets. oe 6 MEATS The most important kinds of meats are beef, veal, mutton, lamb, pork, ham and bacon, venison. Poultry includes chickens, turkeys, ducks, geese, etc. Ex- amples of game are wild duck, partridge, e etc. The color of meat should be clear and bright. ‘There should be little odor and meat should be firm and elastic to the touch. Meat is valuable chiefly for its protein, fat and ash constituents. As a result of protein digestion, by-products are formed which are hard for the body to ‘dispose of, and so excessive meat eating is often followed by disease. Meats 33 Roasting Wipe, trim, tie or skewer meat into shape. Place on a rack in a pan and place pieces of fat from the meat over it. Rub meat over with salt and dredge meat and pan with flour. Place in the hottest part of the oven to sear the outside and brown the flour; then remove to a lower shelf and reduce the temperature; baste meat every 10 minutes until] done, or use a covered roaster. The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs. Time Table for Roasting Po Vemelareemc ete 2k at 10 to 12 minutes per pound, 15 minutes extra VIDLOTU RE, ante hte, 20 minutes per pound, 20 minutes extra Neral ie eee 2 eA rms Bea 25 to 30 minutes per pound, 20 minutes extra EO ee ae eve 30 minutes per pound, 20 minutes extra SAPD TTT Oy Sa a a a aN a ea le 3-4 pounds, 1 to 14 hours GEERC Seca Beene ee see 7-8 pounds, 23 to 3 hours LUA. os MS eas iam eh Re 10 pounds, 3 to 4 hours BEAL Ree or PT Ns eran mers Pee oS 6-7 pounds, 2 to 2} hours HEI IB DYE ONTO tas Sy. 0 Mier ete che 1 ere 30 minutes to 1 hour Broiling Remove extra fat from meat. Grease the broiler with some of the fat. Place broiler close to flame to sear meat, then remove to lower part of broiling oven to finish cooking, turning often. Season with butter, salt and pepper. For a steak 1 inch thick allow 8 to 10 minutes. The best cuts of beef for broiling are porterhouse, sirloin, cross- cut of rump steaks, and second and third cuts from top of round. Pan Broiling Heat an iron pan very hot. Remove extra fat from steak or chops. Sear meat on both sides, then turn frequently until cooked as desired. Season with butter, salt and pepper. Braising is cooking meat in a small amount of water in the oven in a tightly covered pan. Cuts not tender enough for roasting but of better quality than those used for stews are cooked in this way. Sear the surface as for roasting. If meat is placed on a bed of vegetables (diced) the flavor is improved.

Blue Ribbon and Pure Gold cook book