It is better to rub with flour and sear the outside first in a hot oven and then rub with salt, pepper and add beef fat. Now lower the temperature and baste every ten minutes with the melted fat. When meat is about half done, turn it over and dredge with flour. When well roasted outside fat is crisp and brown and the lean under the skin is browned to the depth of about a quarter of an inch. If liked well done roast about one and one-haK hours. One hour if liked rare. A little hot water may be added to prevent fat in pan from burning. Small roasts require a little hotter oven than a large roast. A good way to sear a small roast is to hold each part of its surface on a hot griddle or fry- ing-pan; then less heat is required. Beef is basted to retain the juice, as the fat and flour form a crust and prevent juices escaping. Gravy. Pour or skim off most of the fat from the liquid left in the pan. Put pan on the stove. Add about 3 tbsp. flour, or as much as will absorb the fat. Then add gradually hot water or hot stock, about 1^ c✪ Roast Beef, and stir as it thickens. Cook 5 or 6 m., season, and strain. School Recipe. For small roasts, a butcher will cut the meat any size you wish it. The best part of the round may be used, or any of the cuts Used for roast- ing. The pieces for individual roasting may be about five-inch cubes, or if the pan will hold them, they may be a little larger, though not much, or they mil not be done in time. Have pupils tie or skewer them for the sake of the practice. Have as many girls as possible attend to the meat during the roasting, and call the attention of all to it. The gravy that comes from the meat when it is cut ROAST BEEF 215 is better than gravy made in the pan, for the latter is apt to be greasy. Let pupils understand this. I should not advise having them make pan gravy in the lesson, partly on account of the limited time. Notes In roasting as in boiling, the object is to sear the surface of the meat by subjecting it suddenly to intense heat and then to cook it thoroughly by long exposure to a much lower temperature. Place in oven for about one-half hour. When the outside is browned, close drafts of range to lower temperature, for a slow cooking. For a gas range, have oven burner lighted about 10 minutes before using. There are two ways to give the lesson: 1. The teacher performs the process before the class, and prepares one roast of meat. 2. Each pupil prepares a very small roast of meat, just as the large one would be prepared. The individual lesson should be given whenever possible, but it will be more expensive. To save money and also to save room in the oven, if it is not large enough for a small roast for each girl, have two girls prepare a roast together. The pupils will be more benefited by this method than by watching the teacher perform the whole process. An advantage of the individual method is that the small roasts will cook more quickly. Each pupil, or two together, may follow the recipe through. The small roasts may be put together on the large roasting pans and watched by girls appointed for the pur- pose. 216 DOMESTIC SCIENCE Oeder of Lesson 1. General discussion of meats, and the cooking of tender and tough meats. 2. Point out cuts of beef on the chart and tell the nature of each. 3. What is roasting? Discussion. 4. Discussion of recipes. 5. Practice work. 6. Serving of meat with wafers, bread and butter, or at a meal. 7. Dish-washing. BAKED POTATOES Lesson VIII The potato is a thick stem, growing underground, called a tuber. The potato contains about 1 starch and I water, a very Httle mineral, and some cellulosa In the body it serves to furnish fuel for heat and energy, and assists in making the fat part of the body. Saliva and intestinal juices change it into sugar, which is readily dissolved. ✪ Baked Potatoes

AI-modernized reading of the original text

It is better to rub with flour and sear the outside first in a hot oven and then rub with salt, pepper and add beef fat. Now lower the temperature and baste every ten minutes with the melted fat. When meat is about half done, turn it over and dredge with flour. When well roasted outside fat is crisp and brown and the lean under the skin is browned to the depth of about a quarter of an inch. If liked well done roast about one and one and one-half hours. One hour if liked rare. A little hot water may be added to prevent fat in pan from burning. Small roasts require a little hotter oven than a large roast. A good way to sear a small roast is to hold each part of its surface on a hot griddle or frying-pan; then less heat is required. Beef is basted to retain the juice, as the fat and flour form a crust and prevent juices escaping. Gravy. Pour or skim off most of the fat from the liquid left in the pan. Put pan on the stove. Add about 3 tbsp. flour, or as much as will absorb the fat. Then add gradually hot water or hot stock, about 1^ c, and stir as it thickens. Cook 5 or 6 m., season, and strain. School Recipe. For small roasts, a butcher will cut the meat any size you wish it. The best part of the round may be used, or any of the cuts Used for roasting. The pieces for individual roasting may be about five-inch cubes, or if the pan will hold them, they may be a little larger, though not much, or they will not be done in time. Have pupils tie or skewer them for the sake of the practice. Have as many girls as possible attend to the meat during the roasting, and call the attention of all to it. The gravy that comes from the meat when it is cut ROAST BEEF 215 is better than gravy made in the pan, for the latter is apt to be greasy. Let pupils understand this. I should not advise having them make pan gravy in the lesson, partly on account of the limited time. Notes In roasting as in boiling, the object is to sear the surface of the meat by subjecting it suddenly to intense heat and then to cook it thoroughly by long exposure to a much lower temperature. Place in oven for about one-half hour. When the outside is browned, close drafts of range to lower temperature, for a slow cooking. For a gas range, have oven burner lighted about 10 minutes before using. There are two ways to give the lesson: 1. The teacher performs the process before the class, and prepares one roast of meat. 2. Each pupil prepares a very small roast of meat, just as the large one would be prepared. The individual lesson should be given whenever possible, but it will be more expensive. To save money and also to save room in the oven, if it is not large enough for a small roast for each girl, have two girls prepare a roast together. The pupils will be more benefited by this method than by watching the teacher perform the whole process. An advantage of the individual method is that the small roasts will cook more quickly. Each pupil, or two together, may follow the recipe through. The small roasts may be put together on the large roasting pans and watched by girls appointed for the purpose. Order of Lesson 1. General discussion of meats, and the cooking of tender and tough meats. 2. Point out cuts of beef on the chart and tell the nature of each. 3. What is roasting? Discussion. 4. Discussion of recipes. 5. Practice work. 6. Serving of meat with wafers, bread and butter, or at a meal. 7. Dish-washing. BAKED POTATOES Lesson VIII The potato is a thick stem, growing underground, called a tuber. The potato contains about 1 starch and 1 water, a very little mineral, and some cellulosa In the body it serves to furnish fuel for heat and energy, and assists in making the fat part of the body. Saliva and intestinal juices change it into sugar, which is readily dissolved.

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Roast BeefBaked Potatoes

Domestic science (Clark, Cornell home economics)