Kirmess cook book

Have at hand one and one-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoonful of salt. Put the flour and salt in a bowl, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and all the lumps are dissolved, add the remainder of the milk and a well-beaten egg. Whisk the mixture, and pour it into a well-buttered, shallow tin. Bake for an hour. Then for another half hour, place it in the pan underneath the meat, so that it will catch a little of the juice from it. Cut the puding in small, square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it. Never wash a raw roast, at least not the parts unprotected by the thin skin. Wipe the skin off with vinegar, dry with a soft cloth, and lay the meat, cut sides at top and bottom, upon the grating of your roaster. Dash a cupful of really boiling water over it. They cicatrice the surface and keep in the juices. Dredge with flour, cover and cook ten minutes to the pound, turning all the heat into the oven for fifteen minutes; then shift into a slower oven, or "dampen" the fire. Baste every ten minutes with the gravy dripping into the pan. Ten minutes before dishing the meat, wash freely with butter and dredge with browned flour, to "glaze" the roast. Never serve "made gravy" with roast beef. Pour the liquid from the pan into a bowl, and when the fat is solid, remove it and clarify for dripping. The residuum will add richness to your soup stock, or make a savory base for stew or hash. Serve horseradish sauce and mustard with your rare roast, and put a little of the ruddy juice, which exudes as the meat is carved, upon each slice when served. YOEKSHIRE PUDDING. Miss Stella F. Flanagan, One cup flour, one heaping teaspoon of baking powder, one-half teaspoon salt, one-half pint milk, two eggs. Put one cup of beef drippings in pan about nine inches square, then pour in batter and bake twenty minutes in hot oven. Cut in squares and serve immediately. POT ROAST. Mrs. Hoover, Buffalo, N. Y. For five pounds of round beef. Brown the roast off in the kettle, then add four cups of cold water, two large onions, six cloves in each onion, salt and pepper, one large bay leaf crashed, one cup tomatoes. Set kettle in oven and cook slowly three hours. One hour before done add four thin slices of bread. Strain gravy. WILLIAM H. OKANE's POT ROAST. From Good Housekeeping. The David Harum pot roast is prepared as follows: Lay a round of beef in a broad deep pot. Pour in a cup of boiling water and add two slices of onion ; cover closely and cook ten minutes to the pound.. Transfer to a dripping pan, rub with butter, dredge with flour and brown in a quick oven. Strain and cool the gravy left in the pot. Take off the pot, put the gravy into a saucepan. Season with pepper, salt, and a little kitchen bouquet and thicken with a tablespoon of brown roux. Boil up once and serve in a gravy boat, or pour round the base of the beef. POT ROAST OF COARSE BEEF. Marion Harland.