The new practical housekeeping

Roast Beef. — The fillet or tenderloin is, of course, the choicest roast, but so expensive that it is served only at very elegant dinners or banquets ; next comes the sirloin roast, then the rib, round, rump^ and shoulder or chuck roasts. In choosing a rib roast some prefer the first second and third ribs, called the fore-rib roast, while others order the third, fourth and fifth, which contain more meat and are without doubt most economical. There are twelve ribs of which the last five are classed with chuck roasts. A two-rib roast is sufficient for a half-dozen persons, and no less should be roasted for a smaller number, as a one-rib roast wastes and dries up greatly in cooking. Prepare and cook as directed in Roasted Meats, or in any of the recipes that follow. When ordering a rib roast have the bones removed and the roast rolled and skewered or tied in compact form. When served take out wooden skewer and replace with a silver one. If one has not a meat rack or trivet, the bones may be ordered sent home with the roast and placed under it when put in pan. Some prefer to cover the roast with a coarse flour and water paste, which should be taken oflFto baste and brown the meat before serving. For a nice Rump Roast take three pounds of rump, trim nicely, and cut off all fat. Chop all sorts of sweet herbs together, very nne, with a little shallot ana a great deal of spice, put in saucer that has been rubbed with garlic, and cover with vinegar. . Cut fat bacon into long clips, dip it into the herbs and vinegar, and let the herbs be very thick upon the bacon ; lard the beef regularly with these on both flides, if necessary, in order that it should be thoroughly flavored. Rub the beef over with the remainder of the herbs and spice, flour, it, add piece of butter, size of walnut, rolled in flour, and pint water. Bake in oven, strain the gravy, which will scarcely require either thickening or browning, and serve with pickles on top. Excellent when cold, but should be served hot at first. The gravy may be boiled to a glaze if liked. For a German Roast procure a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the baking pan and baste with melted butter. Put it inside the well-heated oven, and baste frequentljr with its own fat, which will make it brown and tender. If, when it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but inside still a little red. Season with salt and pepper. Squeeze a little lemon juice over it, and also turn the gravjr upon it, after skimming off all fat. Or choose four pounds rib beef, take out bones, put in pan with some beef broth and cook until all broth is absorbed. Then take some parsley, garlic and twenty mushrooms chopped fine, a good piece of butter, pepper, salt, mix well and spread the Deef with it, cover with buttered paper and bake in a quick oven till well cooked on all sides. ^ For French Roast Reef, leave the meat two days in winter and eighteen hours in summer in a preparation of four tablespoons sweet oil, seasoning of salt and pepper, two tablespoons chopped parsley, four sliced onions, two bay leaves and juice of half a lemon ; p