AEOAST OF BEEF is much improved by searing the cut side just before putting it in the oven. This is done by laying it in a hot pan ovpr a bright fire for 2 or 3 minutes. As soon as one side is brown, turn tverf brown the other side, and place it in a hot oven immediately In roasting meat it is customary to allow 15 minutes to a pound of beef, but when it has been seared before it is p aced m the ov n at Last i an hour can be deducted from the usual time allowed an ordinary roast of 8 pounds^ The 'advantage of the searing process is not, however, so much in saving time in roasting as in searing the juices of the meat by the instant forming of crusts on the outside. ROLLED ROAST browned, reduce the heat and bake 15 minutes to each pound of meat. YORKSHIRE PUDDING Before meat is done make the pudding. Pour some of the dripping from under the meat into another baking-pan, turn the pudding into it and bake 45 minutes. 3 eggs. 1 pint milk. i cup Purity Flour. 1 teaspoon salt. Beat the eggs very light, add milk; add these gradually to the flour, stirring constantly; add salt, pepper ff liked, and bake! Cut m squares and serve on platter around the roast. HORSE-RADISH SAUCE, (FOR ROAST BEEF) ar«+. ^ tablespoons of horse-radish fine, add to it a small teaspoon sugar, 1 of salt and 1 of vinegar Let t?em soak aihourTand just before servi^ add 4 tablespoons cream which has been whipped until thick and foamy. Page One Hundred and Five PU R ITy FLOUR More Bread and Better Bread POT ROAST Four to six ])oiiiids from shoulder or round of beef. Wipe with a clean damp cloth. Place in a kettle with trimmiiigs of fat from tlie meat and sear all the surfaces to a rich brown. Then add a pint of boilmg water, cover and keep where it will be just below boiling point. Do not let the kettle get dry, but add only enough water to keep the meat from burning. Let cook until tender, but do not let it tall apart. Add seasoning after first ^ hour of cooking. Serve with brown gravy made in dish in which meat was cooked. BEEFSTEAK Take a smooth-bottomed frying-pan✪ Beef Steak. Set it on tlie range or stove. When very hot place your steak or chop on the hot surface and turn it immediately. Continue to turn occasionally until it^s cooked (about 10 minutes will cook it). Season both sides with salt and pepper and serve on a hot platter. Put very little water with the browning in the pan for gravy. Serve hot. BEEFSTEAK AND ONIONS Prepare the steak in the usual way; have ready in a frying-pan a dozen onions, cut in slices and fried brown in a little drippings or butter. Put your steak on platter and lay the onions thickly on top. SWEDISH STEAK Take a piece of round steak and lay out flat on a meat board. Sprinkle it well with flour and pound it in with the edge of a saucer. Continue to do this until no more flour can be taken up by steak. Sear the surface brown in a little fat. Then add 1 cup water and seasoning. Simmer until tender and serve on a platter with gravy poured over it. BEEF STEW 2 pounds lean beef from round, or 2i pounds if there is a bone. 1 quart water. 2 cups potatoes, cut in i-in. slices. Salt and pepper. Turnips and carrots, i cup each, cut in J-inch cubes. J small onion, cut in thin slices. 3 tablespoons Purity Flour✪ Beef Stew.

AI-modernized reading of the original text

AEOAST OF BEEF is much improved by searing the cut side just before putting it in the oven. This is done by laying it in a hot pan ovpr a bright fire for 2 or 3 minutes. As soon as one side is brown, turn tverf brown the other side, and place it in a hot oven immediately In roasting meat it is customary to allow 15 minutes to a pound of beef, but when it has been seared before it is p aced m the ov n at Last i an hour can be deducted from the usual time allowed an ordinary roast of 8 pounds^ The 'advantage of the searing process is not, however, so much in saving time in roasting as in searing the juices of the meat by the instant forming of crusts on the outside. ROLLED ROAST browned, reduce the heat and bake 15 minutes to each pound of meat. YORKSHIRE PUDDING Before meat is done make the pudding. Pour some of the dripping from under the meat into another baking-pan, turn the pudding into it and bake 45 minutes. 3 eggs. 1 pint milk. i cup Purity Flour. 1 teaspoon salt. Beat the eggs very light, add milk; add these gradually to the flour, stirring constantly; add salt, pepper ff liked, and bake! Cut m squares and serve on platter around the roast. HORSE-RADISH SAUCE, (FOR ROAST BEEF) Grate 1 tablespoon of horse-radish fine, add to it 1/2 a small teaspoon sugar, 1/2 of salt and 1 of vinegar. Let them soak an hour, and just before serving add 4 tablespoons cream which has been whipped until thick and foamy. Page One Hundred and Five More Bread and Better Bread POT ROAST Four to six pounds from shoulder or round of beef. Wipe with a clean damp cloth. Place in a kettle with trimmiiigs of fat from tlie meat and sear all the surfaces to a rich brown. Then add a pint of boilmg water, cover and keep where it will be just below boiling point. Do not let the kettle get dry, but add only enough water to keep the meat from burning. Let cook until tender, but do not let it tall apart. Add seasoning after first ^ hour of cooking. Serve with brown gravy made in dish in which meat was cooked. BEEFSTEAK Take a smooth-bottomed frying-pan. Set it on tlie range or stove. When very hot place your steak or chop on the hot surface and turn it immediately. Continue to turn occasionally until it^s cooked (about 10 minutes will cook it). Season both sides with salt and pepper and serve on a hot platter. Put very little water with the browning in the pan for gravy. Serve hot. BEEFSTEAK AND ONIONS Prepare the steak in the usual way; have ready in a frying-pan a dozen onions, cut in slices and fried brown in a little drippings or butter. Put your steak on platter and lay the onions thickly on top. SWEDISH STEAK Take a piece of round steak and lay out flat on a meat board. Sprinkle it well with flour and pound it in with the edge of a saucer. Continue to do this until no more flour can be taken up by steak. Sear the surface brown in a little fat. Then add 1 cup water and seasoning. Simmer until tender and serve on a platter with gravy poured over it. BEEF STEW 2 pounds lean beef from round, or 2i pounds if there is a bone. 1 quart water. 2 cups potatoes, cut in i-in. slices. Salt and pepper. Turnips and carrots, i cup each, cut in J-inch cubes. J small onion, cut in thin slices. 3 tablespoons Purity Flour.

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Purity flour cookbook