Give steak your undivided attention wbile broiling; salt, pepper and butter,
wben removed to hot platter.
Scant teaspoonful of sugar and j nutmeg added to meat gravy impart delicious
flavoi'. IIanna M. Barlow, Hastings.
Roast Beef.
Put tlie beef into a dripping pan wit^boiit water, into a very hot oven for the
first ball hour, that the outside may sear over and keep the juice inside; when half
done the oven heat may he lessened, tlie meat salted and peppered and sufficient
water put on for a gravy. Cook IT) minutes to the pound if wished rare, or 20
ininiites will make it. wi'll done.
If one does not, care for the gravy, roast ib(^ moat as above, leaving out the
water entirely.
Yorkshire Pudding.
Five heaping talilespoons of hour, •") eggs, 1 ]»(. milk, a little salt. Put eggs, flour,
sail and a little of I be milk in a l)owl and beat \\'ell with a spoon. Add remainder
of milk, have ready 2 small pan^ witb a tablespoon of hot lard or dripping in each,
and l)ake 20 minut(>s in a hot oven. Cut in S((uares and serve with roast beef.
]\ll!S. E. C. COOLEY.
Plain Yorkshire Pudding.
One cup milk, 2 ciijis lioiii'. 2 teaspoons baking j)owder, butter 1 the size of an
ogg, salt. Mrs. Atwell.
Pot Roast.
Ask your butcher for a piece of beef for a pot roast. Place some butter in the
bottom of an eai-tlien crock, slice a few pieces of onion on it; then place the roast on
SrPilKloK v'ooK' r.CtoK' -3
ilir oiii.iiis. ("over closclv ;iihI Id cook lor ii \\W\\r l.dniv addiii-- .-iiiv water: thon
|,Miir on aliniit our nil. "I' \^'''''''' ■""' '■"^'''' ''.-■''"• ■''""" -^ "'' -i "'' "" '"""' '•'''''*''^-
.liniiri- ivmovc til.' cov.T and l.'l il l.rowii. I'lacr the ukmI on llic plallcr and make
,, ,,|.;)vv onl of !lu' dri|.i»in-i< and |.our owr ii. Il -honld l.r Lasted often, seasoned
w.dl. and >liould cook ahont fonr hours. M i;s. ()i;.\isi',f.k, Marqnetie.
Roast Haunch of Venison.
Take a, liaun.-li of venison a!ioui 1 or :. poiindd.-. lai-d it with ', of a pound of
salt pork and reason well with <alt and pepper. Have roaster hot when meat isput
in and allow L". minutes to tlie pound when roastin,:^-. 'I\ake a .1 iilass of currant jolly
and 2 eupt'uls of hot water, slii' until the jelly is dissolved, haste the' venison with
thi,-^ frequently while cookin.u'. . ^l"^- <^"-'>- '*- VoVKi;.
Roast Leg of Venison.
Take the hone out and lav meat open; sl,i>h the meat crosswise three or four
times, not cuttin- throuLdi. then place in strips of -ali pork, roll u)) and skewer:
place larue slice of salt pork✪ Roast Leg of Venison on top. I'.ake in a dewel Uan.u'e in slow oven for two
and one-hair h.oui's. l)astin,u- freipieiitly. ••('.v.Mi' XiXK Uhcipk.'"
Crown Roast of Lamb.
Make a cii-cle with '! j.iece^ of the rack of lamh. havin.i;- the rihs cut and trim-
med. Press a ciip into the centei' and tie a strij) of salt pork ahout each bone, season
and roast for 1 hour in a hot oven, hasting 'freciuently. Remove the enp and the
pork and fill in the center with hlanched chestnuts, hoiled in stock✪ Crown Roast of Lamb until tendei' and
,^!a/.ed in meat ola/.e. (Jarnish and serve. Tt make< a verv |.retty I'oasf. K. I).
Roast Turkey. ✪ Roast Turkey
Page 10 · 3 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Give steak your undivided attention wbile broiling; salt, pepper and butter,
wben removed to hot platter.
Scant teaspoonful of sugar and j nutmeg added to meat gravy impart delicious
flavoi'. IIanna M. Barlow, Hastings.
Roast Beef.
Put tlie beef into a dripping pan wit^boiit water, into a very hot oven for the
first ball hour, that the outside may sear over and keep the juice inside; when half
done the oven heat may he lessened, tlie meat salted and peppered and sufficient
water put on for a gravy. Cook IT) minutes to the pound if wished rare, or 20
ininiites will make it. wi'll done.
If one does not, care for the gravy, roast ib(^ moat as above, leaving out the
water entirely.
Yorkshire Pudding.
Five heaping talilespoons of hour, •") eggs, 1 ]»(. milk, a little salt. Put eggs, flour,
sail and a little of I be milk in a l)owl and beat \\'ell with a spoon. Add remainder
of milk, have ready 2 small pan^ witb a tablespoon of hot lard or dripping in each,
and l)ake 20 minut(>s in a hot oven. Cut in S((uares and serve with roast beef.
]\ll!S. E. C. COOLEY.
Plain Yorkshire Pudding.
One cup milk, 2 ciijis lioiii'. 2 teaspoons baking j)owder, butter 1 the size of an
ogg, salt. Mrs. Atwell.
Pot Roast.
Ask your butcher for a piece of beef for a pot roast. Place some butter in the
bottom of an eai-tlien crock, slice a few pieces of onion on it; then place the roast on
SrPilKloK v'ooK' r.CtoK' -3
ilir oiii.iiis. ("over closclv ;iihI Id cook lor ii \\W\\r l.dniv addiii-- .-iiiv water: thon
|,Miir on aliniit our nil. "I' \^'''''''' ■""' '■"^'''' ''.-■''"• ■''""" -^ "'' -i "'' "" '"""' '•'''''*''^-
.liniiri- ivmovc til.' cov.T and l.'l il l.rowii. I'lacr the ukmI on llic plallcr and make
,, ,,|.;)vv onl of !lu' dri|.i»in-i< and |.our owr ii. Il -honld l.r Lasted often, seasoned
w.dl. and >liould cook ahont fonr hours. M i;s. ()i;.\isi',f.k, Marqnetie.
Roast Haunch of Venison.
Take a, liaun.-li of venison a!ioui 1 or :. poiindd.-. lai-d it with ', of a pound of
salt pork and reason well with <alt and pepper. Have roaster hot when meat isput
in and allow L". minutes to tlie pound when roastin,:^-. 'I\ake a .1 iilass of currant jolly
and 2 eupt'uls of hot water, slii' until the jelly is dissolved, haste the' venison with
thi,-^ frequently while cookin.u'. . ^l"^- <^"-'>- '*- VoVKi;.
Roast Leg of Venison.
Take the hone out and lav meat open; sl,i>h the meat crosswise three or four
times, not cuttin- throuLdi. then place in strips of -ali pork, roll u)) and skewer:
place larue slice of salt pork on top. I'.ake in a dewel Uan.u'e in slow oven for two
and one-hair h.oui's. l)astin,u- freipieiitly. ••('.v.Mi' XiXK Uhcipk.'"
Crown Roast of Lamb.
Make a cii-cle with '! j.iece^ of the rack of lamh. havin.i;- the rihs cut and trim-
med. Press a ciip into the centei' and tie a strij) of salt pork ahout each bone, season
and roast for 1 hour in a hot oven, hasting 'freciuently. Remove the enp and the
pork and fill in the center with hlanched chestnuts, hoiled in stock until tendei' and
,^!a/.ed in meat ola/.e. (Jarnish and serve. Tt make< a verv |.retty I'oasf. K. I).
Roast Turkey.