To a beef round weighing twenty-five pounds, and smoothly cut six or eight inches in depth through the thickest part of the ham, or hind quarter, prepare three ounces saltpetre, three ounces of light brown sugar, one ounce cloves, one ounce allspice, one nutmeg, all pulverized and well mixed. If in cool weather, hang the round twenty-four hours without freezing. If hot weather, prepare at once by removing the bone, filling the hole with suet, bandaging the round with broad tape or cloth strips, to make it shapely and compact. Place it in a vessel, perferably earthenware, large enough to cover it and for convenient handling. Rub it on all sides with part of the spice mixture (which should be kept in a close jar) for two weeks, every day except the Sabbaths, being sure to reverse the position of the round daily, else it may become slippery. When to be cooked, put it into the iron oven, with thin strips of hard wood beneath the round to prevent scorching. Cover the top with a paste of flour, corn meal or bread crumbs, mixed with wTater to prevent burning. Lard it with pieces of suet, or butter✪ Beef Round; fill the oven with boiling hot water. Let simmer five or six hours, never boiling hard. Let it cool in the liquid, then lift, drain, remove paste and trim in thin slices around the top as needed. When not in use upon the table, it can be longer kept fresh and soft in a closed earthen vessel with the liquor poured over it. Weight it to keep it beneath the liquid, which can be freshened occasionally by reheating, or thinning with boiling water. If the round is submerged in a thin cloth bag, it is more readily handled. BY MRS. F. W. CRAIG. — MEMO — ( 17 ) — MEMO — ( 18 ) The Best Car for the Money Jarrett-Chewning Co., Inc. Show Room, 505 2nd Street, S. W. Service Station, 125 Albemarle Ave., S. E. Roanoke, Virginia BREADS "She needeth least, who kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more Than she who kneadeth well." WALNUT BREAD Three-fourths cup brown sugar, one cup milk, one cup nut meats, one egg, three cups flour (Swansdown), two teaspoons baking powder, (slightly rounded), one teaspoon salt✪ Walnut Bread, (level). Bake one hour. Have oven barely warm for first fifteen minutes, gradual- ly increasing the heat. One-half cup of raisins may be added if desired. MRS. M. C. BURNS. SOUR MILK BISCUITS Sift together one quart of flour, one-half teaspoon soda, two teaspoons of baking powder, and one-half cup of shortening✪ Sour Milk Biscuits and mix well with butter- milk to make a dough just as soft as can be rolled. Roll thin, cut and bake in hot oven until brown top and bottom. This takes about three minutes. Serve hot. —MRS. RUSSELL WATSON. SPOON BREAD One quart of sweet milk, heated to the boiling point and salted, add white corn meal, stirring in very slowly to keep from getting lumpy, enough to make a thin batter. Then add three well-beaten eggs✪ Spoon Bread and pour in a hot buttered pan and brown in hot oven. —MRS. RUSSEL WATSON POTATO ROLLS ✪ Potato Rolls

AI-modernized reading of the original text

To a beef round weighing twenty-five pounds, and smoothly cut six or eight inches in depth through the thickest part of the ham, or hind quarter, prepare three ounces saltpetre, three ounces of light brown sugar, one ounce cloves, one ounce allspice, one nutmeg, all pulverized and well mixed. If in cool weather, hang the round twenty-four hours without freezing. If hot weather, prepare at once by removing the bone, filling the hole with suet, bandaging the round with broad tape or cloth strips, to make it shapely and compact. Place it in a vessel, preferably earthenware, large enough to cover it and for convenient handling. Rub it on all sides with part of the spice mixture (which should be kept in a close jar) for two weeks, every day except the Sabbaths, being sure to reverse the position of the round daily, else it may become slippery. When to be cooked, put it into the iron oven, with thin strips of hard wood beneath the round to prevent scorching. Cover the top with a paste of flour, corn meal or bread crumbs, mixed with water to prevent burning. Lard it with pieces of suet, or butter; fill the oven with boiling hot water. Let simmer five or six hours, never boiling hard. Let it cool in the liquid, then lift, drain, remove paste and trim in thin slices around the top as needed. When not in use upon the table, it can be longer kept fresh and soft in a closed earthen vessel with the liquor poured over it. Weight it to keep it beneath the liquid, which can be freshened occasionally by reheating, or thinning with boiling water. If the round is submerged in a thin cloth bag, it is more readily handled. BY MRS. F. W. CRAIG. ( 17 ) ( 18 ) The Best Car for the Money Jarrett-Chewning Co., Inc. Show Room, 505 2nd Street, S. W. Service Station, 125 Albemarle Ave., S. E. Roanoke, Virginia BREADS "She needeth least, who kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more Than she who kneadeth well." WALNUT BREAD Three-fourths cup brown sugar, one cup milk, one cup nut meats, one egg, three cups flour (Swansdown), two teaspoons baking powder, (slightly rounded), one teaspoon salt, (level). Bake one hour. Have oven barely warm for first fifteen minutes, gradually increasing the heat. One-half cup of raisins may be added if desired. MRS. M. C. BURNS. SOUR MILK BISCUITS Sift together one quart of flour, one-half teaspoon soda, two teaspoons of baking powder, and one-half cup of shortening and mix well with buttermilk to make a dough just as soft as can be rolled. Roll thin, cut and bake in hot oven until brown top and bottom. This takes about three minutes. Serve hot. —MRS. RUSSELL WATSON. SPOON BREAD One quart of sweet milk, heated to the boiling point and salted, add white corn meal, stirring in very slowly to keep from getting lumpy, enough to make a thin batter. Then add three well-beaten eggs and pour in a hot buttered pan and brown in hot oven. —MRS. RUSSEL WATSON POTATO ROLLS

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