32 Royal Baking Powder Is Absolutely Pure

Meats

Roasting

Wipe meat with damp cloth. Trim
and tie into shape if necessary. Put
some pieces of fat in bottom of pan,
and season meat with salt and pepper.
Have oven very hot at first and when
meat is half done reduce heat. Baste
every 10 to 15 minutes. If there is
danger of fat in pan being scorched add
a little boiling water. Roast from 10
to 15 minutes for each pound of meat,
as it is desired rare or well done.

Broiling

The rules for roasting meat apply to
broiling, except that instead of cooking
it in the oven it is to be quickly browned,
first on one side and then on the other,
over hot coals or directly under a gas
flame, turning every minute until done.
Meat an inch and one-half thick will
broil in 8 to 15 minutes. Season after
it is cooked.

Pan Broiling or Frying

_ Put meat to be broiled or fried in very
hot frying pan, with very little or no
fat. Turn every few minutes until
cooked. Season and serve immediately.
Steaks and chops may be pan-broiled
without any fat in the pan. For thin
gravy pour a little boiling water into
pan after meat is taken out. |

Boiling and Stewing

Fresh meat for boiling should be put
into boiling water and boiled hard for
about 5 minutes; reduce heat and boil
gently about 20 minutes for each pound.
salt and spices may be added for season-
ing. A little vinegar put into the water
with tough meat makes it tender. The
broth of boiled meat should always be
saved for soups, stews or gravies. Salt
meats should be put in cold water, which
as soon as it boils should be replaced
by fresh cold water, repeating if neces-
sary until meat has palatable flavor
when done. Salted and smoked meats
require about 30 minutes slow boiling, to
each pound. Vegetables and herbs may

be boiled with them to flavor. When
cooked keep hot until required, if they
are to be served hot; if they are to be
served cold, cool in liquor in which they
were boiled. Very salt meats, or those
much dried in smoking, should be soaked
over night in cold water.

Pot Roasting

Tough cuts of meat may be first
browned in fat, then half covered with
boiling water and cooked slowly either
in oven or in iron kettle on top of stove.
This method requires long, slow cooking.

Stew with Dumplings

2 pounds lean beef, mutton or veal

1 quart potatoes

2 cups cut carrots

2 cups cut onions

1 cup tomatoes

1 tablespoon salt

¥Y% teaspoon pepper

1 tablespoon flour

2 tablespoons chopped parsley

Wipe meat, cut into small pieces, put
in kettle, cover with boiling water and
boil slowly 114 hours; add carrots and
onions; boil 15 minutes, then add pota-
toes, salt, pepper and tomatoes; add
boiling water, if needed to cover vege-
tables; boil 830 minutes. Add dumplings
and boil 10 minutes without lifting
cover. Put meat and vegetables on plat-
ter with dumplings around edge. Add
flour which has been mixed with a little

cold water; boil 3 minutes; pour over .

stew and sprinkle with parsley.

DUMPLINGS
1 cup flour
2 teaspoons Royal Baking Powder
¥% teaspoon salt
1 teaspoon shortening
cold water ;

Sift flour, baking powder and salt; rub
in shortening lightly with fingers; add

enough water to make dough hold .to-—

gether. Drop by spoonfuls into stew.

Liver and Bacon

Have liver cut in thin slices; wash,
drain, dry and roll in flour. Put bacon
thinly sliced into very hot frying pan;
turn until brown and transfer to hot
platter. Fry liver quickly in the hot ba-
con drippings, turning often. When done
put on platter with bacon. Pour off all
but 1 or 2 tablespoons fat, add 1 to 2
tablespoons flour, and stir until brown.
Add hot water gradually to make smoot!:
gravy, season and boil 1 minute.

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.