To make roast beef more delicious, rub 1 teaspoon of Mustard
into the roast before placing the meat in the oven.

For pan-fried steaks of all kinds, dip them in a pie-tin containing
l4 cup salad oil, 34 teaspoon Mustard, 1 teaspoon salt, 4% teaspoon
pepper. Or rub the steak thoroughly with 1 teaspoon
Mustard, 1 teaspoon sugar and 1 teaspoon salt. Fry quickly
in beef fat at intense heat, to preserve the natural beef juices.

To roast a tenderized ham, mix 2 tablespoons of Mustard and 1
cup of brown sugar with enough vinegar to make a paste, spread
over ham and cook in usual way.

For a small family, it is thrifty to cook one half a ham and to enjoy
hot, freshly baked ham as required. Allow about % lb. of ham per
meal per person. To roast half a ham (or picnic roll), place the meat,
cut side up in a roaster. Rub well into it 4% cup of brown sugar
mixed with 1 teaspoon Mustard. Pour into roaster 1 cup of creamy
whole milk and bake as directed. For variety, substitute for the
milk, a cup of dry ginger ale or 1 cup of canned pineapple or
peach juice and garnish when done with pineapple or peach slices.

Boiled ham has extra flavour when you add | teaspoon of Mus-
tard to the cooking water.

Roast veal and veal stew are both improved by rubbing a little
Mustard into the meat before cooking. | :

Add a pinch of Mustard to hot, brown gravies
and creamy sauces for tang. | ;

A trace of Mustard in hot cheese dishes,
always improves the taste.

A pinch of Mustard to each 4 tablespoons of
coffee, added to the dry coffee in the percolator,
gives new full-bodied flavour and fragrance to
your coffee.

In washing fishy dishes, add a little Mustard
to the water to cut the odour.

where mustard is specified always use KEEN’S D.S.F.