BEEF RIB ROAST OF BEEF... 2 rib standing or rolled rib roast (about 4 pounds). Salt, pepper and flour. Rub with salt, allowing Y2 teaspoon per pound, and pepper. Sprinkle lightly with flour. Place on rack in roaster, fat side up. Roast in a slow oven of 300 to 350 degrees F. without covering or basting until as well done as desired. For cooking a standing rib roast rare, allow 18 to 20 minutes per pound; for medium, allow 22 to 25 minutes per pound; and for well done, allow 27 to 30 minutes per pound. Ten to fifteen minutes per pound more is required for cooking a rolled roast to same degree of doneness, If a meat thermometer is used, insert it so that bulb reaches center of the large muscle. For rare beef it should register 140 degrees F.; for medium beef, 160 degrees F. and for well done beef, 180 degrees F. BROILED 1 porterhouse, club or sirloin steak
STEAK Salt and pepper
Have steak cut at least 1 inch thick. Heat broiler, place steak on broiler rack far enough from heat so that by time it is browned on one side it will be half done. If the heat is turned on high, the meat should be about 3 inches from source of heat. When browned on one side, season with salt and pepper and rum. Allow to finish cooking on second side, season, and serve immediately. A steak 1 inch thick requires approximately 12 to 15 minutes; and a steak 2 inches thick requires 30 to 35 minutes. ROUND STEAK, FARMER'S STYLE I Y2 to 2 pounds round Y3 cup flour steak, cut thick 2 tablespoons fat % teaspoon salt Y2 onion Pepper 2 Y2 cups water Add salt and pepper to flour and pound into meat. Brown well in frying pan with fat. Add onion and water, cover closely and simmer until tender, about 1 Y2 hours. Turn meat occasionally. Makes delicious gravy around meat. SAVORY POT ROAST 4 pounds chuck or 2 onions, sliced rump pot roast 1 cup boiling water 2 tablespoons flour Salt and pepper 2 tablespoons fat Season meat with salt and pepper and dredge well with flour. Brown on all sides in hot fat in cooking kettle. When well browned, add sliced onions and boiling water. Cover tightly and let simmer until meat is tender, about 2 or 2Y2 hours. Add more water if necessary, never much at a time, and turn meat occasionally. When done, remove meat and make a delicious brown gravy, adding more liquid to pan and thickening with flour and water paste. Boil well and add more seasoning if needed.
28
SWISS
STEAK
2 pounds round steak cut thick % teaspoon salt Dash of pepper 2 tablespoons melted suet
Y3 cup flour Y2 onion, chopped Y2 green pepper, finely chopped 2 cups cooked tomatoes 1 teaspoon sugar
Add salt and pepper to Brown in frying pan green pepper, tomatoes and simmer or bake tender, about 2 hours. time, if needed. Meat serving before cooking.
flour and pound into meat. with fat; then add onion, and sugar. Cover closely slowly until meat is very Add water from time to may be cut into pieces for .
CHILI
CON
1 pound ground beef 2 tablespoons fat 1 onion, chopped 1 medium can kidney beans
CARNE 1 small can tomato soup 1 teaspoon salt \I.i teaspoon chili powder, if desired
Brown beef in frying pan with fat and chopped onion. Add beans and stir well. Add tomato soup or canned tomatoes, salt and chili powder and simmer 15 to 25 minutes. Chili powder may be omitted unless hot chili is desired, and dash of pepper substituted.
BEEF LOAF 1 Y2 pounds ground beef 1 cup stale bread crumbs 1 teaspoon salt 1 egg
Generous dash of pepper 1 teaspoon grated onion Y2 cup milk or more 3 slices bacon
Mix meat, crumbs, salt, pepper and onion. Add egg, mix it in well and add milk to moisten. Loaf should be soft, yet hold together well. Shape into loaf, place in a greased pan, and place bacon strips over top. Bake in moderate oven of 350 degrees F., until baked through and well browned, about 1 Y2 hours. No water is added during baking.
VARIATIONS FOR MEAT LOAF ... One-h~lf pound ground pork mixed with beef gives richness to loaf The other ingredients remain the same. Bake slightly longer. One-half cup chili sauce or ketchup diluted with Y2 cup water, poured over meat after it is brown, and used for basting, gives a spicy flavor. One or two hard cooked eggs may be molded in center of loaf before baking, thus when slicing, the loaf has an especially attractive appearance. Also bake individual meat loaves, molding Y2 hard cooked egg in each. For picnics, large dill pickles or sweet pickles may be molded in meat loaf, giving zest to sandwiches.
