Evening Republican, Volume 17, Number 154, Rensselaer, Jasper County, 28 June 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

POT ROABTB. WHILE inferior cats may be used for pot roasting, the top sirloin ujakes the best roast Top and bottom round, the cross ribs, chuck and ramp all may be pot roasted. One secret of successful pot roasting lies in not getting too much water in the pot The meat must be turned often in order tbat it may brown all over. Roasted With Sweet Potatoes. Southern Pot Roast.—Take any kind of meat you prefer. Use a large enameled saucepan or an Iron pot In which to cook It. Place In the vessel a tablespoonful of butter; let It brown; wash off the roast and put It Into the pot. After It begins to fry pour in enough water to half cover the meat, season with salt and pepper, cover and stew slowly. A half hour before serving add either Irish or sweet potatoes or turnips and let them brown with the meat ' A French Recipe. Parisian Pot Roast.—Fry three or four onions In a little bacon in the vessel In which you are to cook the roast. When tender lay in the meat and let it brown well. Roll the meat round and round and tie In place with a piece of cotton cloth in order to keep It In shape for slicing. Have ready a bunch of carrots scraped and sliced, a turnip‘'sliced and peeled, a little chopped parsley and a cupful of tomato sauce. When the meat haß browned on both sides put In the vegetables and cover with hot water, not allowing it to come above the level of the meat. When it begin* to simmer season witb salt and pepper and cook slowly for two hours, turning the meat once. Put the meat on the platter and set in the oven to keep warm. Then with skimmer remove the vegetables, arranging them In a circle about the meat Thicken the gravy remaining, pour It over the vegetables or serve separately. 1 Flavored With Carrots. Vegetable Pot Roast.—Take about three pounds of rump beef, season with salt, pepper and a sprinkle of cayenne. Heat some finely cut beef suet in a saucepan and brown the meat all over, turning It frequently. Add half a' cupful of boiling water and a whole onion and cook slowly for an hour. Peel and slice some carrots, just cover with boiling water, add a teaspoonful of sugar, boll for half an hour, drain and add to the meat along with some finely cut turnips, potatoes, tomatoes or any vegetable you like. Gover and cook slowly for another hour. Arrange the meat In the middle of a dish, the vegetables around It, and pour over It a gravy made by adding some hot water and thickening it with browned flour.