Evening Republican, Volume 17, Number 159, Rensselaer, Jasper County, 5 July 1913 — COOK’S ADVICE ON ROASTS [ARTICLE]

COOK’S ADVICE ON ROASTS

Many Valuable Suggestions Are Offered on How to Regulate Your Oven. That water should not be put into an open meat-pan its place being supplied by bits of fat from the roast, or by dripping. That a rack made of wire should support meat In the roasting-pan to prevent it from sticking to the bottom and being unevenly roasted. That all cut meat should first be laid on the rack skin-side downward, provided the hottest air is above, in order that the lean part, from which juices might escape, may be at once crusted over to retain them. That a six-pound roast in a little oven requires one hour’s roasting to be rare, and one hour and a quarter’s to be well done. That to lessen such a heat at once for roasting properly, after the searing is completed, a pan of cold water may be set into the oven and the draft somewhat reduced. That the double roasting-pans, with close-fitting covers, are most convenient both for large and small roasts, as basting is not required, and they keep the small roasts from drying out.