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To Roast Beef (Lay the meat on some sticks)

Lay the meat on some sticks in a dripping-pan or other vessel, so that it will not touch the water which it is necessary to have in the bottom. Season with salt and pepper, and put in the oven three or four hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renewing it as often as it gets low. This makes sweet, juicy roast beef. The great secret of it is, not to have the meat touch the water in the bottom of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming them an hour and a half or so and then putting them in the oven and roasting as much longer.

Crackers, first browned and then pounded, should always be kept to sift over roast meats: and curled parsley to garnish with. Grated horseradish is also excellent with the roast.--Mrs. S. T.