To Roast Meat
Wipe the meat with a damp cloth, place in a dripping pan or double roaster, dust with salt, pepper and flour, allowing from one to two tablespoons of flour to sift on the bottom of the pan, and put in a hot oven, 375 to 400 degrees F. to brown. This takes from fifteen to twenty minutes. Pour a little hot water into the pan containing two or three tablespoons Mazola and one-half tablespoon of Karo, Blue Label. Baste the meat with this every fifteen minutes, until done. Make a gravy from the drippings in the pan, adding a cup of boiling water to each half cup of drippings. If necessary, thicken the gravy with a little Argo or Kingsford's Cornstarch blended with cold water. Roast Beef-Allow fifteen minutes to the pound, and fifteen minutes additional (while the meat is browning), for rare roast beef. If liked medium done, allow twenty minutes to the pound. Roast Lamb or Mutton-Allow twenty minutes to the pound and twenty minutes additional.
Roast Pork and Veal-Same as lamb.
Roast Chicken, Turkey, Goose or Duck-Prepare as usual, stuff, dress and roast from eighteen to twenty minutes to the pound, allowing twenty minutes additional. Start the bird, breast down. Turn during the cooking.