Show I 1 and nd halting lla klue Gentil genuine ne roast meats are fire almost un know itin this coduti country Y since the advent of the modern with its thoroughly equipped equi oven frodi frow which the lent beat can bo be turned off of or on nt it apy time and graded to the requirement of 0 the tile work to be done most of our roasting ronall ng haa has been baking there is to no special objection to this provided we use the drafts of our oven with precision the object of roasting la Is to cook tile meat in its own juices the outside surface of the roast or of any piece of meat to be cooked in any anyway way should be scaled sealed over na as quickly as possible fco ho that none of its juices escape in order to this the tile oven in which theinert the meat ineat la Is to be toia roasted ted should be intensely liot bot and t the he meat elC should be seas 0 and thickly flour I t the heat beat of the tile aven with the flour on abe the outside of alje roast will quickly forini onn a savory crust which will the meat and there will afterward be comparatively little dripping from it IL this is the ideal way of cooking ngoat it should never of course during the process proem of cooking be pierced with a knife or a fork la in order to find out whether it fidone li done the cook roust ascertain certain when it Is ready to ba be taken from the oven by its appear atice and by the time it haa has abeln cooking new york tribune |