BRAIZED BEEF.--An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it. This method consists in placing the meat on a rack over a small quantity of water in a closed pan and then baking it in the oven for about 4 hours. Vegetables cut into small pieces are placed in the water and they cook while the meat is baking. As meat prepared in this way really cooks in the flavored steam that rises from the vegetables, it becomes very tender and has a splendid flavor; also, the gravy that may be made from the liquid that remains adds to its value. In serving it, a spoonful of the vegetables is generally put on the plate with each piece of meat.

BRAIZED BEEF (Sufficient to Serve Six)

3 lb. beef from rump or lower round Flour Salt Pepper 2 thin slices salt pork 1/4 c. diced carrots 1/4 c. diced turnips 1/4 c. diced onions 1/4 c. diced celery 3 c. boiling water

Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the flour, salt, and pepper. Try out the pork and brown the entire surface of the meat in the fat thus obtained. Then place the meat on a rack in a deep granite pan, an earthen bowl, or a baking dish, and surround it with the diced vegetables. Add the boiling water, cover the dish tight, and place in a slow oven. Bake for about 4 hours at a low temperature. Then remove the meat to a hot platter, strain out the vegetables, and make a thickened gravy of the liquid that remains, as explained later.

POT-ROASTED BEEF.--The usual, and probably the most satisfactory, method of preparing the cheaper cuts of beef is to cook them in a heavy iron pot over a slow fire for several hours. If the proper attention is given to the preparation of such a roast, usually called a pot roast, it will prove a very appetizing dish. Potatoes may also be cooked in the pot with the meat. This is a good plan to follow for it saves fuel and at the same time offers variety in the cooking of potatoes.

When a piece of beef is to be roasted in a pot, try out in the pot a little of the beef fat. Then wipe the meat carefully and brown it on all sides in the fat. Add salt, pepper, and 1/2 cupful of boiling water and cover the pot tightly. Cook over a slow fire until the water is evaporated and the meat begins to brown; then add another 1/2 cupful of water. Continue to do this until the meat has cooked for several hours, or until the entire surface is well browned and the meat tissue very tender. Then place the meat on a hot platter and, if desired, make gravy of the fat that remains in the pan, following the directions given later. If potatoes are to be cooked with the roast, put them into the pot around the meat about 45 minutes before the meat is to be removed, as they will be cooked sufficiently when the roast is done.

BEEF LOAF.--Hamburger steak is not always made into small patties and broiled or sauted. In fact, it is very often combined with cracker crumbs, milk, and egg, and then well seasoned to make a beef loaf. Since there are no bones nor fat to be cut away in serving, this is an economical dish and should be used occasionally to give variety to the diet. If desired, a small quantity of salt pork may be combined with the beef to add flavor.

BEEF LOAF (Sufficient to Serve Ten)

3 lb. beef 2 Tb. salt 1/4 lb. salt pork 1/4 Tb. pepper 1 c. cracker crumbs 1 small onion 1 c. milk 2 Tb. chopped parsley 1 egg

Put the beef and pork through the food chopper; then mix thoroughly with the other ingredients. Pack tightly into a loaf-cake pan. Bake in a moderate oven for 2 1/2 to 3 hours. During the baking, baste frequently with hot water to which a little butter has been added. Serve either hot or cold, as desired.