Missouri Home Makers' Conference. 



561 



the roast is done. It is the simplest, easiest and most accurate 

 way. 



An ideal standing rib ror.st taken from a very fat show steer. 



A little experience soon enables one to so time the roast 

 that it is ready at the time needed, while the thermometer 

 simply enables you to gauge accurately when this moment has 

 arrived. It should be borne in mind that the outside of the 

 roast is at a very much higher temperature than the inner por- 

 tion and that when the roast is removed from the oven the 

 heat travels in both directions, increasing sometimes the tem- 

 perature of the interior of the roast to the extent of several 

 degrees. 



Basting with Water is Bad. — But what about the basting, 

 you are probably wondering. That is the point at which most 

 women fail in cooking a roast. The feeling that if a thing is 

 to be well done it must involve extra work predominates, hence 

 the bending over the pan and the periodic dipping up of the 

 tried-out fat and too often along with it the water that has 

 been added, supposedly to keep the roast from burning. That 

 coat which has been so carefully formed over the outside of the 

 roast is soluble in water, and every time that you dip a spoonful 

 of water and spill it' over the top of the roast a small portion of 

 the crust is washed away and with it some of the flavor of the 

 roast. Then perhaps the coat is washed through completely. 



