Roast with Spaghetti

2 tablespoonfuls flour 3 lbs. sirloin steak 2 tablespoonfuls Crisco 1 large onion 1/4 lb. bacon Salt and pepper to taste 1/2 cupful water 1/2 can tomatoes 1 cupful cooked peas 1 cupful cooked spaghetti 1 cupful cooked mushrooms 8 stuffed olives

Melt Crisco and make very hot in roasting pan, lay in steak, season with salt and pepper, cover with layer of sliced onion, layer of bacon, add water, cover, and cook in moderate oven about three hours.  Have ready peas, mushrooms, and spaghetti.  Place meat on hot platter.  Add juice of tomatoes to gravy, and flour moistened with a little cold water, peas and mushrooms, and when hot pour round meat.  Spread spaghetti on top and decorate with olives.

Sirloin Steak with Fried Apples

1 sirloin steak weighing 2 lbs. 3 tablespoonfuls melted Crisco 1 teaspoonful salt 1/2 teaspoonful white pepper 4 tart apples Milk Flour

Mix salt and pepper with melted Crisco, then rub mixture into steak and let steak lie in it twenty minutes.  Broil it over a clear fire till done and serve surrounded with fried apples.  Peel and core and slice apples, then dip in milk, toss in flour, and drop into hot Crisco to brown.

VEGETABLES

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In the vegetable kingdom the cereals form a very important part of our diet, by supplying chiefly the carbohydrates or heat giving matter.  Another nutritious group termed pulse, are those which have their seed enclosed in a pod.  The most familiar are peas, beans, and lentils; peas and beans are eaten in the green or unripe state as well as in the dried.  Vegetables included in the pulse group are very nourishing if they can be digested, they contain a large amount of flesh forming matter, usually a fair amount of starch, but are deficient in fat.  Peas and beans also contain sulphur and tend to produce flatulence when indulged in by those of weak digestion.  Lentils contain less sulphur, and do not produce this complaint so readily.

The more succulent vegetables include tubers, as potatoes and Jerusalem artichokes, leaves, stems, and bulbs, as cabbages, spinach, celery, and onions, roots and flowers, as carrots, parsnips, and cauliflower.  These are very valuable on account of the mineral matter, chief of which are the potash salts, so necessary to keep the blood in a healthy condition.

Care should be taken in cooking vegetables not to lose the salts.  Steaming is preferable to boiling, by preserving the juices, though it does not tend to improve the color of green vegetables.  A little lemon juice added to the water in which new potatoes are boiling improves their color.  Mint is sometimes cooked with new potatoes.  To secure a good color in vegetables when cooked, careful cleaning and preparation before cooking is essential.  Earthy roots, such as potatoes, turnips, and carrots, must be both well scrubbed and thoroughly rinsed in clean water before peeling.  From all vegetables, coarse or discolored leaves and any dark or decayed spots should be carefully removed before cooking.