tle hot water and let come to a boil; then stand where the meat
will just simmer but not slop cooking for several hours. The meat then
should be found quite tender. Cheaper cuts of meat, especially,
require long, slow cooking or simmering to make them tender, but are
equally as nutritious as high-priced meats if properly prepared.

To quote from _The Farmers' Bulletin_: "The number of appetizing
dishes which a good cook can make out of the meat 'left over' is
almost endless. Undoubtedly more time and skill are required in their
preparation than in the simple cooking of the more expensive cuts. The
real superiority of a good cook lies not so much in the preparation of
expensive or fancy dishes as in the attractive preparation of
inexpensive dishes for every day. In the skillful combination of
flavors. Some housewives seem to have a prejudice against
economizing. If the comfort of the family does not suffer and the
meals are kept as varied and appetizing as when they cost more, with
little reason for complaint, surely it is not beneath the dignity of
any family to avoid useless expenditure, no matter how generous its
income. And the intelligent housekeeper should take pride in setting a
good table."

This is such an excellent article, and so ably written and true, that
I feel it would be to the advantage of every young housewife to read
and profit by it.

"SAUERGEBRATENS" OR GERMAN POT ROAST

Buy about three pounds of beef, as for an ordinary pot roast. Place in
a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little
water, a couple of whole cloves and a little allspice); this should
cover the piece of meat. Vinegar should be poured over it hot; let
stand a couple of days in a cool place uncovered; turn it over
occasionally. When wanted to cook, take from the vinegar and put in a
stew-pan containing a little hot fried-out suet or drippings in which
has been sliced 2 onions. Let cook, turn occasionally, and when a rich
brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot
water, cover and cook slowly for two or three hours, turning
frequently. Half an hour before serving add small pared potatoes, and
when they have cooked tender, serve meat, gravy and potatoes on a
large platter.

The writer knew an old gentleman who had moved to the city from a
"Bucks County farm" when a boy, who said that he'd walk five miles any
day for a dish of the above as his mother had prepared it in former
yea