ot oven, allowing fifteen
minutes to the pound. Baste occasionally with melted Crisco. Serve hot
decorated with cooked onions, celery tips, cranberries, and parsley.

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

[Illustration]

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,
chi