nd add cream. Strain into hot soup
tureen and sprinkle with finely chopped parsley.

POT ROAST

Wipe five pounds beef cut from top of round; put bits of fat in an iron
frying pan, shake over fire until tried out (there should be about
one-fourth cup fat). Rub meat over with salt, dredge with flour and sear
quickly over in hot fat turned into the pot in which meat is to roast.
Add one cup boiling water, cover closely and cook slowly until meat is
tender (about four or five hours), turn occasionally, add only
sufficient water to prevent meat burning. The last hour of cooking
sprinkle well with salt and pepper. Serve with brown gravy made from
liquor in pot.

MUSHROOM SAUCE

4 tablespoons butter.
5-1/2 tablespoons flour.
2 cups brown stock.
1/2 can small mushrooms.
1 egg yolk slightly beaten.
2 teaspoons butter.
1/2 tablespoon Worcestershire Sauce.
1/2 teaspoon Kitchen Bouquet.
Salt, pepper.

PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour
and continue browning, stirring constantly. Pour on stock slowly,
continue stirring until sauce is smooth. Drain mushrooms from the liquor
and saute them delicately in butter. Remove from range, add egg yolk and
Worcestershire Sauce; add Brown Sauce slowly, stirring constantly.
Reheat over hot water and season with salt, pepper and Kitchen Bouquet.

BROWNED POTATOES

Pare the desired number of medium-sized potatoes; parboil ten minutes in
boiling salted water. Drain, dry and place in pan around roast beef,
veal or pork, fifty minutes before meat is done. Baste with the liquor
in pan and turn often to brown evenly.

PARSLEY ONIONS

Select the desired number of silver skin onions, medium size. Peel and
cover with boiling water, bring to boiling point, boil five minutes.
Drain and cover again with boiling salted water. Cook until tender,
drain and remove to serving dish. Melt one-third cup butter (for one
dozen onions) in same sauce-pan, add one teaspoon finely chopped
parsley. Pour butter over onions and sprinkle with black pepper.

PARSNIP FRITTERS

Wash and scrub parsnips. Cover with boiling water and cook until tender.
Drain, plunge in cold water and rub off skins with the hands. Mash and
rub them through a coarse sieve. Season with salt and pepper, moisten
with a little cream and butter. Flour the hands and shape mixture in
small, flat, oval ca