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In choosing beef it should be of a clear, bright red color, fine grain and smooth and should readily pinch tender with the fingers. The suet should be rather white in color, the choice pieces for roast is sirloin middle and four ribs.

In roasting meat allow from twenty to twenty-five minutes to the pound. A great deal of success in roasting depends on the heat. It should never be put in cold oven. It looses its juices and consequently a tough, tasteless roast. Always have oven real hot at first to sear the pores and retain the juices. Always wipe roast perfectly dry and place in baking pan without water or seasoning of any kind; some pieces of suet or drippings should be put in bottom of pan. Water has a tendency to soften surface of meat and generates steams which prevents its crispness. It should be frequently basted with its own drippings; an onion sliced and put on top of any kind of meat while cooking gives it a good flavor but should be removed before serving.

To Keep Away Flies.

To keep meat from flies, put in thin muslin sacks with straw around all sides, bottom and top. Be sure the straw is all around the ham and thick enough so flies cannot reach it to deposit their eggs. It must be done early, before the fly appears.