IHAD FUN THIS week with another old cookbook, lent by a new friend. This one is “Modern Priscilla Cook Book, copyright, 1924 by the Priscilla Publishing Company, Boston.

I looked up “The Priscilla Publishing Company” on the internet. This cookbook was just one of many publications from this company. Pamphlets were listed for sale (at that time) to include many on specific projects from lace making, to beading, to advice to the homemaker. It is incredible what you could get for 25 cents! Have fun and look at the site yourself.

Take Roast Beef for example: Looking back, when I was a young bride in 1955 my cooking bible was “Better Homes and Gardens”. In the back it had tables giving minutes per pound for rare to well-done. The temperature was a constant 325 degrees. It seemed to work well for about 35 years or so…then along came Gourmet and other cooking magazines that said to sear the roast was the way to go, then they disagreed on what temperature to reduce it to. This advice was given to make sure I went out and bought a meat thermometer. Then the worry came, exactly where do I stick this in the meat so it will be accurate?

(I remember taking the advice from the Galloping Gourmet to cook a leg of lamb by seasoning it, and placing it on a oven rack, at high temperature with the pan about 8 inches below it on the floor of the oven…a process that I did not repeat, but I digress)

Recently a chef became part of the family make up. “Searing, then Resting” is his mantra. Did you ever wonder when going to a restaurant and ordering roast beef how it can appear within minutes, warm on your plate?

From Modern Priscilla:

Roast Beef

Put meat in a roasting pan, dredge with flour, and sprinkle with salt and pepper. Put into a very hot oven (500 degrees) to sear the surface quickly. As soon as the roast is browned reduce the heat to moderate (350 degrees). For rare beef allow fifteen minutes to the pound, counting the time after the meat is seared. For a well-done roast allow twenty minutes to the pound. If an uncovered roaster is used baste the meat frequently with the liquid in the pan.

To make gravy, remove the meat from the pan and pour off the superfluous fat, leaving about two tablespoonfuls for each cup of gravy to be made. Add one and one-half to two tablespoons flour for each cup and blend thoroughly. Add the desired amount of water gradually, and cook until thickened, stirring constantly. Season with salt and pepper. For a six pound roast make three cups of gravy

This recipe was followed by “Pot Roast” (four hours cooking time), and then “Fried Calves’ Brains” which, cowardly, I do not include.

Note: Steak and Mushrooms: pgg

When cooking steak, I do sear it at high temperature using an almost smoking pan on top of the stove. A small amount of unsalted butter has been rubbed in the pan, prior to heating it, and the steak has been seasoned with freshly ground pepper. As soon as the steak is browned on both sides, I finish the cooking in the oven at 350 degrees in the pan in which it has been browned. You can tell the “doneness” of the meat by pressing your finger on it in the oven. It will have some resistance if medium. It all depends on how thick your steak is, and your taste, (rare to welldone). For a 1 1/2 inch steak, I leave it in the oven for about 5-6 minutes.

It is then placed on a warm platter. It is allowed to rest about 5 minutes prior to serving so that the juices redistribute.

Return your frying pan to the top of the stove and add about 1 cup + of sliced mushrooms. A tablespoon of butter may be added at the same time as well. Stir your mushrooms, adding salt and pepper at high heat. Serve on top of the steak.

Next week, more of” Priscilla” on Pies