POT ROAST

Place a kettle over the fire, put into it a piece of suet as large as your hand, and let it render well, don't let scorch ; take out the cracklin and put in two or three pounds of porterhouse roast, turn often until a nice brown, then set the pot on top of the stove and cook slowly for three hours, by adding one pint of water at a time, when needed. Keep covered well. One-half hour before serving, add a small onion chopped fine, or one large ripe tomato. Season to taste, and add flour to make the gravy a little thick. Have from one to one and one-half pints of gravy when done. — Mrs. Cora Vincent.