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IN ACTION
Data analysis and graphics with R

Robert I. Kabacoff

MANNING
R in Action
 R in Action
Data analysis and graphics with R

ROBERT I. KABACOFF

MANNING
Shelter Island
For online information and ordering of this and other Manning books, please visit
www.manning.com. The publisher offers discounts on this book when ordered in quantity.
For more information, please contact

Special Sales Department

Manning Publications Co.
20 Baldwin Road
PO Box 261
Shelter Island, NY 11964 Email: [email protected]

©2011 by Manning Publications Co. All rights reserved.

No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in

any form or by means electronic, mechanical, photocopying, or otherwise, without prior written
permission of the publisher.

Many of the designations used by manufacturers and sellers to distinguish their products are
claimed as trademarks. Where those designations appear in the book, and Manning
Publications was aware of a trademark claim, the designations have been printed in initial caps
or all caps.

Recognizing the importance of preserving what has been written, it is Manning’s policy to have
the books we publish printed on acid-free paper, and we exert our best efforts to that end.
Recognizing also our responsibility to conserve the resources of our planet, Manning books
are printed on paper that is at least 15 percent recycled and processed without the use of
elemental chlorine.

Manning Publications Co. Development editor: Sebastian Stirling

20 Baldwin Road Copyeditor: Liz Welch
PO Box 261 Typesetter: Composure Graphics
Shelter Island, NY 11964 Cover designer: Marija Tudor

ISBN: 9781935182399
Printed in the United States of America
1 2 3 4 5 6 7 8 9 10 -- MAL -- 16 15 14 13 12 11
 brief contents
Part I Getting started .......................................... 1
1 ■ Introduction to R 3
2 ■ Creating a dataset 21
3 ■ Getting started with graphs 45
4 ■ Basic data management 73
5 ■ Advanced data management 91

Part II Basic methods ........................................ 117

6 ■ Basic graphs 119
7 ■ Basic statistics 141

Part III Intermediate methods ......................... 171

8 ■ Regression 173
9 ■ Analysis of variance 219
10 ■ Power analysis 246
11 ■ Intermediate graphs 263
12 ■ Resampling statistics and bootstrapping 291

v
vi BRIEF CONTENTS

Part IV Advanced methods ...................................311

13 ■ Generalized linear models 313
14 ■ Principal components and factor analysis 331
15 ■ Advanced methods for missing data 352
16 ■ Advanced graphics 373
 contents
preface xv
acknowledgments xvii
about this book xix
about the cover illustration xxiv

Part I Getting started .............................................1

1 Introduction to R
1.1 Why use R? 5
3

1.2 Obtaining and installing R 7

1.3 Working with R 7
Getting started 8 Getting help 11
■ ■ The workspace 11
Input and output 13
1.4 Packages 14
What are packages? 15 ■ Installing a package 16
Loading a package 16 ■ Learning about a package 16
1.5 Batch processing 17
1.6 Using output as input—reusing results 18
1.7 Working with large datasets 18

vii
viii CONTENTS

1.8 Working through an example 18

1.9 Summary 20

2 Creating a dataset
2.1 Understanding datasets
21
22
2.2 Data structures 23
Vectors 24 ■ Matrices 24 ■ Arrays 26 ■ Data frames 27
Factors 30 ■ Lists 32
2.3 Data input 33
Entering data from the keyboard 34 Importing data from a delimited text
■

file 35 Importing data from Excel 36 Importing data from XML 37

■ ■

Webscraping 37 Importing data from SPSS 38 Importing data from SAS 38

■ ■

Importing data from Stata 38 Importing data from netCDF 39

■

Importing data from HDF5 39 Accessing database management systems

■

(DBMSs) 39 Importing data via Stat/Transfer 41

■

2.4 Annotating datasets 42

Variable labels 42 ■ Value labels 42
2.5 Useful functions for working with data objects 42
2.6 Summary 43

3 Getting started with graphs

3.1 Working with graphs 46
45

3.2 A simple example 48

3.3 Graphical parameters 49
Symbols and lines 50 Colors 52 ■ ■ Text characteristics 53
Graph and margin dimensions 54
3.4 Adding text, customized axes, and legends 56
Titles 57 Axes 57
■ ■ Reference lines 60 ■ Legend 60
Text annotations 62
3.5 Combining graphs 65
Creating a figure arrangement with fine control 69
3.6 Summary 71

4 Basic data management

4.1 A working example 73
73

4.2 Creating new variables 75

4.3 Recoding variables 76
 CONTENTS ix

4.4 Renaming variables 78

4.5 Missing values 79
Recoding values to missing 80 ■ Excluding missing values from analyses 80
4.6 Date values 81
Converting dates to character variables 83 ■ Going further 83
4.7 Type conversions 83
4.8 Sorting data 84
4.9 Merging datasets 85
Adding columns 85 ■ Adding rows 85
4.10 Subsetting datasets 86
Selecting (keeping) variables 86 Excluding (dropping) variables 86
■

Selecting observations 87 The subset() function 88 Random samples 89

■ ■

4.11 Using SQL statements to manipulate data frames 89

4.12 Summary 90

5 Advanced data management

5.1 A data management challenge 92
91

5.2 Numerical and character functions 93

Mathematical functions 93 Statistical functions 94
■ ■ Probability functions 96
Character functions 99 Other useful functions 101
■ ■ Applying functions to
matrices and data frames 102
5.3 A solution for our data management challenge 103
5.4 Control flow 107
Repetition and looping 107 ■ Conditional execution 108
5.5 User-written functions 109
5.6 Aggregation and restructuring 112
Transpose 112 ■ Aggregating data 112 ■ The reshape package 113
5.7 Summary 116

Part II Basic methods ............................................117

6 Basic graphs
6.1
119
Bar plots 120
Simple bar plots 120 Stacked and grouped bar plots 121
■ ■ Mean bar plots 122
Tweaking bar plots 123 Spinograms 124
■

6.2 Pie charts 125

6.3 Histograms 128
x CONTENTS

6.4 Kernel density plots 130

6.5 Box plots 133
Using parallel box plots to compare groups 134 ■ Violin plots 137
6.6 Dot plots 138
6.7 Summary 140

7 Basic statistics
7.1
141
Descriptive statistics
A menagerie of methods 142
142
■ Descriptive statistics by group 146
Visualizing results 149
7.2 Frequency and contingency tables 149
Generating frequency tables 150 Tests of independence 156■

Measures of association 157 Visualizing results 158

■

Converting tables to flat files 158

7.3 Correlations 159
Types of correlations 160 Testing correlations for significance 162
■

Visualizing correlations 164

7.4 t-tests 164
Independent t-test 164 ■ Dependent t-test 165 ■ When there are more than two
groups 166
7.5 Nonparametric tests of group differences 166
Comparing two groups 166 ■ Comparing more than two groups 168
7.6 Visualizing group differences 170
7.7 Summary 170

Part III Intermediate methods ............................171

8 Regression
8.1
173
The many faces of regression
Scenarios for using OLS regression 175
174
■ What you need to know 176
8.2 OLS regression 177
Fitting regression models with lm() 178 Simple linear regression 179
■

Polynomial regression 181 Multiple linear regression 184

■

Multiple linear regression with interactions 186

8.3 Regression diagnostics 188
A typical approach 189 An enhanced approach 192
■ ■ Global validation of
linear model assumption 199 Multicollinearity 199 ■

8.4 Unusual observations 200

Outliers 200 ■ High leverage points 201 ■ Influential observations 202
 CONTENTS xi

8.5 Corrective measures 205

Deleting observations 205 Transforming variables 205
■ ■ Adding or deleting
variables 207 Trying a different approach 207
■

8.6 Selecting the “best” regression model 207

Comparing models 208 ■ Variable selection 209
8.7 Taking the analysis further 213
Cross-validation 213 ■ Relative importance 215
8.8 Summary 218

9 Analysis of variance
9.1
219
A crash course on terminology 220
9.2 Fitting ANOVA models 222
The aov() function 222 ■ The order of formula terms 223
9.3 One-way ANOVA 225
Multiple comparisons 227 ■ Assessing test assumptions 229
9.4 One-way ANCOVA 230
Assessing test assumptions 232 ■ Visualizing the results 232
9.5 Two-way factorial ANOVA 234
9.6 Repeated measures ANOVA 237
9.7 Multivariate analysis of variance (MANOVA) 239
Assessing test assumptions 241 ■ Robust MANOVA 242
9.8 ANOVA as regression 243
9.9 Summary 245

10 Power analysis
10.1
246
A quick review of hypothesis testing 247
10.2 Implementing power analysis with the pwr package 249
t-tests 250 ANOVA 252 Correlations 253
■ ■ ■ Linear models 253
Tests of proportions 254 Chi-square tests 255
■ ■ Choosing an appropriate effect
size in novel situations 257
10.3 Creating power analysis plots 258
10.4 Other packages 260
10.5 Summary 261

11 Intermediate graphs
11.1 Scatter plots 264
Scatter plot matrices 267
263

■ High-density scatter plots 271 ■ 3D scatter plots 274

Bubble plots 278
xii CONTENTS

11.2 Line charts 280

11.3 Correlograms 283
11.4 Mosaic plots 288
11.5 Summary 290

12 Resampling statistics and bootstrapping

12.1 Permutation tests 292
291

12.2 Permutation test with the coin package 294

Independent two-sample and k-sample tests 295 Independence in contingency
■

tables 296 Independence between numeric variables 297

■

Dependent two-sample and k-sample tests 297 Going further 298

■

12.3 Permutation tests with the lmPerm package 298

Simple and polynomial regression 299 ■ Multiple regression 300
One-way ANOVA and ANCOVA 301 ■ Two-way ANOVA 302
12.4 Additional comments on permutation tests 302
12.5 Bootstrapping 303
12.6 Bootstrapping with the boot package 304
Bootstrapping a single statistic 305 ■ Bootstrapping several statistics 307
12.7 Summary 309

Part IV Advanced methods ...................................311

13 Generalized linear models

13.1
The glm() function 315 ■
313
Generalized linear models and the glm() function
Supporting functions 316 ■
314
Model fit and regression
diagnostics 317
13.2 Logistic regression 317
Interpreting the model parameters 320 Assessing the impact of predictors on the
■

probability of an outcome 321 Overdispersion 322 Extensions 323

■ ■

13.3 Poisson regression 324

Interpreting the model parameters 326 ■ Overdispersion 327 ■ Extensions 328
13.4 Summary 330

14 Principal components and factor analysis

14.1 Principal components and factor analysis in R
331
333
14.2 Principal components 334
Selecting the number of components to extract 335
 CONTENTS xiii

Extracting principal components 336 Rotating principal components 339

■

Obtaining principal components scores 341

14.3 Exploratory factor analysis 342
Deciding how many common factors to extract 343 Extracting common
■

factors 344 Rotating factors 345 Factor scores 349 Other EFA-related
■ ■ ■

packages 349
14.4 Other latent variable models 349
14.5 Summary 350

15 Advanced methods for missing data

15.1 Steps in dealing with missing data 353
352

15.2 Identifying missing values 355

15.3 Exploring missing values patterns 356
Tabulating missing values 357 Exploring missing data visually 357
■ ■ Using
correlations to explore missing values 360
15.4 Understanding the sources and impact of missing data 362
15.5 Rational approaches for dealing with incomplete data 363
15.6 Complete-case analysis (listwise deletion) 364
15.7 Multiple imputation 365
15.8 Other approaches to missing data 370
Pairwise deletion 370 ■ Simple (nonstochastic) imputation 371
15.9 Summary 371

16 Advanced graphics
16.1
373
The four graphic systems in R 374
16.2 The lattice package 375
Conditioning variables 379 Panel functions 381
■ ■ Grouping variables 383
Graphic parameters 387 Page arrangement 388
■

16.3 The ggplot2 package 390

16.4 Interactive graphs 394
Interacting with graphs: identifying points 394 playwith 394
■

latticist 396 Interactive graphics with the iplots package 397

■ ■ rggobi 399
16.5 Summary 399

afterword Into the rabbit hole 400

xiv CONTENTS

appendix A Graphic user interfaces 403

appendix B Customizing the startup environment 406

appendix C Exporting data from R 408

appendix D Creating publication-quality output 410

appendix E Matrix Algebra in R 419

appendix F Packages used in this book 421

appendix G Working with large datasets 429

appendix H Updating an R installation 432

index 435
Other documents randomly have
different content
 The Project Gutenberg eBook of Tested
Recipes: Waterless Cooking for Better Meals,
Better Health
This ebook is for the use of anyone anywhere in the United States
and most other parts of the world at no cost and with almost no
restrictions whatsoever. You may copy it, give it away or re-use it
under the terms of the Project Gutenberg License included with this
ebook or online at www.gutenberg.org. If you are not located in the
United States, you will have to check the laws of the country where
you are located before using this eBook.

Title: Tested Recipes: Waterless Cooking for Better Meals, Better

Health

Creator: N.Y.) Tested Recipe Institute (New York

Release date: March 5, 2021 [eBook #64703]

Language: English

Credits: Stephen Hutcheson, Lisa Corcoran and the Online

Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK TESTED RECIPES:

WATERLESS COOKING FOR BETTER MEALS, BETTER HEALTH ***
 TESTED RECIPES
WATERLESS COOKING
for
BETTER MEALS
for
BETTER HEALTH

Copyright 1957 by Tested Recipe Institute, Inc., Long Island City 1, N.Y.
The Buckeye Co., Wooster, Ohio
 SUBJECT INDEX
page
STAINLESS STEEL WARE
Advantages of Stainless Steel Ware 28
How to Care for Stainless Steel Ware 1

IMPORTANT: Before using your Stainless Steel Cookware, read page

1 for valuable hints on how to keep your cookware free from
scratches, stains and warping.

Au Gratin Vegetables 19
Bananas,
As garnish 26
Pan Fried 10, 13
BEEF
Frizzled Beef 12
Pot Roast with Vegetables 8
Roasting Timetable 6
Standing Rib Roast 7
Swedish Meat Balls 9
Swiss Steak 11
Beets, Harvard 20
Busy Day Supper Dish 22
Care of Stainless Steel Cookware 1
Chicken, Fried 14
Chili Con Carne 15
Christmas Plum Pudding 27
Creamed Vegetables 19
DESSERTS
Apricot Whip 26
Pineapple Upside Down Cake 25
 Plum Pudding 27
Eggplant, Pan-Fried 19
Eggs Benedict 23
Fish, Fried Fillets 16
Food Buying Hints 2
Frosting, Pastel Plum 24
Frozen Meats 6
Frozen Vegetables 19
Gravy, Quick 22
Ham, Diced
Busy Day Supper Dish 22
Hollandaise Sauce 23
Jelly, Plum 24
Lamb, Roasting Timetable 6
Meal Planning 3, 4
Meats 5-6
Pineapple Upside Down Cake 25
Plum Jelly 24
Plum Pudding 27
PORK
Roasting Timetable 6
Stuffed Pork Chops 13
Quick Meal Preparation 4
Roasting Timetable 6
SAUCES
Custard Sauce 26
Hollandaise Sauce 23
Tartar Sauce 16
Spaghetti, Italian 17
Summer Squash, Pan-Fried 19
VEAL
Roasting Timetable 6
Veal in Mushroom Sauce 21
VEGETABLES
Frozen Vegetables 19
General Cooking Hints 18-19
Harvard Beets 20
Time-Table 19
Vegetable Platter 20

1
 HOW TO CARE FOR STAINLESS COOKWARE

Stainless Cookware will retain original gleaming beauty through a

lifetime of service. Just follow these simple directions:

BEFORE USING NEW UTENSILS—Wash them thoroughly both

inside and out in hot suds. Use either soap or detergent. This
removes the thin coating of oil which clings to the utensil in the
manufacturing process. Rinse in clear hot water and dry
thoroughly with a clean towel. Now the utensil is ready for use.

HEAT CONTROL—Medium to Low Heat should be used for all

cooking. Start vegetables over medium heat. When the water
comes to a boiling, turn to low heat to keep water boiling
gently. Brown meat slowly over medium to low heat.
EASY CLEANING—Rinse the utensil with warm water immediately
after each use. Food particles which do not yield to rinsing
usually may be removed with a rubber food scraper.

FIRST AID—If food has been burned on or allowed to dry on the

utensil, fill it with cold water. Bring the water to boiling. Remove
the utensil from the heat and allow the water to cool to
lukewarm. Wash in hot suds. If a stain remains, scour with fine
steel wool. If necessary, polish with stainless steel cleaner.

DO NOT OVERHEAT—Overheating may sometimes cause

discoloration on Stainless Steel Cookware. These stains are
easily removed with any good stainless steel cleaner.

AVOID SUDDEN TEMPERATURE CHANGES—Sudden

temperature changes and overheating should be avoided. DO
NOT put cold water in a hot utensil. DO NOT set a hot utensil on
a cold surface, such as the sink.

2
 SPEND Wisely, SPEND Less!

Take Advantage of Bargains

A really big step towards economical food buying is watching
newspaper advertisements. Each week the big super-markets and
chain stores run all of their weekly specials, and savings will add up
fast if you plan as many of your menus as possible around these
featured items.

Compare Prices

Compare them at home in your newspaper, when you are deciding

the best place to shop and save. And compare the difference in price
among fresh, frozen, and canned foods. For example; food dollars
will go a lot further (yet meals will not suffer), if you serve frozen
vegetables, or fresh vegetables in season, on-the-plate ... and use
less-expensive canned vegetables in stews, casseroles, etc.

Read Labels Carefully

Look for the word “enriched” on white bread and flour labels. This
means that the “B” vitamins and Iron, lost in the milling process,
have been replaced. Also check the “net weight” when comparing
similar bargains.

Avoid Waste

Extra-large sizes of canned fruits, vegetables, juices and staples like

baking powder may not ALWAYS be bargains. Often these purchases
are only partially used, and eventually go to waste. Unless you can
use the entire contents of the extra-large container, buy the smaller
size.

Cut Meat Costs

Less tender cuts of meat are just as nutritious as the more

expensive ones. Properly cooked they are equally delicious, and
you’ll be surprised how often you can work them into well-planned
menus.

Variety meats, such as heart, kidney, sweetbreads, brain, liver and

tongue are high in nutritive value and comparatively low in price.

Butter or Margarine?

These two table fats are equivalent in food value, and may be used
interchangeably in any recipe.

3
 Plan TO PLEASE!

Plan meals when you are a little hungry ... your culinary imagination
is better then. Articles in magazines and newspapers help provide
inspiration when you need it, for greater menu variety.

When there are small children in the family, it is easier to plan meals
around the type of food small-fry can eat. Adults, too, enjoy this
simple food, which can be served in attractive and tempting
combinations.

Plan the whole day’s meals as a unit. This is the only way you can be
sure of providing the proper amount of the right kind of food.

These are the foods needed every day for good health:

MILK—3 or 4 cups for children; 2 to 3 cups for adults. Milk used in

cooking may be counted in the total.
VEGETABLES and FRUITS—1 serving of green, leafy or yellow
vegetable; 1 serving of citrus fruit; 1 serving of potato; 1 other
vegetable or fruit, preferably raw. Noodles, spaghetti and
macaroni cannot be considered substitutes for potatoes. True,
they are high in starch, but important minerals and vitamins
found in potatoes are lacking.

MEAT, FISH, POULTRY or CHEESE—1 serving daily.

EGGS—at least 4 a week; 1 daily is better.

Enriched or whole grain CEREALS and BREAD—2 servings or more.

BUTTER or MARGARINE—2 tablespoons or more.

EYE APPEAL—Colorful combinations are more appetizing. As you

plan a menu, try to visualize the food as it will appear on the
table. Strive for good contrast of flavor, color, and texture.

OFF THE BEATEN TRACK—Now and then introduce the family to a

new food, or an old favorite in new guise. But don’t overdo it.
One new food at a meal is enough.

DESSERT—Dessert is actually a part of the meal and should always

be planned as such. Serve a light dessert when the main course
is hearty. Serve rich cake and pie only when the main course is
not too filling.

LITTLE EXTRAS—A few sprigs of parsley go a long way to make

the meat platter more attractive. A sprinkling of paprika
provides a flourish of color for creamed dishes.

A tray of raw relishes ... carrot sticks, celery curls, green pepper
rings, radish roses and cucumbers cut lengthwise into fingers ... may
pinch-hit for the salad occasionally.
Used with discretion, food coloring is a boon to the cook. Add a few
drops of yellow coloring to chicken gravy; a few drops of red
coloring to step up the eye appeal of desserts made with canned
cherries.

4
 SUPPER IN A Half-hour!

Every homemaker needs two or three quick supper dishes “to fall
back on” when kitchen time is limited. They can be hearty and
attractive, as well as inexpensive.

Following are four such supper menus, easily prepared in about half
an hour. Three of them are planned around canned meat, dried beef
and corned beef, which should always be kept on hand for
emergency meals.

Fruit in season, quick-frozen fruit, or canned fruit, well chilled,

always makes a tempting dessert. Strawberry shortcake is an all
season quick dessert, with frozen strawberries and individual sponge
cakes made especially for this purpose by professional bakers.

Tomato Juice Cocktail

Busy Day Supper Dish (page 22)
Tossed Chef’s Salad
Hard Rolls
Butter
Fresh or Frozen Peaches

• • • • • • •

Frizzled Beef (page 12)

Buttered Carrots
Head Lettuce Salad
Roquefort Dressing
Pumpernickel Bread
Butter
Orange Sherbet
Cookies

• • • • • • •

Corned Beef Hash with Poached Eggs

Buttered Peas
Tossed Green Salad
French Bread
Butter
Chilled Fruit Cup

• • • • • • •

Hamburger Platter (page 10)

Emergency Gravy (page 22)
Cole Slaw
Toasted English Muffins
Strawberry Shortcake
 5

PREPARING Meats
Cooking meat at a low temperature retains juices, reduces the
amount of shrinkage and improves the flavor. The theory that
searing seals-in juices has been disproved.

Tender cuts of meat are cooked by dry heat: roasting, pan-frying,

broiling, pan-broiling.

Less-tender cuts are cooked by moist heat: braising, stewing, soup-

making.

ROASTING—Place meat in Dutch oven, fat side up. Season with

salt. Roast uncovered, in moderate oven (325 degrees) to
desired degree of doneness. Do not add water; do not baste.
Roast will be nicely browned by the time cooking is completed.
The use of a meat thermometer is recommended. For easier
carving, let meat stand in warm place 20 to 30 minutes before
serving.

BROILING—Place meat on greased broiler rack. Broil steaks and

chops two inches thick three inches away from source of heat.
Cuts one inch thick should be placed two inches from heat.
Cook until meat is nicely browned on top. Season and turn to
brown other side. Season and serve at once.

PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on

both sides turning several times, if necessary. Pour off fat as it
accumulates. Do not add water; do not cover. Test for doneness
by cutting small slit next to bone. Reduce heat to finish cooking.

PAN-FRYING—Melt a small amount of fat in chicken fryer or skillet.

Dip meat in flour or egg and crumb coating. Fry slowly until
browned on both sides. Reduce heat to finish cooking, if
necessary.

BRAISING—Brown meat slowly in hot fat in chicken fryer or

saucepan. Meat may be dipped in flour before browning, if
 desired. Add a small amount of liquid. Cook at simmering
temperature until tender.

STEWING—Cut meat into cubes; brown in hot fat in saucepan.

Dredging with flour before browning is a matter of choice.
Nearly cover meat with water. Cook, covered, at simmering
temperature, until tender. Corned beef, ham, tongue, etc., are
cooked in water to cover without preliminary browning.

NO SMOKE—Never heat fat to the point where it smokes. 6

Keep heat low enough at all times to avoid smoking. For
best flavor, brown meat slowly over moderate heat.

BEEF—Tender cuts of beef are cooked either rare, medium or well-

done, by dry heat: roasting, pan-broiling or broiling. Less-tender
cuts must be cooked to the well-done stage by moist heat
(braising or stewing) in order to make them tender.

PORK—All pork cuts are tender but must be cooked to the well-
done stage. Roasting is suitable for any of the larger cuts. Pork
chops and steaks should be cooked by braising for best results.

LAMB—Roasting, pan-broiling, or broiling are suitable methods to

use with lamb because all cuts are tender. The fell, the thin
papery membrane which covers the lamb carcass, should not be
removed before cooking. Lamb may be cooked rare, medium or
well-done according to personal preference.

VEAL—All cuts need to be cooked slowly to the well-done stage in

order to make veal tender. Veal may be roasted, braised or
stewed. When an egg and crumb coating is used, chops and
steaks cut ½-inch thick may be pan-fried successfully. (This
must be done slowly over medium to low heat.) (see front
cover)
 TIMETABLE FOR ROASTING

Poultry and all meat except pork is roasted at 325 degrees. Roast
pork at 350 degrees. Times given below are approximate, varying
with size and shape of roast. A meat thermometer is recommended
for accurate determination of degree of doneness.

MEAT MINUTES PER POUND

Beef
Rare 18-20
Medium 22-25
Well-done 27-30
Lamb 30-35
Pork 35-40
Smoked pork 20-30
Veal 30
Chicken 25-30

FROZEN MEAT—It is not necessary to thaw meat before cooking.

When meat is frozen solid at the beginning of the cooking
process, allow up to twice the usual cooking time.

7
 STANDING RIB ROAST

Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not
add water; do not cover; do not baste. Roast in moderate oven,
325°F.

Rare 18-20 minutes per pound

Medium 22-25 minutes per pound
Well-done 27-30 minutes per pound

For sure results use a meat thermometer. Insert it in the thickest

part of the roast, being sure that the bulb does not rest on fat or
bone. Use the time periods above as a guide. Remove the roast from
the oven when the thermometer reading is “rare,” “medium,” or
“well-done,” as you prefer.

Tomato-Bacon Garnish

Halve small tomatoes; cross short strips of bacon on top of each

half. Broil until bacon is crisp.

MENU

Standing Rib Roast of Beef

Asparagus Hollandaise (p. 23)
Corn on The Cob
Tossed Green Salad
Lemon Chiffon Pie

8
 BEEF POT ROAST and VEGETABLES

1 tablespoon fat
3 to 4-pound chuck roast
salt and pepper
1½ cups water
4 medium onions
8 small carrots
4 medium potatoes
3 tablespoons flour

1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season
generously with salt and lightly with pepper.
2. Add water; cover and cook over low heat about 2 hours until
meat is nearly tender. Add onions; cook 10 minutes. Add carrots and
potatoes; cook 30-35 minutes longer, or until all vegetables are
tender.

3. Remove meat and vegetables to platter. Measure stock in Dutch

oven; add water to make 1½ cups. Bring to a boil.

4. Blend flour with ⅓ cup water; stir into boiling stock. Stir
constantly until thickened. Season, if necessary, with salt. This
makes generous servings for 4 with enough meat left over for
another meal.

9
 SWEDISH MEAT BALLS

1 pound chopped beef

1 cup soft bread crumbs
1 cup rich milk
1 egg
2 medium onions, chopped
2 teaspoons salt
⅛ teaspoon pepper
¼ teaspoon nutmeg

1. Combine ingredients in order listed; mix thoroughly.

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