Beefsteak Pie

Hominy Souffle Creamed String Beans

Orange And Celery Salad

Tapioca Cocoanut Cream

Beefsteak Pie

Cut 2 pounds of meat from the round or flank into pieces 1 inch square. Sprinkle with 1 T flour, 1 T parsley and 1 onion chopped fine, and brown thoroughly in 2 T butter. Remove to a deep baking dish, pour 1 c of stock or hot water into the pan in which the meat was browned, thoroughly scrape up all the rich meat juices and pour over the meat in the baking dish. Bake 3/4 h, then cover with a crust made as follows:

Remove all membrane from 1/4 pound of suet, chop fine and add to it gradually 1 c flour; add 1/4 t salt and enough ice water to moisten. Knead for a moment, then roll out into a sheet large enough to cover the top of the baking dish. Make a hole in the center of the crust for the escape of the steam. Before covering the meat with the crust season with 1 t salt and a dash of pepper. Brush over the top of the crust with milk or beaten egg, and bake 3/4 h.

Hominy Souffle

Mix 1/2 can or 1 1/2 c hominy with the yolks of 2 eggs, 1 c milk, 1/2 t salt, and 1 T melted butter. Cut and fold in the whites beaten stiff, pour into a buttered baking dish and bake set in a pan of hot water until firm, about 30 m.

Creamed String Beans

Drain and rinse 1/2 can string beans, cover with 1 c Medium White Sauce (p. 38), heat thoroughly and serve.

Orange And Celery Salad

Clean thoroughly 1 bunch of celery; cut in 1-inch length pieces and fringe; drop into cold water to make crisp. Add 2 oranges separated into sections and cut into small pieces, dress with French Dressing (p. 178) and serve.

Tapioca Cocoanut Cream

Wash 1/3 c pearl tapioca well, cover with hot water and soak several hours. Drain, cover with 1 pint milk, and cook in a double-boiler until transparent. Beat the yolks of 2 eggs, add 1/2 c sugar, 1/2 t salt, beat well, and stir gradually into the tapioca; add 1 t vanilla, 1/2 c shredded cocoanut, and fold in the whites of the eggs beaten dry. Serve either hot or cold.

Preparing The Meal

Immediately after lunch put the tapioca to soak. About 2 h before dinner time prepare the meat for the beefsteak pie and start to cooking. Make the Tapioca Cream and mould for serving. Now make the crust for the pie and put over the meat in the oven. Make and bake the Hominy souffle. Prepare the Orange and Celery Salad and put on salad plates in a cool place until needed. Open a can of string beans and cream them.

Serve dinner, leaving Beefsteak Pie in the baking dish.