Roast Leg Of Lamb

Mashed Potatoes Spinach

Pineapple And Cheese Salad

Peaches In Bloom

Roast Leg Of Lamb

Trim, sear in a hot oven 15 m, dredge with salt, pepper and flour, cook about 1 1/2 h, basting occasionally. See p. 84 for details. Make gravy if desired.

Mashed Potatoes

Boil, mash, add about 3 T butter, 1/2 t salt and 1/2 c milk; P. 15.

Spinach

Wash thoroughly 2 qts. spinach, using at least 4 rinsing waters, so that it may be free of all sand and grit. Add about 1/2 c water, cover and cook slowly until tender. This will not require more than 15 m. Drain, chop finely, add 1 t salt, dash pepper, and juice of 1 lemon, or 2 T vinegar. Garnish with hard cooked eggs, cut into slices. If spinach is not in the market, use string beans, see p. 378.

Pineapple and Cheese Salad

'Cut a pineapple into slices about 1/2 inch thick, cutting across the fruit. Remove the skin, and also the hard core. Mix 1 cake of Neufchatel or Cream cheese with an equal quantity of salad dressing, then press this mixture through a sieve over the tops of the pineapple slices. Serve very cold.

Peachesin Bloom

Cover 4 good sized perfect peaches with boiling water, let stand a moment, drain and remove the skins, which will now easily slip off. Carefully cut in half, remove the stones, and fill the cavity so made, with chopped almonds. Pin the halves together with tooth picks. Sift 3/4 c powdered sugar, cream well with 3 T butter, then add 3 T cream a few drops at a time. Add enough pink vegetable color paste to give a delicate color to the frosting. Roll the stuffed peaches in this frosting, then in grated cocoanut. Chill and serve in a nest of whipped cream.

Preparing The Meal

About 2 h before dinner time prepare the lamb for roasting and place in the oven. 3/4 h before serving time wash and pare 8 potatoes and start to cooking. Then wash the spinach, and after thoroughly rinsing it, put on to cook. Now make the pineapple salad, put on salad plates, and set in a cold place until ready to serve. Whip the cream for the dessert, and arrange the peaches in the cream on dessert plates. By this time the spinach is cooked and may be drained and prepared for the table. Then drain and mash the potatoes, reserving 1 c for future use, remove the roast from the oven to a hot platter, and serve the dinner.