Round Steak A La Quin

With

Tomato Sauce

Potatoes - Butter Sauce Green Onions

Peach Cobbler

Round Steak A La Quin

Cover a slice of round steak, cut about 1 1/2 inches thick, with flour, and, using the edge of a plate or meat pounder, pound as much as possible into the meat. Melt 2 T butter in a baking pan and when hot brown the meat quickly on both sides, sprinkle with salt and pepper, and cover with I c water. Cover closely and bake in a slow oven for several hours or until the meat is tender throughout. This is an excellent recipe for use in the tireless cooker. Serve with Tomato Sauce, p. 125, or alone with the gravy.

Potatoeswith Butter Sauce

Pour 1/4 c melted butter, to which has been added 1 T chopped parsley, over plain boiled potatoes, and serve.

Green Onions

Wash carefully a bunch of fresh green onions, cut off the long tops and serve.

Peach Cobbler

Mix and sift 1 1/2 c flour and 1 1/2 t baking powder. With the tips of the fingers work into the flour 1 T butter, and when well mixed add 1/2 c milk. Peel and slice 4 peaches, and mix with 3/4 c sugar and 2 T melted butter. In the bottom of a baking dish invert a cup, around this arrange the peaches, and over all place the dough patted out to about 3/4 inch in thickness. Bake in a moderate oven until the crust is brown and the peaches are tender. This will require about 40 m. The cup keeps the dough from lying on the fruit and becoming soaked with juice.

Preparing The Meal

About 3 h before dinner prepare the steak and place in the oven. About 45 m before serving time make the peach cobbler and place in the oven, then wash and pare the potatoes and start to cooking. Wash and trim the onions and set in a cool place until needed. Make the Tomato Sauce if desired, then cut the bread and butter and place on the table. Drain the potatoes, pour the melted butter over them, remove the meat from the oven and serve the dinner.