Roast Beef

Browned Potatoes Fruit Salad

Peach Tapioca With Whipped Cream

Roast Beef

Let the meat to be roasted, after being skewered or tied into a compact shape, rest on a rack in the dripping pan skin side down; dredge with flour and sear over the outside in a hot oven; then add salt, pepper and drippings and cook at a low temperature until done, basting every 10 minutes; after a time turn the roast to brown the skin side; when properly cooked the outside fat is crisp and brown, the lean beneath is browned to the depth of 1/4 inch and the whole interior is evenly red and juicy; allow 15 to 20 minutes per pound for roast beef, keeping the temperature low.

Browned Potatoes

Wash and pare 8 medium sized potatoes, and 3/4 hour before the roast is done put the potatoes in the dripping pan with the roast; bake until tender.

Fruit Salad

Peel and divide into sections 1 orange; cut into pieces about 1-inch long; slice 3 bananas with the orange and add 1 apple cut into small pieces. If convenient add a little canned pineapple, also a little celery cut into small pieces and 1/4 cup chopped nuts; cover the whole with salad dressing. There should be enough left from Friday for this salad.

A few Malaga grapes halved and seeded adds greatly to the delicacy of this salad.

Peach Tapioca

Cover 6 tablespoons "minute tapioca" with cold water; let soak a few minutes, then add 1 1/4 cups boiling water, 1/2 salt and cook in double boiler until transparent. If (canned peaches are used, use the syrup on the peaches as far as possible, and if more liquid is necessary to make up 1 1/4 cups use hot water; also add 1/4 cup sugar to the liquid in which the tapioca is cooked. In a baking pan arrange the halves of peaches over which powdered sugar" has been sprinkled. When the tapioca is done pour over the peaches and set in a cold place. Serve very cold with whipped cream.

How To Whip Cream

If a regular cream whipper is not. available put the cream in a deep bowl and whip with a Dover egg beater, taking care to keep it as cool as possible all the time. As the cream whips up remove the froth and continue whipping until all the liquid has been changed to fluffy whipped cream.

Preparing The Meal

About I hour before dinner time prepare the roast and place in the oven; then wash and pare the potatoes and put in the pan with the meat.

Make the fruit salad and arrange on lettuce leaves on salad plates.

The peach tapioca should have been made the day before to save any trouble on Sunday. While the meat and vegetables are cooking whip the cream and put in a cool place.

Now set the table, cut the bread and butter and then serve the dinner, taking care that the serving dishes as well as the dinner plates are hot.

In serving the dessert, put 1/2 peach on each plate with its surrounding tapioca. On top pile the whipped cream. Serve very cold.