Corn Soup - Wafers

Roast Beef Yorkshire Pudding

Franconia Potatoes

Lemon Sponge - Soft Custard

Corn Soup

Chop 1/2 can corn, add 1 c water and simmer for 30 m, then rub thru a sieve. Scald 1 c milk with a thin slice of onion, when corn is ready, remove onion from the milk, add the corn, bind with a roux made of 1 T butter and 1 T flour, and season. Serve at once.

Roast Beef

For an oven roast select the rib piece. Have the rib removed and the roast rolled, but be sure to have the rib sent home with the roast. This with the tough parts of the roast that may be left and the outside skin, which will give it a good flavor, will make a fine soup for the next day. Wipe the roast with a damp cloth, sear on all sides in a hot skillet, season, set on a rack in a dripping pan, and bake at a low temperature allowing 1 h for the first 3 pounds and 20 m for each pound over. Baste frequently.

Franconia Potatoes

Pare and quarter medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. / Baste together with the meat.

Yorkshire Pudding

Sift 1 c flour with 1/4 t salt. Add 1 c milk beating the batter until smooth and velvety. Then add 2 eggs beaten light. Cover the bottom of a hot baking pan or gem tins with the fat from the roast beef. Pour in the batter 1/2 inch deep. Bake in a hot oven for 20 m basting after it is well risen with the fat from the pan in which the meat is roasting. Cut in squares when serving.

Preparing The Meal

For a 4 pound roast allow about 1 1/2 h. After the roast has been in the oven 3/4 h prepare the potatoes, parboil, and place in the pan with the roast. Then make the Yorkshire Pudding. While that is baking remove the Lemon Sponge made the preceding day from the mould to a serving dish. When the meat and potatoes are done remove from the pan to a hot platter and vegetable dish and make the gravy. Serve the dinner.