Broiled Porterhouse

Boiled Potatoes Corn On The Cob

Sliced Cucumbers

Raspberry Sherbet Tea Cakes

Broiled Porterhouse

Follow directions given on p. 14 for Broiled Beefsteak.

Cornon The Cob

Carefully remove the husks and all silk from 6 ears of corn. Cover with boiling unsalted water and cook 10 m or until tender. Very young, tender corn needs very little cooking, while the older corn will sometimes require from 15 to 20 m. If salt is added to the water, the corn turns a deep yellow color.

Sliced Cucumbers

Cut off the ends and pare rather thickly two medium sized cucumbers. Slice very thin and cover with ice cold salted water. Let stand 1/2 h or longer in the cold water. The slices will then be very crisp and fresh. Serve with oil and vinegar, salt and pepper, or omit the oil, as desired.

Note

Cucumbers are made more digestible by salting and covering with boiling water. Let stand 2 m, then pour off and cover with cold salted water.

Raspberry Sherbet

Make a syrup of 1 c sugar and 2 c water, boiling 10 m. Crush together 2 c raspberries and 1/2 c currants. Soak 1 t granulated gelatin in 2 T cold water 10 m, then dissolve over hot water. Add the fruit and dissolved gelatin to the syrup, 1/4 c of which has been reserved. Mix all well together and freeze, using equal portions salt and ice. When half frozen, open the can, taking care that no salt gets into the sherbet, and add a meringue made by beating the white of 1 egg until light and then add 1/4 c syrup to it. This meringue seems to make the grain of the sherbet finer and the gelatin prevents its ready dissolution. Finish freezing, pack in salt and ice and let stand several hours.

Preparing The Meal

Immediately after luncheon, or in the morning, make the sherbet, freeze and pack. Also pare and slice the cucumbers and set away in salted ice water until needed. The long standing will have no injurious effect, but will merely make them more crisp and palatable. About 1/2 h before dinner time, wash and scrape the potatoes and put on the stove to boil. Also prepare the corn for cooking and put on the stove 10 m before serving. Corn should be served at once when done, as it deteriorates very rapidly when allowed to stand. If impossible to serve at once, remove from the water and keep warm in a dry place. Now broil the porterhouse and while that is cooking put the cucumbers onto salad plates, cut the bread and butter, fill the water glasses and put all on the table. Drain the potatoes and corn, and put into serving dishes, place the steak on a hot platter and serve the dinner.