Boiled Corned Beef

Boiled Potatoes Cabbage And Turnips

Steamed Chocolate Pudding

Boiled Corned Beef

Select 4 pounds of good corned beef, the brisket piece being considered the finest grained, but as it is fatter, it is sometimes not so desirable. Rinse the meat in cold water, fasten in shape, and put on to cook in cold water. Remove the scum after it has boiled 5 or 10 m, then let simmer slowly until tender. This may take 5 or 6 h.

Three-quarters of an hour before serving, pare and quarter the potatoes and turnips, and let stand in cold water until needed. Remove the large coarse leaves from the outside of a head of cabbage; cut into eighths. Remove the meat from the water and set. in a warm place. Skim the fat from the liquor and add the potatoes, turnips and cabbage. The large outside leaves of the cabbage may also be cooked and used for soup the next day.

Serve the Corned Beef on a platter surrounded by the potatoes and turnips. The cabbage should be placed in a separate dish.

Steamed Chocolate Pudding

Cream 3 T butter, add 2/3 c sugar gradually, and 1 egg well beaten. Mix and sift 2 1/4 c flour, 4 1/2 t baking-powder, and 1/4 t salt. Add to the creamed mixture alternating with 1 c milk; then add 2 1/2 ounces of chocolate, melted. Turn into a greased mould, cover and steam 2 h. Serve with Cream Sauce.

Cream Sauce

Cream 1/4 c butter, add 1 c powdered sugar gradually, 1/2 t vanilla, and 1/4 c heavy cream beaten until stiff. Serve with the Chocolate Pudding.

Preparing The Meal

Put the Corned Beef on to cook about 5 hours before dinner, unless one has a fireless cooker, in which case 8 to 10 h are needed. Two h before dinnertime make the pudding and set to steam over the meat. One h before serving prepare the vegetables, remove the meat and put the vegetables on to cook, being careful in moving the steamer not to jar it, and thus cause the pudding to fall. Also have the liquor boiling when the vegetables are added. Make the Cream Sauce for the pudding. Serve the dinner.