Plain Pot Roast

Mashed Potatoes Baked Squash

Cabbage And Apple Salad

Cherry Souffle

Plain Pot Roast

An iron pot or very heavy kettle should be used for a pot roast. Select for a pot roast the middle or face of the rump, the round or shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack; add I c water, cover tightly and cook slowly below the boiling point for 3 or 4 h. When the meat is tender, if there is still any liquor remaining remove the cover, allow it to evaporate and brown the meat.

Baked Squash

Wash and wipe a squash; saw into halves, then into quarters and remove the seeds. Place the pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about 1 h.

Cabbage And Apple Salad

Soak 2 c of shredded cabbage. Remove the seeds from a sweet pepper and chop fine. Chop 1 T onion fine. Pare and slice 1 apple, preferably a tart one. Drain the cabbage, place a layer in the bottom of the salad bowl; over this arrange a layer of apple sprinkled with the chopped onion and pepper, then some French Dressing, the cabbage and so on until the ingredients are used. Serve very cold.

Cherry Souffle

Melt 2 T butter, add 1/4 c flour and 1/4 t salt and cook until frothy. Add 3/4 c milk and 1/4 c cream gradually, let cook a few minutes, then add 1/2 c bread crumbs, the grated rind of 1/4 lemon, the yolks of 2 eggs beaten with 1/4 c sugar, and lastly 1/2 c stoned cherries and the stiffly beaten whites of the eggs. Turn into a greased mould and steam 1 1/2 h. Or if desired this pudding may be set in a pan of hot water and baked in the baking dish. Serve.

Preparing The Meal

About 3 h before dinner time prepare the meat for the pot roast, and simmer gently. If a fireless cooker is to be used allow at least 6 h time for a 4-pound roast. About 1 3/4 h before dinner make the cherry souffle and steam over the pot roast or else bake in the oven with the squash. Prepare the squash and place in the oven about 1 h before dinner. Now make the salad and set in a cool place until ready to serve. Pare and quarter the potatoes and cook in boiling salted water until tender, then drain and mash. Allow the liquid on the meat to boil down and let the roast brown. If there is too much liquid to evaporate in a short time pour off and save for soups, gravies, etc. Remove the squash from the oven to a hot plate, place the meat on a hot platter, make gravy if desired, put the potatoes in a hot vegetable dish and serve the dinner. If the pudding is not done when ready to brown the meat, place in the oven to finish cooking, or else place over a kettle of hot water to finish.