Spareribs Of Pork

Franconia Potatoes Lima Beans

Cucumber And Radish Salad

Rice Cream

Spareribs Roasted

Trim off the rough ends of the spareribs, crack across the middle of the ribs, rub with salt and sprinkle with pepper. Place in a dripping pan with water, allowing 1 pt. water to every 3 lbs. spareribs. Baste frequently, turning over once, so as to bake both sides equally until a golden brown. Cook until tender. This will require about 1 1/2 h for 3 lbs. ribs.

Franconia Potatoes

Pare and quarter 4 medium sized potatoes, parboil for 5 m, drain and place in the roasting pan with the meat. Baste with the meat.

Lima Beans

Wash I pint young lima beans thoroughly; cover with boiling salted water, and cook until tender - 30 to 60 m. Drain, add 2 T butter, 1/8 t salt, dash of pepper and serve. Use as little water as possible, so as to avoid waste. If too much water has been used, reserve for use later in soups.

Cucumber and Radish Salad

Cut 1 large cucumber into small cubes, add an equal portion of radishes peeled and sliced or cut into cubes, and 2 t chopped onion; mix with Salad Dressing, and serve on a lettuce leaf.

Rice Cream

Scald 2 c milk, add 1/4 c sugar, and 1/4 t salt. Mix 1 T cornstarch with 1/4 c cold milk and add to the hot milk, stirring constantly while mixing them. Cook 10 m. Separate 2 eggs, beat the yolks slightly and add to the cornstarch. Cook 5 m. Remove from the fire and add 1 t vanilla. Put 1 c cooked rice in a pudding dish, pour the cream slowly on it, mixing it well into the rice.

Make a meringue by beating the whites of the 2 eggs stiff and dry. Add 2 T sugar, beat well, flavor with 1/2 t vanilla and 1/4 t lemon extract. Drop in small spoonfuls over the top of the pudding. Brown delicately and serve cold.

Preparing The Meal

About 1 3/4 h before dinner time prepare the spareribs and place in the oven. Wash and pare 6 medium sized potatoes and place in the pan with the meat, allowing 1 h for their baking. Now wash and pick over 1 pt. lima beans and put on to cook in boiling salted water.

While the beans are cooking make the cucumber and radish salad and set in a cool place until needed.

A few m before serving the dinner, cut the bread and butter and place on the table, put out the pudding, made after lunch and chilled, into serving dishes and set aside until needed. Then serve the dinner.