Roast Mutton

Baked Savory Rice Scalloped Corn

Mint Punch

Pineapple Fancy

Roast Mutton

Dredge with flour in the roasting pan and place in a hot oven. After 15 or 20 m lower the temperature, add seasoning and baste with the drippings occasionally. Cook for 2 1/2 to 3 h, according to size.

Baked Savory Rice

Blanch 1 c rice, drain, rinse with cold water, cover with 1 qt. boiling water and return to the fire. Add 1 t salt, juice of 1 lemon and cook for 15 m, stirring occasionally. Add 1/4 c butter creamed with 1 T curry powder, turn into a baking dish and bake until tender.

Reserve 1/2 c cooked rice for use Thursday morning.

Scalloped Corn

With a sharp knife cut through the center of each row of grains on 6 medium sized ears of corn and scrape the pulp from the cob. Put a layer of the corn in the bottom of a buttered baking dish, cover with a layer of cracker or bread crumbs, add 1/2 t salt, 1/8 t pepper and 1 T butter, sprinkled in dots over the crumbs. Then add another layer of corn, then crumbs and seasonings, having the last layer crumbs. Pour milk over all until it comes to the top of the crumbs. Bake in a moderate oven about 1/2 h, or until the corn is cooked. Canned corn may be used in the same way.

Mint Punch

Wash 3 bunches of mint thoroughly, chop fine, cover with I qt. boiling water and steep 1/2 h. To the juice of 2 lemons add 3/4 c sugar, stir well, then strain into it the water from the mint. Color with leaf green and serve very cold or frozen to a mush.

Pineapple Fancy

Whip 1 pt. of cream until stiff, add 1/4 c powdered sugar, 3/4 c fresh or canned pineapple cut into small pieces, 1/2 c peach, either fresh or canned. Mix well and serve on rounds of angel or sponge cake, or by itself in sherbet glasses.

Preparing The Meal

About 3 h before dinner prepare the roast and place in the oven. At this time also make the mint punch and whip the cream for the dessert so that they may be thoroughly chilled.

One h before dinner blanch the rice and start to cooking. Also prepare the corn, then finish the rice and place both rice and corn in the oven. While they are cooking finish the dessert, put out into sherbet cups, if served without cake, and set in a cool place until needed. Cut the bread and butter and place on the table, also put the punch in a small punch bowl or glasses. Put the roast on a warm platter and serve the rice and corn in the dishes in which they were baked.