Flank Chops With Mushroom Sauce

New Potatoes Boiled With Jackets On

Steamed Corn On Cob

Sliced Tomatoes

Cocoanut Cake Fruit Custard

Flank Chops

Roll a flank steak according to directions given on page 46, insert wooden or metal skewers throughout the roll 1 inch apart, then cut between the skewers into chops, thus cutting across the grain, and broil until brown and tender. Season and serve with mushroom sauce. Either canned mushrooms heated in medium white sauce, as per page 339, or wild mushrooms sauted in butter may be used.

Steamed Corn On The Cob

Remove the husks and all the silk from 12 medium sized ears of corn. Put into a steamer over hot water and steam about 15 m or until the corn is tender. Serve at once. Reserve 6 ears of corn for Friday luncheon.

Cocoanut Cake

Cream 1/2 c butter, add 1 1/2 c sugar and mix well together. Mix and sift 2 1/2 c flour, 3 t baking powder, 1/4 t salt, and add, alternately with 1 c milk to the sugar mixture, add 1 t vanilla; mix and beat well, then fold in the stiffly beaten whites of 4 eggs. Bake in layers.

Cocoanut Frosting

Add 1 c grated cocoanut to plain boiled frosting, p. 38.

Fruit Custard

Soak 1/2 package granulated gelatine in I c milk for 1 h. Heat 3 c milk to the boiling point and add the gelatine. Beat the yolks of 4 eggs with 6 t sugar and 1/4 t salt, and add slowly to the hot milk, stirring all the time. Cook until the mixture thickens slightly, then add 1 c fresh apricots, peeled and sliced, and a grating of nutmeg. Pour into wet moulds and serve very cold with cream. Other fresh fruits may be used.

Preparing The Meal

About 30 m before dinner time wash and scrub the potatoes and put on to cook. Then husk the corn and place in a steamer over the potatoes. Prepare the flank chops and pan broil, lowering the flame after browning both sides. Make the mushroom sauce and while that is cooking slice the tomatoes peeled and cooled previously. Unmould the custard, made in the morning, cut the cake, and set both in a cool place until ready to serve. Cut the bread and butter and set on the table, then serve the dinner.