Almond Steak

Hashed Browned Potatoes Nut Bread

Tea

Almond Steak

Trim 1 lb. round steak and put it with 1/4 c almonds through the meat grinder; mix thoroughly, add 1/2 t salt, dash of pepper, and form into a large steak, either oblong or round, 1 inch thick. Put it at once into a hot greased pan, broil quickly, first on one side, then the other, lower the flame and cook 6 or 7 m. Spread with 1 T butter and serve at once.

Hashed Browned Potatoes

Two cold boiled potatoes, 1/2 t salt, dash of pepper, 4 T milk or cream. See p 166 if necessary.

Nut Bread

To 2 c lukewarm water in which 1 T butter has been melted, add 1/2 cake compressed yeast dissolved 1/2 c lukewarm water, 1 t salt, 1 T sugar, 1 c chopped nuts and about 7 c flour. Mix well and knead until no longer sticky, then return to the mixing bowl, and set in a warm place, 80-90 Fahr., to rise. When double its bulk, cut down and knead again, return to the bowl, and set away to rise a second time. Then knead, shape into loaves, and a small pan of biscuits; let rise again, and bake about 1 h in a moderate oven.

Preparing The Meal

About 20 m before lunch, grind the meat and nuts and prepare the almond steak. Then chop the potatoes and place in a hot pan. While cooking, broil the almond steak, make the tea, and put the nut biscuits, made in the morning, on a plate. Serve the lunch.

Immediately after lunch make the Jerusalem Pudding for dinner.