Cold Sliced Beef Steamed Rice

Egg Rolls Peach Butter

Tea

Steamed Rice

Pour 2 c boiling water on 1 c blanched rice; add 1/2 t salt. Cook in the double boiler 30 m or until tender. Uncover, stir with a fork to let steam escape and dry off the rice. Serve with butter.

Egg Rolls

Mix and sift 2 c flour, 1/2 t salt and 4 t baking powder. Beat 1 egg lightly, add 3/4 c milk, and 2 T melted butter, and pour into the flour mixture. Mix well together, toss onto a floured board, pat out to about 1/2 inch in thickness, and cut with a large cutter. Dip a knife handle into flour, press down in the center of each biscuit, making a sort of hinge, brush with half melted butter, fold over and press lightly together. Stand on a greased shallow pan far enough apart not to touch in cooking. Brush the tops with milk and bake in a quick oven 20 m.

Sponge Cake

Beat the yolks of 6 eggs until thick and lemon colored, add 1 c sugar gradually, and continue beating using a Dover egg beater. Add 1 T lemon juice, the grated rind of 1/2 lemon, and fold in the whites of 6 eggs beaten stiff and dry. When the whites are partially mixed with the yolk mixture cut and fold in very carefully 1 c flour mixed and sifted with 1/4 t salt. Bake 1 h in a slow oven in an angel cake pan or a deep narrow pan.

Preparing The Meal

About 3/4 h before lunch blanch the rice and put on to cook in a double boiler. • Make the egg rolls and bake together with the sponge cake for dinner. While baking slice the beef left from Monday evening, place some peach butter on the table and make the tea. When the rice and rolls are done serve the lunch.

While the rolls are baking have pieces of bread in the oven drying for the zweiback the following morning. Brown thoroughly throughout before removing from the oven.