Routine: Place roast in oven to bake. Put eggs on to boil. Make chocolate pudding. Peel onions and carrots. Make salad.

Roast Beef With Onions And Carrots

3 pounds rolled rib roast

12 small onions

Butter

4 medium carrots salt and pepper flour

As meats shrink from one half to one third in cooking, allow one fourth to one half pound of solid meat per person.

Rub the surface of the roast with salt and pepper. Sear on top and bottom in a hot pan to prevent the juices from escaping. Meanwhile have the oven heating. Leave the roast in the pan and place in a moderate oven (350º). Bake twelve to fifteen minutes per pound for rare beef or fifteen to twenty minutes for well done beef. Add fifteen minutes to total time in either case.

Forty-five minutes before time to take out the roast, add the prepared carrots and onions.

To prepare vegetables, skin the onions, scrape carrots, cut in half and dip all into melted butter before placing around the roast.

To make a brown gravy, remove the roast from pan, use two tablespoons of flour and two tablespoons of drippings with each cup of hot water. Stir until smooth and season to taste.

Chocolate Pudding With Whipped Cream

Use prepared chocolate pudding following recipe on package or the following ingredients:

2 1/2 tablespoons cornstarch

2 to 4 tablespoons sugar

3 squares chocolate, grated

1/4 cup cold milk 1 1/2 cups scalded milk 1/2 teaspoon vanilla pinch of salt

Combine cornstarch and sugar, mix well and add chocolate and cold milk. Stir well and add carefully the scalded milk. Cook over direct heat, stirring constantly until thick and smooth. Add vanilla and salt. Either turn into individual molds or tea cups, or a large dish. Chill and when ready to serve unmold and garnish with whipped cream.

Devilled Egg, Celery Hearts And Watercress Salad

4 hard cooked eggs watercress

Celery hearts mayonnaise

Seasonings

To devil the eggs, cut lengthwise, put yolks into a plate and mash with a fork. Season with salt, pepper, sugar, vinegar and mayonnaise. Refill white halves with this mixture. Place two halves on watercress, top with mayonnaise and garnish with celery hearts.