Routine: Prepare the pudding.

Clean dandelions and make dressing.

Put water on for corn.

Saute lamb chops.

Cook the corn.

Glaze pineapple.

Pour hot dressing over dandelion greens.

Stewed Rhubarb And Strawberry Pudding

2 cups rhubarb

1 cup strawberries

1/4 cup quick tapioca

1 1/2 cups hot water 1 1/4 cups sugar 1/2 teaspoon salt

Hull strawberries, cut into halves, sprinkle with a little sugar and place in refrigerator. Wash rhubarb and cut into small pieces. If stalks are young and pink, do not peel. Cook rhubarb, tapioca and hot water until mixture is clear, stirring frequently. Add strawberries and remaining sugar and salt, and stir until sugar is dissolved. Remove from fire and cool. Serve with thin cream or whipped cream, and more fresh crushed berries if desired.

Corn On Cob

Remove husks and silk from corn. Drop into boiling water and cook until tender, about eight minutes.

Sauteed lamb chops with glazed pineapple.

1 tablespoon fat 4 thick lamb chops

Heat the fat to bubbling, put in the chops and sear on both sides. Reduce heat and allow to cook for ten to twenty minutes, depending on whether medium or well done chops are preferred.

Glazed Pineapple

4 rings of canned pineapple brown sugar

Brown the pineapple in the fat left in the pan after the lamb chops are done. Sprinkle lightly with brown sugar, turn rings over in order to melt the sugar. Repeat for the other side and remove from pan. Serve with the chops.

Dandelion Green Salad

3 bacon strips

1/2 cup weak vinegar

1/2 cup hot water seasonings dandelion greens for four

Clean young dandelions. Be sure to wash away all grit. Crisp in ice water, or if picked early, place in covered vegetable pan in the refrigerator. Cut bacon into small pieces and crisp in frying pan. To the bacon and drippings, add hot water, vinegar and seasonings. Let come to a bubbling boil. Pour this over the greens, which have been drained, and serve at once.