Beef A La Mode

Mashed Potatoes Cucumbers A La Poulette

Apple Salad

Fruit Cannelons With Cream

Beef A La Mode

With strips of cloth or with twine bind 3 or 4 lbs. of beef from the top of the round into circular shape. With a sharp knife make several incisions and into these press strips of salt pork, half an inch thick; make other incisions and into these press bread stuffing, 3/4 c crumbs, moistened with hot water or stock, 1 t salt, 1/4 t pepper, 1/2 onion chopped fine, 1 T chopped parsley; sear and brown well all sides of the beef in the hot drippings from the salt pork, using an iron kettle; add a sprig or two of parsley, 1 onion and carrot chopped fine, half cover with boiling water, and cook very slowly below the boiling point until tender. This will require 4-5 h. The tireless cooker is splendid for this kind of cookery. Cover tightly, adding more water as necessary. Remove the meat from the kettle, skim the fat from the liquid, thicken with flour mixed to a paste with cold water, using 2 T flour for each cup of liquid, season with salt and pepper, boil a few m and serve.

Mashed Potatoes

Four medium sized potatoes, 1 1/2 T butter, 1/2 c milk, 1 1/2 t salt, dash of pepper.

Cucumbersa La Poulette

Pare 2 medium sized cucumbers, cut them in halves, and with a spoon scoop out the seeds. Cut each half into three pieces, crosswise, cover with boiling salted water and cook until tender, about 35-40 m. Drain, reserving 1 c of the liquid. Melt 2 T butter, add 2 T flour and when well blended, add the liquid from the cucumbers, stir until boiling, add 1/2 t salt, dash of pepper, and pour slowly onto the beaten yolk of 1 egg. Return to the fire, cook a minute longer, add 1 T lemon juice, and the pieces of cucumber, heat thoroughly and serve.

Apple Salad

Wash, pare and dice 3 medium sized tart apples, add 1/2 c chopped peanuts, 1 stalk celery, cut into 1/2 inch lengths, cover with salad dressing, and serve on lettuce leaves.

Fruit Cannelons

Mix and sift thoroughly 2 c flour, 1 T sugar, 1/2 t salt, 2 t baking powder; add 2 T finely ground nuts, mix well, then add 3/4 c milk gradually. The dough should be moist, but not wet. Turn out onto a floured board, pat out to about 1/2 inch in thickness, cut into strips 1 inch wide and 12 inches long, wrap around a cannelon mould, or if not available, a small baking powder can, and stand upright to bake. If no moulds of any kind can be secured, line muffin pans with the dough, brush over with milk, dust with granulated sugar, and bake 20 m in a hot oven. When done slip from the moulds or pan, and fill with fruit, either crushed fresh fruit, or stewed fruit. Serve with cream and sugar.

Preparing The Meal

About 4 h before dinner prepare the beef and put on to cook. An h before dinner wash and pare the potatoes and cucumbers and put each on to cook in boiling salted water. Then make the cannelons, and while baking prepare the apple salad, placing on lettuce leaves and setting in a cool place until needed. Drain the cucumbers, saving 1 c liquid, make the sauce for them, then drain and mash the potatoes. Remove the meat from the kettle, make gravy if desired, and serve the dinner.