Roast Pork - Apple Sauce

Browned Potatoes Glazed Sweet Potatoes

Porcupine Salad Nut Blanc Mange - Chocolate Sauce

Roast Pork

Wipe the roast with a damp cloth, place in a dripping pan, dredge with salt, pepper and flour, and place in a slow oven to roast. Baste every 10 m until done. Contrary to the general rule for roasting meats, pork is put into a slow oven so that the heat may have an opportunity to penetrate to the very inmost center. Pork should be cooked about 25 m to the pound.

Glazed Sweet Potatoes

Wash, pare and parboil 4 good-sized sweet potatoes. Drain, cut into lengthwise slices about 1/2 inch thick and lay in a baking dish. Spread thickly with a syrup made from 1/4 c butter, 1/2 c brown or maple sugar and 1/4 c hot water. Bake until tender, basting frequently with the syrup in the pan.

Porcupine Salad

Dip the halves of either fresh or preserved peaches or pears into thick Salad Dressing. Lay on lettuce leaves and stick in blanched or shredded almonds in rows lengthwise.

For Browned Potatoes see Lesson 20.

For Nut Blanc Mange see Lesson 15, adding 1 c finely chopped nut meats just before molding. For Chocolate Sauce see Lesson 6.

Preparing The Meal

Allow 1 1/2 h for the roast. Wash and pare 6 medium-sized potatoes and put in the pan with the roast.

Parboil the sweet potatoes for 10 m. Drain and prepare for the oven, allowing about 1/2 h for them to bake.

Make the salad, if it has not already been prepared earlier in the morning, and arrange on plates for serving.

The Apple Sauce for the roast, also the Blanc Mange and Chocolate Sauce should have been made on Saturday.

Serve the dinner.