Cannelon Of Beef

Stuffed Potatoes Scalloped Corn And Tomatoes

Banana Shortcake With English Cream

Cannelon Of Beef

Pass 2 pounds round steak through the food chopper several times; add 1/3 c breadcrumbs, wrung dry after having soaked in water, 1 egg well beaten, 1 T finely chopped parsley, 1 t salt, 1 t onion juice, 1/4 t mace, and 1/4 t pepper. Mix all the ingredients thoroughly, and shape in a roll. Bake on a rack in a small pan between 20 and 30 m. Baste frequently with fat from salt pork and hot water.

Scalloped Corn And Tomatoes

In the bottom of a buttered dish put a layer of cooked corn; over this a layer of bread or cracker crumbs; then sprinkle with salt and pepper and dots of butter; then a layer of stewed tomatoes. Over the tomatoes place another layer of corn and proceed as above until the dish contains the desired quantity. Sprinkle the top with crumbs and dots of butter. Place in the oven and bake about 20 m or until well heated throughout and browned on top. This may be baked in individual moulds if desired.

Banana Shortcake

Cream 1/3 c butter and 1 c sugar. Add the yolks of 2 eggs and mix together until light and creamy. Now add alternately 1/2 c milk and 1 3/4 c flour sifted with 2 1/2 t baking-powder. Lastly cut and fold in the beaten whites of 2 eggs. Bake in a square layer in a moderate oven 30 m or longer.

When baked cover the top with a thick layer of sliced bananas and over the whole pour a thick English Cream made as follows:

English Cream

Heat 1 pint of milk in a double boiler. When hot stir into it a mixture made of 1 t cornstarch and 1/4 c sugar mixed to a paste with a little cold milk or water. Stir until the mixture thickens, then cook for 15 m or longer, stirring occasionally.

Beat 1 egg, add to it 1/4 c sugar and 1/4 t salt; mix well. When the cornstarch mixture is nearly done very slowly add the egg, cook a minute or so longer, then remove from the fire. Cool before serving. When cold add 1/2 t vanilla.

Stuffed Potatoes

Bake good sized potatoes for 1 h, scoop out, mash, refill the shells and brown. See Lesson 15, page 28.

Preparing The Meal

About 1 1/4 h before dinner time wash and scrub the potatoes for dinner and place in the oven to bake.

Prepare the corn and tomatoes for scalloping, then make the cannelon of beef. Put the meat in the oven as soon as prepared and the corn at the same time.

Slice the bananas on the shortcake that was prepared in the morning, cut into individual portions, put on the plates and pour the English Cream over each.

By this time the potatoes should be baked. Remove from the oven, cut off the tops, scoop out the interiors, mash, season and refill the shells. Place in the oven a few minutes longer for a final browning.

Remove the meat from the oven to a hot platter and make gravy if desired. Serve the corn from the dish in which it was baked.

If the "good" in the meat pan is not used for gravies, add a little hot water, thoroughly scrape up all particles adhering to the pan, and save for future gravies, soups, etc.