Frizzled Beef With Egg - Turkish Pilaf

Swedish Rolls Grape Jam

Tea

Frizzled Beef With Egg

Break 1/4 pound dried beef into small pieces. Beat 4 eggs lightly, add 1/2 c milk or cream and mix well.

Melt T butter in a frying pan, add the beef and stir until the des curl up. Pour the egg mixture over this, and stir all together over a slow fire. When the egg is set, but not. ard turn over like an omelet and serve at once. 223

Turkish Pilaf

Heat 1/2 c strained tomatoes with I c stock or hot water, and when boiling add 1/2 c blanched rice (p. 44) and 1/2 t salt; stir lightly with a fork until the liquor is absorbed, then add 1/4 c butter and cook over hot water until the rice is tender. Serve at once.

Swedish Rolls

Mix and sift 2 c flour, 1/2 t salt, 3 1/2 t baking-powder, 1 T sugar and 1/2 t cinnamon. With the tips of the fingers work in 3 T butter. Beat 1 egg, add about 3/4 c rich milk, then add to the flour mixture. If the dough is too stiff add more milk. Toss onto a floured board, roll and pat out into a rectangular sheet 1/4 inch thick. Spread with 2 T softened butter, sprinkle with 1/4 c sugar, 2 t cinnamon, and 1/2 c raisins or currants. Roll up like a jelly roll and cut into pieces about 1 inch thick. Bake on a greased tin 18 m. Brush over with a little sugar dissolved in milk and return to the oven to brown.

Preparing The Meal

About 1 h before luncheon start the rice to cooking for the Turkish Pilaf, 15 m later make the Swedish Rolls, and while baking prepare the Frizzled Beef. Make the tea and serve the luncheon.

Immediately after lunch prepare the Coffee Cream for dinner.