Ingredients:
1 kg (2 lb) roasting cut of meat
100 g (3 ½ oz) vegetable oil
broth
salt, pepper

Preparation:

1. Preheat the oven to 190 C (375 F).
2. Wash the roast beef, pat dry and season with salt and pepper. Place it, fat side down, on a rack in the roasting pan.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Pour hot oil over it. Put it in the preheated oven. Beef roast cooking time is 20 minutes for each one inch of meat. Baste the meat often with chicken broth.
4. Let the roast stand for at least 15 minutes before carving.

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Ingredients:
150 g (5 oz) sugar
1 Tbs rum
1 Tbs lemon juice
1-2 Tbs boiling water

Preparation:

Mix rum, lemon juice and boiling water. Stir the liquid into the sugar, until thick enough to spread.

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Ingredients:
1 1/2 c. fresh strawberries
2 c. vanilla ice cream
2 tbsp. sugar
2 tbsp. lemon juice
2 c. crushed ice

Preparation:

Put all the ingredients in blender and blend until smooth.

Yield: 4 cups.

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Ingredients:
pumpkin
1/2 pint water
1 egg
1/2 cup sugar
2 table-spoons pumpkin
1/2 pint rich milk
a little salt
cinnamon or nutmeg
1 recipe homemade pie crust

Preparation:

1. Stew pumpkin cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning or scorching.

 

2. For each pie take one egg, half cup sugar, two table-spoons pumpkin, half pint rich milk (a little cream will improve it), a little salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven.

 

Mrs. A. B. Morey

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Preparation:

1. Make batter as for coconut cake (Nettie Miller’s). Bake five layers in jelly-tins.

 

2. Make frosting of whites of three eggs, three tea-spoons baking-powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate coconut over thickly.

 

J. S. Robinson

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