One-half teaspoon of pepper,
One teaspoon of grated onion,
Two and one-half cups of flour,
Two level tablespoons of baking powder.

Beat to remove the lumps and then pour into hot, well-greased baking
pan about three-quarters of an inch deep. Bake in a hot oven for
twenty minutes, basting three times with the drippings from the roast.

Add the flour to the pan in which the meat was roasted. Brown well and
add three cups of cold water, salt and pepper to taste. Bring to the
boiling point and cook for a few minutes, then serve.

Some people like English horseradish sauce with the roast meat. And
they serve the gravy over the pudding. Place in a saucepan.

One-half cup of water,
One-half cup of white vinegar,
Five tablespoons of cornstarch.

Stir to dissolve the starch and then bring to a boil and cook for five
minutes. Add

One-half cup of sour cream,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One small glass of grated horseradish.

Heat, stirring frequently, to the boiling point.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for
one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

One cup of finely shredded celery,
Two onions, chopped fine,
Two green peppers, chopped fine,
One cup of mayonnaise dressing,
One and one-half teapoons of salt,
One teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates.
Garnish with finely chopped pickled beets in the form of a border
around each service.

A market list for twelve persons:

Nine pounds of standing rib-loin cut,
Fifty oysters,
Four branches of celery,
Five points of milk,
One-half pint of cream for coffee,
One-quarter pound of coffee,
One-quarter peck of onions,
One bunch of beets,
One small head of lettuce,
Two peppers,
Two dozen rolls,
One pound of butter,
Two eggs,
One-half pound of plum pudding,
One extra large pie, making twelve small cuts,
One-quarter pound of sugar.

CORN RELISH

Place in a preserving kettle

One can of shoepeg corn,
One quart of cooked string beans,
One quart of cooked lima beans,
Eight green peppers, cut in small pieces,
One small head of cabbage, shredded fine,
One ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook
for thirty-five minutes. Now place in a bowl

One cup o