wards every fifteen minutes during
cooking. (If cooked rare it will require one hour and fifteen minutes.)

BROWN GRAVY

Drain and strain fat in the pan--return three tablespoons to dripping
pan, add four and one-half tablespoons flour and brown richly (do not
burn flour), add slowly one and one-half cups of Brown Stock or boiling
water, stirring constantly. Season with salt, pepper, and one-half
teaspoon Kitchen Bouquet.

FRANCONIA POTATOES

Wash and pare six medium-sized potatoes; parboil five minutes. Drain
dry. Place on grate around roast beef. Baste with fat in pan when
basting roast. Bake from thirty to thirty-five minutes, turning often or
when basting roast. Sprinkle with salt and serve surrounding rolled
roast, alternating with Stuffed Tomatoes.

BAKED TOMATOES

Select six smooth, firm, ripe tomatoes. Wash, wipe and cut a slice from
the stem end; scoop out the seeds and soft pulp. Mix with the pulp an
equal amount of corn cut from the cob, one tablespoon finely chopped
green pepper, half tablespoon finely chopped onion. Season with salt and
pepper, add one and one-half tablespoons melted butter and a teaspoon
salt. Mix well and refill tomato cups; sprinkle tops with buttered
crumbs. Place tomatoes in a granite dripping pan and bake until tomatoes
are soft and crumbs are brown. Remove to serving dish with a broad knife
and serve.

SPICED CRAB APPLES

Pick over, wash and drain firm crab apples, do not remove the stems.
(Apples must not be too ripe). For eight pounds of fruit allow four
pounds of sugar, one quart vinegar, one-fourth cup whole cloves,
one-fourth cup stick cinnamon broken in pieces. Boil sugar, vinegar and
spices ten minutes. Strain and tie spices loosely in a piece of cheese
cloth. Put fruit in strained liquor, also bag of spices, and cook slowly
until fruit can be easily pierced with a small wooden skewer
(tooth-pick). Remove fruit and fill a sterilized stone jar. Simmer
liquor slowly until reduced to half the original quantity; pour over
fruit. Lay bag of spices on top; seal and store.

ESCAROLLE SALAD

Marinate the bleached leaves of two heads of escarolle with French
Dressing. Chill one hour before serving that it may be crisp. Sprinkle
thickly with finely chopped chives and a sweet, red, bell pepper chopped
very fine or cut in fine thread-like rings.

GRAHAM PLUM PUDDING

1-1/2 cups Graham flour.
1 cup N. O. molasses.
1/2 cup milk.