Cheese Canapés
Hamburg Roast—Brown Sauce
Roast New Potatoes
Green Peas with New Carrots in Cream Sauce
Garden Cress with Oranges—French Dressing
Currant Pie
Coffee Cherry Punch
CHEESE CANAPÉS
Cut stale bread in one-quarter inch slices, shape with small biscuit cutter (2 inches in diameter). Spread lightly with French or German mustard, sprinkle thickly with grated cheese, sprinkle cheese with finely chopped olives. Place a small stuffed olive in center of each. Dispose on a small plate covered with a paper doily. Garnish with sprays of parsley and serve as an "appetizer."
HAMBURG ROAST
Remove the fat and stringy parts, also marrow-bone, from two pounds round steak. Pass through the meat grinder twice; add the marrow taken from bone, one tablespoon green pepper finely chopped, one tablespoon onion finely chopped, season well with salt and the beaten yolks of two eggs or one whole egg slightly beaten; add one-half cup of soft bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix ingredients thoroughly with the hand. Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven. After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce.
BROWN SAUCE
2 tablespoons butter.
1 slice onion.
4 tablespoons flour.
1½ cups Brown Stock.
¼ teaspoon salt.
1/8 teaspoon pepper.
Process: Melt butter in sauce pan, add onion and cook until delicately browned; remove onion, and cook butter until richly browned, stirring constantly; add flour sifted with seasonings, stir to a paste and continue browning. Then pour on stock, slowly stirring until smooth and glossy. Onion may be omitted.
ROAST NEW POTATOES