A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

Roast Beef Brown Gravy
Browned Potatoes Baked Squash
Lettuce French Dressing
Lemon Sherbet Devil's Food Cake
Coffee

BETTINA'S RECIPES

(All measurements are level)

Roast Beef (Eight portions)

3½ lb. rump roast of beef
4 T-flour
2 t-salt
¼ C-hot water

Roll the roast in the flour and set on a rack in a dripping-pan. Place in a hot oven and sear over all sides. Sprinkle the salt over the meat and add the hot water. Cover the meat and cook in a moderate oven. Baste every fifteen minutes. Allow fifteen minutes a pound for a rare roast, and twenty minutes a pound for a well done roast. When properly done, the outside fat is crisp and brown.

Brown Potatoes (Six portions)

6 potatoes
1 t-salt

Wash and peel the potatoes. Sprinkle with salt. Forty minutes before the roast is to be done, add the potatoes. During the last ten minutes of cooking the lid may be removed from the meat and potatoes to allow all to brown nicely.

Browned Gravy (Six portions)