February 2, 1955 Roast Beef with Yorkshire Pudding, Banana Cream Pie

Roast Beef with Yorkshire Pudding

Use beef roast (rib). The size will vary with the number to be serves. Place fat side up on rack in shallow pan. Use no cover and no water. Roast at 325 degrees 35 minutes per pound for rare beef, 40 minutes for medium and 45 for well done.

Yorkshire Pudding

(Yorkshire pudding is a favorite English accompaniment with roast beef. it is a thin batterlike popover baked in the meat drippings, cut into squares and served hot with the roast.)

1 c, flour
1 t. salt
2 eggs
1 c. milk

Combine the flour and salt. Beat eggs well, beat in milk. Combine the milk with flour and combine beating until mixture is smooth. Pour 1/2 c. of the meat drippings from the roasting pan into an 8 x 8 inch pan or you may use 6 large muffin pans. Heat pan in oven. Add pudding batter and bake at 450 degrees for 30 minutes until puffed and brown. The trick in making Yorkshire pudding is to have drippings, pan and oven hot so the batter puffs and gets crusty brown.

 Beef should be removed from the oven while baking the pudding. Put it in a warm place. Internal heat will continue cooking meat and it will be easier to slice.

Banana Cream Pie

1 c. sugar
1 1/2 T. cornstarch
1/2 t. salt
2 1/2 c. milk
3 egg yolks
1 t. vanilla
Sliced bananas
1 c. heavy cream
1 9-inch pie shell, baked

Combine sugar, cornstarch and salt, add milk. Cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes. Stir a little of the hot mixture into slightly beaten egg yolks; add to remaining mixture in double boiler and cook for about 2 minutes, stirring constantly. Cool, add vanilla. Arrange sliced bananas in baked pie shell, add cream filling. Top with whipped cream.