January 4, 1956 Roast Beef (Rolled Beef Rump), Dumplings, Winter Salad, Graham Cracker Cake, Seafoam Frosting

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Roast Beef  -- Baking Powder Dumplings

Winter Salad     Broccoli

Graham Cracker Cake

Roast Beef (Rolled Beef Rump)

3 to 4 pound rolled beef rump pot roast
3 T. shortening
Salt
Pepper
1/4 c. water

Brown meat on all sides in shortening. Season. Add water. Cover tightly and simmer 2 1/2 to 3 hours or until tender. Add small amounts of water from time to time if needed. 6 to 8 servings.

Dumplings

2 c. flour
 1 T. baking powder
1 t. salt
1 c. milk
2 T. chopped parsley

Sift flour, baking powder and salt. Add milk and parsley and stir only until smooth. Drop by teaspoonfuls on top of cooking liquid. Cover tightly and steam 15 minutes. 6 servings.

Winter Salad

For a "pretty-as-a picture" salad serve individual molded vegetable salads in lettuce cups. Cabbage, slivers of carrot and onion, plus slices of radish combined in lime gelatin make a festive appearance.

Graham Cracker Cake

"A Request"

1/2 c. shortening
1 c. sugar
3 egg yolks
2 c. graham cracker crumbs
2 T. flour
1/4 c. salt
2 t. baking powder
1 c. milk
1 c. chopped nuts
3 egg whites, stiffly beaten

Cream shortening and sugar thoroughly; add egg yolks and beat until fluffy; mix graham crackers with sifted flour, salt and baking powder; add alternately with milk, fold in nut meats and egg whites. Bake in 2 greased and floured 8" layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Frost with Sea Foam Frosting.

Seafoam Frosting

1 1/2 c. brown sugar
1/2 c. water
3 egg whites
1 t. vanilla

Cook sugar and water to soft ball stage, 236 degrees. Gradually add to stiffly beaten egg whites. Beat until mixture forms peaks.