May 4, 1956 Leg of Lamb, Baked Alaska Pie, Pan Roasted Potatoes, Butter Crunch Crust

Leg of Lamb

5 to 6 pound leg of lamb
Salt
Pepper

DO NOT have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven 300 degrees 2 1/2 tp 3 1/2 hours or until done. The meat thermometer will register 175 degrees for medium done, 180 degrees for well done. Allow 30 to 35 minutes per pound for roasting.

Potato Techniques with Roast Lamb

With the modern low temperatures used in roasting beef, some homemakers find that the potatoes cooked around the roast do not get as brown as desired. The potatoes may be extra browned under the broiler after the roast is removed, or they may be browned in a skillet to just the degree desired.

Pan Roasted Potatoes

About 1 hour and a half before roast is done, boil 6 to 8 pared medium potatoes for 10 minutes. Drain; cut in half and arrange around meat in roasting pan. Turn and baste with meat drippings occasionally. Bake 45 to 60 minutes or until tender.

Baked Alaska Pie

1 9-inch pie shell
1 quart ice cream
3 egg whites, at room tmperature
1/4 t. salt
6 T. sugar

Prepare pie shell. Chill. Spoon ice cream into shell and return to freezer. If freezer space is not available prepare meringue first and then spoon very firm ice cream into shell. For meringue, beat egg whites and salt until frothy. Add sugar 2 T. at a time and beat until stiff. The meringue is the proper consistency if the mixture clings to the edges of the bowl when tipped. Cover ice cream with meringue. Put on a wooden board and place in a 450 degree oven for about 3 minutes, until meringue is lightly browned. Remove, cut and serve immediately.

Butter Crunch Crust

1 1/2 c. flour
3/4 c. butter
3-4 T. water
1 c. crushed cornflakes

Measure flour into bowl. Cut in butter with a pastry blender. Add water until dough clings together. Mix in cornflakes. Turn into lightly floured cloth and roll out. Fit into pie plate. Bake at 450 degrees for 10 to 12 minutes or until lightly browned. Remember to fit another pie plate same size inside bastry lined plate, to hold dough in place while baking otherwise prick pastry thoroughly with a fork. Cool at room temperature, then chill.