Twelfth Sunday

Twelfth Sunday: The Original Menu
Roast beef
Brown gravy
Browned potatoes
Creamed onions
Cole Slaw with nuts
Boston brown bread
Orange marmalade
Prune whip with custard sauce
Coffee

Ah, roast beef! Some things really haven't changed in 80 years, although we're not eating as much prune whip as we used to!

Recipe for prune whip:
Wash a pound prunes, soak overnight. In the morning cook until tender, remove stones and chop fine. Sweeten to taste. Beat stiff the whites of 2 eggs, add slowly tablespoon powdered sugar, and beat 5 minutes after it is all beaten in, then beat in the chopped prunes. Put in bowl on ice to chill. Either serve in sherbet glasses with whipped cream on top, or pile on glass dish, and serve with custard sauce.


Twelfth Sunday: The Modern Menu
Roast beef
Browned potatoes
Asparagus
Blue cheese slaw
Bread with jam
Coffee and Gold