_*Red Pottage
Boudins of Ham with Peas
Roast Ribs of Beef
Yorkshire Pudding
Potatoes
Cauliflower
Chiffonade Salad
Rhubarb Tart and Custard
Coffee_
_*Red Pottage_--1/2 a pound dried beans, 1 teacup tomato puree, 1
beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece
of parsnip, 2 quarts good stock. Put Crisco in saucepan then add
onions, celery and parsnip; cook a little, do not let it get very
brown, then add dried beans, tomato puree; sliced beet and add pepper
and salt to taste and then stock, and boil till all is tender. Rub
through a fine sieve, reheat and serve.