Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an all season quick dessert, with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers. Tomato Juice Cocktail Busy Day Supper Dish (page 22) Tossed Chef’s Salad Hard Rolls Butter Fresh or Frozen Peaches • • • • • • • Frizzled Beef (page 12) Buttered Carrots Head Lettuce Salad Roquefort Dressing Pumpernickel Bread Butter Orange Sherbet Cookies • • • • • • • Corned Beef Hash with Poached Eggs Buttered Peas Tossed Green Salad French Bread Butter Chilled Fruit Cup • • • • • • • Hamburger Platter (page 10) Emergency Gravy (page 22) Cole Slaw Toasted English Muffins Strawberry Shortcake PREPARING _Meats_ [Illustration: uncaptioned] [Illustration: LOW] Cooking meat at a low temperature retains juices, reduces the amount of shrinkage and improves the flavor. The theory that searing seals-in juices has been disproved. Tender cuts of meat are cooked by dry heat: roasting, pan-frying, broiling, pan-broiling. Less-tender cuts are cooked by moist heat: braising, stewing, soup-making. ROASTING—Place meat in Dutch oven, fat side up. Season with salt. Roast uncovered, in moderate oven (325 degrees) to desired degree of doneness. Do not add water; do not baste. Roast will be nicely browned by the time cooking is completed. The use of a meat thermometer is recommended. For easier carving, let meat stand in warm place 20 to 30 minutes before serving. BROILING—Place meat on greased broiler rack. Broil steaks and chops two inches thick three inches away from source of heat. Cuts one inch thick should be placed two inches from heat. Cook until meat is nicely browned on top. Season and turn to brown other side. Season and serve at once. PAN-BROILING—Preheat chicken fryer or skillet. Brown meat on both sides turning several times, if necessary. Pour off fat as it accumulates. Do not add water; do not cover. Test for doneness by cutting small slit next to bone. Reduce heat to finish cooking.