Select a Standing Rib Roast. Place fat side up in Dutch Oven. Do not add water; do not cover; do not baste. Roast in moderate oven, 325°F. Rare 18-20 minutes per pound Medium 22-25 minutes per pound Well-done 27-30 minutes per pound For sure results use a meat thermometer. Insert it in the thickest part of the roast, being sure that the bulb does not rest on fat or bone. Use the time periods above as a guide. Remove the roast from the oven when the thermometer reading is “rare,” “medium,” or “well-done,” as you prefer. _Tomato-Bacon Garnish_ Halve small tomatoes; cross short strips of bacon on top of each half. Broil until bacon is crisp. MENU Standing Rib Roast of Beef Asparagus Hollandaise (p. 23) Corn on The Cob Tossed Green Salad Lemon Chiffon Pie BEEF POT ROAST and VEGETABLES [Illustration: uncaptioned] 1 tablespoon fat 3 to 4-pound chuck roast salt and pepper 1½ cups water 4 medium onions 8 small carrots 4 medium potatoes 3 tablespoons flour 1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season generously with salt and lightly with pepper. 2. Add water; cover and cook over low heat about 2 hours until meat is nearly tender. Add onions; cook 10 minutes. Add carrots and potatoes; cook 30-35 minutes longer, or until all vegetables are tender. 3. Remove meat and vegetables to platter. Measure stock in Dutch oven; add water to make 1½ cups. Bring to a boil. 4. Blend flour with ⅓ cup water; stir into boiling stock. Stir constantly until thickened. Season, if necessary, with salt. This makes generous servings for 4 with enough meat left over for another meal. SWEDISH MEAT BALLS [Illustration: uncaptioned] 1 pound chopped beef 1 cup soft bread crumbs 1 cup rich milk 1 egg 2 medium onions, chopped 2 teaspoons salt ⅛ teaspoon pepper ¼ teaspoon nutmeg 1. Combine ingredients in order listed; mix thoroughly. 2. Melt 1 tablespoon each shortening and butter in skillet. 3. Form meat mixture into small balls about 1-inch in diameter using teaspoon (mixture is too soft to shape with fingers.) 4. Brown meat balls in hot fat, a few at a time; place in bowl until all have been browned. Add a little extra fat to skillet as needed. 5. To drippings in skillet add 1 cup water. Bring to boil. Blend 1 tablespoon flour with 2 tablespoons cold water; stir into gravy. Stir constantly until thickened. 6. Return meat balls to skillet. Cover; simmer gently ½ hour. Makes 8 servings. PAN-FRIED BANANAS [Illustration: uncaptioned] 6 firm bananas[1] Salt ¼ cup melted butter or margarine