r ^ ~ i.. i L/ . t it . w? HV Uh I S ^ NMVMVN , TH i.* r)a '600 to 325 F. is best tc preserve the cooa ness of the meat and prevent it dry ing out. When you roast potatoes witii the meat, however, to Drown them nicely, you should see that they touch the fat in the pan. You may baste them occasionally with thej fat, and turn them at least once to1 see that they brown all over. Today'e Meno Roast Ribs of Beef Yorkshire Pudding Frsnconia Potatoes Greci B^ans( Ice Cream Cake or Cookies Coffee Yorkshire Pudding 1 c. floui J c. milk Vz tsp. salt 2 eggs Put tiour. salt, milk and eggs to gether in a bowl, oeat well with a , rotary beater or electric mixer. Pour mea4 drippings into n shallow pan to cover bottom of pan. Heat, and when hot, pour Datter in quickly. Bake one-naif nour in a hot oven (400 to 425 F.). The pudding may then be placed under the rack that holds the roast beef and left for IB nin , utes to catch the gravy that flows from the roast. Or it may simply be cut and squares laiu around the roast when it is served. Kranconia Potatoes Wash and pare smooth, round The acreage of soybeans grown alone for all purposes in North Carolina is estimated at 363,009 T*"of in f< f!