Part 22 (1/2)

1 can Campbell's soup heated to boiling point in a frying pan. Very carefully so as not to break them, lay sardines from one box in the sauce. When hot serve on squares of toast or on crackers. A little dash of red pepper and a bit of salt improve the taste.

_Stew, Irish_

For 4 persons 1 lb. of lamb for stew 3 onions 3 carrots 2 large potatoes Salt and pepper Water

Cut the meat in small pieces, wash it; peel and slice the onions, sc.r.a.pe the carrots and slice crosswise; wash, peel and slice potatoes; place all in the kettle, cover with cold water, add 2 teaspoonfuls of salt and a dash of pepper; cover and cook slowly 2 hours; 3 hours is better, but not necessary. Be sure and cook the stew in a kettle large enough to allow room for cooking the dumplings on top of the stew.

_Salads_

_Cuc.u.mbers_

Should be green, dark, firm, not too large around, but long and slender. Keep in the ice box. When ready to use, peel with a sharp knife from the blossom end down to the stem end. The reason for this is that the stem has in it a bitter flavor which, if drawn over the cuc.u.mber, spoils the taste. After peeling slice very, very thin, and cover with iced water, stand in a cold place. Just before serving, drain off the water and pour a French dressing over them.

_Lettuce_

All salads should be picked apart, wilted or yellow leaves removed, thoroughly washed in cold water, the water shaken from the leaves, and placed in a cheese cloth or a knitted bag and laid on the ice. Salads will keep for several days if prepared in this way. It is necessary, however, to look it over every day and take out any leaves which begin to look wilted or to have yellow edges.

_Tomato Salad_

Tomatoes should be peeled with a very sharp knife; or, when there is time, by pouring boiling water over them and gently rubbing off skins, and setting on the ice to cool. Wash and slice not too thin, serve with dressing.

_Sauces and Dressings_

_Cream Sauce_

If cream sauce is to be made in small quant.i.ties, the b.u.t.ter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire. Season with salt, stir constantly so that no lumps will form.

As it is difficult to make large quant.i.ties of cream sauce in this manner, it may be necessary to heat the milk in a double boiler and thicken to the consistency of rich cream with flour and b.u.t.ter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use b.u.t.ter size of an egg, 1 tablespoonful flour, and 1-1/2 cups milk. Cream sauce is used with carrots, codfish, potatoes, cabbage, dried beef, etc.

_Boiled Salad Dressing_

For 8 persons Mix together: 2 even teaspoonfuls mustard (dry) 1 even teaspoonful salt b.u.t.ter size of an egg Yolk 1 egg

Add:

2/3 cup cold milk and bring to a boil stirring constantly; add 1/4 cup of vinegar into which is rubbed 1 teaspoonful of corn-starch; boil until thick and smooth.

_French Dressing_

Put into a bowl 1 teaspoonful of salt, add 1 teaspoonful of vinegar, mix well. Add 1/2 teaspoonful of prepared mustard, a dash of paprika, dash of pepper and 1/2 cup of olive oil.

Beat thoroughly; if possible, add a small piece of ice which will make the dressing thick and smooth. Pour over the salad to be served and serve at once.