Part 31

Buy boneless cod, in boxes. Cover it with cold water. Soak over night. In the morning place on stove and boil 1/2 hour. Pull apart into small pieces, add cream sauce, and serve.

Scrambled Eggs

Butter size of hickory nut 1 egg 1 tablespoonful of cold water Pinch of salt, dash of pepper

Heat in frying pan, melt butter in it, break egg in cup (be sure of its freshness). Add egg to melted butter, add water, salt, pepper, stir with fork, holding pan over fire until egg is flakey but not stiff.

Kidneys and Bacon

Split the kidneys, cut the bacon slices in two, scrape and sharpen a green wood stick 2 feet long and 1/2 inch in diameter at the smaller end. Put onto the stick alternately the pieces of bacon and kidney, hold over the fire, turning constantly for 5 minutes. Half a kidney and one piece of bacon between a split hot roll makes a delicious sandwich.

Komac Stew

For 4 persons 4 large tomatoes, or one small can of same 3 eggs 2 good-sized onions Green pepper Butter size of walnut Salt, pepper Bread or crackers

Heat the frying pan hot, melt butter in it; peel and slice thin onions and fry them for a few moments in the hot fat; add the well-washed green pepper cut fine; fry. Peel the tomatoes, cut in pieces, add to the onions and pepper, add salt and dash of pepper; cover, stew slowly 1/2 hour. Add one by one the eggs, stirring them in well. Serve at once on toast or crackers.

Macaroni with Cheese and Tomato Sauce

Cook slowly for 2 or 3 hours, keeping covered.

Drop into 3 quarts boiling salted water 1/2 lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil 3/4 of an hour, pour through a colander, drain off all hot water, pour cold water over macaroni, while in colander, return it to the kettle it was cooked in.

Pour tomato sauce over it and when hot, serve. Have ready 1/2 lb. cheese grated fine; put it on top of the macaroni.

Campbell's tomato soup, to which has been added chopped onions and a chopped pepper, salt and a pinch of soda, makes a very good tomato sauce and can be prepared in a short time or:

Brown three thinly sliced onions in butter the size of an egg.

Add 1 small can of tomatoes 1 green pepper chopped fine 1 large spoonful of salt 2 cloves Dash of cayenne Big dash of paprika

Sardines and Tomato Sauce

For 4 persons

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, scrape 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

Cucumbers

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 cucumber, 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