Part 32

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 quantities, the butter 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 quantities 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 butter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use butter 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 Butter 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.

Tomato Sauce

To one No. 10 can of tomatoes, brought to the boiling point, add three chopped green peppers, making sure no seeds are used, and seven or eight large onions sliced thin, both having been browned with a little fat in a spider. Add salt (scant tablespoonful) and a scant tablespoonful of sugar, a pinch of soda to counteract the acid and cook very slowly for three hours. This sauce can be used with macaroni, spaghetti or rice, or served with fish or baked beans as a vegetable, the long cooking making it thick.

Soups

Potato and Onion Soup

Peel and slice thin 1 potato and 1 onion. Put in a kettle and cover with cold water. Boil for 1/2 hour. Add milk, salt and a dash of pepper, a little chopped parsley and green pepper.

Steero Bouillon

One cube of Steero placed in a cup. Fill the cup with hot water, stir until dissolved, add salt. Instead of water, the liquid from a can of tomatoes could be used.

Vegetables

Beets.

For 3 persons--1 bunch or 5 beets.

Wash with a brush, cut off the tops leaving at least 1 inch of stems on the beet. Do not cut the roots. Drop into boiling water and cook for 1-1/2 hours. Drain off all water, slip off the skins which come off very easily. If too hot to handle, pour cold water over the beets. Slice crosswise, add butter and salt and serve. Beet tops, if young, can be used as greens.

Cabbage, Boiled

Remove outer leaves, cut in quarters, shave, not using the hard center, drop into boiling salted water, enough to cover the cabbage and boil hard for one hour. Drain, add a piece of butter and serve.

Carrots, Creamed

1 bunch or 5 carrots for 4 or 6 persons.

New carrots are sold with the tops on. They should not be withered nor dry. Loose carrots are sold by the quantity and are less expensive. Cut off the tops, wash and scrape, cut in slices crosswise, cook in salted boiling water 1/2 hour. Drain off the water, pour cream sauce over carrots and serve.

Corn, Boiled

Husk it, remove all silk, cut off the butt close to the ear, cook in boiling salted water for about fifteen minutes, if there is a small quantity; longer if there is a great deal.