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_

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