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