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_
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_