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.
For 8 persons Mix together: 2 even teaspoonfuls mustard (dry) 1 even teaspoonful salt Butter size of an egg Yolk 1 egg
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.
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.
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.
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.
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.
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.