Allied cookery

Two tablespoons of butter, i^ tablespoons of flour, I cup of scalded milk, % teaspoon of salt, yi teaspoon of mustard, J^ teaspoon of vinegar. Blend the butter and flour in a saucepan and pour on the milk little by little, then add the salt, mustard, and vinegar. A spoonful of mixed capers is sometimes added. A MEAT SAUCE (Italian) Put into a saucepan i pound of beef and yi an onion chopped up with 3 ounces of lard, some parsley, salt, pepper, i clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste). 76 Allied CooKery When this sauce begins to sputter add, little bylittle, some boiHng water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden colour, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese. ANOTHER MEAT SAUCE (Italian) Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well coloured. Then add lyi tablespoons of red wine (or white), cook until wine is absorbed, then add i tablespoon of tomato paste diluted with water, or 4 fresh tomatoes, and boil 15 minutes. LOMBARDA SAUCE put 2 cups of white sauce and i of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the juice of Salads ITALIAN SALAD Cut I carrot and i turnip into slices, and cook them in boiling soup. When cold, mix them with 2 cold boiled potatoes and i beet cut into strips. Add a very little chopped leeks or onions, pour some sauce, *'Lombardo, ** over the salad, and garnish with watercress. Boiled Jerusalem artichokes cut into slices are a good addition. LETTUCE SALAD flMx one spoonful of thick mayonnaise, yi spoonful of chilli sauce, a little finely hashed pimento, a sprinkling of finely hashed chives, add a few drops of tarragon vinegar, i teaspoon of A. I. sauce, and a little paprika. Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a plate and pour the dressing over it. This recipe is enough for i person. SANDWICH DRESSING Cream yi lb. of butter and add to it i dessertspoonful of mixed mustard, 3 tablespoons of olive 8o Allied CooKery oil, a little salt, and the yolk of i egg; one may add to this J4 cup of very thick cream. Mix thoroughly and set away to cool. To make sandwiches, spread the bread with this mixture and put in very finely chopped ham, or chicken and celery, or cream cheese and chopped nuts, or green peppers and mustard and cress, or lettuce, or "Indian relish,** or cucumber, or tomato or anything else you happen to have and may like. SALAD DRESSING (For grapefruit or orange) flDix well 2 tablespoonfuls of Escoffier Sauce Diable and i tablespoonful of Escoffier Sauce Robert and then add olive oil, a little at a time. When it becomes thick, season with salt and pepper and vinegar. CHEESE DRESSING