Food and freedom

To make sauce: Put two level tablespoonfuls vegetable fat into a saucepan, add two level tablespoonfuls flour; mix; add one cupful milk; cook, stirring, until smooth and beginning to thicken. Now add one-half cupful American cheese, cut small; continue cooking, and stir- ring, until cheese is melted and sauce is thick and smooth. Season with salt and pepper. Fish Omelet MAKE a cheese sauce as directed in Eggs Florentine. Add to this one cupful cooked, fresh fish-flakes. Heat carefully. Make a small French omelet; when set, place a spoonful of the prepared fish in center, fold, turn onto a hot platter; pour remainder of fish around omelet; garnish with parsley. Serve at once. Nourishing, good, and very quickly made. To make omelet: Break three fresh eggs into a bowl, add two tablespoonfuls water; beat Hghtly with a fork — just enough to mix whites and yolks. Put a level table- spoonful fat into a small omelet -pan ; when hot — but not brown — turn in the eggs; cook carefully, shaking pan oc- casionally, until omelet is set; sprinkle with salt and pepper; fold. YOUR RECIPES 163 Salmon Loaf Ingredients 2 cupfuls salmon (1 large can) 1 cupful bread-crumbs, not too 2 eggs, beaten dry 1 cupful milk 1 lemon Salt; pepper 6 pimento olives Tartare sauce Time: Preparation, 20 minutes; cooking, 35 minutes Number served: 6-8 persons TDEMOVE skin and particles of bone from salmon; "^^ separate into flakes; add eggs, milk, crumbs; season with salt and pepper. Pour into a buttered mold or bread- pan, and steam, on top of stove or in oven, until set. Turn onto a hot platter, garnish with thin slices of lemon, placing half an olive in the center of each slice; place a spoonful of sauce tartare at either end. Fish Puffs TDAKE large potatoes until soft. When done, cut a -*— ' slice from top of each, lengthwise; scoop out the potato. Season with salt, pepper, butter, and a little hot milk. Add an equal quantity of fish-flakes, and one beaten egg for each three potatoes. Refill shells; place a slice of bacon on top of each; brown in a hot oven. Serve with salad, for luncheon or dinner. Chicken and Rice Pies GREASE individual dishes, cover the bottom of each with a layer of boiled rice, add a layer of cooked, diced chicken, then a layer of well-made, nicely seasoned cream sauce. Now add another layer of rice, chicken, and sauce, continuing until dishes are full. Bake in a moderate oven until hot and tops are brown. If possible, use chicken stock for the sauce. i64 FOOD AND FREEDOM SOME GOOD VEGETABLES AND SALADS The preparation of green vegetables counts for quite as much as the cooking. Vegetables to be good must be properly ripened, and as fresh from the garden as possible. Wilted vegetables, if not stale, may be restored by putting them in cold water for an hour or two. All sand and decayed matter should be cafefully removed before cook- ing. A brush for scrubbing saves labor; a small sharp knife is essential; special cutters are attractive but not necessary.