stew 12 min. before the stew is due to be finished. After the dumplings are added the pot must be kept closely covered. 645 — Meat Pie. Cut up left-over cold cooked meat of any kind into 1 in. cubes. Cover with boiling water and cook slowly with an onion for 1 hr. Remove the onion. Mix p3 cup flour with cold water to form a paste and stir this in with the meat to make a gravy. Add 6 potatoes, cut up, which have been parboiled 8 min. in boiling water in which has been put 1 teaspoon salt✪ Meat Pie. Add to meat, gravy and po¬ tatoes, salt and pepper to taste. Put in a buttered baking dish and cover with Baking Powder Biscuit dough (Recipe No. 1) or Pie Crust dough (Recipe No. 107). Make several incisions in the crust to allow the gases to escape and bake in a hot oven until crust is brown. In placing the pastry cover over the pie do not forget to press the edges tight to the edge of the baking dish with the back of a fork. 646 — Sausage Roll. Make Baking Powder Biscuit dough as directed in Recipe No. 1. Roll it out and cut in circles 3 in. in diameter. Lay sausage meat✪ Sausage Roll on half of each piece and fold the other half over it, pressing the edges together. Bake in buttered baking pan 30 min. If any brown gravy is left over in the ice box, heat it to pour over the rolls. 72 THE GALLEY GUIDE SALADS There is nothing difficult about preparing salads except the dressings. The two kinds of dressing usually used are French (Recipe No. iioi) and Mayonnaise (Recipe No. 1102). Salads need not have been included in this work except that a list of a few different kinds may encourage variety of diet. In cruising there is a tendency not to eat enough green vegetables, and it is suggested that salads, besides being easy to prepare, will offer a healthy balance to an otherwise heavy diet. All salads should have a base of lettuce. To pre¬ pare it for use the soiled outside leaves should be removed and throwm away. The head should then be picked apart into separate leaves and the leaves washed in a basin of water to get rid of particles of soil and fertilizer. The leaves should then be dried individually by patting between two folds of a dry dish towel. This will leave them crisp and appetiz¬ ing. They should then be placed on plates for serv¬ ing or, if the salad is preferred well mixed with the dressing, in a large bowl, to which is added the salad filling and the dressing. In submitting a list of salads it will be understood that all the fillings described are to be served on lettuce. 701 — Asparagus. Canned asparagus or fresh asparagus which has been boiled until soft and then chilled may be used. Serve only the soft part of the heads. French dress¬ ing or Mayonnaise. RECIPES 73 702 — Celery and Apple. Raw celery which has been carefully washed, and raw apples pared and quartered, chopped up fine and mixed. French dressing. 703 — Cold Slaw. A small, heavy head of cabbage, outside leaves removed, cut in quarters and the quarters sliced thinly (across) with a sharp knife. Cold slaw should be mixed well with French dressing and a little Mayonnaise and need not be served on lettuce. 704 — Fruit. Any kind of fruit which is not too soft; pine¬ apple, banana, orange, apple, pear or any combination as desired cut up in small pieces. Serve with French dressing, never Mayonnaise. 705 — Lettuce.

AI-modernized reading of the original text

stew 12 min. before the stew is due to be finished. After the dumplings are added the pot must be kept closely covered. 645 — Meat Pie. Cut up left-over cold cooked meat of any kind into 1 in. cubes. Cover with boiling water and cook slowly with an onion for 1 hr. Remove the onion. Mix p3 cup flour with cold water to form a paste and stir this in with the meat to make a gravy. Add 6 potatoes, cut up, which have been parboiled 8 min. in boiling water in which has been put 1 teaspoon salt. Add to meat, gravy and potatoes, salt and pepper to taste. Put in a buttered baking dish and cover with Baking Powder Biscuit dough (Recipe No. 1) or Pie Crust dough (Recipe No. 107). Make several incisions in the crust to allow the gases to escape and bake in a hot oven until crust is brown. In placing the pastry cover over the pie do not forget to press the edges tight to the edge of the baking dish with the back of a fork. 646 — Sausage Roll. Make Baking Powder Biscuit dough as directed in Recipe No. 1. Roll it out and cut in circles 3 in. in diameter. Lay sausage meat on half of each piece and fold the other half over it, pressing the edges together. Bake in buttered baking pan 30 min. If any brown gravy is left over in the ice box, heat it to pour over the rolls. SALADS There is nothing difficult about preparing salads except the dressings. The two kinds of dressing usually used are French (Recipe No. iioi) and Mayonnaise (Recipe No. 1102). Salads need not have been included in this work except that a list of a few different kinds may encourage variety of diet. In cruising there is a tendency not to eat enough green vegetables, and it is suggested that salads, besides being easy to prepare, will offer a healthy balance to an otherwise heavy diet. All salads should have a base of lettuce. To prepare it for use the soiled outside leaves should be removed and thrown away. The head should then be picked apart into separate leaves and the leaves washed in a basin of water to get rid of particles of soil and fertilizer. The leaves should then be dried individually by patting between two folds of a dry dish towel. This will leave them crisp and appetizing. They should then be placed on plates for serv¬ ing or, if the salad is preferred well mixed with the dressing, in a large bowl, to which is added the salad filling and the dressing. In submitting a list of salads it will be understood that all the fillings described are to be served on lettuce. 701 — Asparagus. Canned asparagus or fresh asparagus which has been boiled until soft and then chilled may be used. Serve only the soft part of the heads. French dressing or Mayonnaise. 702 — Celery and Apple. Raw celery which has been carefully washed, and raw apples pared and quartered, chopped up fine and mixed. French dressing. 703 — Cold Slaw. A small, heavy head of cabbage, outside leaves removed, cut in quarters and the quarters sliced thinly (across) with a sharp knife. Cold slaw should be mixed well with French dressing and a little Mayonnaise and need not be served on lettuce. 704 — Fruit. Any kind of fruit which is not too soft; pine¬ apple, banana, orange, apple, pear or any combination as desired cut up in small pieces. Serve with French dressing, never Mayonnaise. 705 — Lettuce.

Records on this page

Meat PieSausage Roll

The galley guide