The galley guide

Plain lettuce is sometimes served with French dressing; it is best cut up as Cold Slaw (Recipe No. 703)- 706 — Mixed Vegetable. A good way to serve left-over bits of cooked peas, beans and carrots, or any combination of green vegetables. Serve only with French dressing. 707 — Potato. Cold boiled potatoes cut up small and mixed with Mayonnaise before being placed on the lettuce. 708 — Salmon. Cold canned salmon mixed with Mayonnaise be¬ fore being placed on the lettuce. 709 — String Bean. Cold canned string beans, or left-over cooked green string beans cut up small and served with French dressing. 710 — Tomato. Dip each tomato in boiling water. This loosens the thin outer skin, which may then be easily peeled off. Slice the tomatoes, place slices on lettuce and Mayonnaise on top. Or, tomatoes, sliced, and lettuce may be placed in a bowl and thoroughly cut up and mixed with a knife and fork, then stirred as French dressing is added. 71 1 — Tuna. Cold canned tuna mixed with Mayonnaise before being placed on lettuce. 712 — Chicken. Cold cut-up chicken which has been cooked, or the contents of a can of boned chicken, well mixed with Mayonnaise and served with or without lettuce. SOUPS AND CHOWDERS 801 — Clam Broth. The liquid from fresh steamed clams (see Recipe No. 308). The clams should be thoroughly washed before they are steamed in order that the broth may be clean. 802 — Clam Chowder. ½ cup half-inch cubes of salt pork 1 onion sliced 2 cups boiling water 4 cups potatoes cut in half-inch cubes 1 qt. clams (without shells) 1½ teaspoons salt Y teaspoon pepper 3 cups hot milk ¾ cup dried bread crumbs Cook the salt pork and onion in a frying pan slowly for 10 min. and add boiling water. If the salt pork and onion is desired in the chowder pour the whole works into a kettle, otherwise pour the liquid only into the kettle through a strainer. Add the potatoes to the kettle and cook for 20 min. While this is going on separate the hard part of each clam from the soft part and chop the hard parts fine. Add all parts of the clams to the kettle and cook for 10 min. longer. Then add the salt and pepper, the crumbs, adding the hot milk last. Serve the chow¬ der on pilot crackers, or break up pilot crackers in the chowder just before serving. 803 — Corn Chowder. 1 can corn 4 cups potatoes cut in half-inch cubes Yz cup half-inch cubes salt pork [illustration: Corn Chowder — continued] I sliced onion 4 cups hot milk 3 tablespoons butter 3 pilot crackers, large i teaspoon salt teaspoon pepper Cook the salt pork and onion in a frying pan slowly for io min. Put the potatoes in enough boil¬ ing water to cover and boil for 5 min. Pour the contents of the frying pan into a kettle and add the potatoes and 2 cups boiling water. Cook until potatoes are soft, then add corn and milk and heat to boiling point. Add salt, pepper, butter and crackers broken up. Serve. 804 — Fish Chowder. 3 lb. fish (any kind) without skin or bones y2 cup half-inch cubes salt pork 1 sliced onion 4 cups potatoes cut in half-inch cubes 2 cups hot milk 1 qt. cold water 1 tablespoon butter 3 tablespoons flour 3 pilot crackers, large 2 teaspoons salt y teaspoon pepper