The galley guide

flame and pour in 1 cup oatmeal or rolled oats while stirring rapidly to prevent scorching. Allow to boil vigorously 5 min., stirring constantly, then place saucepan over lower half of the double boiler in which there is boiling water and cook 4 hrs., covered, without stirring. If a coal range is used the oatmeal may cook overnight on the back of the stove. 1004 — Wheatena. Cook exactly as directed for Oatmeal (Recipe No. 1003). DRESSINGS, SAUCES AND GRAVIES iioi — French Dressing. An old Spanish proverb tells exactly how to mix a French dressing for salad : “A prodigal with the oil, a miser with the vinegar and a philosopher with the salt.” To translate this into more specific terms the ingredients should be cup olive oil (Wesson oil will do if pure olive oil is not available), Yz cup vinegar, Y> teaspoon pepper, J4 teaspoon dry mus¬ tard and 1 34 teaspoons salt. Be very exact about the measurements. As you probably do not own a cock¬ tail shaker, and would not use it for mixing salad dressing if you do, mix the ingredients in an ordinary preserve jar, the kind that has a glass top, rubber gasket and fastener. Put all ingredients in the jar, put the jar on ice for a couple of hours and then “shake well before using.” If all is not used the remainder will keep in the icebox until needed. 1102 — Mayonnaise Dressing. This dressing may be purchased in jars. It is trick stuff to make and should only be attempted by pro¬ fessionals with high batting averages. Like home brew, the temperature must be exactly right in the making. As the writer is incapable of making a Mayonnaise dressing come out right, he will quote the recipe from “Better Meals for Less Money,” written by a lady who has been more successful. Then the reader can while away long afternoons by crawling into the icebox and experimenting with mixing mayonnaise. When he emerges it is etiquette for the rest of the crew to bind and gag him before any damage is done. Yolk of i egg I teaspoon salt y2 teaspoon powdered sugar i teaspoon mustard y2 teaspoon paprika 1 cup salad oil 2 tablespoons vinegar i tablespoon lemon juice Beat the egg yolk ; add the seasonings ; add oil, a few drops at a time, until mixture thickens ; mix vinegar and lemon juice, and add in small quantities, alternating with the oil ; as the oil thickens the dress¬ ing, dilute with the acid, leaving the finished dressing thick. It is important to have ingredients and uten¬ sils cold. Now you try it ! 1103 — Cream Sauce. Same as White Sauce (Recipe No. 1113), sub¬ stituting cream for milk to make the sauce richer. 1104 — Chocolate Sauce. Unsweetened chocolate is marked off in squares when it is moulded. Melt 1 square in a saucepan, add 1 tablespoon butter and add gradually *4 cup boiling water while stirring. When mixture is boil¬ ing add 1 cup sugar and boil 5 min. Take off stove and add *4 teaspoon vanilla extract, stirring well, then serve. If sweet chocolate is used omit the sugar, using about 2 oz. chocolate. 1105 — Gravy.