Salad Deessing Foe Cabbage Salad

Ingredients

• 1 tablespoon of butter
• 1 tablespoon of flour as
• 2 quarts of cold water
• 1 tablespoon of salt
• 1 teaspoon of mixed whole spices
• 1 level tablespoon of flour
• 91 soup
• 4 lbs
• 1 small onion
• 3 pints
• salt
• pepper

Directions

1. SOUE CEEAM DEESSING FOE BOILED BEETS. Half a cup thick, sour cream*; 1 level tablespoon of flour; a little weak vinegar. Boil until thickened and pour over diced and seasoned beets. -■ Mrs. C. A. Martin.

2. TOMATO SAUCE. Melt 1 tablespoon of butter, add 1 tablespoon of flour as for white sauce and i cup of either canned or fresh tomatoes. Salt and pepper. Boil until thick like a white sauce. JIrs. J. L. Stone.

3. Soups will have a richer taste if part of the meat is browned in the spider, either before boiling or later, by using some of the fat from the kettle, and then returning all to the kettle again.

4. Mrs. H. L. Conlee.

5. THE USEFUL COOK BOOK 91

6. SOUP. BOUILLON.

7. Select 4 lbs. of beef, lean and juicy, from the middle of the round. Wipe it and cut in small pieces, put part of it in a kettle with marrow and bone, add 2 quarts of cold water, 1 tablespoon of salt, 1 teaspoon of mixed whole spices, bit of bay-leaf. Brown remainder of meat in hot fat with 1 small onion; then put in kettle and let oome slowly to a boil, and cook at a gentle simmer until reduced to 3 pints. Strain, when cold remove fat, add salt and pepper, heat to boiling point, strain again into hot cups and serve at once. Mrs. C. A. Maetin.

Nutrition, whole recipe (rough)

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.