SOUR CREAM DRESSING cup thick sour cream tablespoons vinegar tablespoons sugar /2 teaspoon salt Stir together. Season with chopped chives, chopped parsley, dill seed or what you like. mM rn re BASIC WHITE SAUCE TO MAKE A THIN SAUCE: (used as a base for cream soups) Using Method I or II mix 1 tablespoon butter, 1 tablespoon flour, 1/2 teaspoon salt, dash of pepper, and 1 cup milk. TO MAKE A MEDIUM SAUCE; (used for creamed vegetables, fowl or meat) Using Method I or II mix 2 tablespoons butter, 2 tablespoons flour, 1/2 teaspoon salt, dash of pepper, and 1 cup milk. TO MAKE A THICK SAUCE; (used in casserole dishes) Using Method I or II mix 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon salt, dash of pepper, and 1 cup milk. TO MAKE A VERY THICK SAUCE: (used for croquettes) Using Method I or II mix 4 tablespoons butter, 4 tablespoons flour, 1/2 teaspoon salt, dash of pepper, and 1 cup milk. HOW TO MAKE SAUCE METHOD I Melt fat in heavy saucepan or double boiler over ver LOW heat. Stir in flour, gradually with a wooden spoon. Add seasonings. Measure milk in measuring cup. Add one third of milk to fat and flour mixture and blend thoroughly. Add next third and blend thoroughly. Add last third and blend thoroughly. Stir constantly until sauce thickens and looks satiny and smooth. For thick or very thick sauce, cook over hot water or very low heat, stirring occasionally, for an additional 10 minutes. METHOD II Blend fat (at room temperature), flour and seasonings in a small bowl. Heat milk over low heat until small bubbles appear around the edges (165 deg. F.). Add the hot milk to the blended mixture. Stir vigorously until well blended and milk begins to thicken. Continue stirring gently ina circular motion, scraping sides and bottom of pan. Cook, stirring, until sauce is satiny and smooth. For thick or very thick sauces, cook over hot water or very low heat, for an additional 10 minutes. CREAM SAUCE: Use thin cream or heavy cream instead of milk in White Sauce recipe. Stir in a beaten egg yolk after removing sauce from heat. COLESLAW small head cabbage teaspoon salt teaspoon sugar teaspoon cayenne pepper tablespoon lemon juice tablespoons vinegar cup thick sour cream TO MAKE DRESSING: Place salt, sugar, and pepper in mixing bowl. Blend thoroughly. Add lemon juice and vinegar. When mixture is perfectly smooth, foldin the cream. Stir well and store in covered container in refrigerator. Pour over crisp, finely shredded cabbage. ee ee te. (oe) VEGETABLE ASPIC RING (12-ounce) package frozen, mixed vegetables envelopes unflavored gelatin cup water /2 cup finely chopped celery (10 1/2-ounce) can condensed consomme, or 2 bouillon cubes dissolved in 1 1/3 cups hot water Ree DD 43 2 tablespoons lemon juice Salt to taste Cook frozen vegetables according to directions on carton. Drain. Chill, Soften gelatin in 1/2 cup of the water. Heat remaining 1/2 cup water and consomme to simmering; add softened gelatin, stir until dissolved. Remove from heat; add lemon juice and salt to taste. Chill until consistency of un- beaten egg whites. Fold inchilled vegetables and celery. Turn into oiled 5-cup ring mold. Chill until firm. Unmold on salad greens. Garnish with cream cheese balls, rolled in chopped walnuts. Serve with mayonnaise or boiled dressing, Makes 6 servings. SISTER ACCIE’S SALAD 1 cup dairy sour cream 1 cup long-shred coconut 1 can mandarin oranges, well-drained 1 cup pineapple chunks, well-drained 1 cup quartered marshmallows Mix all the ingredients together and refrigerate a day before serving. (Delicious served with turkey, chicken and all roasts.) SPECIAL FRENCH DRESSING 1 clove garlic, grated fine 1 small onion, grated fine 1/2 cup sugar 1/3 cup tarragon vinegar 1 teaspoon Worcestershire sauce 2/3 cup tomato ketchup 1 teaspoon Salt 1 pint salad oil Combine ingredients in bowl of electric mixer and beat until well blended and fairly thick. Store in quart jar in the refrigerator. Makes 1 quart. PICKLED EGGS dozen hard-cooked eggs, cooled and peeled quart cider vinegar tablespoon whole allspice tablespoon whole cloves, optional tablespoon black peppercorns tablespoon green ginger root, chopped teaspoon salt clove garlic, crushed Cover eggs with cold water. Bring to boil. Reduce to simmer. Simmer 30 to 40 minutes. Remove from water. Rinse under cold water tap until eggs are chilled (this prevents that dark line from forming), Peel eggs, meanwhile bring remaining ingredients to a boil (spices tied loosely in cheese- cloth bag), Simmer 10 minutes; Remove spice bag and garlic. Pour boiling hot over eggs placed in sterilized jars. Seal. Refrigerate. a ee ee ee VARIETY MEATS FROZEN: KEEP FROZEN: Thaw in the REFRIGERATOR before cooking. FRESH: HEART, LIVER, TONGUE, KIDNEYS, OXTAILS: Keep in coldest part of refrigerator, LOOSELY WRAPPED. Use within 24 HOURS of purchase. BRAINS, SWEETBREADS: Use AS SOON AS purchased OR simmer, drain, cover and refrigerate IMMEDIATELY. Use within 24 HOURS. SMOKED TONGUE: Keepinwrapper in REFRIGERATOR, and use within 3 DAYS. PICKLED TONGUE: KeepCOVERED IN REFRIGERATOR Use within 7 DAYS.