Add:
2/3 cup cold milk and bring to a boil stirring constantly; add ¼ cup of vinegar into which is rubbed 1 teaspoonful of corn-starch; boil until thick and smooth.
French Dressing
Put into a bowl 1 teaspoonful of salt, add 1 teaspoonful of vinegar, mix well. Add ½ teaspoonful of prepared mustard, a dash of paprika, dash of pepper and ½ cup of olive oil. Beat thoroughly; if possible, add a small piece of ice which will make the dressing thick and smooth. Pour over the salad to be served and serve at once.
Tomato Sauce
To one No. 10 can of tomatoes, brought to the boiling point, add three chopped green peppers, making sure no seeds are used, and seven or eight large onions sliced thin, both having been browned with a little fat in a spider. Add salt (scant tablespoonful) and a scant tablespoonful of sugar, a pinch of soda to counteract the acid and cook very slowly for three hours. This sauce can be used with macaroni, spaghetti or rice, or served with fish or baked beans as a vegetable, the long cooking making it thick.
Soups
Potato and Onion Soup
Peel and slice thin 1 potato and 1 onion. Put in a kettle and cover with cold water. Boil for ½ hour. Add milk, salt and a dash of pepper, a little chopped parsley and green pepper.
Steero Bouillon