The macaroni and cheese may be prepared in the morning if desired and baked at supper time in a moderate oven. It should be left in the oven long enough to become thoroughly hot. If there are little children in the family a dish of creamed macaroni should be made for them without the cheese.
Cream of Potato Soup—
3 potatoes
1 quart milk
2 slices of onion
3 tablespoons flour
11/2 teaspoons salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
2 tbsp. butter or oleomargarine
Cook the potatoes in boiling salted water. When soft rub through a sieve. Scald the milk with the onion in a double boiler, remove the onion, unless the family likes it left in, add the salt, celery salt and pepper. Melt the butter in a small sauce pan, stir the flour into it and then add this mixture to the hot milk, stirring briskly. Cook for ten minutes over boiling water in the double boiler.
A good creamed soup may be made from almost any vegetable, substituting vegetable pulp for the potato. Celery soup and corn soup are very good. With these and most other vegetables, the celery salt should be omitted. Onion salt is very useful.
Creamed soups are very good made from skimmed milk if there is a supply in the house which should be used.
Salad—The pleasure in a salad is in its crispness, attractiveness or arrangement, and pleasant combination of flavors. A salad may be arranged in a large dish and served at the table if it is the chief dish of the meal, such as chicken salad or fish salad, but it is usually arranged in individual portions and made to look as dainty and pretty as possible. All fresh vegetables and fruits used should be crisp and cold and thoroughly washed. Canned or leftover vegetables or fruit may often be used.
To wash lettuce.—Handle delicately. Remove leaf by leaf from the stalk, examining for insects. Pass the leaves backwards and forwards through clean water until all sand is removed. Fold in a wet cloth and keep in the ice-box until it is used. The lettuce leaves should be dried when they are used.
French Dressing.—Mix 3/4 teaspoon of sugar, 1 teaspoon of salt and 1/2 teaspoon of paprika. Add oil and vinegar alternately, beating constantly with a fork until 5 tablespoons of vinegar and 10 tablespoons of oil have been used. A quick way to make French dressing is to mix all the ingredients in a bottle with a tightly fitting stopper and shake vigorously until the ingredients are blended. Some persons prefer less vinegar, and reduce the amount to 2-1/2 tablespoons vinegar to 10 of oil.
Cooked Salad Dressing.—