CHICKEN AND MUSHROOMS
Melt two tablespoons butter. When hot add two tablespoons of chopped onion and one-half can of mushrooms finely chopped. Let cook five minutes, add one cup of milk into which one and one-half tablespoon of flour has been stirred. Cook all together. When thick and smooth add one cup of chicken meat, cut into small pieces or dice. Heat through, season with salt and pepper. Serve on buttered toast or in ramequins.
Mrs. Strauss
SALADS
SUGGESTIONS FOR SALADS
To keep the salad-oil cruet clear and sweet add a tablespoonful of salt to a quart of oil. The oil will not taste of the salt, as the latter will not dissolve but will sink to and settle at the bottom of the cruet.
In mixing salads the oil should be added first and thoroughly spread before adding the other ingredients and mixing.
Salads which are very moist and cooling—particularly cucumber—should have an extra pinch of pepper added to counteract the chilling effect on the eater’s stomach.
Cold string-bean salad should have a double dose of vinegar, as beans possess in great degree the nutritious and healthful food salts which develop to perfection in acid.
Whenever it is possible pure lemon juice should be substituted for vinegar as being far more wholesome than the latter.