4 T-browned flour
1 T-butter
1 t-salt
¼ t-white pepper
1½ C-meat stock and water
Remove the meat from the pan in which it was cooked (also remove the potatoes) and add sufficient water to the stock in the pan to make one and a half cups all together. Melt the butter, add the browned flour and a tablespoon of the stock. Mix well, and add the salt and pepper. Add the remaining stock; cook, stirring constantly for two minutes. Pour into a heated gravy dish. Serve at once.
Egg and Lettuce Salad (Four portions)
8 pieces of lettuce
4 hard-cooked eggs
4 radishes
4 young onions
2 t-salt
½ t-paprika
¼ t-celery salt
8 T-salad dressing
Arrange two pieces of lettuce on each plate. Slice an egg, a radish and an onion and arrange these upon the lettuce leaves. Sprinkle each portion with a fourth of the seasoning. Place two tablespoons of salad dressing on each portion. Have all the ingredients cold before combining.
CHAPTER CXXXIV
MILDRED'S DAY
"I HELPED to make the cunning little biscuits, Uncle Bob," explained Mildred at dinner.