Recipe 9. White Sauce

Melt 4 tablespoons Butter or Cooking Fat, add 4 tablespoons Flour. When bubbling add 2 cups Milk gradually, stirring constantly. Cook 5 minutes and add 1 teaspoon Salt and 1/4 teaspoon Pepper. (This makes a pint of white sauce).

Vary this plain white sauce by adding onion or celery flavor, prepared salad dressing (3 tablespoons), tomato catsup (4 tablespoons), Worcestershire sauce (2 tablespoons), dry mustard (2 teaspoons), curry powder (1 tablespoon) horseradish (4 tablespoons), olives (6 tablespoons), pimiento (4 tablespoons), green pepper (5 tablespoons), capers (2 tablespoons), grated cheese (1 cup), meat extract (2 cubes or teaspoons).

Note: Curry powder and mustard should be carefully mixed with the dry flour before combining with the melted fat.

Recipe 10. Creamed Salmon

To 1 pint White Sauce (recipe 9) add 2 cups Salmon. Season with Onion Salt, Celery Salt and Paprika. To make escalloped salmon put into large or individual baking dishes, cover with crumbs and brown in oven. A layer of rice, macaroni or fluffy mashed potatoes will make the salmon go farther.

The other fish listed at the beginning of this chapter, as well as chicken, hard-boiled eggs and dried beef can be used in this way, seasoning to taste.

Recipe 11. Corned Beef Hash Loaf With Tomato Sauce

Turn out carefully the contents of 2 cans Corned-Beef Hash (medium size) on a greased pan. Cover with strips of bacon and bake in oven until brown. Make sauce (for method see recipe 9) with 2 tablespoons Fat, 2 tablespoons Flour, and 1 can of Tomato Soup to which enough water has been added to make 2 cups. Season with Worcestershire Sauce and Chopped Relish. Pour around hash and garnish with parsley. If you prefer, the hash may be formed into balls before cooking.

Recipe 12. Lobster Newburg

Make White Sauce of 4 tablespoons Fat, 4 tablespoons Flour and 1 1/4 cups Milk (for method see recipe 9). Add 2 Egg Yolks, beaten, l/2 teaspoon Salt, 1/8 teaspoon Paprika, 1 1/2 cups Ginger Ale and 2 medium-sized cans Lobster (about 2 1/2 cups). Serve on toast or crackers. Cream substituted for milk gives a richer flavor. Crab and shrimps Newburg are also very good.

Recipe 13. Ham With Currant Sauce

Make a sauce (for method see recipe 9) of 2 tablespoons Fat, 2 tablespoons Flour, 1 1/2 cups Water, 1 tablespoon Worcestershire Sauce and 3 tablespoons Currant Jelly. Add six thin slices of ham. Heat thoroughly and serve, garnishing with parsley. Tongue is equally delicious with this sauce.

Recipe 14. Curried Dried Beef

Make sauce (for method see recipe 9) of 3 tablespoons Fat, 3 tablespoons Flour mixed with 1 tablespoon Curry Powder, 2 cups Water. Add 2 tablespoons Worcestershire Sauce, dash Onion flavor and 2 cups Dried Beef (8 oz. jar). If beef is salty place in a colander and run hot water over it. Serve on toast or rice, garnished with parsley.

Recipe 15. Codfish Flake Custard

Pick apart 1 cup Fish Flakes. Add 1/4 cup finely sifted cracker or bread Crumbs, 1 teaspoon Paprika, dash Cayenne. Beat 2 Eggs, and 1 1/2 cups Milk and combine with fish. Bake in buttered ramekins in moderate oven until firm. Serve in ramekins or turn out and serve with tomato sauce. Other fish may be substituted.