The bride's cook book

Melt the fat, or heat it, if a liquid fat is used. Remove from the fire and add the dry ingredients which consist of cornstarch or Victory flour, or any of the substitute flours, and the seasonings. When these are thoroughly mixed with the fat, add the cold liquid which may be milk or stock or water or a combination of two or of the three. Return to the fire and stir constantly until the boiling point is reached. Then if it is not to be used at once put in a double. boiler to keep hot until ready to serve. The following proportions may be used for the two grades of sauce: 5A Del Monte Canned Fruits and Vegetables Thin White Sauce (1 Cup) Vz tablespoon of fat 1 tablespoon of Victory flour or cornstarch % teaspoon of salt % teaspoon of pepper 1 cup of liquid Thick White Sauce (1 Cup) 1 tablespoon of fat 2 tablespoons of Victory flour or cornstarch % teaspoon of salt y& teaspoon of pepper 1 cup of liquid Mayonnaise Salad Dressing Beat an egg yolk until it is light, add 1 tablespoon of lemon juice or vinegar, % teaspoon each of salt, mustard and paprika. Measure % cup of olive or salad oil and add a tablespoon at a time, beating constantly with a Dover egg beater. To increase the quantity a stiffly beaten egg white may be folded into the dressing just before it is served. Any salad recipe calling for mayonnaise may be served with cooked salad dressing instead, if desired. Tartar Sauce Add 1 tablespoon each of chopped pimiento, chopped sweet pickle and chili Sauce or catsup to mayonnaise. French Dressing Measure 2 tablespoons of powdered sugar or com sirup, ^/4 teaspoon of salt and ^ teaspoon of paprika into a bowl. Add 2 tablespoons of vinegar and stir or beat until thoroughly mixed. Then add 4 tablespoons of olive or salad oil and, if desired, 1 tablespoon of Worcestershire sauce. Mix thoroughly by stirring or beating. French dressing should always be prepared just before it is served. Cheese Dressing Add 2 tablespoons of Roquefort, or grated dairy cheese, to French dressing. DEL MONTE Canned Apricqts The apricot is said to have originated in Armenia. Today it is grown to a greater extent in California than anywhere else in the world, but even here only certain favored districts produce apricots of the high quality packed under the DEL MONTE Brand. DEL MONTE Apricots are the choicest fruit of California's finest orchards brought to you with all their exquisite tree-ripened flavor. Packed in three sizes of tins. No. 1 tall. No. 2 and No. 2%. Size of can referred to in the following recipes is the No. IV2.. Apricot Suggestions and Recipes Serve DEL MONTE Canned Apricots as a breakfast fruit with bacon and eggs. To extend the mayonnaise for lettuce sandwiches, add apricots pressed through a strainer. Serve apricots, sliced, on buckwheat cakes to conserve sugar and add health to the winter menu. Get the old people in the family into the habit of eating a dish of apricots for breakfast to keep their digestive tracts in good order. Try apricots and sliced pimientos on lettuce with French dressing for a fruit salad. Serve apricots with the luncheon souffle in place of salad. The nutritive value is almost as great and they combine equally well with meat or cheese. Stir 2 tablespoons of pulp from canned apricots into a glass of milk for a nourishing and sustaining drink.