Robert Hilliard
RAGOUT a la Deutch Stew one can tomatoes with two chopped onions; add a few chopped cepes, chalots, mushrooms and green peppers, a glass of red wine, about four ounces meat jelly and pepper and salt.
Sauté a fillet of beef, cut into small squares; mix all together and serve very hot.
Sauté some potatoes to place around the dish and sprinkle with chopped parsley.
Sometimes after the theatre at night, my wife and I enjoy some oysters and a salad with perhaps a glass of champagne. We usually go to some quiet place where one may find genuine relaxation and comfort-as far away from the "music and dancing" as possible.
Very truly yours,
COMBINATION SALAD
1 head lettuce 3 beet roots 1 large apple 2 tomatoes Line the bowl with the lettuce and add other ingredients after slicing, in the order quoted. Pour over all the following French dressing.
Take half a teaspoonful each of pepper, mustard, paprika, salt and powdered sugar. Mix well and add one teaspoonful of vinegar and two tablespoonfuls of olive oil. A few walnuts sprinkled over the salad are an improvement.
Salads are among my favorite foods and I think this combination one excellent.
Edith Wynne Mattuson
