Show N no 0 0 ono n a can live happily who regards h I 1 F C 1 f alone who turns everything to his own on n advantage thou must live for another if thou to live to for thyself ICY DESSERTS the fact that lee ice and snow surround us does daoa not deprive us ua of the taste for frozen dishes and the convenience of 0 freezing water to make lee ice helps to make the dessert a very reasonable one put a pall 0 or r pan of water outside over night and have a 0 block of ice for the freezing of the dessert frozen fig custard beat the yolks of six eggs until well broken add to a quart of rich milk and a cup of 0 granulated sugar cook until the spoon Is coated and set away to cool when cold flavor with lemon and add a cup of steamed finely chopped figs then add a pint of whipped cream tile the whites of the eggs beaten stift and turn into the freezer open and stir the fruit that has settled to the bottom after it Is half frozen frozen chocolate melt four ounces of chocolate by putting into a pan over hot water add one and a halt half cupfuls of granulated sugar and stir until this Is melted then add a cupful of rich milk or thin cream and boll boil for one minute Alean meanwhile while have a tablespoonful of gelatin melted in a quarter of a cupful of cold water and when softened add to the hot mixture when cold add a teaspoonful of va hilla a pinch of salt and three cupfuls of cream whipped pour into a mold and pack in ice and s salt ail four parts parta t of ice fee to one of salt coffee ice make a quart of strong clear coffee sweeten it with six tablespoonfuls of sugar cool and partly freeze when it Is like frappe add the whites of two eggs beaten stiff and finish freezing servo serve in sherbet glasses with whipped sweetened cream on each glass fig charlotte russe have ready six or eight figs cooked tender in boiling water sweeten with three tablespoonfuls ble of sugar and add two tablespoonfuls tablespoon of lemon juice soften a fourth of a package of gelatin in a fourth of a cupful of milk add three fourths of a cupful of hot milk one fourth of a cupful of sugar the figs cut cot in bits and the in which they were cooked turn into glass cups cupa lined with decorate with strips of figs SAVORY SAUCES AND GRAVIES the making of bf a savory well sea sauce is an art the commonest dishes when dressed with an appropriate prop sauce be come dignified d 1 g n 1 fl e d c dishes jj A touch of gary lie a dash of ta basco or terah torsh lre a teaspoonful of mushroom sauce and a jar of spices and herbs will give variety to a score of sauces one of the meth so commonly used that gives a flat stale and colorless sauce or gravy Is the one of stirring milk with hour flour and turning that into the roasting pan with the gravy gravy A rich brown sauce pilly may be made by using the very same materials but combining them differently put the hour flour a tablespoonful tablespoon tul or two in the hot fat in the pan stir until well browned then add the liquid whether milk or stock or water by adding caramel or kitchen bouquet to a gravy the color Is made richer or by browning the butter and flout and keeping it on hand to use rot fol thickening saum and gravies thi same results obtain flavoring spices take a fourth ol of a pound of black pepper two ounces vt rf ginger ono one ounce of grated nutmeg the same of allspice cinnamon and cloves all it ground and a halt half pound of salt put these ingredients through a fine sieve several times to be sure they are well mixed and blended and keep closely covered to keep the salt dry it is a good plan to thoroughly try ry the salt before it is mixed with the other ingredients add in small quantities as needed to season sauces for the plain white sauce which is so much for fish meat and vegetable sauces prepare by melting two tablespoonfuls tables of butter adding two tablespoonfuls of flour when tho the butter to Is bubbling hot then when well mixed add a cup of rich milk too tie sauce is varied by the amount of flour and butter as well as the amount of liquid added this same sauce sauca may be used with a quart of milk for an oyster stow blew or 01 with chopped cooked oysters in it for a fish sauce with chers capers for a mutton sauce and with any kina of ash tor for fish croquettes croquet tes |