Show t r t i t t 6 e r SAUCE TO SKUVK WITH IIHII A lemon ketchup to servo with lit1 Is tnttv Mix mid pound very lino n 1 JTpxv ypnnnfiih of inner mustnrd ccl cry seed cloves nnd n little black pepper pep-per mix these spleen nil together with n ill tie ntod 1 horprmllsli mill till ra ted rind of several Ipinons nilil one spoonful of suit mid If desired very hot n little pnprlkn or n few Inips of Intmsro nay bt milled moisten with the juice from fill the lemons quit loll for half mi hour then pour Into foot 1 lies mid cork Let the mixture stnnil ror n month then strain carefully and bottle for table use I a a I ft Tt STEAMED KO5K Separate the whites from the yolks Df i8 ninny eggs ns nre required nnd after adding n pinch of salt nnd n duet of popper and nutmeg to the former whisk them to a very stiff C troth Butter Rome large rnmlkln case t ti mil nil them will some of the whisked white of egg then mnka n little hollow In the middle of ench nnd carefully I Irop In the yolk so that it may remain 1 re-main whole cover It entirely with + white of egg nnd plnco the cases In a pnn of boiling water put n sheet of + I buttered paper over them nnd let them took In n wellheated oven for four minutes or longer If the eggs nre preferred I tenet hard When they are done dour a smnll quantity of thick anchovy or shrimp Havered sauce over the top i TAKES THE l1ACE OF MEAT V I i This Is n nutritious cheese dish that mny take the plnce of meat Have ready hot innshed potatoes well seasoned sea-soned Arrange them In n mould In the centre of n tint porcelain baking dish and make a goodsized hollow In tho middle of the mound Brush thin hollow hol-low and the outside of the mound with i beaten egg and set tho dish In the ° oven Then make the following sauce Pleat n cupful of milk in n double boiler with a slice of onion pepper and salt Thicken it with a heaping tablespoonful table-spoonful of butter creamed with a tablespoonful of flour Stir in three tablespoonfuls of Parmesan cheese stir until smooth Fill this sauce into tho hollow In the potato mound sprinkle sprin-kle the whole thing with bread crumbs and bnko for live minutes Serve inn in-n baking dish whllo very hotNew York Sun V f j trA i i ART OF SALAD MAKING One cooking teacher in the city is Riving instructions In the mnktng of vegetable and fruit salads One of the most popular on the list specially advocated on account of its medicinal value Is made from grapefruit grape-fruit with a French dressing in which there Is the least suspicion of garlic Just n rub of the dish with this pungent tasting bulb unit you have that indennnblo something which tickles the palate and constitutes one of the tricks of gastronomy i Other salads on the list are made from celery the stalks being sliced thin and laid on lettuce string beans cooked nUll cold spinach oysters and I grape fruit banana and orange and the apple and English walnuts commonly known ns the Waldorf salad although strange to say waiters nt that hostelry will tell you that nuts were never Included In-cluded in the original recipe New York Sun I |