Show I RECIPES I T lato Sauce For a 1 tomato banco auco such as tho the chef in n 1 ono of tho best hotels makes melt two tablespoonfuls of butter in a saucepan saucepan saucepan sauce- sauce pan and cook in it half holt an au onion cut tine fine When the tho onion is yellow ad 1 vo t wo tablespoonfuls of hoar and md cook cok until it is delicately browned Then turn in in t two cupfuls of bay hay loaf leaf a n small glass of wine a bit o of ba bay leaf two or three cloves cs a bit of a garlic z clove and ani salt alt and paprika Cook ten minutes minute strain and aDd servo with baked fish I Cream m Sauce This is tho the best way ay to mako make the for or creamed sweetbreads potato pota- pota tops to topI shellfish anything Ono One cup of milk or stock or broth a dash of maco or nutmeg a sprig of celery leaves or and salt and paprika to taste I The Iho ho right proportions aro are a cup of tho the sauce uce to-a to to-acup to cup of any cold meat fish or ore vege e o tables Tho The flavor or of red relt pep pepper pOI in tho thoUc fauce Uc is good with meat if tho whom pepper cannot be bo obtained use uso bottled pimento shredded Admirals Admiral's Sauce This is a a. very rich sauce uce with an unUsUal unusual un un- un usual tang tang due due ue to tho the combination of shallots and anchovies cs two uncommon aids to cookery Melt ono one cup of butter but but- I ter add a teaspoonful of chopped capeTS capers ca en- peTS pers four chopped shallots two pounded pound pound- ed cd anchovies and some lemon pooling Boil gently until tho the fish lish are aro mixed with test rest then remove tho lemon peeling and add the tho juice of ono lemon Season with salt and popper pepper just before erv- erv ing D ng Orange Grange Mint Salad of four or t five ve oranges two level tablespoons finely chopped mint French rench dressing ono one head bend lettuce the orange o pulp pulp- with the them m mint t and moisten with a little little- dressing Chill and md arrange arrango o in a lettuce cups made mado of tho the heart beart leaves Pour off some Bome of the juice juice- if necessary Cold Boiled Ham A At v good slice sHea of cold boiled ham barn is Mou b to animate the ribs of death hut hot how bow often it tastes of tho rusty skin in which it cooked First scrub the tho ham using plenty of borax water and a scrubbing brush This will viLl in no noway way injure tho m moat at Rinso Rinse it it thoroughly thoron and put wh l lA into a ket hat of ot lukewarm water Let Lot it cook until th tho sk skin n can bo ho removed Take rake it out and with a sharp knife remove re re- ro- ro move moy the skin then put tho ham into fresh boiling water Cook it until tender tender ten ten- der but not enough h PO so it will fall fan apart Put it into a largo large dripping drippin pan sprin- sprin kl with lightly li with rind anti scorn tho fat fatt fatta ta t resemble a checkerboard Insert a afew afew afew few cloves Frequently baste the ham barn rind arid let it brown slowly Remove from froIn th the tho oven o and let et it ch chill Jl A ham liani Him may be garnished and sent to the tho table whole if one has a 11 proficient carver can otherwise it is best to slice tho timo meat in inthe inthe the kitchen before it is served Apple Chutney To twelve green reen sour allow six tr green en tomatoes two green een pep peppers r four small onions ono one cup raisins ono one quart vinegar two tablespoonfuls s mustard seed two of salt ono one of powdered su- su ear gir r and two cups brown sugar r. r Seed the raisins and peppers add the tomatoes toma toes and onions and chop all vory very fine Put vinegar sugar and spices on to boil add the chopped chopp d mixture and simmer a an 31 hour bour Add the apples pared and cored ored and cook gently until soft toft Keep in iti small smaIl bottles sealed tight Meat teat Pies The baked pot pie is not only delicious deli cious but it is a bit of economy where one one naB has mas a large larte family that calls caUs for many pounds of ot meat per day It is b best st to get veal real for a pot pi pie though an e excellent ono one can bo be made of chicken chick chek en or beef and pork combined When chicken is used it should bo be disjointed though no bones removed for thoy they serve e servet t as s a framework to hold bold up tho dou dough b cover rover A woman who la Is an expert cx ex pert in making makin this delicacy said she eho soon on learned to u use strips of ot biscuit dough placing them lattice fashion in inthe in inthe n the b baking kin pan paD on the bottom and sides ides for this prevented it from being 60 soggy Tho meat was WM cooked until I thoroughly done and placed in tho the baking bak bak- ing filS pan paD with l small strips of dou dough h. h use a 3 few boiled potatoes The liquor is poured over o the meat and dough douth and Ild the cover is placed on and crimped around the cd edge e. e If chicken is used add a little butter to sea season on the meat thoroughly if pork and beef are arc used omit butter but add it liberally to veal cal pot pie Place in in an o oven oe e n of beat heat and cook slowly For or a large Jar o pot pie it can be cooked slowly one hour If it browns too quickly cover with a paper Reserve vo some liquor add a little butter water salt alt and pepper man many prefer to nd add this to the pie pio should it be too dr dry A little water can eRn bo be added from time timo to time aa the pie bak bakes Toasted Salt Halt Codfish Pick tho the fish into inu long on thin strips and freshen b by standing in lukewarm water for a short time Drain and dry in a towel Place in in a greased broiler and brown over overa a a. hot fire turning once Remove Re Re- move nove to hot platter and spread with toft Iott butter |