Show roi Q QA Qi i A FEW SAUCES A A WELL ml made de and appropriate sauce will take an ordinary eat cat t dish out of Us Its class making It Ita Ita ita a real creation The following are area aren a n few that are different l aI Breton Beef Sauce Take one tablespoonful each each of sugar horseradish nn ann and made mustard mus mus- mustard tard mix with four tablespoonfuls of vinegar I Lamb Sauce Poud one fourth cupful of boiling water over four tablespoonfuls of ot chopped mint leaves let stand until cold then add two tablespoonfuls tablespoon of ot vinegar and enough orange marmalade marmalade mar mar- malade to make a thick sauce Unusual Meat Sauce Mix together two tablespoonfuls of brown sugar one teaspoonful of grated chocolate one half cupful of preserved currants one tablespoonful tablespoon tablespoon- ful of ot shredded orange peel and the same amount of ot capers Pour over these Ingredients a cupful of vinegar vinegar vInegar vine vIne- gar and let stand for several hours Before serving strain oJ off the extra vinegar Egg Sauce for Fish Mash the yolks of ot three hard cooked eggs with two tablespoonfuls I of ot butter one tablespoonful of rich cream and two tablespoonfuls of lemon juice Another Is prepared with a white sauce two two hard cooked eggs chopped fine and salt s. and pep pepper pepper per per to taste Allow two vo eggs to each ench pint of ot white sauce This Is good served with cauliflower Mustard Sauce To 10 one teaspoonful of ot evaporated milk add one teaspoonful of ot mus mustard mustard mustard tard mix well and then beat in eight tablespoonfuls of olive oil drop by drop and one tablespoonful of vinegar I 1332 Western Newspaper Union Dnton |