| Show li I j p 0 D B Hall Hail sweet May morn 1 I hear tho the bells rinsing ringing to usher lhee theo In for tor surely thou art to be a glad day for somebody SAUCES FOR VARIOUS DISHES The white sauce Is so well known and used that It seems Reems unnecessary to mention It White sauce varies varies varies va va- ries as to the amount of butter bulter U and flour the Ule milk being the same The TIle thicker thick thick- er sauce Is use used for f o r croquettes croquette that not so thick for souffles and the common sauce used for so many scalloped dishes which c culls calls Us for two tablespoonfuls each of flour and but but- ter This amount Is Increased up to 10 tour Cour our which is for the croquette sauce Mushroom Sauce Sauce Melt one tablespoonful tablespoonful tablespoonful table- table spoonful of butter Add one tablespoonful table- table f spoonful of ot flour and when bubbling hot stir In one cupful of or rich milk Stir until smooth and slightly thick Season with salt ca cayenne enne and celery salt saIt Add one one half half can of mushrooms chopped when hot serve e on beef beer loaf Paulette Sauce Take Sauce Take two tablespoonfuls table- table spoonfuls each of butter and flour one-fourth one of a cupful of sweet cream I one cupful of chicken or other white stock one egg yolk olk salt pepper nutmeg nutmeg nut nut- meg and lemon Ilmon Juice to season Cook the sauce using the stock then add the cream and Just before serving the lemon Juice This Is especially acceptable acceptable acceptable ac ac- with veal eal or warmed-over warmed chicken Olive Sauce Chop Sauce Chop fine eight good- good sized olives and just before serving add to tho the following Brown Sauce Melt Sauce Melt two tablespoonfuls table table- tablespoonfuls spoonfuls of butter add odd two tablespoonfuls tablespoonfuls tablespoonfuls table- table spoonfuls of flour flom and a slice of minced onion cook until dar dark In color Add one cupful of brown stock cook one minute and strain A few drops of kitchen bouquet will add to the flavor and deepen the color Drawn Butter Sauce Melt Sauce Melt four tablespoonfuls of butter add two tablespoonfuls of flour salt pepper and ca cayenne enne to taste Add one cupful cup cup- ful ml of water and cook until thick Half of the butter may be reserved and beaten Into the sauce very slowly This takes more time but it improves the sauce To serve berve with with fish fish tIsh add a tablespoonful or two of capers or a afew afew f few ew chopped pickles les Potato flour used In the same proportion proportion pro pro- p portion makes es more delicate sauces and does not need as lo long ions g c cooking I know not why but Jut I am am sure That tint and place In some great fabric to endure IIi Past time and race My threads will have Helen Hunt Jackson MORE GOOD THINGS The following Is a good way to use stale tale s bread and not at all common io Toast Pudding Take Take five tIve or six slices of bread cut half anone an aninch anInch inch thick Mix one beaten egg r. r with one cupful of milk add one- one quarter teaspoonful teaspoon teaspoon- on- on ful of salt and soak the bread in Inthis In this for 15 19 m minutes Drown Brown In hot butter on a griddle and serve sene with with with- Raisin Sauce Doll Sauce Boll third one of a cupful of raisins In one and one half cupfuls of water for 15 minutes add o quarter one of a cupful of brown sugar and boll ball for 15 minutes longer Thicken Thick Thick- en with one teaspoonful of flour m mixed with one teaspoonful of butter a add dd salt nn and nutmeg to taste Stir well and serve Cream Puffs Puffs Take Take an any p popovers left from breakfast and make an opening In the side large laige enough to neatly fill the center For six popovers popovers pop- pop o overs vers take half a cupful of cl cream am sweetened with two tablespoonfuls of ot sugar and and t flavored avor d with vanilla 0 and lemon lemo l juice Add a little salt and whip the cream Stir SUI In one tablespoonful tablespoonful table- table spoonful of s softened gelatine and set seten cn en Ice to chill chin When ready to serve stir In half a n cupful of any land kind kind of fruit that ha has bar been well sugared and drained Fill the popovers and serve t at once Warmed Warmed Over Over Beans Put Beans Put Into nhat n a ahot 1 hot hat frying flying pan some of the pork cooked T with the beans When the fat Is melt molt melted melted e ed d and hot pour In the beans add n a 1 little hot water and set back where t the beans will heat slowly Fold over o 1 like an omelet and serve seive with savory t tomato sauce or tomato catsup Garnish Garnish Gar Gar- I nish with parsley Graham Cracker Sandwiches Sandwiches Mix Mix t together chopped nuts raisins and lemon juice heat through cool sand and spread on graham crackers Press Pi ess L lightly together and crisp In fu a moderate mOller- mOller at ate oven oveD Egg Sauce Cook Cook two eggs eggs' u until hard In n tile tie shell Shell and chop and add to the above white sauce using one tablespoonful each of flour and unel butter hutter Add a lilt bit of onion juice and chopped parsley Corn and Tomatoes SC Scalloped Put Put n ti layer ayer of corn Into a buttered baking baLing di dIsh h add n ti tablespoonful of ot minced onion which has been cool cooked ed In fat rut until brown cover er with a layer of cool cooked tomato lull add salt and pepper after each ach layer laser Repeat until the dish Is full fun Cover er with buttered crumbs and und bake hake 11 i v. |
