Show agthe kitch en C 11 warrn N Nw apayor pir union lifts ta just be clad so many joys joye llo aliven alv to us aitch day and ehst we w know voir you 04 0 4 in A the th blu blan aay y acl over for you att anil d tile ine the te niler der ditt dalali atee b blow I 1 0 w left just be t glad FOOD FOR THE FAMILY A ripe olive yields twice its as calor lem or heat units na as the green olive and 10 1 nearly equivalent to broad bread ns as food which we consider tile the staff of 0 life ona has to cultivate the taste ford for tile the ripe olive it la Is be coming better known but IS still little usail it in tile greater part of tile united states of bourre tle the ripe olive is 13 niora ens eats lly ily lige than tile tho green na as well as being richer in fit food apo olives iro are rood good bi of their delicate flavor in went F auces dros crossings sings ind made elstien dl stien A half dozen ripe olives nildred jl added djel to a 11 giblet to serve with roast turkey or la Is especially gnp dilvo salad take fohir fiut eppler one sin till bulich of coil celery ry one alnut cupful of walnut Il input lents nud and three fourths of a cupful of pitt pitted olives ripe cut tile celery A nud olives into julienne Jul lenno strips udd add tile tho nuts q ond ind dressing and serve lit in a nest of lettuce hawaiian salad I 1 pinco inco a islee qt 4 palo on fi n leaf of lettuce on oil it t arrange alter nl nato sections of orn orni iffe 1190 and grapefruit carefully stripped ot of fill all connecting tissue between Betwee ll each piece of tile fruit aluce it a one eighth section of ripe olive in il I 1 tile the center 0 of f the pineapple OF place n bull ball of cream cheese seasoned with wit 11 mayon allise sprinkle with will paprika an and d serve with french dressing the pineapple jutca as is well ns as tile grapefruit juice nifty BIRY be used instead of lenlon lemon juice or vine par olive sauce M mit melt it four tablespoonfuls of butter and fidd add it 11 teaspoonful of chopped chives fand coor cook until well blended and softened Iten love tile alie cl clit ilves vea add five tablespoonfuls of flour one half teaspoonful of nd a few dashes of 1 pepper w add two cup clip full fills of brown stock find and cook until thick cut one dozen olives from froin the pits drain und and fidi add to tile the sauce serve with alth kaino game or ment meat A chacier Chapt sr on Sit sauces ices A sauce la is ua its important to a dish IS as the ordinary seasoning of salt it la Is to our food without it th the edish dish Is ia flat fiat sta stale leand and unprofitable A very 0 ordinary r dish with a piquant quant t tasty and appropriate 0 sauco sauce has haa made many a chef and hotel famous certain foods tire are en if in flavor and food value as weil weh us as improved in appearance by a proper sauce with lamb we like mint sauce with pork apple sauce or chicken cranberry cran lerry sauce these theae arii ar always associated veal without a snappy tomato sauce or one of onion la Is usually tasteless and unpalatable I 1 with venison we like a spiced grap jelly to bi blend end with the gamey flavor of the meat wild duck seems seeing best beat with not too sweet oranges sliced and served a good french dressing tort tart jelly Is also well liked fish of any kind la Is fil wIlys better served arved with a slit enuce lec oyster sauce Is one well liked ed to serve with fish all aa ts Is tartar sauce and chamel be Be chamel sauce prepare a white sauce using cream and white stock either of vealor veal or chicken thicken with flour dour and butter cooked together the water in which celery li is cooked oyster liquor or lobster libater mixed with wlter milk makes a good sauce A richer sauce Is made by beating an egg or two and pouring the hot r sauce into it slowly b eating beating well Sou soubise tilse sauce boll three large onions till very soft drain and rub the onion through a sieve stir the on onion ion PU pulp iii into a rich white sauce made witt with milk or cream this la Is a saum sauce used for lamb or mutton tartar sauce mix one tablespoon ful each of vinegar and worcestershire bauce sauce one salt sait spoonful of salt and heat in a bowl over water brown one third of a cupful of butter in un an omelet pan find strain into tile the first mixture serve wit with broiled fish the sauce should be served hot cauliflower with golden sauce cool cook the cauliflower in little water drain and while very hot pour ovet ovell a sauce prepared as follows mix until smooth one tablespoonful of flour with the yolks of two eggs add one fourth ot of u cupful of cream ono one halt half cupful of milk and the cauliflower liquor with three tablespoon fuls or of lemon juice cook over oer hot water until thick there should be ba one fourth of a cupful of oc the 10 cauliflower liquor adil add two nn fills of butter hit bit ly by bit stirring until all Is melted then pour over tilli alifi cauliflower and serve at once aai hyvl |