Show ake in e kitchen cabinet Q 1914 vesteria ve steril union 0 may 11 1 I steal leftt along tile the vale of humble ut accuro from foel my aty friend sincere my judgment clear and gentle bus buel ido ilof as T my y t e po s e n dw a r d young r ou nit SOME SAUCES AND OTHER DISHES A rood good sauce Is an addition to many ashes without which tho the dish itself would be unpalatable spanish sauce this Is a delicious sauco sauce to serve with cold roast beef veal lamb chops in fact with any kind of meat or fish 1111 au put into a saucepan two tablespoon e rule fula of butters butter ono one of olive oil a tow few dashes of salt ono onion a clovo clove of garlic halt half a green or red pepper all finely chopped when this Is 13 all brown add a pint of tomatoes and bleamer twenty minutes season with paprika a few drops of 0 tobasco and a tablespoonful of 0 sauce t mackerel soak suit mackerel skin side aldo up tip until the fish to g fresh enough to bake place in a dripping pan cover with thin creata cream season n with pepper nod and bako bake twenty to thirty minutes servo with U baked potatoes tills makes a fine bew england breakfast lettuce with columbia g remove tho the outside leaves leavea from a head of lettuce wash and chill in cold water drain and dry in a towel arrange in it a naiad bowl in its original shape and pour over tho the dressing mix ono teaspoonful of salt ono one teaspoonful of mustard one halt half teaspoonful teaspoon fol of onion juice one tablespoonful of worcestershire cester shire Fi atice two tablespoonfuls of lemon juice and six tablespoonfuls of olive oil put into a small knall fruit jar and let stand in a cold place 1 shako shake well before using india curry wipe a slice of ve veal all weighing one and one half pounds and cook in a frying pan without butter searing scaring wellon both sides aides cut into one and one half inch pieces fry two sliced onions lit in one half cupful of butter antil the onions are a light brown remove them find aitho butter to the meat with one half tablespoon tablespoonful ful of curry powder then cover with boiling water cook slowly until the meat Is lender jender thicken with flour mixed with k little cold water add one teaspoon till 61 of vinegar serve with the sauce sauca poured around the he meat |