Show the kitchen cabinet M if if newspaper paper union 0 beware my iny lord ot of jealousy it a green eyd monster which doth make greenerd th the meat it feeds eda on shakespeare SOMETHING ABOUT SAUCE A french sauce Is a thing of fan ca preme moment the fish or meat with which it la Is served makes a dish of surpassing delicacy no clief chef who smokes or indulges in alcoa alcoholic 0 ile drinks can ever n high position as ai clief chef for one must keep a sensitive sense of A taste there are few who equal th the french FFrench in the making of sauces the preparation of sauces Is an art and tile the science of flavor combination Is only discovered by tile the cook who has a proper respect for the importance of good cooking A simple sauce Is often like a n simple gown most expensive it takes time etnie to collect ingredients blend and prepare a sauce A sauce la Is n fluid thick or thin flavored or seasoned reasoned in various ways with all sorts of herbs aro aromatics matics and extracts the thickening usually consists of starch in some form either I 1 flour cornstarch coin starch arrow root prepared as aa a n roux which may be cooked in butter for a brown roux the flour Is browned egg yolks ar are used for thickening the liquid for sauce may he be stock milk cream or butter or in cold sauce sance oil the vegetable flavors are onions leeks garlic peppers preen green red and hot carrots turnip celery and mushrooms rooms zest la Is often added from the th grated rini rind of oranges or lemons the herbs and aro aromatics matics commonly used tire are thrine tin me marjoram bay leaves parsley par mint and chervil the bones for stock are preferably veal bones crushed and roasted fish bones and heads are used for stock tor for fish sauces tile the basic sauce prepared with flour pr or starch buttermilk or stock Is called the white sauco sauce the brown wince sauce Is prepared fly by browning the flour there are various preparations which are an aid in seasoning and also add color kitchen bouquet worcestershire and tabasco choy chov sauces and various powders such as chill tind and curry tire me commonly found in most cullines cuisines cui cul sines tomato sauce Is one of the most used vegetable sauces it Is prepared much like rn in these lays of elimination a n few cans of clear nod and cream tomato soup wit will 1 be tin an addition to any supply shelf one rony may add various s to give variety and by simply heating the sauce it will be ready to serve the object of all sauces Is to cerve a savory fluid which will enhance the tippe appearance arance tin and savor of the dish with w ath which it Is to be eaten everyday good things A nice pudding which maybe may be quickly prepared if one has any fake ta is bordeaux pudding cut sponge cake into layers spread with jam jain put together again and cover with sweetened whipped cream flavor to taste and sprinkle with chopped nuts A delicious sauce to berve with fish Is prepared Us as follows lemon catsup mix a tablespoonful of grated horseradish horse radish with the grated rind of four lemons add three scant teaspoonfuls of salt the juice of the lemons three dessertspoonfuls dessert spoonfuls of white mustard and celery seed four cloves and a few dashes of cayenne pepper boll thirty five minutes and bottle beef goulash take two pounds of leun lean beef cut into two inch squares three large onions sliced two tivo tab tablespoonfuls le of fat one cupful of chopped cabbage eight potatoes two tablespoonfuls of salt fait one half teaspoonful of paprika one cupful of boiling water and one half cupful of mt milk ik brown the meat in the fat remove and add the vegetables fry for five minutes then ben add the water and seasoning with the meat the potatoes are bettor better added after the cabbage us they require less time for cooking when all are tender add tile milk potato soup cook and mash three good sized potatoes ws to a quart ce or milk skim milk may be used add a slice of onion and a stalk of celery sauld and remove the vegetables find and pour over the lie mashed potato in a saucepan put two tablespoonfuls tahle spoonfuls of butter four it if skimmed milk Is used and two tablespoonfuls of lour flour one teaspoonful spoonful ten of salt and cook until well blended add to the soil soup p and when smooth serve with toasted crackers CheEt chestnut nut cakes cook it a pound of chestnuts fifteen minutes shell and sh skin shin in them then cook in holling water until tender hub through n h sieve and to every cupful of chestnut puri purie puree e add one esk egg yolk season with salt sait and pepper dip into egg and fry in butter serve with broiled with n cupful or of nice ila bored grated cheese and it halt half cupful of hot cream one may have a jar of good cream cheese heat the crenin cream stir in ohp th cheese and when melted pour nto into jars |