Show no one can live happily who regards alone who turns everything to his own advantage thou must live for another if thou to live tor thyself ICY DESSERTS the fact that ice and snow surround TIB does not deprive us of the taste for frozen dishes and the convenience ot freezing water to make ice helps to make the dessert a very reasonable one put a pall or pan of water outside over night and have a block of ice for the freezing of the dessert frozen fig custard beat the bolka of six eggs until well broken add to a quart of rich milk and a cup of granulated sugar cook until the eloon la coated and set away to cool when cold flavor with lemon and add a cup of steamed finely chopped figs then add a pint of whipped cream the whites of the eggs beaten stiff and turn into the freezer open and stir the fruit that has settled to the bottom after it Is half frozen frozen chocolate melt tour ounces of chocolate by putting into a pan over hot water add one and a halt cupfuls of granulated sugar and stir until this Is melted then add a cupful of rich milk or thin cream and boll for one minute meanwhile have a tablespoonful 0 gelatin melted in a quarter of a cupful of cold water and when softened add to the hot mixture when cold add a teaspoonful teaspoon tul of va ellla a pinch of salt and three cupfuls of cream whipped pour into a mold and pack in ice and salt four parts of ice to one of salt coffee ice make a quart of strong clear coffee sweeten it with six tablespoonfuls of sugar cool and partly freeze when it Is like frappe add the whites of two eggs beaten stiff and finish freezing serve in sherbet classes with whipped sweetened cream on each glass fig charlotte russe have ready six or eight figs cooked tender in boiling water sweeten with three ta ble spoonfuls of sugar and add two tablespoonfuls of lemon juice soften a fourth of a package of gelatin in a fourth of a cupful of milk add three fourths of a cupful of hot milk one fourth of a cupful of sugar the figs cot in bits and the in which they were cooked turn into glass cups lined with decorate with strips of figs SAVORY SAUCES AND GRAVIES the making of a savory well sea boned sauce Is an art the common est dishes when dressed with an appropriate prop come d 1 g n 1 fl e d dishes A touch of gar lie a dash of ta basco or hershire ter shire a tea spoonful of mushroom bauce and a jar of spices and herbs will give variety to a score of sauces one of the methods so commonly used that gives a flat stale and colorless sauce or gravy is the one of stirring milk with flour and turning that into the roasting pan with the gravy A rich brown sauce may be made by using the very same materials but combining them differently put the flour a tablespoonful tul or two in the hot tat in the pan stir until well browned then add the liquid whether milk or stock or water by adding caramel or kitchen bou to a gravy the color Is made rich er or by browning the butter and flour and keeping it on hand to use for thickening sauces and gravies tha same results obtain flavoring spices take a fourth ol 01 a pound of black pepper two ounces nf ginger one ounce of grated nutmeg the same of allspice cinnamon and cloves all ground and a halt pound of salt put these ingredients through a fine sieve several times to be sure they are well mixed and blended and keep closely covered to keep the salt dry it is a good plan to thoroughly vy the salt before it Is mixed with the other ingredients add in small quantities as needed to season sauces for the plain white sauce which la so much used for fish meat and vegetable sauces prepare by melting two tablespoonfuls of butter adding two tablespoonfuls of flour when the butter is bubbling hot then when well mixed add a cup of rich milk te sauce la varied by the amount of flour and butter as well as the amount of liquid added this same sauce may be used with a quart of milk for an oyster stew or with chopped cooked oysters in it for a fish sauce alth capers for a mutton sauce and with any kind of elsh for fish croquettes croQuet tes buee |