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Show VALLtlie horridmdeous TQjjr notes of woe, Snuuer than owl-songs or the midnight blast,. ts that portentous phrase, "I told you so." MUTTON DISHES WITH SAUCES. Boiled mutton with parsley sauce is a great favorite with mutton lovers. Cook until tender, and serve with the following sauce: Melt two table-spoonfuls table-spoonfuls of butter or mutton fat, add Iwo tablespoonfuls of flour and cook fop six minutes, stirring constantly. Then add a cup of milk or the mutton mut-ton broth, and cook until the liquid :s thickened. Season with salt, and just before serving add the juice of half a lemon and a tablespoonful of 3hopped parsley. HorBe Radish Sauce. This is nice :o serve with cold boiled mutton: ook together two tablespoonfuls each if cracker crumbs, better or mutton fat; add a fourth of a cup of fresh-jrated fresh-jrated horse radish, a half teaspoon-iul teaspoon-iul of salt anda cup of milk. Cook for twenty minutes before the horseradish horse-radish Is added. Serve hot or cold. Roast Leg of Mutton Sprinkle the meat with salt and pepper and place upon the roasting rack, .dredge with Hour and bake in a hot oven, basting frequently; allow ten to fifteen ruinates ruin-ates to the pound, depending upon the taste of those served, as some like mutton underdone. In making the ?ravy for roast mutton, allow two tablespoonfuls ta-blespoonfuls of fat for each cup of gravy desired, pouring off any excess af this amount. To the fat add three tablespoonfuls of flour and cook thoroughly thor-oughly to brown; add boiling water and stir constantly, season with salt md pepper. If the flour is not browned equal parts of fat and flour are sufficient for thickening. Many like a jelly made by adding a glass of currant jelly, or less, to each cup of the brown gravy. This is especially espe-cially good when cold mutton is to be warmed up in it. Mint Sauce. Chop a fourth of a cup of fresh mint, add a tablespoonful of powdered sugar and a half cup of hot vinegar, a half teaspoonful of salt. Lt it stand in a warm place to draw out the flavor of the mint. Mint jelly may be made by using gelatin to stiffen stif-fen it. V O LET me have But any reasonable thing to lead me home, ' do not care though 't be a dog, so that He knows the way, or hath the wit t' Inquire In-quire it. FRESH VEGETABLES. During the early summer vegetables are the much relished food; meats have their place, but the vegetables, with their mineral salts, are needed In the body to restore the blood and purify it. Bermuda Onions. Peel uniform sized onions and boil for half an hour in water to cover. Drain, rinse In cold water, remove the centers, which may be preserved to serve the following day in a white sauce. Season finely chopped cooked veal with a bit of green pepper, mix with buttered bread crumbs and stuff the onion cases. Sat the onion In a buttered baking dish and pour around a cup or two of veal broth, with a tablespoonful of butter but-ter and a teaspoonful of kitchen bouquet. bou-quet. Easte and cook three-quarters of an hour. Cauliflower which has been cooked until tender, separated into flowerets, then dipped in a fritter batter and fried are delicious served with a meat course. Mushrooms. The delicious field mushrooms are now in the market or may be gathered by one who has the knowledge of the edible varieties. In gathering mushrooms a "little knowledge knowl-edge is a dangerous thing," so one should be sure before going ahead. The fresh mushroom is especially delicious de-licious broiled. Peel the caps and then put a bit of butter in each, sea-sci sea-sci with salt and serve piping hot. Mushrooms are also most appetizing appetiz-ing cooked in a little butter and then a thin sauce of cream added. Swiss Chard. This delicate and succulent vegetable green is not well enough known. It belongs to the green family and Is most delicious when cooked until tender In boiling water, drained and seasoned with butter, but-ter, pepper and salt. The addition of a little lemon juice or vinegar Is an improvement. New beets are cooked until tender then chopped and seasoned with butter, but-ter, pepper and salt and a touch of lemon juice. |