Show the ahe kitchen cabinet Z 1830 1930 western newspaper New union blow blow thou winter wind thou art not so unkind ax As manx anna ingratitude thy tooth la is not so keen because thou art not seen Althou although jh thy breath Is rude shakespeare GOOD SAUCES A well mide made sauce smooth nicely ae seasoned will add much to any dish of meat or vegetables often a good white sauce for a foundation may be used with chopped f hard cooked e egg g g lobster or cooked 4 mushrooms parsley or various other flavor foods to make a most tasty sauce abuce onion sauce melt three tablespoonfuls of butter add tour four tablespoonfuls of flour and two of finely chopped onions cook until light brown then add one half cupful of good stock stirring constantly al mix ix one teaspoonful teaspoon rul each of sugar made mustard and tarra tarragon on vinegar add while the sauce Is boiling german sauce put three tablespoonfuls of butter into a saucepan epan with a sprig of parsley finely chopped add four good sized toina tomatoes toes with seeds removed or the equivalent of canned tomato season with salt and pepper add one halt half cupful of water and bring to the boiling point serve with roast meats dutch sauce rut put the yolks of two eggs with tour four tablespoonfuls of butter one half cupful of water salt and nueme nutmeg to season and mix thoroughly do not boll boil but simmer until thick thic it over hot water remove from the fire add a tablespoonful of I 1 lemon emon juice and serve with fish or calves head horseradish Horse radish sauce mix two tablespoonfuls of soft white bread with the same amount of grated horseradish horse radish cover with two tablespoonfuls of cream and let soak three hours rub through a sieve add a teaspoonful of sugar season with salt and add enough vinegar to make the sauce the consistency of cream this sauce will keep several days maitre d hotel sauce cream two tablespoonfuls of butter and add one tablespoonful taMe spoonful of chopped parsley hali half a teaspoonful of salt the same of pepper and add slowly one tablespoonful of lemon juice this will keep some time in a cool place soften before using SALAD MAKING there Is nothing like the fresh crispness of a salad to tempt the appetite in any season but more especially in the spring chives young onions mint min parsley and other flavor herbs sprinkled over spring salads make them more appetizing As soon as the snow Is oft off cress Is ready to gather this p piquant I 1 q u a n I 1 green la Is especially well liked served with frenca dressing with lamb chops simply garnish the platter with the fresh cress it needs no dressing except salt cucumber jelly grate enough peeled cucumbers to make a pint season with salt pepper paprika olive oil and vinegar two of oil and one of vinegar add one teaspoonful of gelatin softened in two teaspoonfuls of cold water dissolve over hot water until soft then add to the cucumber and mix well in the bottom of each individual mold place a half walnut meat then pour in the cucumber mixture serve turned out on lettuce leaves eaves and top with a spoonful of mayonnaise A little grated onion added to the cucumber will improve it t fur for most people cress and walnut salad take one half cupful of walnut meats or pecans are better squeeze over thern them one lemon and let stand a shuit time thim P wash and drain the water cress and just as it goes to the table tabe pour over it a trench french dressing and sprinkle with the nuts allowing the dressing to stand on any green salad wilts it and destroys its attractiveness frozen asparagus salad now that it t Is so easy to freeze various tilling in n the tee ice chests one may enjoy a va biety of frozen dishes cook a small bunch of fresh asparagus ila ragus in as little water as possible until tender te niler remove the tips and rub the through a strainer season well with salt and pepper and a little lemon juice cool add a cupful of cream and one of mayonnaise dressing fold in the asparagus tips pack in molds and arl freeze eze fruit salad take a package or two of lemon gelatin dissolve with boiling water or if one has any fruit juice or elder cider that may be substituted for part of the water prepare green grapes those that are seedless need only to be stemmed and washed other grapes will need to be skinned and seeded cut into halves add a few slices of pineapple finely diced dicea an apple finely minced a pear or two and a few peaches cut into bits oranges anil and grapefruit also add to the fruit flavor set away to in mold old and serve with a cream dress dressing lii g or with whipped cream y 1 THIV I |