Show adlof f e 0 D 0 C A FEW SAUCES A 1111 L made and apt rop sauce will take nn an ordinary n meat lishout of its clarq 1 making it a reil creation the following are a few that are different breton beef sauce take tale one tablespoonful each of tugar sugar horseradish and made mus tard mis mix with four table spoonfuls of vinegar limb lamb sauce road one fourth cupl of boiling water over four of chopped mint leaves let stand until cold lien then odd add two tablespoonfuls of alne vinegar ar and enough orange mar malade to make a thick sauce saum unusual meat sauci sauce mix alix to together ether two tablespoonfuls of brown sugar one teaspoonful of grated chocolate one half cupful of preserved currants one tWe tablespoon spoon ful of shredded orange peel and ile same amount of capers capera pour over these ingredients a capful cupful of vinegar and let stand for several hours before serving strain off the extra vinegar egg sauce forFi ih lh naab the yolks of three hard cooked eggs with two tablespoonfuls of butter one tablespoonful of rich cream and two tablespoonfuls tablespoonful 3 of lemon juice another Is 13 prepared with a N bilte sauce two bard hard cooked cg go chopped fine and salt and ftp pp per to taste allow two ggs to each pint of white sauce TOs la Is good served with cauliflower mustard a lo 10 coonc one teaspoonful of evaporated milk add one teaspoonful of mus tard mix well and then beat in n eight tablespoonfuls of olive til oil drop by drop and one tablespoonful of vinegar 12 union |