Show alie L lle kitchen cabinet Q 1930 western newspaper Naw paper union blow blow thou winter wind thou art no not t ao unkind an A man a ingratitude thy tooth la Is not so eo keen because thou art not seen although thy breath la Is rude shakespeare GOOD SAUCES 1 A well ell made sauce smooth nicely seasoned will add much to any dish of meat or vegetables often a good white sauce for a foundation may be used with chopped hard cooked e egg g g 01 lobster or cooked mushrooms parsley or parlous other flavor foods to make a most tasty sauce onion sauce melt three tablespoonfuls of butter add four tablespoonfuls of flour and two ot of finely chopped onions cook until light brown then add one half cupful of good stock stirring constantly mix one teaspoonful each of sugar made mustard and tarragon vinegar add while the sauce Is boiling german sauce put three tablespoonfuls ot of putter butter into a saucepan with a sprig of parsley finely chopped add tour four good sized tomatoes 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 four tablespoonfuls tablespoon of butter one halt half cupful of water salland salt sal tand and nutmeg to season and mix thoroughly do not boll but simmer until thick over hot water remove from the fire add a tablespoonful of lemon 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 tablespoon tula of cream creain 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 SALAD MAKING there Is nothing like the fresh crasp crispness of a salad to tempt the appetite in any season but more especially in the spring chives young onions mint parsley and other flavor herbs sprinkled over spring salads make them more appetizing As soon as the snow Is off cress Is ready to gather this piquant gleen gheen Is especially well liked served with french dressing with lamb chops simply garnish the platter with the fresh cress it needs no dressing except salt cucumber jelly grate elou enough b peeled cucumbers to make a pint season with salt pepper paprika olive oil and vinegar two of olland 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 halt half walnut meat then pour in the cucumber mixture serve turned out on lettuce leaves and top with a spoonful of mayonnaise A little grated onion added to the cucumber will improve it tor for most people cress and walnut salad take one half cupful of walnut meats or pecans are better squeeze over them one lemon and let stand a short time wash and drain the water cress and just as it goes to the table pour over it a trench french dressing diessl ng and sprinkle with the nuts allowing the dressing to stand on any green salad wilts it and destroys its attractiveness g frozen asparagus salad now that I 1 it t Is so easy to io treese freeze tree se various things in the tee ice chests one may enjoy a variety of frozen dishes cook a small bunch oi of fresh as in as little water as possible until tender remove the tips and alid rub the stalks through ih 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 afis pack in molds and freeze maitre d hotel sauce cream two tablespoonfuls of butter and add one tablespoonful of chopped parsley half a teaspoonful of salt the same of pepper and add slowly one tablespoonful of lemon leman juice this will keep iome some ti time melin to n cool place soften before using avi |