Show VARIOUS DISHES A TART sauce that will be well liked because it Is unusual Is prepared as follows dissolve a tablespoonful 0 of f powdered mustard in one half cup f fill I 1 it of fish stock add two tablespoonfuls f of white wine vinegar or any vinegar will do bring to a boll add two lemon slices and boll a few minutes longer add two eggs which have been beaten braten with a teaspoonful of 0 water season with salt and pepper heat beat again but do not boll sauce seline tills this la Is another rood good fish sauce bent beat two eggs add one cupful of thin cream one tablespoonful of butter and pepper and salt to taste stir until it be begins ins to thicken when of tile lie proper consistency add a tablespoonful of lemon juice and it Is ready for the table fish a la marseilles chop into fine bits a small sweet chile pepper and toss it about in a saucepan over oer the fire with a cupful of olive oil or but tor ter when hot add a cupful each of okra and stewed fresh or lanned canned toma tries toes cook fifteen minutes and add a cupful of fresh fish and half a cupful of salt fish mackerel tor for example cover cier and cook for twenty minutes longer and serve with alth crackers crac keis mutton with spinach roast a small leg of mutton season well hell wath a bit of garlic and plenty of salt and pepper add a small quantity of wa ter in the roasting pan when half cooked conked remove the meat aud and skim the gray gravy of all fat return the mutton to the pan surround it with small even sized potatoes and cook basting the potatoes until tender and brown cook three pounds or less of spinach drain and pass through a slee sieve return to tile the sauce pan and season with salt and pepper add a tablespoonful of tile the prow gravy from the pan and simmer until serving time serve sere the spinach with the potatoes about the meat and serve sene with the gravy in a sauceboat 1132 19 32 western newspaper union |