| Show VARIOUS DISHES A tart sauce that will be well liked be because calise it Is unusual tin usual Is prepared as follows dissolve a tablespoonful tablespoon tul of powdered mustard tal in one half cupful of fish stock add two tablespoonful tablespoon tula of white wine vinegar or any vinegar negar will do bring to a boll add two lemon slices and boll boil a few minutes longer add two tivo eggs which have been beaten with a teaspoonful of water season with salt mid pepper heat again but do not boll sauco seline this Is another good fish sauce beat two eggs add one cupful of thin cream one tablespoonful of butter and pepper and nd salt to taste stir until it begins to thick thicken e n when of the proper consistency sis tency add a tablespoonful of lemon juice and it Is iii ready for the table fish a la marsielles Mars lelles chop into one fine bits a small sweet caille pepper and toss oss it about in a saucepan over oer the fire with a cupful of olive oil or butter when hot add a cupful each of okra ohra and stewed fresh or canned tomatoes cook fifteen minutes and idd add a cupful of tiesh fresh ban and half q a cupful of salt fish ma mackerel cherel for example cover and cook for twenty minutes longer and serve with crackers mutton with spinach roast a small email leg of mutton season well with elbit a bit of garlic and plenty of salt and pepper add a small quantity of water in the roasting pan when half cooked remove the meat and skim the gray of fill all fat return the mutton to the pan surround it with small even sized potatoes and cook basting the potatoes until tender and brown bron cook three pounds or less of asplun ji drain and pass pas through a sieve re ke turn to the sauce pan and season with sa unit it and pepper add a tablespoonful 1 of f tile tho gravy fr from am the pan rind and simmer until serving sen ing time serve tho the spinach with the potatoes about the meat and serve with the gravy in a sauce sauceboat bont cauliflower a gratin dip a head of cauliflower into ice rater then boll in salted boiling water fifteen minutes cut oft the stalk remove the leaves and lay on a chop plate cover with cream sauce and sprinkle with cheese and buttered crumbs crumb brown and serve beene lw yit jt tnt |
