Farm and home cook book and housekeeper's assistant

For deviled turkey, salt fish, etc., this sauce is made by adding 3 tablesp made mustard, and a dash of cayenne to 1 pt drawn butter sauce. — [Mrs. A. B., Col. Spanish Sauce Peel and chop fine 2 or 3 large, ripe tomatoes and 2 onions, add 3 or 4 green chillis, seeds removed, and chopped fine, and season with salt, and a little vinegar. This is usually served with barbacued meat. — [Mrs. L. J., Cal. Fish Sauce Cook 3 or 4 ripe tomatoes with 1 tablesp butter, % an onion, cut fine, and salt and pepper to taste. When done rub through a sieve and gradually stir in 1 cup boiling milk. Thicken with a little flour. Pour around the fish on the platter and place in the oven for about 10 minutes. — [Mrs. J. B., Kan. Vinegar Cream Sauce Put 2 cups vinegar in a double boiler, mix 1 cup sugar, 2 eggs, 1 cup sweet cream, % cup mustard, and 1 teasp salt, and pour this mixture into the vinegar and let come to a boil. Then put in jar and seal. This will keep well in a cold place and is nice with cold meats, fish, etc. — [G. W. J.] [illustration: PRIZE WINNING PARAGON TOMATOES] [illustration: FINE CELERY, PREPARED FOR SERVING] [illustration: PARSNIPS EXHIBITED AT NEW YORK FAIR] [illustration: CAULIFLOWER GROWN ON LONG ISLAND, N. Y.] PRIZE WINNING PARAGON TOMATOES. FINE CELERY, PREPARED FOR SERVING. PARSNIPS EXHIBITED AT NEW YORK FAIR. ! < ^ J ^ j^^^^^sk ^1 "% n^s ^^ CAULIFLOWER GROWN ON LONG ISLAND, N. Y. Potatoes, Vegetables and Salads AREFUL cooking of vegetables and judicious mixing of salads are not the least part of culinary proficiency. Since vegetables are the most healthful of our food stuffs, they should be served freely, but in such shape that they may be easy of digestion and palatable. That responsibility rests with the cook. Salads are considered of less importance in food value, but as a relish they find a welcome place on the menu. It takes an "artist" to properly blend the ingredients for a salad dressing — quantities can only be suggested in a recipe — the rest is "up to" the cook. Potato Ways Do not always serve potatoes in the same old way. It would seem to be a very simple matter to boil a potato, and yet there is a proper and improper way of doing even this. First wash potatoes, then peel and drop in cold water, and if the tubers are old, let them stand in fresh cold water for an hour or two, to draw out the sharp flavpr. Use an agate or porcelain-lined vessel. Cover the potatoes with fresh boiling water, add salt, cover closely, and boil briskly until done. Test with a sharp steel fork. When done, drain off water and put the pot on back of the stove to let the potatoes dry off, then cover with a clean napkin, to keep warm, but do not delay the serving any longer than necessary. When potatoes are to be boiled "in their jackets" — that is, v/ithout peeling — wash them clean and follow the above directions. When done put them in a hot oven a few minutes to dry. To bake potatoes, wash, place in a hot oven, and prick the skins with a sharp fork, to allow the steam to escape. Potatoes are also nice when baked with the roast meat. Peel and cut in uniform' size, place around the roast during the last three-quarter hour, and baste potatoes along with the roast meat. Boiled potatoes for frying should not be too soft and mealy; cut in thin slices and fry in very hot drippings, turning so that they may be browned evenly; but do not have too many potatoes in the pan at once, and be sure to have the fat hot, and fry quickly, ^otherwise the potatoes will soak grease and turn