Delicate dishes

ery leaves will acquire an intenser green in the boiling water and add to the appearance of the salad. Drain the liquor from the oysters and boil and skim it. Add an equal quantity of vinegar, some broken peppercorns, pepper sauce and salt. Put in the oysters and keep shaking the pan while they are scalding, that they may set in round and plump shape. Do not let them boil. Drain and set them away in a dish to become ice cold. When to be served season the chopped celery and cabbage slightly with oil and vinegar. Spread part of it in a dish or in individual dishes, place the oysters in it side by side and the rest of the celery on top of them. Smooth the top a little and pour mayonnaise over just thin enough to run. Mrs. Crawford. OLIVE SAUCE. Place 2 dozen olives in an earthen bowl. Pour over them enough hot water to cover and let remain Yq, hour to draw out the brine. Place 2 tablespoonfuls of butter in the frying-pan. When it commences to color add one tablespoonful of flour; stir until smooth, and after it has cooked for 2 minutes add i pint of stock and place in a gentle heat to simmer. Pare the olives round and round, the same as paring an apple, leaving the pulp in a single strip. If this is done carefully the olives will retain their shape. Place the olives in the sauce; add a dash of salt and pepper and a teaspoonful of lemon juice. Simmer 20 minutes. Skim carefully and serve. "Use Imperial French Poultry Seasoning." CELERY AND NUT SALAD. One cup each of chopped celery and English walnuts, a little salt, ^ cup of mayonnaise dressing, to which has been added i cup of sweet cream. Serve in a bed of blanched celery leaves. D. M. E. OYSTER SAUCE. Two tablespoonfuls of butter in a saucepan, i teaspoonful of minced onions and parsley; fry lightly; add i cup of oyster liquor, i cup of oyster meats and the yolks of 2 eggs, a little salt and pepper; stir till thick, but do not let boil. WALNUT FISH SAUCE. Work into a cup of nice butter as much lemon juice as it will take. When creamy add ^ teacupful of chopped pickled walnuts or pickled cucumbers with a little minced parsley. APRICOT AND FIG SAUCE. Cook until soft a pint of dried apricots; scald and chop y2 dozen layer figs and add them to the apricots. Let them cook together 15 minutes, adding a cup of white sugar. The combination is very pleasant. SAUCE A LA GENOESE. Melt slowly 3 ounces of butter, juice of a lemon, well beaten yolks of 2 eggs, grated rind of ^ lemon, salt and [illustration: VALENTINE & COMPANY, Coach and Car Varnishes and Colors] pepper, a suspicion of garlic. Stir until thick and use at once. This is for cutlets, steaks, etc. Mrs. J. E. Brown. RASPBERRY OR STRAWBERRY SAUCE. Boil a large cup of fresh berries, J^ pint of water, 2 tablespoonfuls of sugar, strained juice of >^ lemon, until soft, rub through a sieve, add a tablespoonful of brandy and serve. In winter, jam can be used and sherry instead of brandy. Mrs. Crawfod.