Delicate dishes

VALENTINE & COMPANY. Coach and Car Varnishes and Colors. Make a cream sauce with i pint of milk, i tablespoonful of flour and i of butter, rubbed together and stirred into the boiling milk. Add the whites of the eggs, chopped fine. Season with salt and white pepper. Grate the yolks over the top and serve on a green salad dish, which completes the idea of a sunflower. Miss Helen M. Topping. BARBECUED HAM. Cut rather thick slices of cold boiled ham; lay them in the blazer and let them fry. When they begin to crisp, draw to one side of the dish and add 1 teaspoonful of vinegar, small teaspoonful of white sugar, a saltspoonful of mustard and a little pepper. Mix well and cook about 2 minutes. Mrs. M. W. Hartwell. VEAL WITH ASPARAGUS TIPS. Boil 2 eggs 20 minutes; rub the yolks with i tablespoonful of butter to a paste, and heat it with ^ pint of milk in the blazer. Stir until blended, then add 2 cups of veal, cut fine, and i cup of cooked asparagus tips. Season with salt and pepper and cook 5 minutes, adding the chopped whites of the eggs. * CREAMED CHICKEN. Rub 2 tablespoonfuls of butter and i large one of flour together, add i cup of milk or cream and i cup of chicken stock. Cook over hot water until smooth; add 2 cups of cold chicken, cut fine, with salt and white pepper. Cook 3 minutes and serve. A little chopped parsley is an addition. Mrs. J. B. Daniels. CREAMED POTATOES. Make a sauce of 2 tablespoonfuls of butter, i of flour, and % pint milk; season with salt and pepper. When thick and smooth add cold boiled potatoes, cut into cubes. Heat through and serve hot. This should be done in the blazer set into hot water. * Miss Harper. DEVILLED TOMATOES. Cut the tomatoes into thick slices, without peeling and fry in butter. Keep them hot while adding to the butter in the blazer i tablespoonful of butter, 1 of vinegar, i teaspoonful of onion juice, i of sugar, % each of made mustard and salt and a little paprika. Put in drop by drop the beaten yolks of 2 eggs, stirring all the time. Lay the tomatoes in and serve hot. Mrs. Charles Ingram. SHAD-ROES SAUTE. Cook the roe 10 minutes in boiling salted water with 1 teaspoonful of vinegar, throw them in cold water for a few minutes, then roll them in flour. Put 2 tablespoonfuls of butter in the blazer and lay in the roe, cut into several pieces. Cook until done. Serve with melted butter and slices of lemon. Mrs. A. G. Walter. CREAMED SALMON. Prepare a sauce of i tablespoonful each of butter and flour, stirred smoothly into i cup of milk. Add i can of JAMES VALENTINE & COMPANY. Coacli and Car Varnishes and Colors. salmon, freed from bones and skin. Season with salt, paprika and minced parsley. Miss Atkinson. RECHAUFFE OF TURKEY. Make a sauce of i tablespoonful of butter and i of flour with Y2 pint of stock. Stir until well blended, add small slices of turkey meat, salt, paprika and 2 tablespoonfuls of sherry wine. Cook 2 minutes longer and serve. Mrs. a. E. Taylor. EGGS A LA ITALIENNE.