Delicate dishes

FISH SAUCE. One tablespoonful of butter, i teaspoonful of flour, rubbed together, i small grated onion, % pint of milk, salt and pepper to taste; i teaspoonful of horse radish. Boil 15 minutes. Mrs. F. H. Radford. SAUCE MAITRE d'HOTEL. Stir in a saucepan over a slow fire a scant ^ pound of good butter, with salt and pepper and juice of ^ of a lemon, until the butter is nearly melted. Draw from the fire and stir until very smooth. Add the yolk of an egg and if not quite thick enough add a small teaspoonful of flour. Fine with chops or fish. SALAD CREAM. Heat 4 tablespoonfuls of butter and stir into it i tablespoonful of flour, being careful not to brown it. Add i cup of milk, stir until smooth and boil up once. Put the pan into hot water, beat 3 eggs with i teaspoonful of salt, i of dry mustard and a speck of cayenne pepper. Add 5^ cup of vinegar and stir into the boiling milk until it thickens. Add I grated onion and 2 tablespoonfuls of minced parsley if this is used for potato salad. Mrs. J. L. Rhodes. SWEETBREAD SALAD. Select 2 large sweetbreads, let them lie in tepid water 5^ hour, then boil in salted water 20 minutes, have water boiling before putting them in, than drop in cold water to harden; draw off the outer casing, remove the little pipes and cut into small dice. Cut into small pieces J^ pint of mushrooms and enough celery to equal both. Mix mayonnaise by putting the yolks of 3 eggs into a bowl, beat well and add a few drops of oil, stir until it disappears in the yolks, add a little more and so on, stirring until the last oil is blended into the yolks before adding more. When it is a pale opaque yellow "it has come" and oil can be added in larger quantities. In five minutes more it should be as thick as butter and cling to the spoon. Add a few drops of vinegar — this whitens it — stir a few seconds and it will look like cream, and then add oil until it is very thick again. Then add a dessertspoonful of vinegar, a saltspoonful of salt and a little white pepper; if liked a sprinkle of cayenne. Pour over the above mixture, reserving a little for the top. Toss and mix thoroughly. Spread the remainder over the top and garnish with white celery tips and olives F. S. M. OYSTER SALAD. Two dozen fresh oysters, 2 heads of celery, with part of their green tops, about >^ as much tender, white cabbage, mayonnaise salad dressing. After washing the celery and cabbage throw them into boiling salted water, let boil 5 minutes, then drain and chop them fine. The green eel- [illustration: VALENTINE & COMPANY] Coacli and Car Varnisbes and Colors.