Salted Almonds

Shell hull and halve your almonds. Have pot of hot lard or oil ready. Put in almonds just moment to heat through Remove on paper, and salt while warm. - Contributed, Grand Rapids, Mich.

Salted Almonds

Shell and blanch number almonds needed. Put in pan in over to dry out. .Add sufficient butter to brown nicely. Remove from oven and pan, placing on clean paper to absorb extra butter, salt to taste. Many prefer cooking on top of range instead of in the oven. - Mrs. Dermout, Williams, Ariz.

Parsley Butter

One teaspoon minced parsley, one tablespoon butter, one teaspoon lemon juice, salt and pepper. Rub the butter to a cream, and salt and pepper, work in the lemon juice, mix in parsley. Delicious with fish. - Mrs. D. J. Brannen, Los Angeles, Cal.

Salted Pecans

Procure fresh shelled pecans. Put required number in a dripping pan in the oven with butter enough to brown nicely. Remove from oven and pan, placing on piece of brown paper until surplus butter is absorbed. Salt to taste and serve just a little warm. Will keep, but always re-heat before serving. - Mrs. Dermout, Williams, Ariz.

Celery Sauce

Chop six heads of celery and three heads of cauliflower, (soak cauliflower in brine overnight) and three red peppers very fine. Mix eight tablespoons flour, one-quarter pound mustard, one ounec tumeric powder with one and one-half gallons vinegar, add chopped vegetables and boil one hour. Bottle like catsup. - Mrs. E. H. Ayer, Detroit, Mich.

Sauce Tartare

To mayonaise dressing made with one cup olive oil, add one or two tablespoons each, chopped olives, capers, gherkins, parsley and a little finely chopped onions. - Mrs. Geo. Barney, Williams, Ariz.