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Sauce for Fowl

Put half a pint of veal or chicken broth into a stew-pan, with a wineglassful of port wine, the juice of a lemon and the juice of an orange. Season with pepper and salt, boil for five minutes, pour over the fowls and serve. II. Salads and their Dressing.

THE value of a salad is said to be in the dressing. However this may be, most people like salads; and yet very few know how to prepare them. Salads may be called purely luxuries. They certainly are elegant additions to any table, and most appetizing.