Around-the-world cook book

Cook the butter and flour together until smooth, and then add the seasoning. Then gradually add the hot stock and the cream. When boiling add the egg and the lemon-juice. This is a good sauce for meats, poultry, and vegetables. ESPAGNOL SAUCE Hot butter, 2 tablespoons. Ham, chopped, 1 tablespoon, Onions, chopped, 1 tablespoon, Celery, chopped, 1 tablespoon. Parsley, chopped, 1 tablespoon, Flour, 3 tablespoons, Salt, 1/4 teaspoon. Paprika, % teaspoon, Stock, 2 cups, Cloves, 2, Mace, bay leaf. Chop the ham and vegetables fine, and cook them with the butter, flour, salt, and paprika, until brown. Then add the stock, 1 bay leaf, 1 blade of mace and 2 cloves, and let simmer gently for 2 hours. Strain and serve. BORDELAISE SAUCE Espagnole sauce, Red Bordeaux wine. Sweet herbs. Beef-marrow. Prepare an espagnole sauce as given above, and when this is heated add some minced sweet herbs, and a half of a cup of red Bordeaux wine. Scald a beef bone, and remove the marrow and cut it into small cubes and add them to the sauce when it is well heated. Serve very hot, because the marrow chills easily. BREAD SAUCE Milk 2 cups, Bread-crumbs, ^/^ cup, Butter, 2 tablespoons, Onion, i^, Cloves, 2, Parsley, 1 sprig. Mace, 1 blade. Salt, y2 teaspoon, Paprika, i/^ teaspoon. Simmer all the ingredients together except the butter and the bread-crumbs. Strain, return to the fire, add the butter and crumbs, and simmer for % hour. HORSERADISH SAUCE Horseradish, 4 tablespoons. Bread-crumbs, 4 tablespoons. Powdered sugar, 1 teaspoon. Vinegar, 2 tablespoons. Salt, % teaspoon. Made mustard, % teaspoon, Hot cream, or white sauce, % cup. Mix all except the cream, or the white sauce, thoroughly, and put in a double boiler. Then add the cream, or the white sauce, and let it all heat together. TOMATO SAUCE Tomatoes, 6, ripe, peeled, Green peppers, 2, Onions, 4, Vinegar, 2 cups, Salt, 1 tablespoon. Chop the tomatoes, peppers, and onions, and place them, with the vinegar and salt on the fire. Boil until perfectly soft. This should take about 3 hours. Then press through a colander. CHESTNUT SAUCE TOR FOWLS Chestnuts, 2 cups. Chicken stock, 1 cup. Mushrooms, 1 tablespoon, Tomato catsup, 1 tablespoon, Butter, 2 tablespoons. Flour, 2 tablespoons. • Shell, blanch, boil, and put through a vegetable press, the two cups of chestnuts. Add to them the chicken stock, mushrooms, and tomato catsup, and set to one side. Cook together in the frying-pan, the butter and flour. If there is good sweet fat from fowls this may be used in place of the butter. When the fat and the flour bubbles, add the puree of chestnuts already prepared. Season to taste with salt and pepper, and serve very hot, in a sauce-boat. TOMATO BUTTEE Tomatoes, Cooking apples. Brown sugar, Cinnamon. Peel and cook tomatoes. When cool, put them through a sieve, and cook again until it begins to thicken ; then add one- third as many cooking apples as you have taken tomatoes. The apples should be finely cut before being placed in the tomato-pulp. Sweeten to taste with brown sugar and season with cinnamon. Cook thoroughly, and put into cans. LEMON BUTTER