Mrs. Lincoln's Boston cook book

Curry Sauce (for Curried Eggs, Chicken, etc.). — Cook one tablespoonful of chopped onion in one tablespoonful of butter five minutes. Be careful not to burn it. Mix one tablespoonful of curry powder with two tablespoonfuls of flour ^ and stir it into the butter. Add one pint of hot milk gradually, and stir as directed for white sauce. Cream Sauce, ISTo. 1. }^ teaspoonful salt, saltspoonf ul pepper. 1 pint hot cream. 1 heaping tablespoonful butter. 2 heaping tablespoonfuls flour. Make in the same manner as white sauce, and vary the seasoning for the dififerent dishes for which it is to be used, as directed in white sauce. A thicker Cream Sauce is given under rules for Croquettes. Cream Sauce, No. 2. Warm one cup of cream. Beat the yolks of two eggs, strain them into the warm cream, and cook over hot water till the eggs thicken the cream like boiled custard. Stir all the time and when smooth and thickened remove from the fire, and add salt and pepper to taste. Serve with boiled celery, cauliflower, chicken, oysters, fish, etc. The Boston Cook Booh Brown Sauce. 1 pint hot stock. 2 tablespoonfuls minced onion. 2 tablespoonfuls butter. 2 heaping tablespoonfuls flour. % teaspoonful salt. % saltspoonful pepper. 1 tablespoonful lemon juice. Caramel enough to color. Mince the onion and fry it in the butter five minutes. Be careful not to burn it. When the butter is brown, add the drj' flour and stir well. Add the hot stock a little at a time, and stir rapidly as it thickens, until perfectly smooth. Add the salt and pepper, using more if high seasoning be desired. Simmer five minutes, and strain to remove the onion. The stock for brown sauces may be made from bones and remnants of any kind of meat, by soaking them in cold water, and boiling until the nutriment is extracted. The onion may be omitted if the flavor be not desired ; but the sauce is better with it if it be not burned. By the addition of different seasoning materials to this brown sauce a great variety of sauces may be made. Half the quantity given is sufficient for most entrees, or to use for an}^ purpose in a small family. Be very careful not to burn the butter, as the desired color can better be obtained by adding caramel. Brown Sauce Piquante (for Beef) . — To one cup of brown sauce add one tablespoonful each of chopped pickles and capers. Sauce Poivrade. — Make one cup of brown sauce; add one teaspoonful of mixed herbs, thyme, parsley, bay leaf and cloves. Simmer ten minutes; add two tablespoonfuls of claret, and strain. Sauce Robert. — To one cup of brown sauce, add one teaspoonful of sugar, one teaspoonful of made mustard, and one tablespoonful of vinegar. Brown Mushroom Sauce (for Beef) . — To one cup of brown sauce add half a can of mushrooms, whole or quartered, and simmer five minutes. Currant Jelly Sauce (for Mutton) . — Make one cup of The Boston Cook Book, brown sauce, strain it, and add half a cup of melted currant jelly. Heat till the jelly is well mixed, and serve very hot.