Take the yolks of two raw eggs, beat with them one
teaspoon of made mustard ; this mustard should be mixed
with water, not vinegar ; then add to this, drop by drop,
olive oil, stirring constantly until the mixture becomes
very thick ; then add two teaspoons of powdered sugar
and a scant one of salt ; mix thoroughly ; squeeze in the
juice of one lemon ; beat well, and if too thick, thin with
a little sweet cream✪ Salad Dressing. If preferred, omit the lemon and
cream, and use vinegar. This dressing with lettuce, cel-
ery or potato, makes a delicious salad. If needed for
chicken salad, the yolks of hard boiled eggs added make
it richer. Garnish lettuce with na^sturtium blossoms and
128
THE HOME COOK BOOK.
sliced lemon. Garnish potatoes with cold boiled beets,
chopped parsley and sliced lemon.
SAUCES
FOR MEAT OR FISH.
DEAWN BUTTER.
Drawn butter forms the basis of most sauces. From
this a great variety may be made, by adding to this differ-
ent flavors — anchovies, ochra, onions, celery, parsley,
mint and relishes — using those flavors, which are suitable
for the meat, game or fish, with which the sauces are to
be served. A good standard receipt for drawn butter is
as follows :
Rub one tablespoon of flour with one-quarter of a
pound of butter; when well mixed, put in a sauce pan
with a tablespoon of milk or water✪ Drawn Butter ; set it in a dish of
boiling water, shaking it well until the butter melts and is
near boiling. It should not be set directly on the stove
or over the coals, as the heat will make the butter oily
and spoil it.
MELTED BUTTER OR PARSLEY SAUCE.
Miss A. C.
One tablespoon of butter, one teaspoon of flour, rubbed
together; one tablespoon chopped parsley, first boiled five
VALUABLE EEaPES.
129
minutes in water and squeezed out; two tablespoons
water✪ Melted Butter or Parsley Sauce ; shake over a clear fire, one way^ until it boils ; add
the parsley gradually.
MINT SAUCE.
M. A. T.
Two tablespoons green mint, cut fine; two of sugar,
and one-half teacup vinegar✪ Mint Sauce.
MINT SAUCE.
Mrs. J. M. B.
Mix one tablespoon of white sugar to half a teacup of
good vinegar ; add the mint and let it infuse for half an
hour in a cool place before sending to the table. Serve
with roast lamb or mutton.
CELEEY SAUCE.
Mrs. J. B. L.
Mix two tablespoons of flour with half a teacup of but-
ter; have ready a pint of boiling milk; stir the flour and
butter into the milk ; take three heads of celery✪ Celery Sauce, cut into
small bits, and boil for a few minutes in water, which
strain off ; put the celery into the melted butter, and keep
it stirred over the fire for five or ten minutes. This is
very nice with boiled fowl or turkey.
CEEAM SAUCE.
Anonymous.
Cream together a large tablespoon of butter with a little
flour, and put over a gentle heat ; add a little chopped
9
130
THE HOME COOK BOOK.
parsley, a little grated onion, pepper, salt and nutmeg;
when these ingredients are well mixed, add half a pint of
cream or milk✪ Cream Sauce and let it boil for fifteen minutes. If used
with fresh fish, a little horse radish may be added.
EGG SAUCE.
Miss Hattie Buck, Adrian, Mich.
Take the yolks of two eggs boiled hard ; mash them
with a teaspoon of mustard, a little pepper and salt, three
tablespoons of vinegar, and three of salad oil✪ Egg Sauce. A table-
spoon of catsup improves this for some. Nice for boiled
fish.
EGG SAUCE.
Page 54 · 8 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the yolks of two raw eggs, beat with them one teaspoon of made mustard ; this mustard should be mixed with water, not vinegar ; then add to this, drop by drop, olive oil, stirring constantly until the mixture becomes very thick ; then add two teaspoons of powdered sugar and a scant one of salt ; mix thoroughly ; squeeze in the juice of one lemon ; beat well, and if too thick, thin with a little sweet cream. If preferred, omit the lemon and cream, and use vinegar. This dressing with lettuce, celery or potato, makes a delicious salad. If needed for chicken salad, the yolks of hard boiled eggs added make it richer. Garnish lettuce with nasturtium blossoms and
sliced lemon. Garnish potatoes with cold boiled beets, chopped parsley and sliced lemon.
SAUCES
FOR MEAT OR FISH.
DEAWN BUTTER.
Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this different flavors — anchovies, ochra, onions, celery, parsley, mint and relishes — using those flavors, which are suitable for the meat, game or fish, with which the sauces are to be served. A good standard receipt for drawn butter is as follows :
Rub one tablespoon of flour with one-quarter of a pound of butter; when well mixed, put in a sauce pan with a tablespoon of milk or water ; set it in a dish of boiling water, shaking it well until the butter melts and is near boiling. It should not be set directly on the stove or over the coals, as the heat will make the butter oily and spoil it.
MELTED BUTTER OR PARSLEY SAUCE.
Miss A. C.
One tablespoon of butter, one teaspoon of flour, rubbed together; one tablespoon chopped parsley, first boiled five
minutes in water and squeezed out; two tablespoons water ; shake over a clear fire, one way^ until it boils ; add the parsley gradually.
MINT SAUCE.
Two tablespoons green mint, cut fine; two of sugar, and one-half teacup vinegar.
MINT SAUCE.
Mrs. J. M. B.
Mix one tablespoon of white sugar to half a teacup of good vinegar ; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.
CELEEY SAUCE.
Mrs. J. B. L.
Mix two tablespoons of flour with half a teacup of butter; have ready a pint of boiling milk; stir the flour and butter into the milk ; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off ; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.
CEEAM SAUCE.
Anonymous.
Cream together a large tablespoon of butter with a little flour, and put over a gentle heat ; add a little chopped
parsley, a little grated onion, pepper, salt and nutmeg; when these ingredients are well mixed, add half a pint of cream or milk and let it boil for fifteen minutes. If used with fresh fish, a little horse radish may be added.
EGG SAUCE.
Miss Hattie Buck, Adrian, Mich. Take the yolks of two eggs boiled hard ; mash them with a teaspoon of mustard, a little pepper and salt, three tablespoons of vinegar, and three of salad oil. A tablespoon of catsup improves this for some. Nice for boiled fish.
EGG SAUCE.
Records on this page
Salad DressingMustard DressingDrawn ButterMelted Butter or Parsley SauceMint SauceCelery SauceCream SauceEgg Sauce