The Landmarks club cook book

Take of nutmegs and mace one ounce each, of cloves and pepper-corns two ounces each, one ounce of dried bay leaves, three ounces of basil, three ounces of marjoram, two ounces of winter savory, three ounces of thyme, one-half ounce of cayenne pepper, one-half ounce of grated lemon rind, two cloves of garlic. All these ingredients must be well pulverized in a mortar — first separately, afterwards together, and sifted through a fine-wire sieve, then put away in dry corked bottles for use. FRENCH SAUCE. Put in a pan one or two spoonfuls of olive oil, a small onion chopped very fine, some mushrooms cut in pieces, and a little garlic. (This last may be left out according to taste.) Put over rather a brisk fire for a few minutes and then stir in a level spoonful of flour and gradually pour in some stock and a glass of white wine, turning the sauce till it is perfectly smooth. landmarks club cook book. Add salt, pepper and a few leaves of parsley and laurel, which must be taken out before serving. Allow the sauce to boil gently for half an hour, and serve hot. Marthe Durnerin. Game sauce. . °ne tablespoon chives, half tablespoon powdered juniper berries, teaspoon sugar, tablespoon mustard, mix with half cup oil and vinegar, salt and pepper. GREEN SAUCE. A handful of chives, chervil, tarragon and watercress, wash in cold water to deprive them of bitter taste, add yolks of four hard-boiled eggs, two anchovies, pound in a mortar, strain through fine sieve, with lemon and olive oil as for mayonnaise. HERRING SAUCE. Soak a herring in milk over night, take out bones, chop fine, with yolks of three hard-boiled eggs ; mix with three tablespoonfuls olive oil, same of vinegar, for cold fish or meat. Mrs. J. G. Mossin. HORSERADISH SAUCE. Two tablespoons grated horseradish, two tablespoons vinegar, three tablespoons cream, one saltspoon salt, one saltspoon mustard ; mix the ingredients together, adding cream last. Mrs. E. Wolters. LEMON SAUCE. Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley ; thicken with a teaspoonful of flour or yolks of eggs. Miss Frieda Helmann. MADEIRA SAUCE. Take half a pint of brown stock, a tablespoonful of flour, two ounces of butter, a pinch of cayenne, a little salt and pepper to taste, and a glass of Madeira, and cook it till it thickens and is done. Mrs. H. W. O’Melveny. mayonnaise sauce (French). Put in a bowl the yolks of two eggs, taking care that no germ remains, as it sometimes prevents the thickening of the MEAT AND EISH SAUCES. sauce. Mix the yolks perfectly with a little salt and vinegar ; turn very regularly and always the same way, while you pour in little by little ten large spoonfuls of very fresh olive oil and one of vinegar. If well made, the sauce becomes thick and nearly white. Mustard and “fines herbes” chopped very fine may be added according to taste. Make this sauce in a cool place and set it on ice for one or two hours. It is good with all kinds of white meat and cold fish. Marthe Durnerin. MARINADE EOR GAME.