The Blue grass cook book

Yolks of 8 eggs. Place bowl over top of teakettle and stir till it begins to thicken. Then add teaspoon of butter; stir until melted. Stir in 6 more teaspoons of butter the same way. Then add ^ pint of cream, little by little, till all is used. TARTARE SAUCE FOR FISH The yolks of 2 hard-boiled eggs, The yolks of 2 raw eggs, 8 tablespoonfuls of olive oil, 3 dessertspoonfuls of vinegar, 1 teaspoonful of chopped onion, 1 tablespoonful of capers. Salt and cayenne pepper to the taste. Mash the hard-boiled eggs ; add the raw eggs to them, and beat until perfectly smooth and light. Then beat in well the oil and vinegar alternately. Add the onion and capers ; lastly the salt and cayenne pepper. Serve cold in a sauce-boat. TIMBALE SAUCE 1 pint cream, 1 heaping tablespoon of butter, ^ can mushrooms chopped, 1 tablespoon flour. Rub the butter and flour together and add the cream slowly; add the mushrooms; season highly with paprika and salt; boil till thick, stirring all the time ; serve very hot. TOMATO SAUCE (For Steaks and Chops) 1 pint of tomatoes, 1 small carrot, 2 whole cloves, 3 small pieces of mace, 1 onion, Salt and pepper to taste. Put the tomatoes, carrots, and onions in a saucepan, and stew till carrots and onions are tender. Then put them through a sieve, and return to the saucepan, and thicken with a teaspoon of flour and dessertspoon of butter worked together. Serve hot. TOMATO SAUCE FOR RICE Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay-leaf and a pinch of celery seed. After boiling a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning, strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour worked into it. Set back on the stove, and cook till about like cream. Serve hot. TRUFFLE SAUCE 1 pound can of truffles, 1 pint of clear soup, 1 tablespoon of butter, 1 teaspoon of white flour, 1 teaspoon of browned flour, 2 tablespoons of sherry wine. Salt and pepper to the taste. Chop the truffles and put them with their liquor into a saucepan with the soup. Boil steadily for ^ hour. Rub flour and butter together, stir in truffles, and simmer till thick ; then add wine, salt, and cayenne pepper. Delicious for meats or entrees. VENISON SAUCE ^ pound brown sugar, ^ pound butter, ^ pint currant jelly, ^ pint claret wine, 1 tablespoon ground mace and cinnamon. Boil well. WHITE SAUCE FOR CREME DE VOLAILLE 1 heaping teaspoon of flour, 2 tablespoons of butter, 1 pint of milk. Parboil the mushrooms, either If or 2^ cans, as you prefer, and add them to the sauce a few minutes before you take it from the fire. Add a little white pepper to the mushrooms. WINE SAUCE FOR MUTTON 1 tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine, 1 wineglass of brandy, f pint of mutton gravy, from which the grease has been skimmed. Thicken a little with flour. Vegetables ASPARAGUS