The century cook book

spoonfuls of white stock Break the asparagus in the tender part, wash well, and put them into boiling salt and water to render them green. When they are tender, take them out, and put them into cold water; drain them on a cloth till all the moisture is absorbed from them. Put the butter in a stewpan with the parsley and onions; lay in the asparagus, and fry the whole over a sharp fire for five minutes. Add salt, the sugar and white stock, and simmer for another 5 minutes. Rub all through a tammy, and if not a very good color, use a little spinach green. This sauce should be rather sweet. This is suitable for garnish. Apple Sauce. (For Geese, Pork, etc.) Take 6 good sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water. Pare, core and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a goo.d sized tureen. Bread Sauce. (To Serve with Roast Turkey, Fowl, Game, etc.) Use i pint of milk, % lb. of the crumb of a stale loaf, i onion, pounded mace, cayenne and salt to taste, i oz. of butter. Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces; put it in a very clean saucepan, strain the milk over Mace. it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne and salt, with i oz. of butter; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to the table. Meat and Fish Sauces 77 Melted Butter. Take 2 oz. of butter, i dessertspoonful of flour, salt to taste, % pint of water. Mix the flour and water to a smooth batter, which put into a sauce pan. Add the flour and a seasoning of salt, keep stirring o?ie way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. Tartars Sauce. Use yolks of 4 eggs, i teaspoonful of mustard, % teaspoonful of salt, olive oil, tarragon vinegar, pepper, cayenne, 2 shalots, or 2 tablespoonfuls of chopped pickled onions and gherkins. Break the yolks into a basin with the salt and mustard, then stir in a tablespoonful of olive oil, and then a teaspoonful of tarragon vinegar alternately until the sauce is of the right consistency. This must be done very gradually. Then add the chopped shalot or pickles.