The bride's cook book

Combine as directed in white sauce, using stock in place of milk. Boil twenty minutes. Skim and simmer for one hour. Strain and season if necessary. Add a few drops of kitchen bouquet. ROAST BEEF SAUCE Remove roast from pan, and pour off all the fat except one good tablespoonful. Add one tablespoon of cornstarch. Put pvei" the fire and cook, stirring constant- ly till well browned. Add gradually, stirring all the time, one pint of boiling water, and copk till thick and smooth. All brown gravies may be made from this recipe. Pour desired amount of milk into pan where chicken has been fried. Season with butter, salt and pepper, and thicken with cornstarch rubbed smooth with a little cold milk. LOBSTER SAUCE , ^ 1 Lobster 1'/2 Tablespoon Cornstarch 1-5 Teaspoon Cayenne Pepper 1 Pint Boiling Water Lemon Juice Directions: Cut the lobster into dice. Rub the "coral"^ to a paste with part of the butter. Make a sauce of the corn- starch, rest of butter and water, add the coral, and season to taste with leinon juice. aiid; salt. Simmer five minutes and strain over the diced lobster. Boil up once and serve. TOMATO SAUCB 1 Pint Tomatoes 1 Largs Slice Onion 2 Tablespoons Butter 1'/^ Tablespoons Cornstarch Salt and Pepper to Taste Directions: Put the onion and bay leaf into the tomatoes and simmer gently twenty minutes. Rub through a strainer and add to the butter and cornstarch previously rubbed together. Stir over a moderate fire till it boils and season to taste. Cook thoroughly. POULETTE SAUCE Add a cup of cream and the yolks of two eggs beaten together until they are light, to cream sauce, and a little paprika. NEWBURG SAUCE Make Poulette sauce. As soon as you have removed it from the fire, add a few tablespoons of white wine. HORSERADISH SAUCE A good-sized stick of horseradish is re- quired, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste added. Stir all well together. 108 BRIBERS COOK BOOK CHILI SAUCE Two quarts of ripe tomatoes, four large onions, four chili peppers; chop fine, then add four cups vinegar, three tablespoonfuls brown sugar, two of salt, two teaspoonfuls each of cloves, cinna- mon, ginger, allspice and nutmeg; boil all thoroughly together and bottle after straining through a colander. MUSHROOM SAUCE Dissolve one-half teaspoonful of ex- tract of beef in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little dripping until lightly browned; pour the liquid over them, let all boil together for ten min- utes and add a dessert-spoonful of mush- room catsup, skim, strain, and it is ready for the table. TOMATO SAUCE 1 Can Tomatoes 2 Cups Water 4 Cloves , 4 Pepper Corns 2 Teaspoons Mixed Herbs 4 Sprigs Parsley 2 Tablespoons. Chopped, Onion 2 Tablespoons Fat 1«/2 Tablespoons Cornstarch 1 Teaspoon Salt !4 Teaspoon Pepper f. g. Cayenne -: .Boil the tomatoes with spices and herbs together in a sauce pan. Heat the fat in a frying pan and in this cook the cut-up onion. Slowly add the corn- starch, stirring to keep from lumping. Add to the hot tomatoes. Add the salt, pepper and cayenne. Let cook to thicken, then strain over the fish. CHEESE SAUCE 1 Tablespoon Fat 1 Tablespoon Flour (Rice) or Yz Tablespoon Cornstarch 1 Cup Milk V^ Teaspoon Salt Few Grains Pepper Yz Cup Cheese Cut Fine