Twentieth century home cook book

To the " white sauce " (already given), add square-cut pieces of boiled or canned lobster, three tablespoonfuls of cream, cayenne to taste. One tablespoonful of anchovy sauce improves this. OYSTER SAUCE. Make a nice drawn butter with half cupful butter, one tablespoonful flour, one cupful milk, a little salt ; when boiled and thickened, add oysters — as many as you please. Let cook until the oysters curl at the edges. Serve with boiled turkey or chicken pie. CELERY SAUCE. Make drawn butter same as for oyster sauce, add four heads of celery that have been boiled in salted water until tender and chopped very fine. Add mace ; salt and pepper to taste, CHAMPAGNE SAUCE. Use one tablespoonful of butter. Mix thoroughly with same of flour ; place on the fire in a saucepan and stir constantly until the ingredients are an amber brown. Pour into this half a pint of boiling gravy, the liquor in which pieces of lean meat have been boiled, it being quite rich. Add this gravy slowly and stir all the time. As soon as it boils up season with pepper and salt, then strain. To this add half a cupful of champagne and serve. TARTARE SAUCE. Chop three olives, one gherkin and a tablespoonful of capers. Add them to one-half pint of mayonnaise dressing ; thin with a tablespoonful of Tarragon vinegar. This is served with cold meats or fish. BREAD SAUCE. One pint of milk, three-fourths of a pound of dry bread crumbs, one onion one ounce of butter, mace, salt and cayenne to taste. Cut up the onion and boil tender in the milk ; strain the milk over the bread crumbs ; cover and let stand long enough to soak up milk, then beat thoroughly ; add salt, butter, pepper (cayenne) and mace. Boil up and serve. If too thick, thin with cream after the sauce is made. Serve with roast turkey, fowl, game, etc. Add oysters for oyster sauce. MAITRE D'HOTEL SAUCE. To one cup of melted butter, add a teaspoonful of chopped parsley, the juice of one lemon, salt and a small pinch of cayenne. Let this simmer on the back of the stove, but not boil. DRAWN-BUTTER SAUCE. To one-half cup of butter, add a very little flour (not a large spoon quite full), with two or three tablespoonfuls of boiling water. Shake the saucepan continually over the fire ; allow it to simmer, but not boil, until it thickens. MUSHROOM SAUCE. Mix two ounces of butter and one teaspoonful of flour smoothly together ; put it into a lined saucepan, and pour in one-third pint of milk ; keep stirring it one way over a brisk fire ; let it boil gently for a minute or two ; add half a pint of mushrooms to the melted butter; let them simmer gently for about ten minutes and season to taste. NASTURTIUM SAUCE. Make a drawn butter (about one teacupful), add to it half a cup of pickled nasturtiums ; season with salt and pepper. Let them simmer gently and then serve. ONION SAUCE. Peel and boil until tender four large onions. Drain and chop them very fine ; add a cup of new milk, a small lump of butter, and salt and pepper to taste. Heat, but do not boil, and serve. DUTCH SAUCE FOR FISH. Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste. Put all on together, keep stirring until it thickens, don't let it boil or it will curdle. Good for salads made of hard-boiled egg or cold fish. HORSERADISH SAUCE. To four tablespoonfuls of grated horseradish put one teaspoonful of salt, one teaspoonful of sugar, one half teaspoonful of pepper, two of mixed mustard and vinegar, three or four tablespoonfuls of cream. When served with hot beef put in a jar, which jar place in a saucepan of boiling water ; cook slowly 5 do not let the mixture boil or it will curdle. EGG SAUCE. Make a white sauce and add to it hard-boiled eggs chopped fine. This is nice with fish. PARSLEY SAUCE.