Twentieth century home cook book

The following exquisite sauce is applicable to all wild fowl : Take one saltspoon of salt, half to two-thirds saltspoon of cayenne, one dessertspoonful of lemon juice, one dessertspoonful of powdered sugar, two dessertspoonfuls of Harvey sauce, three dessertspoons of port wine, well mixed and heated; score the bird and pour the sauce over it. PIQUANTE SAUCE. Cut up about half an ounce of onions and fry in a couple of spoonfuls of good vinegar. Cook dry, but great care must be used to see that it does not brown too much or scorch. Add to this three gills of brown sauce a half cup of broth, then put in one tablespoonful of cucumber and a little less of parsley, both chopped and cooked slowly twenty minutes. ALLEMANDE SAUCE. Put one ounce of butter into a pan. Stir into it one ounce of flour, add to it half a pint of white stock or broth. Stir constantly and as soon as it boils remove from the fire ; stir into it the yolks of four eggs well beaten ; use great care or the hot liquid will cook the eggs. Season with salt and pepper to suit the taste. Return the pan to the fire, stirring constantly and allowing the mixture to reach boiling point, when it must be removed at once, as if allowed to boil the eggs will curdle. Add a piece of butter the size of an egg. HERRING SAUCE. Chop a few herring fine, add to it some soup stock, a spoonful of flour browned in hot fat, also an onion chopped very fine. (The herring should be washed in cold water before adding to the stock.) Place on the fire to boil a few minutes, then add a little vinegar and sugar; strain the sauce through a fine sieve and add a few capers and one wineglass of white wine. When it comes to a boil, thicken with the yolk of two eggs. SAUCE FOR BARBECUES. Mix together one-half pound of fresh butter, one tablespoonful of mustard, half a teaspoonful of red pepper, the same of black pepper, salt to suit the taste, and very strong vinegar. When the meat has become heated through, begin to baste, and baste very often until the meat is sufficiently cooked. If the sauce does not seem to be very hot, add another pinch of red pepper. CHAPTER XII. SALAD DRESSING. Yolks of four hard-boiled eggs. Half bottle best olive oil. Stir together until it thickens. Add one teaspoonful salt, one teaspoonful pepper, one cup mixed mustard. When well mixed, add one-half cup of vinegar. SALAD DRESSING. One egg. Two tablespoonfuls olive oil or melted butter. One and one-half teaspoonfuls mustard. . Three teaspoonfuls salt. A verj' little white pepper. Two tablespoonfuls vinegar. Mix the oil with the yolk gradually ; slowly add the other ingredients, stirring in last the white of the egg, beaten to a stiff froth. A ROYAL SALAD DRESSING. Boil three eggs hard and let them get cold. Take the yolks and mix with two or tlirec tablespoonfuls of rich cream. Then mix together one tablespoonful of mustard, one tablespoonful of sugar, one teaspoonful of salt and a little black pepper. Add these to the cream and yolks, and lastly add gently vinegar enough to make it about as -thick as cream. Pour over the lettuce (or other raw salad) and garnish with the whites of the eggs, sliced in rings. Cream is, in my opinion, better than olive oil for salads. These proportions can be increased to meet needs. The yolks and cream must be mixed smooth and free from lumps. To secure this boil the eggs until they are mealy — turning them dark does not matter, so they crumble. A little anchovy added is liked by some. — Mrs. Sallie Gotten, North Carolina. [155] SALAD DRESSING. Yolks of three hard-boiled eggs, two tablespoonfuls powdered sugar, one dessertspoonful olive oil, one teaspoonful of salt, one dessertspoonful of mixed mustard.