The Institute cook book

Have the crumbs very fine and dry; put them on the fire with the milk and onion. Bring to aboil; press through a sieve ; return to the fire; add the butter and seasoning and serve. This is used with partridges, quail and grouse. CREAM SAUCE 1 tablespoon butter 1 cup milk 1 tablespoon flour 1/2 teaspoon salt Dash of red or black pepper Melt the butter, being careful not to brown it; add the flour; stir until smooth; then add the milk gradually, stirring constantly until it boils. Season and use at once. CREAM SAUCE WITH MUSHROOMS Make a cream sauce; add one cup of fresh mushrooms, finely chopped; cook for ten minutes and serve. EGG SAUCE Make a cream sauce; add two hard-boiled eggs, the whites, finely chopped and the yolks pressed through a sieve. MINT SAUCE 3 tablespoons chopped mint 2 tablespoons powdered sugar leaves % cup vinegar Have the mint very fine; mix it with the sugar ; add the vinegar; stir well together and serve with roast lamb. If desired hot, heat the vinegar and sugar, and add the mint just before serving. Planned for a C ATTr'TTG Family of Four i3iiUV^i:*0 CURRY SAUCE 1 tablespoon chopped onion 1 teaspoon curry powder 1 tablespoon butter 1 cup boiling water 1 tablespoon flour 1/2 teaspoon salt 1 tablespoon lemon juice Cook the onion in the butter until it is slightly browned; add the curry powder and flour and mix thoroughly. Add the water gradually; bring to a boil; add salt and lemon juice; strain and serve. MAlTRE D'HOTEL BUTTER 2 tablespoons butter Dash of pepper Vi teaspoon salt 1/2 tablespoon chopped parsley 1 tablespoon lemon juice Work the butter until creamy; add seasoning and parsley, then the lemon juice slowly, and mix until thoroughly smooth. Serve with broiled fish or shad roe. DRAWN BUTTER 2 tablespoons butter ' 1 cup boiling water 1 tablespoon flour 1/2 teaspoon salt Melt the butter in a saucepan over the fire; stir in the flour; mix thoroughly, but do not brown; add salt and the water gradually, stirring all the time to prevent lumps. Bring to a boil and serve. SAUCE HOLLANDAISE 1 cup drawn butter Juice of 1/2 lemon Yolks of 2 eggs 1 teaspoon onion juice 1 tablespoon chopped parsley Make a drawn-butter sauce; remove it from the fire and add gradually the yolks of the eggs, well beaten. Stir in the lemon and onion juice and the chopped parsley. This is served with baked fish or fish croquettes. TARTARE SAUCE 1/2 cup Mayonnaise dressing 1/2 tablespoon chopped olives 1/2 tablespoon capers 1/2 tablespoon chopped pickle Chop the capers, olives and pickle very fine and add them to the dressing. Serve with fried fish or cold meat dishes. CATTr'T7C Planned for a OAU^XI/O Family of Four Family of Four TOMATO SAUCE 1 cup cooked tomatoes V^ teaspoon salt 1 bay leaf 1 teaspoon onion juice Dash of red pepper 1 tablespoon butter 1 tablespoon flour Add the seasonings to the tomatoes and let them boil for a few minutes. Melt the butter in a separate saucepan; stir in the flour; then slowly add the tomatoes, strained. Bring to a boil and serve. CREAM OF TOMATO SAUCE Make a plain cream sauce and just before serving add a cup of hot cooked tomatoes, strained. Add a pinch of soda to the tomatoes before mixing them. ANCHOVY SAUCE 3 anchovies 1/2 tablespoon catsup 1 tablespoon butter Dash of red pepper 1/2 tablespoon flour 1/2 cup boiling water