The Institute cook book

1 tablespoonful lemon juice Bone the anchovies and pound them to a paste. Melt the butter; stir in the flour and when smooth add the anchovies, pepper and catsup. Mix well; pour the hot water over all; boil two minutes, stirring constantly; add the lemon juice and serve with boiled or baked fish. WHITE SAUCE 1 tablespoon butter 1 cup white stock 1 tablespoon flour 1/2 teaspoon salt Dash of red pepper Make exactly the same as cream sauce, modifying it if desired by the addition of other flavorings. HORSERADISH SAUCE 1/2 cup milk 1 tablespoon butter 1 tablespoon cracker crumbs 1 tablespoon horseradish Salt to taste Heat the milk with the cracker crumbs in a double boiler; add the other ingredients; boil several minutes and serve with boiled beef. [illustration: Planned for a SAUCES, Family of Four] MUSHROOM SAUCE 6 mushrooms Juice of 1/2 lemon 1/2 tablespoon butter 1 tablespoon mushroom catsup Salt and red pepper Vi cup stock 1/2 teaspoon flour Clean the mushrooms; cut them into small pieces; put them in a saucepan with the butter, salt and pepper, lemon juice and catsup; stew until tender; add the stock and the flour mixed with a little cold water; bring all to a boil and serve with beefsteak or game. OYSTER SAUCE 25 oysters 1 pint cream sauce Drain the oysters, saving the juice, and wash them. Strain the juice; bring it to a boil; skim and add the oysters. Cook imtil the edges of the oysters begin to curl and at the moment of serving add to the cream sauce. Add more seasoning if desired, but do not add it imtil the sauce is removed from the fire, as salt is apt to make the mixture curdle. SAUCE SUPREME 1 tablespoon butter 1 cup chicken stock 1 tablespoon flour V2 teaspoon lemon juice 1 tablespoon hot cream 1 tablespoon chopped parsley Salt and pepper Melt the butter, but do not brown it; add the flour as in cream sauce, then the cream and stock gradually, and the seasoning and lemon juice after it is taken from the fire. CAPER SAUCE 1 tablespoon butter 1 teaspoon onion juice 1 tablespoon flour V^ teaspoon salt 1 cup meat broth Dash of pepper I tablespoon capers Melt the butter; add the flour, then the broth and seasoning, stirring to prevent lumps. When it boils, add the capers; stand over hot water for ten minutes and serve. [illustration: Planned for a SAUCES, Family of Four] CELERY SAUCE 1 stalk celery 1 cup salted water 1 cup cream sauce Wash the celery and cut it into pieces one half inch long. Let it cook in the salted water until tender; drain thoroughly; stir the cream sauce into it; bring to a boil and serve with poultry or game. BECHAMEL SAUCE 1 tablespoon butter 1/2 cup cream 1 tablespoon flour Vi teaspoon salt 1/2 cup white stock Dash of pepper Melt the butter; cook thoroughly with the flour; add the stock gradually, then the cream and seasoning. CRANBERRY SAUCE 1 pint cranberries l^i cups water Sugar Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton. STEWED CRANBERRIES 3 cups cranberries li/^ cups sugar 1 cup water