The complete cook book

To be served with roast beef: One cupful of grated horse radish, one wineglassful of vinegar into which has been dissolved one dessertspoonful of sugar, one dessertspoonful of mustard and one teaspoonful of salt Stir thoroughly and keep tightly corked. This will keep for a month. A clove or garlic is an improvement. The Complete Cook Book. 171 HORSE RADISH SAUCE (No. 2). Four tablespoonfuls of grated horse radish, one-half teaspoonful of salt, yolk of one egg. Rub together and add to this one teaspoonful of vinegar and six tablespoonfuls of whipped cream. Stir gently, SAUCE TART A RE. To be served with cold meats : First make a mayonnaise. Place the yolk of one egg in a large flat plate with one-half teaspoonful of ground English mustard, and stir with a wooden fork two or three minutes. Pour in drop by drop one-third of a cup of the very best olive oil; then add, drop by drop the juice of one lemon, stirring vigorously all the time. Add salt and tabasco sauce to taste. Add one gherkin chopped fine, six capers chopped very fine, one tablespoonful of parsley chopped fine, and one small shallot, also chopped very fine. If you chop parsley in alcohol it will be greener and prettier. TOMATO SAUCE. A nice sauce to throw over a steak after it has been cooked and seasoned is an equal quantity of tomatoes, green peppers and onions, chopped fine and simmered in butter. MUSHROOM SAUCE FOR COMPOTE OF PIGEONS OR STEAK. Peel, pick and wash one pint of mushrooms and cut into small pieces. Cover with water and boil until tender. Roll two tablespoonfuls of butter into two tablespoonfuls of sifted flour and add one-half cup of hot cream or milk. Salt and pepper to taste. When the milk thickens add it to the mushrooms. Let it boil up and serve. MINT SAUCE— SERVE WITH SPRING LAMB. Wash carefully one cup of tender green spearmint. Chop it fine and crush into one-half cup of brown sugar. Let stand fifteen minutes, then add one cup of good vinegar and one saltspoonful of salt. Let stand one hour before serving. 172 The Complete Cook Book. TOMATO SAUCE— SERVE WITH STEAK OR ROAST BEEF. One grated cocoanut, one and one-half cups of boiling water. Strain through a cheese cloth and set aside until ready to skim. Squeeze seeds and water out of one quart of tomatoes and chop. Mix one tablespoonful of chopped green pepper and one-half teaspoonful of green ginger; add one tablespoonful of finely chopped celery and one tablespoonful of onion juice. Mix very carefully with tomatoes. Over this put a teaspoonful of salt and a little red pepper. Pour this into a dish lined with lettuce leaves and pour over it the cocoanut cream which you skim off the water. Then squeeze a few drops of lemon over the top and serve. HOT MINT SAUCE. Boil one-half pint of vinegar until it is reduced onehalf, then add one and one-half tablespoonfuls of brown sugar, one-half cup of water and a pinch of salt and two tablespoonfuls of finely chopped tender young spearmint. Bring to boiling point and serve. BECHAMEL SAUCE. Rub together one tablespoonful of butter with one tablespoonful of flour; stir in a saucepan until melted and smooth; then add slowly and beat well threefourths pint of boiling milk; then two tablespoonfuls of mushroom liquor; salt and pepper to taste; add one bay leaf, one branch of celery, a very little thyme and one branch of parsley. Cook for fifteen minutes and rub through a fine sieve. SAUCE FOR ROAST BEEF. Brown one tablespoonful of butter and add to it o_ne tablespoonful of flour and brown together ; then add one and one-half teaspoonfuls of Worcestershire sauce, one can of mushrooms; salt and pepper to taste. Cook five or ten minutes and serve. The Complete Cook Book. 173 PIQUANT SAUCE.