The complete cook book

One quart of milk, four tablespoonfuls of butter or a half -cup of cream, four tablespoonfuls of flour, a small bit of onion, two sprigs of parsley, salt and pepper. Put milk, onion and parsley into a double boiler, mix the butter and flour together until very light. When the milk boils stir four tablespoonfuls of the milk with butter and flour, then put whole into rest of the boiling milk; cook eight minutes; strain and serve. This is excellent with fish, fine for all kinds of meat toasts and many vegetables. Take this "white sauce" and add ( three finely chopped mushrooms, the juice of half a lemon and you have a good mushroom sauce for veal cutlets, chicken patties, and sweetbread. ONION SAUCE. Onion sauce is fine for cold or hot boiled meat, mutton, veal and poultry. Cream a heaping tablespoonful of flour and a half-cup of butter, then add gradually two cups of boiling milk, stir well, then add four tender boiled onions that have been well mashed, a sprig of parsley, finely chopped, salt and white pepper. Strain and serve. 178 The Complete Cook Book. WINE SAUCE. Wine sauce for the spring duck. Half a glass of currant jelly, half a glass of good port wine, half of a lemon and half a glass of water, one tablespoonful of butter, teaspoonful of salt, a good pinch of cayenne three cloves. Simmer all together a few minutes. Add the wine after it is cooked and strained. A little of the gravy from the game can be added as an improvement. CHICKEN DIPLOMATE. Cut the breast from a roasted chicken, cut in small squares; add to this one-third of its bulk in mushrooms, and in truffles, chopped fine; make all into a farcie as for croquettes. Prepare the legs as ballotine, i.e., remove the bone of the second joint and replace with a quenelle forcemeat. Now, having kept the bones whole, reconstruct the chicken by applying the farcie to the breast and using the ballotine to form the legs; spread bread crumbs all over; put in oven to get hot and a light brown color. Serve with peas, flageolets or a jardiniere. SALAD MAYONNAISE. Yolk of one egg, one scant teaspoonful of ground mustard, one-half taspoonful of salt, a few shakes of tabasco sauce, one cupful of best olivo oil, juice of one lemon. Mix the egg, mustard, salt and pepper well in a large soup plate with a wooden fork; then pour in the oil in a very fine stream, or drop by drop, alternating it with the lemon juice, a little of each at a time. Make long strokes with the fork, and in hot weather, set your plate on a block of ice while stirring. A NICE SAUCE TO BE SERVED WITH FROG LEGS. Chop one teaspoonful of chives very fine, with one sprig of parsley, three sour vinegar pickles, one teaspoonful of onion juice and five or six capers; soak a piece of bread the size of a walnut; mix all together and The Complete Cook Book. 179 pound to a paste, and then rub it through a sieve, after which add one-half pint of olive oil and three tablespoonfuls of lemon juice or good vinegar. Season with salt and pepper to taste, and if not green enough, add a few drops of pistache coloring or spinach green. VINAIGRETTE SAUCE. Chopped parsley one tablespoonful, chopped chives two teaspoonfuls, one shallot chopped very fine, onequarter cup of vinegar; mix, and add one-quarter cup of olive oil. Season to taste with salt and tabasco sauce. APPLE SAUCE FOR ROAST PIG. Core, peel and quarter four tart apples, add one-half glassful of water, three tablespoonfuls of sugar, and one-half teaspoonful of salt, cover and set over the fire. Cook until tender, which will take about twenty minutes. Mash them smooth, strain through a colander and add a very little cinnamon, a squeeze of lemon and a small lump of butter. STEWED APPLE SAUCE.