Dora's cook book

Put one-half pint milk ina stew pan, and set it over a DRAWN BUTTER. moderate fire ; put into a pint bowl aheaping tablespoonful of wheat flour, one-quarter of a pound of sweet butter, and a tablespoonful of salt; work these well together with the back of a spoon, then pour into it, stirring all the time, half a pint of boiling water ; when it is smooth, stir it into the boiling milk, let it simmer for five minutes, and it is done. | BREAD SAUCE. Cut one large onion into quarters and boil with milk and black pepper, till onion is quite a pulp. Pour milk on grated white stale bread, and cover it. In an hour put it into a saucepan, with a good piece of butter mixed with a little flour ; boil the whole up together and serve. HORSE-RADISH SAUCE. One dessert-spoonful of olive oil, same quantity of powdered mustard, one tablespoonful of vinegar, two tablespoonfuls grated horse-radish and one tablespoonful ofsalt. D 57 . PARSLEY SAUCE. One tablespoonful of butter, one teaspoonful of flour, rubbed together, one tablespoonful of chopped parsley ; first boiled five minutes in water and squeezed out ; two tablespoonfuls of water ; shake over a clear fire, one way, until it boils; add the parsley gradually. EGG SAUCE. Mash the yolks of two hard-boiled eggs with a teaspoonful of mustard, three tablespoonfuls of vinegar, a little pepper and salt, and three tablespoonfuls salad oil, This is very nice for fish. CAPER SAUCE. Two tablespoonfuls butter, one tablespoonful flour, mix well; pour on boiling water till it thickens ; add one hardboiled egg chopped fine, and two tablespoonfuls capers. OYSTER SAUCE. One pint of oysters, half a lemon, two tablespoonfuls butter, one teaspoonful flour, one cup milk ; season with pepper and salt. Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the saucepan. Thicken with the flour when you have wet it with cold water; stir well in; - put in the butter, boil one minute ; squeeze in the lemonjuice, shake it around well, and pour into sauce boat. SAUCES FOR MEAT AND FISH. 59 MUSHROOM SAUCE. One cupful of young mushrooms, four tablespoonfuls butter, one cupful of milk, one teaspoonful of flour, nutmeg, mace, and salt to taste. Stew the mushrooms in barely enough water to cover them until tender. Drain, but do not press them, and add the milk, butter and seasoning. Stew over a bright fire until it begins to boil, stirring all the while. Add the flour wet in cold milk, boil up and serve in a sauce boat. CREAM SAUCE. Cream together a largejtablespoonful of butter with a little flour, and put over a gentle heat ; add a little chop-° ped parsley, a little salt, pepper and the juice of two lemons. GIBLET SAUCE. Boil giblets very tender; chop fine; then take liquor in which they are boiled, thicken with flour, season with salt, pepper, and a little butter; add giblets, and dripping in which the fowl was roasted. MINT SAUCE. Mix one tablespoonful white sugar to one-half cup good vinegar; add mint chopped fine ; one saltspoonful of salt. ANCHOVY SAUCE. Make drawn butter, and stir into it four tablespoonfuls of essence of anchovy and one of lemon juice. PORT WINE SAUCE FOR GAME. Half a tumbler of currant jelly, half a tumbler of wine, half a tumbler of stock, one saltspoonful of salt, two tablespoonfuls of lemon juice, four cloves, a speck of cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Part of the gravy from the game may be added to it. % BURNT BUTTER FOR FISH. Put two ounces of butter into a frying pan; set on the fire; when of a dark brown color, put in six tablespoonfuls of vinegar, and a little pepper and salt. VENISON SAUCE.