The home cook book

Mix together a tablespoon of butter, a tablespoon of cornstarch, a large half cup of milk, and set to heat over a moderate fire, or in a double-boiler. When thoroughly hot, stir in half a pound of grated American cheese, quarter of a teaspoon of mustard, and quarter of a teaspoon of salt. When the cheese melts, stir in an egg well beaten, and serve at once. This sauce is eaten with boiled fish. CRANBERRY JELLY Put a quart of cranberries in a porcelain kettle after you have looked them over and washed them. Add a cup of water and cook till the berries are soft. Put in a jelly bag to strain. Squeeze the bag to get out all the juice, add threequarters of a pound of sugar, boil ten minutes, and pour in the dish from which it is to be served, or in an earthen mold. Set away to chill and stiffen. See also under "Stewed Cranberries," page 350. CUCUMBER SAUCE Peel and cut in cubes two medium-sized cucumbers. Set in a colander and while they are draining stir into six tablespoons of whipped cream a dash of cayenne, half a teaspoon of salt, six or eight drops of onion- juice and as much vinegar. Mix this sauce with the cucumbers and serve cold with fish or meat. AN EASY CURRY Slice six onions in a pint or more of whatever stock you have. Slice in also a sour apple and half a clove of garlic. Wet a teaspoon of curry powder with water and stir this in the stock, adding salt and cayenne to taste. Cut any kind of cooked meat into small cubes or pieces, and simmer it till hot in the sauce. Serve in hot dish and on hot plates. A dish of rice may be served with this curry, or rice may be banked about a platter's edge and the curry of meat poured in the centre. EGG SAUCE To make egg sauce, have the yolks of three hard-boiled eggs crumble into small pieces, and add to the "Drawn Butter" given on page 142. EGG SAUCE FOR BOILED FISH Boil two eggs from eight to twelve minutes. Then lay them in a pan of cold water. When they are cold peel off the shells and chop the eggs quite fine. Beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon of salt. When the butter and flour are well mixed pour over them a coffee-cup of boiling water. Cook the sauce two or three minutes till the flour thickens, stir in the chopped eggs and serve. Pepper may be dusted over the sauce when it is ready to serve. HORSERADISH SAUCE Wash clean roots of horseradish and scrape off the outside. Grate the roots on a large grater. Put the grated horseradish in a china or glass — not a metal — dish and moisten with good cider vinegar. Do not add enough vinegar to make it liquid. This sauce is most excellent with plain boiled beef. HOT HORSERADISH SAUCE In an earthen dish put four tablespoons of fresh grated horseradish and four tablespoons of finely powdered cracker or bread crumbs. Add half a cup of cream, a teaspoon each of sugar and of salt, two dashes of pepper, two teaspoons of vinegar and a teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef or corned beef. JELLY SAUCE Another receipt follows the "Brown Sauce," given on page 142. When you have made a brown sauce stir in a third of a cup of currant jelly.