The household cook book

SAUCE SUPREME— Chop 3 mushrooms finely, add 1 tablespoon of butter and the juice of half a lemon; mix it into 2 cups bechamel sauce, let all simmer 10 minutes, rub through a strainer, and it is ready for use. TARTAR SAUCE. — Take 2 tablespoons each of Worcestershire sauce and vinegar, 1 tablespoon of lemon juice and 2 saltspoons of salt; put them into a bowl and set in a pan of hot water to heat. Put I Clip of butter in a saucepan, brown it, strain, and add to the other ingredients. Serve it hot with boiled fish. SAUCE TARTARE — Put the yolks of 4 eggs into a saucepan, and add ^ teaspoon salt and 1 teaspoon mustard ; then add alternately 1 teaspoon each of olive oil and tarragon vinegar (adding them very gradually) until it is of the right consistency. Then add 2 chopped shallots, or instead 2 tablespoons chopped pickled onions and gherkins. This sauce is often too acid. It goes well with fried oysters or fish, or with boiled tongue or codfish. TOMATO SAUCE.— To 6 tomatoes add 2 cloves, pepper, salt and a sprig of parsley; stew 30 minutes, and strain through a sieve into a saucepan put butter the size of an egg, set over the fire, and when it bubbles well, add 1 large tablespoon flour; when well Cooked (keeping it stirred and mixed well) add the strained tomato; stir until smooth, and serve. This can also be made with canned tomatoes. SAUCE VELOUTE — Heat in melted butter, 1 pound of veal, cut finely, and any bits of fowl you may have, together with 12 good=sized mushrooms; do not let them brown; then put them into a saucepan with two carrots and onions cut finely, a large tablespoon of flour, salt, pepper, a little mixed spice and as much veal gravy as will cover them. Let it boil up, skim off the fat, and let it simmer for an hour and a half; strain, and keep it covered for use. WORCESTERSHIRE SAUCE. 1 oz. of cayenne. 1 grated nutmeg. ^ 6 anchovies (mashed). 1 oz. of salt. 2 qts. vinegar. 6 cloves of garlic (minced). 1 oz. black pepper. 1 oz. cloves (pulverized). Mix all together and let it stand in a jug for 2 weeks; then 'strain and bottle for use. It must be tightly corked and kept in a dry, cool place. WORCESTERSHIRE SAUCE, No. 2. 3 teaspoons cayenne. 1 mustard= spoon powdered cloves. 3 anchovies, chopped fine. 3 onions, chopped fine. 3 teaspoons walnut catsup. 1 qt. good cider or wine vinegar. Put all together in a stone jar and set in a kettle of water to become scalding hot; then let it stand in the jar, closely covered, 2 days; bottle after straining, and cork tightly. WALNUT SAUCE. — A half peck of walnuts young enough to crush easily — they can be rolled on a board or crushed in a mortar. Add 2 quarts of vinegar "and a gill of salt. Stir and mash together for a week; then boil in a porcelain kettle, adding a heaping teaspoon of ground black pepper, the same of cloves, 1 grated nutmeg, 1 teaspoon of cayenne pepper, and 1 teaspoon of ground ginger. Boil all to a paste; if too thick to run from a bottle, add more vinegar to thin it. Keep corked tightly in a dark closet. Some cooks do not mash while cooking, but strain off the juice to bottle. Good with meats. CURRY POWDER. {Kitchener's.) 3 oz. coriander seed. 1 oz. mustard, ground. 1 oz. cayenne. ^ oz. fenugreek seed. 1 oz. allspice. 2 oz. cassia buds.