The international cook book

Melt shortening. Add flour, and blend smooth. Gradually add the milk and stir constantly to prevent lumping. Cook until the mixture thickens. Egg yolk or paprika may be added to color it. Hollandaise Sauce I cup sweet butter 4 egg yolks I tablespoon lemon juice ]4, teaspoon salt Few grains cayenne Divide butter into three parts. Put t^ yolks, lemon juice, and one of the portions of butter in top of double boiler over boiling water. Beat constantly until butter is dissolved; add second piece of butter and continue beating until butter is melted; add third piece of butter with salt and pepper and beat until sauce is of the consistency of a thick mayonnaise. Remove from stove immediately. Serve at once. Fish Sauce Blend three tablespoons melted shortening with three tablespoons flour. Add one-fourth teaspoon salt and a dash 200 THE INTERNATIONAL COOK BOOK of pepper. Add one and one-half cups scalded milk. Cook until thick. Add one-quarter cup capers. Paprika or egg yolk added to this sauce will pink it or yellow it as desired. Tartar Sauce To one cup mayonnaise add one-half cup chopped pickles and one tablespoon capers. Cucimiber and Pimento Sauce Pare two large cucumbers; remove seeds, if large. Chop fine and squeeze dry. Add one chopped pimento and one table- spoon of parsley. Season with salt, vinegar, and paprika. Add one-half cup cream. Anchovy Sauce Mix one cup white sauce and two tablespoons anchovy paste; place in double boiler and allow to heat for about five minutes. Season with lemon juice. Tomato Sauce Brown one tablespoon butter with one minced onion, then add one tablespoon flour. When brown, stir in two cups toma- toes which have been cooked and strained, add one teaspoon of sugar, pinch of salt, pepper and paprika. Add one tea- spoon vinegar and one tablespoon tomato catsup. Serve with fish. Egg Sauce ]4, cup butter 2 tablespoons flour yi cup milk yi teaspoon salt Y?, teaspoon pepper 2 egg yolks 4 tablespoons lemon juice Grated rind of ^ lemon Melt the butter, add the flour, and blend to a smooth paste. Add the milk and stir untU thick. Add salt, pepper, and egg yolks, and stir until smooth without allowing the sauce to boil. Add the lemon juice very gradually. ..Q CUTS OF BEEF V^ 1 ROUND 2 RUMP BOTTOM 3 a 4 FULL LOIN 5 FUANK 6. 7 & 8 FULL PLATE 9 RIB 10, 11 & 12 CHUCK 13 FORE SHANK SHEEP AND LAMB CUTS WING WING UEGS CHUCK BEEF RIBS ^5^^ REGULAR ROLL CUTS OF BEEF 1 ROUND LOIN END 3 SHORT LOIN PIN BONE 2*3 FULL LOIN 4 FLANK 5. 6 & 7 FULL PLATE 5 & 6 NAVEL END 6 SHORT RIBS 7 BRISKET 8 RIBS 9 & lr CHUCKS 10 NECK 11 FORESHANK CHAPTER XIX Frozen Dishes Vanilla Ice Cream, No. 1 1 quart cream i cup sugar 2 teaspoons vanilla ^ teaspoon sslt Mix cream, sugar, vanilla, and salt. Freeze. Vanilla Ice Cream, No. 2 I pint cream 4 eggs I cup sugar i tablespoon vanilla I pint milk (scalded) Beat eggs, add sugar, then the scalded milk. Mix well. Cook to custard stage and chill. Add vanilla and freeze. Neapolitan Ice Cream 1 cup sugar i cup pecan meats 2 quarts thin cream ^4 cup cherries 3 egg yolks yi cup pineapple Heat cream. Caramelize sugar and dissolve it in the cream. Add the beaten egg yolks. Cool and partly freeze. Add the cherries, pineapple, and nuts. Mix well. Finish the freezing.