Kirmess cook book

Mrs. Elmer S. Forbes. Cream an ounce of butter and stir into it a tablespoonful of lemon juice, a teaspoonful of finely chopped parsley and a little nutmeg. Serve hot. MAITRE d'HOTEL SAUCE. Marion Harland. Thicken a couple of ounces of butter with a small tablespoon of flour, stirring it over a gentle fire for ten or fifteen minutes. Then pour to it in small portions half a pint of rich veal broth or gravy, mixing the whole well as it is added and letting it boil up between each portion, for unless this is done the butter is apt to float on the surface. Simmer the sauce for a few minutes, then add salt, a dash of cayenne, three teaspoons of minced parsley, and the juice of a small lemon. SAUCE FOR CHOPS. Cook two tablespoonfuls each of finely chopped tongue and mushrooms, with two tablespoonfuls of Maderia wine until dry. Then add one cupful of Espagnole sauce and one-half cup of stewed, strained tomatoes. Cook five minutes and serye in separate dish or in center of the chop dish. If desired, the chops may rest on pieces of fried bread, the same size as the chops. CURRY SAUCE. Put two ounces of butter in a saucepan with one finely chopped onion, a small bunch of parsley, and one ounce of chopped raw ham. Cook over a slow fire until the onion is soft; add one tablespoonful of flour, and a tablespoonful of curry powder, mix well. Stir in one and one-half pints of white broth. BoU fifteen minutes. Rub through a fine sieve, boil again, then add a thickening of two egg yolks, two ounces of butter. Mix well, without boiling, and serve. THE RECIPE OF A CELEBRATED NEW YORK OHEF. Mrs. Louise Edge. One small bottle blue label tomato catsup, one-half small bottle Worcestershire sauce, one and one-fourth egg-cup port wine, one and one-fourth egg-cup sherry wine, one-fourth pound butter, one-half teaspoon currie. Mix and heat thoroughly. CAPER SAUOE. Mrs. Woodhull Condict Take two large tablespoonfuls of capers and a little vinegar; stir them for some time into a half pint of thick melted butter. This sauce is for boiled mutton. CELERY SAUCE. Mrs. Woodhull Condict Wash a large bunch of celery, and pare it clean; cut in pieces, and boil it gently in a small quantity of water till it is quite tender; add a little pepper and salt, a piece of butter the size of an egg. Celery Sauce is eaten with boiled poultry. PRINCE OF WALES SAUCE. Mrs. Seeley's Cook Book, Place in a mortar and pound thoroughly the yolks of two hard-boiled eggs, one teaspoonful of finely chopped chives, a few capers, one-fourth teaspoon of mustard, the yolk of one raw egg. Then add one tablespoon of salad oil, one teaspoonful of tarragon vinegar, pepper and salt to taste. Bub through a sieve. It is then ready for use. PRINCESS SAUCE. Mrs, Seeley's Cook Book, Melt one tablespoon of butter in a saucepan and add one tablespoonful of flour. When this comes to boil add a pint of chicken broth, one bay-leaf, a clove of garlic, a sprig of parsley, a head of celery, and one tablespoonful of chopped ham. Cook all together for ten minutes. Then strain. Add a teaspoon of beef extract and cook a few minutes longer. Then add a tablespoon of Madeira wine, salt and pepper to taste. Serve very hot. Do not cook after adding wine. BROWN SAUCE.