Blend one tablespoonful of Coleman's mustard witb two ounces of granulated sugar, two ounces of butter, two table- spoonfuls of Cbutney Indian Club, two tablespoonfuls of Wor- cestersbire sauce, and a small glass of claret✪ Sauce for Devilled Ham. Let ali simmer slowly on rango for five minutes. Strain and serve bot. This sauce will keep for a long time if in a cool place. Hollandaise Sauoe Rub one-balf cup of butter to a cream and add tbe yolks of four eggs, first mixing one in before adding tbe other. As you add each egg^ add a little lemon juioe ; in ali, the juice of one- 214 MB8, BBBLT'8 COOK BOOK half a lemon will do. When well mixed add salt and pepper and pinch of cayenne. Mix well again. Have oue-half cup of good clear consommé and add by degrees. Set in pan of hot water and cook until thick. Do not let it boil. Should it happen to cardie, drop the white of an egg in, without being whipped. Stir in well and it will make it ali right. Do not put on the fire again. Italienne Bauoe Put one tablespoon of butter in a saucepan with one table- spoonful of chopped parsley, one teaspoonful of onion, chopped very fine, and one tablespoon of chopped mushrooms. Boil ali together for two minutes, then add one tablespoonful of flour. BoU one minute. Add one cup of white stock and let ali boil iive minutes. Then add a small cup of white wine✪ Italienne Sauce. Boil quickly until thick. Set aside until ready for use. Jardini^e Etouce See Sweetbread Jardinière, p. 157. Lemon Sauoe Mix three heaping teaspoonf uls of corn-starch with one cup sugar and stir in two cups of boiling water. Cook eight min- utes, stirring often. Add the grated rind and juice of one lemon and one tablespoonful butter. If too thick add more butter. Lobster Bauoe After removing the meat f rom a good-sized boiled lobster, boil the shells in one scant quart of water for twenty minutes. Strain and use the broth to make a cream sauce. Cut the lob- ster meat in small pieces and powder the dried lobster coral. Stir both into the sauce. Add a dash of cayenne and two tablespoonfuls of lemon juice. Broiled Lobster Sauce, p. 185. Lobster à la Brooklyn Sauce, p. 186. Devilled Lobster Sauce, p. 141. SALADS^ 8AUCJS8j AND A8PICS 216 Lyonnaise Sauoe Fry four finely chopped onions in two ounces of butter untQ a lìght brown. Add a tablespoonful of white wine vine- gar, and one pint Espagnole saace. Stir and boi! five minutes. Add one pinch black pepper and a little chopped parsley. Madeira Bauoe Put in a saucepan the yolks of six eggs, three oances of granulated sugar, and one-half pint of Madeira wine. Beat the mixture over the fire with an egg-beater until it is thick and frothy. Serve hot. Maitre d'Hotel Bauoe 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. Martinot Bauoe for Fish ✪ Lemon Sauce

AI-modernized reading of the original text

Blend one tablespoonful of Coleman's mustard with two ounces of granulated sugar, two ounces of butter, two tablespoonfuls of Chutney Indian Club, two tablespoonfuls of Worcestershire sauce, and a small glass of claret. Let ali simmer slowly on range for five minutes. Strain and serve hot. This sauce will keep for a long time if in a cool place. Hollandaise Sauce Rub one-half cup of butter to a cream and add the yolks of four eggs, first mixing one in before adding the other. As you add each egg^ add a little lemon juice ; in ali, the juice of one- 214 MB8, BBBLT'8 COOK BOOK half a lemon will do. When well mixed add salt and pepper and a pinch of cayenne. Mix well again. Have one-half cup of good clear consommé and add by degrees. Set in pan of hot water and cook until thick. Do not let it boil. Should it happen to curdle, drop the white of an egg in, without being whipped. Stir in well and it will make it all right. Do not put on the fire again. Italienne Sauce Put one tablespoon of butter in a saucepan with one tablespoonful of chopped parsley, one teaspoonful of onion, chopped very fine, and one tablespoon of chopped mushrooms. Boil all together for two minutes, then add one tablespoonful of flour. BoU one minute. Add one cup of white stock and let all boil five minutes. Then add a small cup of white wine. Boil quickly until thick. Set aside until ready for use. Jardiniére Sauce See Sweetbread Jardinière, p. 157. Lemon Sauce Mix three heaping teaspoonfuls of corn-starch with one cup sugar and stir in two cups of boiling water. Cook eight minutes, stirring often. Add the grated rind and juice of one lemon and one tablespoonful butter. If too thick add more butter. Lobster Sauce After removing the meat from a good-sized boiled lobster, boil the shells in one scant quart of water for twenty minutes. Strain and use the broth to make a cream sauce. Cut the lobster meat in small pieces and powder the dried lobster coral. Stir both into the sauce. Add a dash of cayenne and two tablespoonfuls of lemon juice. Broiled Lobster Sauce, p. 185. Lobster à la Brooklyn Sauce, p. 186. Devilled Lobster Sauce, p. 141. SALADS^ 8AUCJS8j AND A8PICS 216 Lyonnaise Sauce Fry four finely chopped onions in two ounces of butter until a light brown. Add a tablespoonful of white wine vinegar, and one pint Espagnole sauce. Stir and boil five minutes. Add one pinch black pepper and a little chopped parsley. Madeira Sauce Put in a saucepan the yolks of six eggs, three ounces of granulated sugar, and one-half pint of Madeira wine. Beat the mixture over the fire with an egg-beater until it is thick and frothy. Serve hot. Maitre d'Hotel Sauce 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. Martinot Sauce for Fish

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Sauce for Devilled HamItalienne SauceLemon SauceMaryland SauceLobster SauceLyonnaise SauceMadeira SauceMaitre d'Hotel SauceMartinot Sauce for Fish

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..