The new Kentucky home cook book

Pat butter the size of a small egg into a stew-pan ; when it bubbles, add one table-spoonful of flour, stir with an eggwhip until the flour is cooked without coloring. Mix in well a half pint of water, or white stock ; strain it through a sieve, stir in one tea-spoonful more of butter cut in pieces. This makes one pint of sauce. Mrs. A. A. Maxxex. BOILED EGG SAUCE. Add to half a pint of drawn butter sauce three hardboiled eggs chopped not too fine. Pickle sauce can be made in the same way, substituting finely chopped cucumber pickle for the eggs. Mrs. A. A. Maxxex. The New Kentucky Home Cook Book. MINT SAUCE FOR ROAST LAMB. Two table-spoonfuls of mint chopped fine, one table-spoonful of powdered sugar, a salt-spoonful of salt, half a teacupful of vinegar. Mix vinegar, sugar, and salt together, then add the mint. Set in a cool place for fifteen minutes before serving. It is best to lay the mint in ice water for an hour before using, as this makes it fresh and tender. Mrs. L. C. Dimmitt. SAUCE HOLLANDAISE. Put butter the size of a small egg into a sauce-pan; when it bubbles, stir in with an egg- whisk one even tablespoonful of flour; when well cooked, stir in a half pint of boiling water or stock. when it boils, take it off the fire, stir in gradually the beaten yelks of four eggs; return to the fire for a moment to set the eggs, not allowing it to boil. Take it off again, stir in a little lemon juice, fresh butter (the size of a walnut) cut into small pieces, beat all together with the egg-whisk. A nice sauce for boiled fish. Mrs. A. A. Mannen. OYSTER SAUCE. Make a drawn butter sauce, add a few drops of lemon juice or vinegar. Drain the oysters from their liquor, add to the drawn butter, let all come to a boiling. To be poured over the fowl or fish when served. This sauce is much better made with part cream when the acid is omitted. Mrs. C. E. Tabs. TOMATO SAUCE. One quart can of tomatoes, two or three cloves, a little parsley, a few pepper-corns, one small onion, one table-spoonful of flour, one table-spoonful of butter. Put the tomatoes Avith all the ingredients (except the flour and butter) over the fire, and cook for twenty minutes, then strain through a sieve. Put the butter into a stew-pan ; when it bubbles, stir The New Kentucky Home Cook Book. in the flour; let it cook a few moments, stirring constantly, then pour in the tomatoes. When well mixed it is ready for use. Mrs. C. E. Tabb. WHITE SAUCE. One tea-cupful of milk, heated to the boiling point in a custard-kettle, one heaping tea-spoonful of corn starch wet . with a little cold milk, salt and pepper, one table-spoonful of butter, a little chopped parsley. Stir the corn starch into the boiling milk ; when it thickens, add the butter, pepper, salt, and parsley. This is a delicious sauce for steamed or stewed oysters. Make a little thicker for oysters than for meats. Mrs. C, E. Tabb. A FINE SAUCE FOR MUTTON. One tumblerful of currant jelly, one tumblerful of tomato catsup, one tea-cupful of brown sugar, one tumblerful of wine, a wine-glassful of brandy, and half a pint of the mutton gravy after the oil has been skimmed off. Add a little ground spice, thicken with very little flour. Mrs. Robinson, Lexington, Ky. HORSE-RADISH SAUCE.