The Pattern cook-book

Place the tomato, onion, bay-leaf, parsley and mace in a stew-pan together, and simmer gently for ten minutes ; then strain through a wire sieve, pulping through all the tomato but the skin and seeds. Rinse out the stew-pan, and when it is dry put in the butter. As soon as the butter is hot, add the flour, and cook two minutes. Add to this the strained tomato, pouring it in gradually. When all is well mixed, place the sauce on a hot part of the range ; boil up once, add the salt and pepper, and serve. HOLLANDAISE SAUCE. This is one of the best sauces for fish. One-half cupful of butter. One-half cupful of boiling water. One-half lemon (juice only). One-quarter salt-spoonful of pepper. One salt-spoonful of salt. Three eggs (yolks only). Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well ; then add the lemon juice, salt and pepper. About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a sauce-pan of boiling water, and stir rapidly until the sauce thickens like boiled custard. SAUCE TARTARE (a COLD SAUCE). One-half pint of mayonnaise dressing. (See " Salads.") Three olives. One cucumber pickle. One table-spoonful of parsley. Chop the olives, pickle and parsley very fine, and add them to the dressing. This sauce will keep a long time. MAITRE d'HOTEL SAUCE. Two table-spoonfuls of flour. One table-spoonful of chopped parsley. One table-spoonful of lemon juice. Three-quarter cupful of butter. One pint of boiling water. Two eggs (yolks only). Salt and pepper to taste. Prepare the same as drawn-butter sauce (see receipt), and when finished add the lemon juice and chopped parsley. Let it cool slightly, and add the beaten yolks of the eggs. Return to the range, and when well heated, but not to the boiling point, it is ready to use. BECHAMEL SAUCE. One-half pint of veal stock. One-half pint of cream. Two eggs (yolks only). Two table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste. Heat the butter, and when bubbling, stir in the flour ; mix until smooth, taking care it does not brown. Add the stock and cream gradually, and stir until the liquid boils. Take from the fire, and add the salt and pepper and the well beaten 3^olks. Let it stand in a warm place on the range two minutes, but do not let it boil after the eggs are added. EGG SAUCE. Make a cream sauce (see receipt), and add the whites of two hard-boiled eggs, chopping them very fine ; then press the yolks through a wire sieve, and add them also. The wire potato-masher (see " Kitchen Utensils ") is just the thing to use for this purpose. OYSTER SAUCE (fOR BOILED FLSh). One pint of small oysters. One-third cupful of butter. Three table-spoonfuls of flour. One cupful of milk. Salt and pepper to taste. Heat the oysters in their own liquor to boiling point. Remove them from the fire after they have boiled half a minute, skim them, and drain off the liquor into another stew-pan. Rub the butter and the flour to a cream. Add the milk to the oyster liquor, and when heated to boihng point, stir in the creamed butter and flour. Let the liquid boil up once, season with salt and pepper, add the oysters, and serve as soon as the latter are heated through.