The Portland Woman's Exchange Cook Book

Chop rather finely some truffles and add to the same quantity of whjte sauce. Serve hot. Miss H. E. Failing. Sauce Fleurette. To a rich smooth cream sauce add some freshly grated horseradish and parsley. Serve on crab cutlets. Miss Failing. Cucumber Sauce. Pare and grate over a sieve 4 large cucumbers. When drained, turn pulp into a bowl; add a teaspoon pepper, a medium sized onion grated, a level teaspoon salt, 2 of taragon vinegar. Set on ice and just before serving add 6 tablespoons cream well whipped. Serve with cold boiled fish of any kind. Must be very cold. Mrs. Pomeroy. Sauce for Fish. Three whole eggs, juice of 1 lemon, 2 tablespoons vinegar, teaspoon English mustard, boil all together in double boiler till thick. When cold thin with cream and chopped pickles, hard boiled egg, capers and olives. Mrs. Sigmund Frank, Sauce for Cold Fish. Make a good tartare sauce, add a little tomato puree to suit the taste, and the color desired, and it will make a good red mayonnaise to serve with cold boiled fish. FISH SAUCES 47 Sharp Sauce (for Baked Fish). Yolk of one egg. 1 tablespoon vinegar. 1 tablespoon anchovy. 3 tablespoons cream. Yi oz. butter. Salt. Melt the butter. As soon as it boils add the cream, yolk, vinegar, anchovy and salt. Do not let it boil again, only warm up by the fire. Mrs. Campbell, Fish Sauce. Put butter size of an egg in a saucepan and add 1 tablespoon Worcestershire sauce, 3 tablespoons tomato catsup (Oyster Cocktail), IJ/2 tablespoon tarragon vinegar. Let come to a boil, stirring occasionally. Serve with any boiled or fried fish, kippered herring, fillet of flounder or halibut cheeks. It may also be served cold with crab flakes or used in crab cocktail, substituting 1 teaspoon olive oil for the butter and mixing cold. Mrs. Minard, Lobster Sauce. Make a Hollandaise, as for meat and add a cupful of finely chopped lobster meat, the coral rubbed to a paste with a tablespoon of melted butter, 1 tablespoon of lemon juice, 1 or 2 drops of tabasco and Yi teaspoon of Worcestershire Mix thoroughly into the Hollandaise while hot. Cold Maitre d' Hotel Sauce. Put about 6 ounces of fresh butter on a plate; knead it together with some chopped parsley, pepper, salt and lemon juice. This is used for broiled mackarel and other sorts of broiled fish. Mrs. William MacMaster, Martinet Sauce. Cook 1 tablespoon of butter, 1 of flour, 1 teaspoon chopped onion, Y2 can of tomatoes, Y2 teaspoon sugar, Y2 teaspoon salt, all together for 10 minutes. Strain into another pan and add yolks of 4 eggs with 1 tablespoon cream and a little nutmeg. Set pan in hot water and add 4 ounces butter, a small piece at a time. Cook and stir until smooth. Remove from fire and add a little lemon juice or tarragon. Strain and add whipped cream. Mrs. Walter Burrell, * Plain Dutch Sauce. Pour two large tablespoons of melted butter into a small stewpan, add four raw eggs, a little grated nutmeg, some mignonette pepper, two ounces of fresh butter and a little salt. Stir the sauce briskly on the fire in order to set the yolks in it, and then pass it through a tammy into a double boiler. Previous to using it add a little tarragon vinegar or lemon sauce. Mrs. William MacMaster, Shad Boe Sauce. Let the roe simmer with a bit of bay leaf in salted acidulated and boiling water 15 or 20 minutes. Remove the skin and pick the roe into bits with a silver fork. Add a tablespoon of lemon juice. Melt 3 tablespoons of butter and cook in it 3 tablespoons flour. When this is frothy arid the flour is yellowed add gradually V/i cup tomato puree. Season with salt and pepper, stir in 2 tablespoons butter in little bits and add the roe. Sauce for Striped Bass or Halibut.