The Worcester domestic science school's one year course laboratory cook book

B : 1 slice carrot and onion, a bay-leaf, pepper, salt, 1 sprig parsley, % can tomatoes. Melt y2 A, add B, cook slowly 15 minutes. Add remainder of A in small pieces. SAUCE TART ARE. (For Fish and Cold Meats.) A: y2 tsp. mustard, 1 tsp. powdered sugar, y2 tsp. salt, few grains cayenne. B : Yolks 2 eggs. D: y2 T. each capers, pickles, olives, parsley finely chopped, shallot finely chopped, 14 tsp. powdered tarragon. Mix A, add B, stir thoroughly. Add C at first drop by drop, stirring with a Dover egg beater. As it thickens add iy2 T. vinegar, then add C more rapidly. Keep cold, and when ready to serve add D. SOUBISE SAUCE. (For Mutton or Pork Chops.) A: 2 c. sliced onions. B: 1 c. White Sauce No. 2. C: % c. cream, salt and pepper. Cook A 5 minutes in boiling water; drain, cook again in boiling water until soft; drain, rub through a sieve. Add C to B and then add A. HOLLANDAISE SAUCE. (For Boiled Fish, Asparagus, Cauliflower.) A: 1/2 C. butter. B: Yolks 2 eggs, 1 T. lemon juice. C: 1-3 cup boiling water. D : % tsp. salt, few grains cayenne. Wash A in cold water, using a wooden spoon; divide in three pieces; put B in double boiler. Add 1-3 A, stir constantly until melted, then add second and third piece. Add C, cook one minute, remove from fire and add D. LOBSTER SAUCE. To Hollandaise Sauce add 1-3 cup lobster meat cut in small dice. Sauces DRAWN BUTTER. Make as white sauce, using water or meat or fish broth for the liquid in place of milk, and adding an equal quantity of butter cut in bits just before serving. To be served with baked or boiled fish. BECHAMEL SAUCE. For liquid, use % milk and !/2 highly-seasoned white stock, and proceed as for white sauce. BROWN SAUCE. Melt and brown 2 T. butter, then brown in it 3 T. flour. Cool; add one cup browji stock. A little onion and carrot may be fried in butter before adding flour. CREAM SAUCE. Thicken thin hot cream by adding flour blended with a little cold milk, and cook 20 min. in a double boiler. Season. ALLAMAND SAUCE. Bechamel sauce and one egg yolk well beaten, and 1 t. lemon juice. ASPARAGUS SAUCE. White sauce and cooked asparagus heads or pulps. CAPER SAUCE. Drawn butter sauce and 1% C. capers. Chopped parsley, olives, or cucumber pickles may be used in same way. Serve with boiled mutton or white fish. CELERY SAUCE. y2 C. celery cut in dice and cooked till tender, added to one C. white sauce. CURRY SAUCE. Use % t. curry, mixing it with the flour and butter of a white or brown sauce. To be served with baked or boiled fowl. MAIZE SAUCE. When ready to serve, stir into white sauce one C. popped corn Serve with boiled fowl as a garnish around the bird, and put dry popped corn in the edge. LOBSTER, OYSTER OR SHRIMP SAUCE. 1 C. white sauce and % C. fish parboiled and cut in pieces. Hoi landaise sauce is also used as a foundation. EGG SAUCE, 1. Drawn-butter sauce and 1 or 2 hard-cooked eggs sliced or hopped. Serve with boiled fish. EGG SAUCE, 2. Drawn-butter sauce and beaten yolks of 2 eggs and 1 t. lemonjuice.