Mrs. Lincoln's Boston cook book

Stew half a can of tomatoes and half a small onion ten minutes. Rub all the tomato pulp through a strainer. Cook one tablespoonful of butter and one heaping tablespoonful of flour in a granite saucepan ; add the strained tomatoes gradually, and one saltspoonful of salt and a shake of white pepper, The Boston Cook Book. Tomato Sauce (for Chops or Fish). can tomatoes. 1 cup water. 2 cloves. 2 allspice berries. 2 peppercorns. 1 teaspoonful mixed herbs. 2 sprigs parsley. 1 tablespoonful chopped onion. 1 tablespoonful butier. 1 heaping tablesp. cornstarch. 3^ teaspoonful salt. }^ saltspoonful pepper. Put the tomato, water, spices, herbs, and parsley on to boil in a granite saucepan. Fry the onion in the butter till yellow, add the cornstarch, and stir all into the tomato. Simmer ten minutes ; add the salt and pepper, and a little cayenne pepper, and strain the sauce over boiled meat or HoUandaise Sauce (for Baked or Boiled Fish). (Miss Parloa.) Rub the butter to a cream in a small bowl with a wooden or silver spoon. Add the yolks, one at a time, and beat well ; then add the lemon juice, salt, and pepper. About five minutes before serving, add the boiling water. Place the bowl in a saucepan of boiling water and stir rapidly until it thickens like boiled custard. Pour the sauce around the meat or fish. Mix the vinegar, lemon juice, salt, and Worcestershire sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into the other mixture. fish. 3^ cup butter. Yolks of 2 eggs. Juice of % lemon. 1 saltspoonful salt. saltspoonful cayenne pepper, cup boiling water. Tartar Sauce (Hot, for Broiled Fish). 1 tablespoonful vinegar. 1 tablespoonful Worcestershire 1 teaspoonful lemon juice. sauce. 1 saltspoonful salt. cup butter. The Boston Cook Book. Tartar Sauce (for Broiled or Devilled Chicken). One tablespoonful each of mustard, Chili vinegar, shallot vinegar, and claret wine, and two tablespoonfuls of Harvey sauce. Heat in a bowl over hot water, and pour it over the chicken. Horseradish Sauce (Hot, for Beef). 4 tablesp. grated horseradish. 1 teaspoonful salt. 4 tablesp. powdered cracker. % saltspoonful pepper. 3^ cup cream. 1 teaspoonful made mustard. 1 teaspoonful powdered sugar. 2 tablespoonfuls vinegar. Mix, and heat over hot water. Horseradish Sauce (Cold). Cream one fourth of a cup of butter till very light ; add two tablespoonfuls of grated horseradish, one tablespoonful of ver}^ thick cream, and half a teaspoonful of Tarragon vinegar. Keep it on the ice till thick and cold. Sauce Tartare (Cold, for Fried or Boiled Fish, Tongue, Fish Salad, or Broiled Chicken). 1 teaspoonful mustard. ] 3 tablespoonfuls vinegar. ^ saltspoonful pepper. 1 tablespoonful chopped olives. 1 tablespoonful chopped capers. 1 tablespoonful chopped cucumber pickles. 1 tablespoonful chopped parsley. 1 teaspoonful powdered sugar. 1 saltspoonful salt. Few drops onion juice Yolks 2 raw eggs. % cup oil. Mix in the order given ; add the yolks, and stir well ; add the oil slowly, then the vinegar and chopped ingredients. This will keep for several weeks. Maitre d'Hotel Butter (Cold, for Beefsteak). cup butter. . }4 teaspoonful salt, saltspoonful pepper. 1 tablespoonful chopped parsley. 1 tablespoonful lemon juice.