Cookery for every household

Peel the cucumber and let it soak in cold water for half an hour. Then grate it and allow the pulp to drain thoroughly on a sieve. When well drained, mix the pulp in a basin with the grated onion, seasoning, and tarragon vinegar. Whip the cream and stir it in very lightly at the last. Serve with broiled or cold fish, or cold mutton. 752. Horse-radish Sauce, Cold (Sauce au Raifort) 1 stick of horse-radish. 1 table-sp. vinegar. 1 tea-sp. castor sugar. J tea-sp. made mustard. 1 gill cream or 2 tablesps. milk and 1 tablesp. bread-crumbs. Wash and scrape the horse-radish, and allow it to lie in cold water for a short time. Then grate down as much ’as possible on a grater. Put it into a basin, and mix in the seasonings very thoroughly. Whip the cream slightly and add it last, mixing it in lightly. Keep the sauce in a very cool place until it is required. Sour cream can very well be used instead of fresh cream, or if neither is available use a little milk mixed with very fine bread-crumbs. Lemon juice may be used instead of vinegar. 753. Sauce Mayonnaise 2 yolks of eggs. About 1 gill salad oil. 1 dessert-sp. white vinegar. 1 dessert-sp. tarragon vinegar. 1 tea-sp. chilli vinegar. J tea-sp. made mustard. | tea-sp. salt. A pinch of sugar. A pinch of cayenne. Take a basin large enough to hold 1| pints (the size of the basin is important), and twist round the bottom of it a cloth wrung out of very cold water to keep it steady and cool while mixing the sauce. Divide the yolks very carefully from the whites of the egg, and put them into the basin with the pepper, salt, mustard, and sugar. (The sugar may be omitted if not liked.) Mix these well together with a wooden spoon or small wire whisk. Cut a small wedge from the cork of the salad oil bottle, large enough to allow the oil to come out, drop by drop, when it is held up. Keep stirring the yolks all the time with the right hand, and dropping in the oil from the bottle with the left, until the sauce is so thick that it is stirred with difficulty. One gill is about the usual quantity required for two yolks, but there is no necessity to measure it. Next add the vinegars gradually, and mix well. N-otes. — If this sauce is not kept cool, or the oil mixed in too quickly, it will curdle. It cannot be made in a hurry. If it should curdle, the fault may be remedied by putting a fresh yolk into another basin and adding the sauce very slowly to it, stirring all the time. A whiter sauce can be made by using lemon juice instead of vinegar. More or less vinegar may be added to the sauce according to taste, and according to the purpose for which it is to be used. When used for dressing a salad, it should be thinned down considerably with vinegars. If used for coating joints of meat, a little liquid aspic is usually added to make it stiffen. If this sauce has to be kept for several hours before using, cover the basin containing it with a cloth wrung out of very cold water. This will prevent a skin forming on the top. If bottled and kept in a cool dark place, it will keep good for a week or longer. Be particular to use good oil. When the taste of the oil is not liked, two table-spoonfuls of thick whipped cream may be stirred into the sauce at the last, which will tone down the taste. Or cream may be used instead of the oil.