Chambers's cookery for young housewives

Take the leaves of fresh green mint. Wash them, and after drying, chop them very fine. Mix them with the vinegar, salt, and sugar. This sauce is best when freshly made, TOMATO — SALAD — MAYONNAISE SAUCE. TOMATO SAUCE. 4 large tomatoes. 1 small onion. 1 small red carrot. 1 gill stock. i teaspoonful salt. Small lump of sugar. J lemon. Cayenne pepper. Procure ripe tomatoes. Remove the stems, cut them into slices, and put them in a pan to stew with the onion, carrot, and stock. Boil till they are quite soft. Then pass them through a hair-sieve. Season with the Cayenne, sugar, lemon juice, and salt. Serve hot, either in a small tureen or in the dish with the meat. SALAD SAUCE. 2 eggs. 1 teaspoonful salt. 3 teaspoonful mustard i teaspoonful fine sugar. 3 table-spoonfuls salad oil. 1 table-spoonful Tarragon vinegar. 1 table-spoonful white vinegar. Boil the eggs quite hard. When cold, take out the yolks and bruise them with a spoon, with the salt, mustard, and fine sugar. Stir till a smooth paste. Then add drop by drop the salad oil ; when these are well mixed pour in the vinegars slowly, stirring all the time, until the mixture has the appearance of thick cream. Let it stand in a cold place for an hour. It is then ready to use. MAYONNAISE SAUCE. 4 eggs. Fine salt. Mustard. 2 table-spoonfuls Tarragon vinegar. 1 pint salad oil. 3 table-spoonfuls white vinegar. J table-spoonful Chili vinegar. Cayenne pepper. It will be found impossible to make a good mayonnaise sauce without a considerable amount of patience and perseverance ; the careful and thorough blending of the ingredients used is the secret of perfect success. Put the yolks of the eggs into a small round-bottomed basin, with the salt, Cayenne pepper, and mustard ; mix them well with a wooden spoon or Dover whisk ; add half the oil drop by drop, stirring briskly the whole time; next stir in gradually the Tarragon and Chili vinegar; then add the FISH — BOILED FISH. remainder of the oil drop by drop, and lastly the white vinegar. Let the sauce stand for half an hour before using. Serve over cold fowl, salmon, or salad, or separately in a sauce-boat with hot salmon, trout, &c. The appearance of this sauce may be varied by the addition of a little finely chopped parsley or Tarragon stirred in just before serving. FISH. Fish is dressed in a variety of ways, according to the kind and freshness of the fish, or to suit the taste of individuals. It may be boiled, broiled, baked, stewed, or fried, but the most common methods of cooking it are boiling and frying. Great care must be given to the preparation and cooking of fish. When properly prepared and well cooked, it is a pleasant and nutritious article of food ; but if badly prepared and underdone, it not only has a most unpleasing appearance, but is more liable than any other kind of food to cause indigestion and other bad effects. White-fleshed fish is considered to be the most delicate, and the red-fleshed and oily kinds the most nourishing.