The Dudley book of cookery and household recipes

gill of whipped cream, a tablespoonful of grated horseradish, a little pepper and salt. Mix all together lightly — set on the ice and serve. TAKE three large tablespoonsful of mayonnaise sauce. Add one gill of whipped cream, one large onion, or four small spring onions. Let it stand for two or three hours, then remove the onion and serve cold in a sauce boat with the cutlets. ONION SAUCE To Serve with Cutlets SAUCE SABAYON fMO be served with pouding mousseline. For two A people quantity as follows : — Put into a saucepan a wineglassful of good Madeira, two teaspoonsful of pounded white sugar, the juice of one lemon, the yolks of four very fresh eggs. Whip all this well together. Put the saucepan into a bain marie for five minutes whipping it well all the time and then serve. ¥ ICED SAUCE FOR PLUM PUDDING TWO ounces of the best fresh butter, three ounces of pounded loaf sugar. Mix them well together and then add one wineglassful of white wine and one wineglassful of the best pale brandy. This should be all very well mixed, after which set it on the ice for two or three hours before serving. ¥ SENIOR WRANGLER SAUCE Take a quarter pound of butter and the same of finely powdered white sugar. Beat them together until quite light and white. Then add two tablespoonfuls of brandy and one of sherry ; the brandy and wine to be put in slowly by degrees, and beaten until thoroughly mixed. To be served with puddings. RECIPE FOR SALAD DRESSING rpiAKE the yolks of two fresh eggs entirely free from the whites with a dessertspoonful of French mustard, and stir until amalgamated. Gradually to this add drop by drop Lucca salad oil, about a fourth of a wine bottle ; to this add a few drops of Worcester sauce, tarragon and vinegar, castor sugar and salts. Finally add half a pint of cream. Placed in a stoppered bottle, this will keep for a month or longer. BEARNAISE SAUCE (COLD) PEEL and slice six shalots, put them in a small stewpan with a wineglassful of malt vinegar. Cook them ten minutes, then add three tablespoonsful of brown sauce, one of mushroom ketchup, one of tomato sauce, pepper and salt. Beat three yolks of eggs in a basin, strain the sauce with the yolks. Serve cold. HOW TO MAKE A GOOD MAYONNAISE SAUCE fTlAKE the yolks of three fresh eggs free from the whites. Put in a basin, with a pinch of pepper salt and mustard. With a wooden spoon work this gently ; then add, drop by drop, a pint or more of the very best olive oil (virgin oil from Negre Grasse is by far the best) ; stir this well, then add, drop by drop, a very small quantity of tarragon vinegar. The sauce should be smooth and very thick. SAUCE BEARNAISE (HOT) Sufficient for Twelve People PUT into a stewpan a small wineglassful of vinegar, with some tarragon, chervil and shalots, and a little mushroom essence. Wet all this, parboil for about ten minutes. Take the yolks of three fresh eggs, whip them well and mix with a very little water, and beat them until they become creamy. Mix them with the vinegar and herbs, working in gradually about half to three quarters of a pound of fresh butter ; add pepper and salt. Serve hot. CHICKEN, GAME, ETC. New meat begets a new appetite. Appetite comes with eating. Eat at pleasure^ drink by measure. YorCll have no scandal while you dine^