Vegetarian cookery

No. 201. — Sauce for Cold Omelets. Half an ounce each of eschalots, parsley, and onions, the yolks of two eggs, two table-spoonfuls of olive-oil, two table-spoonfuls of vinegar, one small tea-spoonful of mustard, and one tea-spoonful of salt. Cut small, and pound in a mortar, the parsley, onions, eschalots, and the yolks of two eggs, boiled hard; rub all together through a small tin strainer ; then stir in the vinegar, oil, salt, and mustard, with a wooden spoon, and serve in a sauce-boat. No. 202. — Sauce for Puddings. To half a pint of butter sauce, add two table-spoonfuls of vinegar, with sugar and grated nutmeg, or four table-spoonfuls of raspberry vinegar. No. 203. — Tomato Sauce. Take off the stalks, cut in two, ten or twelve tomatoes ; squeeze them a little, to get out the water and seeds ; then put them in a jar, with a capsicum and three table-spoonfuls of water ; cover, and set them in a moderately hot oven till quite soft ; rub them through a sieve into a saucepan, adding a little salt and white pepper ; simmer over the fire a few minutes, and serve in a sauce-tureen. Another way is to add to the pulp a dessert-spoonful of flour, or a table-spoonful of fine bread crumbs, and three table-spoonfuls of hot water ; stew gently ten minutes ; take it off the fire, and stir in two ounces of butter, till quite melted, and serve as above. No. 204. — White Sauce. Half a pint of mushroom broth, quarter of a pint of new milk, half an ounce of onion, a blade of mace, one ounce of flour, one ounce and a half of butter, juice of a lemon, two yolks of eggs, and four table-spoonfuls of good cream. Set the milk and mushroom broth on the fire with the onion, cut iu pieces, and the mace, and boU ten minutes ; stir the flour and butter, previously mixed, well in till it boils; let it stand near the fire or stove, stirring it occasionally, till it becomes quite smooth ; then pass it through a fine tin strainer ; return it into the pan, with a little sauce and the juice of a small lemon ; beat the yolks of the eggs, and add the cream ; strain it into the sauce, and stir it over a moderate fire, but do not let it boil, or it will curdle. A very good white sauce may be made by putting a few mushrooms, previously rubbed through a sieve, into some butter sauce, adding a little cream and seasoning powder (No. 214). Wlien sauces are finished with eggs, use only the yolks, and mix them first with a spoonful or two of the sauce ; then with the whole, off the fire ; when well mixed, set the pan on the fire, stirring it constantly till near boiling, but on no account allow it to boil after the eggs are put in. No. 205. — White Sauce for Vegetables. One dessert-spoonful of arrowroot or potato-flour, and lialf a pint of milk. Moisten the arrowroot with a little cold water ; pour on the milk, boiling ; stir quickly, and season with pepper and salt. No. 206. — Batter Used in Frying Vegetables. / Two eggs, quarter of a pound of flour, a salt-spoonful of baking powder, and one tea-cupful of water. Beat the eggs with the flour and baking powder till quite smooth, adding the water, and season with pepper and salt. It should be rather thick, or it will not adhere to the vegetables. No. 207. — Browning.