The St. Mungo cookery book

2 oz. mustard. I oz. ground Jamaica pepper. I teaspoonful nutmeg. I teaspoonful of cayenne. Chop raisins, currants, and apples. When the mixture has boiled for 20 minutes or half-an-hour, rub through a strainer, allow to cool, and bottle. Mrs Forsyth. DUTCH SAUCE (Hollandaise). For all kinds of Boiled Fish. (By kind permission of Brown & Poison, Paisley). 1 heaped-up dessertspoonful Brown and Poison’s ‘ patent ’ cornflour. 2 tablespoonfuls of fish stock. 2 yolks of eggs. 2 ozs. butter. I tablespoonful tarragon vinegar. A pinch of mignonette pepper. I small crushed .shallot. The juice of half a lemon. Salt and pepper. Melt the butter and cornflour together, put it in a small stewpan with the vinegar and fish stock. Stir with a whisk until it boils, then add the lemon juice, shallot, and mignonette pepper, whisk in the egg yolks one at a time. Place the stewpan in a pan of boiling water, and continue to whisk until the sauce is smooth and cream-like — it must not be allowed to boil. Season with salt and pepper, strain and serve. EGG SAUCE. {(By kind permission of Brown & Poison, Paisley). Boil two eggs quite hard about ten minutes ; take off the shell and cut into very small pieces ; mix this with a pint of white sauce ; reheat and serve hot. GERMAN HERRING SAUCE. I Yarmouth bloater. I onion. I tablespoonful of flour. I teacupful of milk. 1 tablespoonful of vinegar. 2 bay leaves. A little pepper. 2 yolks of eggs. ’ Clean and mash the bloater and chop it very fine. Put a little butter in a stewpan and stew the onion, add flour and milk, vinegar, bay leaves minced, and pepper. Cover and simmer for ten minutes, then add the fish. Just before serving add 2 yolks well beaten. Mrs C. A. Cameron, 22 Scotia Street, Glasgow. HORSE RADISH SAUCE. I stick of horse radish. I gill cream. I Dessertspoonful of mustard. Dessertspoonful of pounded sugar. I teaspoonful of suet. 1 tablespoonful of vinegar. Little pepper. Scrape clean and grate a stick of horse radish and put it into a basin. Add to it the above ingredients, mix well together, and serve in a sauce-boat. Miss Goodwin, Edinburgh. INDIAN CHUTNEY. I lb. pears. I lb. apples. I oz. garlic. I 4 oz. red chillies. I lb. brown sugar. 2 oz. yellow mustard seed. 2 oz. salt. I 4 lb. tamarinds. 24 pints vinegar. I lb sultana raisins. I bottle Worcester sauce. Peel and core the apples and pears, cut up and boil in 2 pints of the vinegar. The tamarinds and sugar should be steamed in a jar with the rest of the vinegar. The chillies are cut up very finely, and the garlic and mustard seed pounded in a mortar. When cold all the ingredients are thoroughly mixed together, then put into wide-mouthed bottles and securely corked and sealed. M. P. Isdale & M'Callum’s 50AP POWDER Cleanses Everything Works = = = PAISLEY LEMON SAUCE. For Jerusalem Artichokes or New Potatoes. (By kind permission of Brown & Poison, Paisley). Prepare a white sauce. After boiling add a dessertspoonful of finely chopped parsley and the juice of half a lemon. Allow the sauce to heat but not to boil. If an e.xtra hot sauce is desired use a little cayenne or paprika pepper. MAYONNAISE SAUCE. {^By kind permission of Charles Herman Senn, Author of '■^Practical Gastronomy f etc.)