The St. Mungo cookery book

A cold sauce composed of yolks of eggs, salt, pepper, salad, oil, and vinegar ; a little cold Bechamel sauce or cream is sometimes added. This sauce serves as dressing for salads, mayonnaise of fish, meat, poultry, etc. MAYONNAISE (without Oil). To keep atiy time. 4 table-spoonfuls butter. I dessertspoonful flour. I tablespoonful salt I tablespoonful sugar. 3 eggs. I teaspoonful cayenne. I teacupful milk, i teacupful vinegar. I heaped teaspoonful mustard. Beat eggs, add salt, pepper, sugar, mustard, and vinegar last. Heat butter, add the flour, stir till smooth, add milk, and bring to the boil, then slowly add all to the first mixture, stirring all the time till it thickens like custard. Put, when cool into wide-mouthed bottles and keep in cool place. Miss StEN HOUSE. t ONION SAUCE (Brown). J pint of brown stock. 2 ozs. dripping. 2 small onions peeled and i tablespoonful of cornflour. chopped. Put the onions in a stewpan with dripping and fry unti they are a nice brown ; add the stock, let it boil up. Mix the cornflour with a little water and add to the sauce. Simmer slowly until the onions are cooked. Season with pepper and salt before serving. Ordinary flour may be used in place of cornflour, and it should be browned with the onions. C. Herman Senn, London. SIMPLE CUSTARD SAUCE. ^ pint milk. I teaspoonfui sugar. 2 eggs. Vanilla. Put milk into a small clean saucepan, add eggs well beaten, and sugar. Mix all well and stir over the fire till it begins to thicken, but must not be allowed to boil. “ Cynica,” Liverpool. SWEET SAUCE (for Puddings). I teaspoonful of B. and P's. ‘ patent ’ cornflour. I small tablespoon fill of sugar. I small teacupful of cold water. \ little flavouring. A little colouring. Stir the first three ingredients in a little pan over the fire till they have boiled a few minutes. Take from the fire and stir in flavouring and colouring. Pour over or round the pudding or serve in sauce-tureen. J. Lamque, Edinburgh. TARTARE SAUCE. 2 tablespoonfuls of salad oil. 2 teaspoonfuls of made Yolk of I egg. mustard. Tarragon vinegar to flavour. Beat yolk thoroughly and mix well with mustard. Add salad oil very gradually. When well mixed add as much tarragon as will bring it to the requisite consistency. Mrs Cameron, 22 Scotia Street, Glasgow. TOMATO SAUCE. lo lbs. tomatoes. 1 pint white white vinegar. 2 teaspoonfuls ground ginger. .teaspoonfuls of cayenne pepper. ^ pint anchovy 4 oz. common salt. 2 oz. garlic. 2 oz. shalots or good onion, juice of 3 lemons. 2 pints chillie vinegar. ^ pint Indian soy. sauce. Place the tomatoes in large pie-dishes in the oven and stand all night. Skim them and put into a large sieve and strain through, and to three quarts tomato liquor put the above ingredients. Boil all together until the onion is tender, strain through a sieve, and boil up again until the thickness of cream, then pour out and leave until quite cold, then bottle, and seal down the corks. VELONTE SAUCE. (By kind permission of C. Herman Senn, Compiler of "Practical Gastronomy") A richly seasoned white sauce, prepared with chicken or veal broth, flavoured with savoury herbs and soup vegetables. When finished it should be as smooth as velvet, hence the name velonte (velvet-like). WHITE SAUCE. (By kind permission of Brown Poison, Paisley).