Tried favourites cookery book

Yolks of 4 hard-boiled eggs. When cold, mash with back of spoon. Add pinch of salt and mustard ; then by degrees salad oil till the consistency of thick cream, then vinegar enough to bring to consistency wanted. Salad Dressing', with Butter. A large quantity which will keep two weeks. 4 tablespoonfuls Butter, 1 tablespoonful Flour, 1 teaspoonful Salt, 1 do. Sugar, 1 do. Keen's Mustard, a little Cayenne, 1 cup Milk, ½ cup Vinegar. Melt butter ; add flour, then the milk, and boil up. Place pan in another of boiling water. Beat eggs and other ingredients together, stir into the boiling mixture, and stir till it thickens like custard. Salad Dressing' without Oil. Put the yolks of two hard-boiled eggs into a basin, add to them one teaspoonful of castor sugar, the same of dry mustard, and a quarter of a teaspoonful of salt and pepper. Mix well together, then add to it slowly, stiiring all the time, a quarter of a pint of cream. Mix in one tablespoonful of vinegar, and it is ready for use. Cream Salad Dressing for Cold Salmon, &c. 2 Eggs, 3 tablespoonfuls Vinegar, 1 do. Cream, 1 teaspoonful Sugar, ½ teaspoonful Salt, ½ teaspoonful Keen's Mustard. Beat eggs well, add other ingredients by degrees, place bowl in boiling water, and stir till thickness of cream. Cool and use as required. Victoria Salad (for Tea). Cut some new brown bread and butter in thin slices. Spread one side with shrimp paste or anchovy. Cut into squares, and roll up in cylinder shapes with a little chopped watercress or mustard and cress. Stand each upright on dish in a little ring of raw cucumber. Put a radish on the top: SAUCES. If at any time a sauce oils, add a little cold milk, water, or stock, and pour backwards and forwards a few times. If by any chance it is lumpy be sure to put it through a strainer, fust a squeeze of lemon juice added to sauces, soups, gravies, or stews, after cooking, brings out the flavour wonderfully, and is a great improvement. Anchovy Sauce. 1 oz. Butter, ½ oz. Flour, ½ teaspoonful Lemon Juice, ½ pint Milk, 1 teaspoonful Anchovy Sauce, pinch Cayenne Pepper. Melt butter in pan, add flour, mix till smooth. Pour the milk over, and stir till boiling. Remove from fire, and add seasonings — no salt, as essence is salt enough. Apple Sauce. 6 Apples, Butter, and Sugar. Prepare apples as for pie. Put in saucepan with tablespoonful water; simmer till soft; drain water from them, and stir in a little butter and moist sugar. Tliey will do equally well in basin covered with plate in oven. Aspic Jelly. 1 quart Stock, whites and shells of 3 Eggs, 1 Onion sliced, 1 Carrot, 1 tablespoonful Vinegar, 1 teaspoonful Salt, ½ teaspoonful Pepper, 2 oz. leaf Gelatine, Juice and Rind of 1 Lemon, 4 Cloves. Put all the ingredients into a saucepan, slightly beating the eggs with a little of the stock; stir with whisk until it boils. Remove the whisk, and let the froth boil up to the top of the saucepan. Cover, and let it stand ten minutes to clear. Then pour through the jelly bag, first pouring boiling water to warm the bag. Use for savoury, garnish, <ko. Batter for Frying: Veg:etables. 2 Eggs, ½ lb. Flour, 1 teacupful Water. Beat eggs with flour till quite smootli ; add water, peppei’, and salt. It should be rather thick, or it will not adhere. Bread Sauce.