Well grease a stew-pan with beef dripping, lay in 2 oz. of smoked beef, £ lb. each of beaf and veal, pour over 1 pint of bone stock, bring it to the boil, and let it boil gently till it is like syrup and bright, but do not let it burn. Add gradually another pint of stock, a medium-sized Spanish onion peeled and sliced, a small carrot, scraped and sliced1, a little parsley, thyme, a bay leaf, blade of mace, 2 or 3 peppercorns, 2 cloves, a little bruised celery- seed, and 2 or 3 small mushrooms. Simmer for 1^ hours, strain, and let it get cold. Next day remove the fat, heat the sauce, and thicken with arrowroot to the consistency of cream. Run it through a tammy, add half a wineglass of white wine, reheat, and serve. DAINTY DINNERS AND DISHES. 8G SWEDISH SAUCE. Sauce Suecloise. 2 tablespoonsful double cream. 2 tablespoonsful finely grated horseradish. ^ pint thick Mayonnaise. Stir all the ingredients together, and set on ice till required. TARTARE SAUCE. Sauce Tartar e. 2 yolks of eggs. 1 gill salad oil. f gill tarragon vinegar. Capers. Salt, pepper. Stir the eggs and salt, add the oil, drop by drop, stirring all the time the same way, till it looks white and creamy. Then add the vinegar slowly, and, lastly, the capers and pepper. It can bo varied by using cut up pickles instead of capers. TOMATO SAUCE (to bottle). 1 lb. tomatoes (ripe). •A pint vinegar. Black pepper. Mustard seeds. Salt. White pepper. Allspice. [pepper 2 capsicums, or 1 pod of red Wipe the tomatoes, cut them in slices, and cook them with the capsicums in an enamelled saucepan with a little water till tender. Then rub all through a fine colander or sieve, return the pulp to the saucepan, add the vinegar and other ingredients, and boil all slowly for about 1^ hours. Strain, and put it in bottles while hot, cork tightly, and seal. This sauce will keep well in a cool, dry place. TOMATO SAUCE. (Another method.) Sauce Tomate. ^ lb. tomatoes (or £ a ^ onion. ^ carrot. an). Sail am 2 oz. clarified dripping. 1 oz. flour. I pint stock or water, pepper✪ Tomato Sauce (Another method). Put the dripping into a saucepan with the cut up carrot and onion, and fry for 10 minutes. Add the flour, stock, seasonings, and tomatoes, bring it to the boil, simmer slowly for 30 minutes. Pass it through a hair sieve, rubbing as much pulp through as possible. Reheat, and serve. If necessary add carmine to improve the colour. SAUCES 87 VINAIGRETTE SAUCE. Sauce Vinaigrette, 3 tablespoonsful salad oil. 1 tablespoonful tarragon vinegar. 1 teaspoonful finely chopped 1 saltspoonful Chili vinegar. 1 good pinch of salt. Mix all well together, and serve in a tureen. fresh tarragon and chervil. mignonette 1 saltspoonful pepper✪ Vinaigrette Sauce. GERMAN WINE SAUCE. Sauce Allemande. 1 egg. \ pint sherry. 1 dessertspoonful castor sugar. A strip of lemon peel✪ German Wine Sauce. Put all into a basin, the sherry being slightly warmed ; place the basin over a pan of warm water, and whip briskly for 10 minutes, or until the sauce is a stiff froth. Do not let it get too hot, or it will curdle. Serve immediately. WHITE SAUCE. Sauce Blanche. 1 oz. butter. 1 oz. Hour. ^ pint milk. Salt and pepper. Melt the butter in a saucepan, stir in the flour till smooth, add the milk and seasoning, stir till smooth, boil up, cook 6 minutes, and strain. Substitute dripping and white stock for meat dishes. SWEET WHITE SAUCE. 1 oz. flour✪ White Sauce. 1 oz. butter.

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Well grease a stew-pan with beef dripping, lay in 2 oz. of smoked beef, £ lb. each of beaf and veal, pour over 1 pint of bone stock, bring it to the boil, and let it boil gently till it is like syrup and bright, but do not let it burn. Add gradually another pint of stock, a medium-sized Spanish onion peeled and sliced, a small carrot, scraped and sliced1, a little parsley, thyme, a bay leaf, blade of mace, 2 or 3 peppercorns, 2 cloves, a little bruised celery- seed, and 2 or 3 small mushrooms. Simmer for 1^ hours, strain, and let it get cold. Next day remove the fat, heat the sauce, and thicken with arrowroot to the consistency of cream. Run it through a tammy, add half a wineglass of white wine, reheat, and serve. DAINTY DINNERS AND DISHES. 8G SWEDISH SAUCE. Sauce Suecloise. 2 tablespoonsful double cream. 2 tablespoonsful finely grated horseradish. ^ pint thick Mayonnaise. Stir all the ingredients together, and set on ice till required. TARTARE SAUCE. Sauce Tartar e. 2 yolks of eggs. 1 gill salad oil. f gill tarragon vinegar. Capers. Salt, pepper. Stir the eggs and salt, add the oil, drop by drop, stirring all the time the same way, till it looks white and creamy. Then add the vinegar slowly, and, lastly, the capers and pepper. It can bo varied by using cut up pickles instead of capers. TOMATO SAUCE (to bottle). 1 lb. tomatoes (ripe). •A pint vinegar. Black pepper. Mustard seeds. Salt. White pepper. Allspice. [pepper 2 capsicums, or 1 pod of red Wipe the tomatoes, cut them in slices, and cook them with the capsicums in an enamelled saucepan with a little water till tender. Then rub all through a fine colander or sieve, return the pulp to the saucepan, add the vinegar and other ingredients, and boil all slowly for about 1^ hours. Strain, and put it in bottles while hot, cork tightly, and seal. This sauce will keep well in a cool, dry place. TOMATO SAUCE. (Another method.) Sauce Tomate. ^ lb. tomatoes (or £ a ^ onion. ^ carrot. an). Sail am 2 oz. clarified dripping. 1 oz. flour. I pint stock or water, pepper. Put the dripping into a saucepan with the cut up carrot and onion, and fry for 10 minutes. Add the flour, stock, seasonings, and tomatoes, bring it to the boil, simmer slowly for 30 minutes. Pass it through a hair sieve, rubbing as much pulp through as possible. Reheat, and serve. If necessary add carmine to improve the colour. SAUCES 87 VINAIGRETTE SAUCE. Sauce Vinaigrette, 3 tablespoonsful salad oil. 1 tablespoonful tarragon vinegar. 1 teaspoonful finely chopped 1 saltspoonful Chili vinegar. 1 good pinch of salt. Mix all well together, and serve in a tureen. fresh tarragon and chervil. mignonette 1 saltspoonful pepper. GERMAN WINE SAUCE. Sauce Allemande. 1 egg. \ pint sherry. 1 dessertspoonful castor sugar. A strip of lemon peel. Put all into a basin, the sherry being slightly warmed ; place the basin over a pan of warm water, and whip briskly for 10 minutes, or until the sauce is a stiff froth. Do not let it get too hot, or it will curdle. Serve immediately. WHITE SAUCE. Sauce Blanche. 1 oz. butter. 1 oz. Hour. ^ pint milk. Salt and pepper. Melt the butter in a saucepan, stir in the flour till smooth, add the milk and seasoning, stir till smooth, boil up, cook 6 minutes, and strain. Substitute dripping and white stock for meat dishes. SWEET WHITE SAUCE. 1 oz. flour. 1 oz. butter.

Dainty dinners and dishes for Jewish families