The Landmarks club cook book

Remove the bone and skin from one can of salmon, add gradually, beating all the time, four tablespoonfuls of thick cream and the unbeaten whites of two eggs. Salt and pepper to taste. Fill small cups or egg cups with the mixture, stand in a dish of hot water and bake twenty minutes. When done turn out of cups on plates and pour over them the following sauce. Butter Sauce : Two tablespoons of flour, one-half cup butter, one pint boiling water. Stir butter and flour, gradually add boiling water, stirring constantly until it thickens, flavor with lime juice. Serve at once. Mrs. E. A. Padgham. TRIPE WITH ONION SAUCE. Have the tripe very fresh, wash it thoroughly, remove all fat and cut in strips about an inch wide and three or four inches long. Cook three-quarters or one hotir, peel the onions, and put in water in which a little salt has been added to keep them white, let them remain for a quarter of an hour. Put them into a stew-pan, cover them with water and cook until tender. Should the onions be very strong, change the water several times, drain thoroughly, chop, and put through a sieve or potato ricer. Rub one teaspoonful of flour, two ounces of butter smoothly together in a half-pint of milk over a fire, stirring all the time with a wooden spoon ; let it boil up quickly for a minute or two, add tripe. Mrs. Henry Worthington. “vfnison soy” for thf chafing dish. Prepare the venison in thin slices. Put into the chafing dish two large tablespoons of butter. When hot (boiling point) put in the venison. Cook until half done, and add one tablespoon currant jelly, one tablespoon (scant) Worcestershire sauce, one teaspoon chopped parsley, with salt and pepper to taste, and lastly one cup cream. Cover closely and cook until venison is done — eight or ten minutes. The “soy” is dependent for its deliciousness upon the proper quantities of jelly and Worcestershire sauce. Stir often and serve on very hot plates with bits of toast cut in strips. Mrs. C. C. Carpenter. CHAPTER VIII. MEAT AND FISH SAUCES. bechamel sauce. Put two ounces of butter and an ounce and a half of flour into a stew-pan ; when well mixed, add one pint of white stock, . and stir till it boils; then add six mushrooms washed and peeled. Let the sauce boil up again, and simmer for twenty minutes with the lid half on, to throw up the butter, which skim off when it rises. Strain the same through a tammy into another stew-pan. Stir in now half a pint of cream and the strained juice of half a lemon, and let it boil well from three to five minutes. Pour it into a basin, and stir while it cools. Mrs. Nette O’Melveny. BERNESE SAUCE. Take five yolks of eggs, one ounce of butter, a pinch of salt, and one of pepper. Stir, and as soon as the eggs begin to consolidate take the saucepan off the fire and add one ounce of butter. Then put the saucepan on the fire again and stir in one ounce more butter ; repeat this twice, then add one tablespoonful of chopped tarragon, and one teaspoonful of tarragon vinegar. This sauce must be stiff and have the consistency of mayonnaise. Mrs. H. W. O'Melveny. BORDEAUX SAUCE.