The complete Indian housekeeper & cook

and quite thick add the cream. This sauce may be flavoured a dozen w;iys ; with anchovies for fisli, witli tarragon vinegar, with onion juice, a little Harvey sauce, &c. &c. A more economical sauce, very useful for masking cold chickens, &c., may be made by substituting cornflour mixed with milk for cream. And at any time, should mayonnaise or tartar sauce curdle, a spoonful of white sauce will generally mend matters. Mayonnaise Sauce (French). — Three raw yolks of eggs, a little pepper and salt. Place in a basin and work in gradually G tablespoons of salad oil and 2 of tarragon vinegar. It is a good plan to work in oil and vinegar by alternate quantities, a few drops at a time. There is less risk of curdling. Mousseline Mayonnaise. — Melt 5 units aspic jelly. Whisk till nearly cold and frothy like lemon sponge. Add 5 units mayonnaise and 5 units whipped cream. This may be made any colour or flavouring. Tarragon Cream. — Three units butter, add slowly 3 units yolk of egg, 1 tarragon vinegar, 2 chopped tarragon. Whisk before the fire till quite smooth, then let it cool. Seventh Guoup. Store Sauces. Tomato Sauce (for keeping). — To every 40 units of tomato pulp allow 20 units of vinegar, 2 of salt, 1 of garlic, ^ of red chillies, ^ powdered ginger, the juice of three lemons. Boil, rub through a sieve, and reduce till it is thick. It will keep for years. Or add 8 units sugar, a seasoning of mixed spices, and boil till quite a paste. Spread out to dry on plates in the sun, cut up into strips, roll them up, and place in tins in a dry place. [illustration: Excellent for camp work.] Store Sauce (imitation Harvey). — Forty units green walnut juice, 120 units vinegar, 1 unit cayenne, 1 unit garlic, 20 units port wine, and 20 soy. Pound the garlic and cayenne to a paste, mix with the other ingredients, let it stand for a fortnight, and decant into bottles. The soy, if not procurable, may be made as follows : Treacle 40, salt 20, mushroom ketchup .5, bruised wheat 20, port wine 5. Heat over a very slow fire, stirring constantly. Let it stand a w'eek, and decant the clear portion as soy. Superlative Store Sauce.— AValnut pickle 80 units, port wine 40, soy 20, anchovy sauce 4, fresh lemon peel 2 units, garlic, allspice, black pepper, and curry powder, of each 1 unit ; mi.x and let stand for a fortnight. Strain and bottle. Housekeeper and Cook 259 Tapp Sauce.— Twenty units sliced green mangoes, 10 units ground raisins, 2 of sugar, 4 of salt, 2 of garlic, 1 of ground chillies, 2 of ginger. Mix with 40 units vinegar and 5 of lime juice. Set in the sun for fifteen days. Strain, give one boil, and bottle. Eighth Grout. Sweet Sauces, Cold and Hot. Almond Sauce. — One unit pound almonds, 1 unit water, 4 units white sugar ; pound. Put in a basin over boiling water with 5 units thin cream and 2 units yolk of egg. Whisk till it is a hot froth. Mousse Sauce. — Four units castor or pounded white sugar, 4 units yolk of egg, 2 white of egg, 4 brandy, 2 lemon juice. Whip as above. Mousseline (liof). — Two units yolk, 1 unit white of egg, 2 units castor sugar, 3 any liqueur. Whisk as above. Mousseline {cold). — Boil 2 units water with 4 of sugar. Stir to it 3 units yolk of egg, 1 unit cherry-brandy, .5 of banana pulp, a few drops of cochineal. Whisk. Add 5 units whipped cream when cold.