The Blue grass cook book

Make mayonnaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire sauce, 1 grated onion, salt and pepper, and 1 tablespoon of lemon juice, chopped parsley, and pinch of cayenne pepper. HOLLANDAISE SAUCE St. Nicholas Hotel Melt slowly ^ pound of best butter. Put 5 yolks of eggs in a saucepan with a lump of butter the size of an English walnut. Stir briskly with an egg-beater on medium hot place on range. Add a little melted butter, and as soon as it thickens, add gradually more melted butter (like oil for mayonnaise) till the half pound is used. The sauce should be thick. Season to taste, and add a few drops of lemon juice. HORSERADISH SAUCE 4 tablespoons of grated horseradish, 1 teaspoon of sugar, 1 teaspoon of salt, ^ teaspoon of pepper, 2 teaspoons of mixed mustard and vinegar, 3 or 4 tablespoons of cream. To serve with hot beef. Put in a jar, which place in a saucepan of boiling hot water. Do not allow it to boil, or it will curdle. MINT SAUCE Mrs. Henry C. Buckner Put 4 tablespoonfuls of chopped mint, 2 tablespoonfuls of sugar, ^ pint of vinegar, into the sauce-boat. Let it remain an hour or two before serving. MUSTARD SAUCE FOR COLD 4 tablespoons mustard, 1 tablespoon of sugar, 1 teaspoon each of salt and pepper. Mix with boiling water to consistency of thick paste and thin with vinegar. OYSTER SAUCE FOR TURKEY 1 quart of oysters, 1 pint of cream, or rich milk, 1 dessertspoon of flour, Salt and pepper to the taste. Strain the liquor and put in a saucepan to boil. Add the cream, then the flour, moistening with a little cold water. Let this boil till thick, then season and drop the oysters in. When they curl, take them off and serve in sauce-boat. If milk is used, put in extra teaspoon of flour and a large spoon of butter. SAUCE FOR CROQUETTES Mrs, B. F. Buckner Make a thick cream gravy of 1 teacup of tomato catsup and 1 tablespoon of Worcestershire sauce. Serve hot with croquettes. SAUCE FOR MEATS 1 teacup of grated horseradish, 1 wineglass of good vinegar, 1 dessertspoon of sugar, 1 dessertspoon of mustard, 1 teaspoon of salt, Mix well and serve on meat. SAUCE FOR QUENELLES S cans of champignons, 1 pint of cream, 1 heaping tablespoon of butter, 1 tablespoon of flour, Nutmeg, salt, and cayenne pepper to taste. Cut champignons in small pieces and put in saucepan with their own liquor and cook for onehalf hour. Stir in cream. Rub flour and butter together and add gradually. Boil 5 minutes and season highly. Use 2 tablespoons of this sauce for the quenelles, leaving out the champignons. SAUCE REMOLADE Given Mrs. W. W. Massie at Hotel Belle Vue, Munich Put the yolks of 4 eggs in a bowl with ^ teaspoon each of salt and pepper. Beat in olive oil until it thickens; then pour in 3 tablespoons tarragon vinegar and oil alternately until half a litre (i pt«) of oil has been used. Chop fine 5 eschalots (a kind of onion), 1 tablespoon of capers, 5 small cucumber pickles, A little tarragon and spinach. Beat them together with 1 tablespoon of mustard into the prepared sauce. Add the juice of ^ lemon and a little cayenne pepper, as this sauce should be piquant. Excellent for cold chicken or meats. SAUCE FOR XALAPA BOUDINS