Blue Ribbon and Pure Gold cook book

Hollandaise Sauce—Rub 3 cup butter to a cream, add the yolks of 2 eggs (1 at a time) and beat well. Add 4 teaspoon salt, a pinch of Pure Gold cayenne pepper, and 4 cup of boiling water. Cook in double boiler, stirring constantly till thick. Then add juice of half a lemon last. Mint Sauce—Mix 1 tablespoon of white sugar and } cup of vinegar; add 2 tablespoons of mint chopped fine, and let it infuse for half an hour in a cool place before sending it to the table. Serve with roast lamb or mutton. Bread Sauce—} cup grated bread crumbs, 2 cups milk, and 1 onion, stick 6 Pure Gold cloves in onion; boil until sauce is smooth, take out onion and stir in 2 tablespoons butter, with $ Sauces 31 teaspoon salt and dash Pure Gold pepper. Beat until quite smooth. Boil once, and serve with roast poultry or any kind of game. Brown Sauce—2 tablespoons butter, 2 cups of brown stock, 2 tablespoons of flour, $ teaspoon of onion juice, 4 teaspoon of salt, 3 teaspoon of white or black Pure Gold pepper. Melt the butter, stir until a dark brown, add the flour, mix well. Add the stock and stir constantly until it boils. Add onion juice, salt and pepper, and it is ready for use. Olive Sauce—Add 4 cup of chopped olives to 1 cup hot brown sauce. Good with roast duck or other game. Nut Sauce—Add 3 cup chopped nuts to 1 cup brown sauce. Onion Sauce—Peel 1 dozen small onions, put them in a saucepan, cover with boiling water, add 1 teaspoon of salt, and boil $ hour, then drain and press through a fine sieve. Make a white sauce, add } cup onion to a cup of sauce. This is nice with boiled fowl. Tartar Sauce—Take 2 tablespoons each of Worcestershire sauce and vinegar, 1 tablespoon of lemon juice and } teaspoon of salt. Put them in a bowl and set in a pan of hot water to heat. Put % of a cup of butter in a sauce-pan, brown it, strain, and add to the other ingredients. Serve it hot with boiled fish. Vinaigrette Sauce—3 teaspoon salt, } teaspoon Pure Gold paprika, dash of Pure Gold white pepper, mixed with 3 tablespoons tarragon or plain vinegar, 6 tablespoons oil, 1 tablespoon gherkins, 1 teaspoon Pure Gold parsley, all minced fine. One teaspoon green pepper will be an addition. Tomato Sauce—} can of tomatoes or 1? cups fresh stewed tomatoes, 1 slice of onion, 3 tablespoons butter, 3 tablespoons flour, 3 teaspoon salt, 4 teaspoon Pure Gold pepper. Cook onion with tomatoes 15 minutes, rub through a strainer and add to butter and flour (to which seasonings have been added). Cook together. Currant Jelly Sauce—To 1 cup gravy made to serve with roast lamb, add 4 cup currant jelly and 1 tablespoon lemon juice. Maitre D’H6tel Butter—} cup butter, 4 teaspoon salt, 1 tablespoon lemon juice, } tablespoon chopped parsley, $ teaspoon Pure Gold pepper. Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper and parsley, then lemon juice slowly. Horseradish Sauce No. 1—3 tablespoons grated horseradish, 1 tablespoon vinegar, few grains Pure Gold cayenne, { teaspoon salt, 3 cup heavy cream. Beat cream stiff, and add to other ingredients. oo Blue Ribbon Cook Book Horseradish Sauce, No. 2—To one cup medium white sauce add 3 tablespoons horseradish. Sauce Tartare—Put the yolks of four eggs into a saucepan, and add 3 teaspoon salt and 1 teaspoon Pure Gold mustard; then add alternately 1 teaspoon each of olive oil and vinegar (adding them very gradually) until it is of the right consistency. Then add 2 tablespoons chopped pickled onions and gherkins. This sauce is often too acid. It does well with fried oysters or fish, or with boiled tongue or codfish.