Canadian cook book

1. Cook first seven ingredients 15 mins. 2. Press through a sieve; there should be 2 c. "seasoned tomato stock.'' 3. Brown onion in butter; lift out the onion. 4. Add flour and seasonings to butter; mix well. 5. Add stock gradually; stir and cook until thick. Note. — To give this sauce a clearer color, the flour may be browned in the butter, in which case 5 tb. flour should be used. Onion may be cooked with the tomatoes, or onion juice may be added to the sauce. MAITRE d'HOTEL SAUCE. 2 tb. butter. H T. }i c. butter. A T. salt, f.g. cayenne. A tb. parsley, finely chopped. % tb. lemon juice. 1. Cream the butter; add seasonings and parsley. 2. Add lemon juice slowly; chill. 3. Shape into balls. Serve on beefsteak. BECHAMEL SAUCE. 1 T. chopped onion. 2 T. chopped carrot. 1 bay leaf. 1 spray of parsley. 4 pepperberries. ^ c. white stock. 2 tb. flour. }4 T. salt, f.g. pepper. 2 tb. butter. 3^ c. milk. SAUCES FOR FISH, MEAT AND VEGETABLES 101 1. Simmer first six ingredients 20 mins.; strain (there should be }^ c. stock) ; add milk. 2. Finish as White Sauce. MINT SAUCE. 3^ c. mint leaves, finely chopped. yi c. water. 3<£ c. vinegar. 2 tb. sugar. 1. Mix water, vinegar, sugar; stir until sugar is dissolved. 2. Pour over mint; let stand at back of range 30 mins. MIXED MUSTARD. 3 tb. mustard. 1 tb. sugar. 1 egg. 3^ c. vinegar. c. water. 1 tb. butter. 1. Mix mustard, sugar and egg; add water and vinegar gradually. 2. Cook over hot water, stirring constantly, until thick. 3. Remove from heat ; add butter. HOLLANDAISE SAUCE. Ktb. 3 tb. butter. 2 yolks of eggs. f.g. M T. salt. f.g. f.g. cayenne. 1 tb. Yz c. boiling water. 1 tb. lemon juice. 1. Cream the butter; add beaten yolks of eggs. 2. Add seasonings and water. 3. Cook over water boiling very gently, until thick; stir constantly. 4. Remove from heat; add lemon juice. 5. Serve at once with fish steaks, baked fish or cutlets. SAUCE TARTARE. 1 c. mayonnaise dressing. tb. chopped olives. Yz tb. chopped pickles. tb. capers. Yi tb. parsley, finely chopped. Few drops onion juice. 1. To mayonnaise, add remaining ingredients. 2. Serve with fish or fish cutlets. HOT SAUCE TARTARE. 1 c. hot boiled dressing. Y2 tb. chopped olives. Y2 tb. chopped gherkins. Y2 tb. capers. Y2 tb. chopped parsley. 1. To boiled dressing add remaining ingredients. 2. Stir until heated, over hot water. 3. Serve with fish or baked ham. CREAM HORSERADISH SAUCE. 4 tb. horseradish. 2 tb. lemon juice. 1 tb. vinegar. 1 T. salt. Y2 T. sugar. f.g. cayenne. onion juice. Y2 c. cream, whipped. 1. Mix horseradish with 2 T. water; let stand 10 mins. 2. Add lemon juice, vinegar and seasonings. 3. Beat gradually into whipped cream. HORSERADISH SAUCE. 3 tb. fine cracker crumbs. Y c- grated horseradish. 13^ c. milk. 2 tb. butter. Y2 T. salt, f.g. cayenne. SAUCES FOR FISH, MEAT AND VEGETABLES 1. Drain horseradish from Hquid; add to milk and crumbs in double boiler. 2. Cook over hot water 20 mins. 3. Add butter and seasonings. 4. Serve with beef or veal. BREAD SAUCE. ^ c. stale bread crumbs. 13^ c. milk. 1 tb. onion, chopped. 4 to 6 cloves. 3^ T. salt, f.g. cayenne. 2 tb. butter. 1. Tie onion and cloves loosely in cheesecloth. 2. Cook bread crumbs, milk and onion in double-boiler 30 mins. ; remove onion.