Catherine Owen's new cook book ..

It is often difficult to obtain the herbs used in French tartar sauce — therefore this substitute is commonly used; a tablespoonful of finely chopped parsley, one dessert-spoonful of capers, one of finely chopped pickled cucumbers, and half a one of onion or shallot. Add these to half a pint of mayonnaise, or half to half the quantity. Mustard as in last recipe. SWEET SAUCES. ALMOKD SAUCE. Take two ounces of almond paste, boil half a pint of rich milk, pour a little on the almond paste at first, to soften and moisten it. When it is well mixed with the back of a fork, pour on the rest of the boiling milk; mix a teaspoonful of flour with a little cold milk; pour this to the almonds and milk. Let it boil two minutes, remove from the fire, wait one minute, then stir in the yolk of an egg; stir altogether over the fire till it comes to boiling point. Add sugar to taste, and serve for any sweet pudding. HARD SAUCE. Wash half a cup of butter till the salt is nearly all out of it; then beat it, gradually adding a cup of powdered sugar; and the beaten white of one egg; when it is all very light and white, flavor either with a teaspoonful of Sweet Sauces, 2 3 1 vanilla powder or extract, or with a tablespoonful of wine. LEMON SAUCE, (NEW YORK COOKING SCHOOL). One cup of sugar, half a cup of water, the rind (pared off very thinly) of two lemons, with the strained juice; boil all together ten minutes; beat the yolk of three eggs. Strain the syrup, stir the the eggs into it, set the saucepan in another of boiling water, and beat rapidly till thick and smooth ; remove from the water, and beat fiW minutes. CHAKDOT. CAREME'S CELEBRATED PUDDING SAUCE. Mix half a pint of sherry, with four ounces of sugar and two eggs well beaten in a bowl, which set in a saucepan of boiling water; beat rapidly with an egg-beater till thick and smooth. ENGLISH BRANDY SAUCE FOR PLUM PUDDINGS. A tablespoonful of butter stirred in a saucepan over the fire, with two teaspoonfuls of flour, till they bubble. Stir into them a gill of water and half a gill of brandy. POLKA SAUCE. Beat three ounces of butter, with a cup of powdered sugar, till they are very light and foamy; set the bowl in boiling water, make three glasses of sherry hot, add it gradually to the butter and sugar, beating all the time; do not cease beating till all are at the boiling point. Then serve with ice-cold polka pudding. VANILLA SAUCE. Quarter of a cup of butter, a cup of water, and one of sugar, boil together; remove from the fire, have 232 Practical Recipes, two eggs well beaten, pour the hot mixture to them and then stir together oyer the fire till thick; if you do this in a bowl set in boiling water, there is less danger of curdling the eggs. Add one teaspoonf ul of vanilla powder or extract and serve. FRUIT SAUCE. Sauce from fresh fruit is made by stewing the fruit, cherries, raspberries, etc., in an equal quantity of water and half a pint of sugar to each pint of m^ter; when very tender, pulp through a strainer. It may be thickened with a little cornstarch if desired. CHAPTEE XXXIV. CAKES. SPONGE JELLY CAKE.