The Common sense recipe book

A sauce may be made in five minutes which will be satis- factory for vegetables, for warming over meats, or to serve with some simple entree. If the sauce be wished smooth and ve}l- vety, it must be cooked for at least two hours, with the cover off the saucepan, and the sauce just bubbling at one side. This long cooking will separate the butter from the other ingredients, and it must be skimmed off before the sauce is strained. Among French cooks, itis the practiceto,add tdithesauce; just beiore serving, a little more butter, to replace that which has been skimmed off. The sauces are, however, quite rich enough with- out this addition. VERY NICE RIGH FS. UGis Take a pound and a half of scraps of venison, with three pints of water, a few cloves, a few blades of mace, one-half a nutmeg, and salt and cayenne pepper to taste; boil it down to a pint, skim off the fat and strain; add half a pint of currant jelly, one pint of claret and one-quarter pound of butter, divided into bits and rolled in flour. Ask your Crocer for AAKPER:S ile cease eee s, Bacon and Sausages 13 Ladies Say Baby’s Own Soap Is unsurpassed... for the Ccmplexion. WIN Cra OV SAU CE. Make half a pint of melted butter, and stir into it one and a half tablespoonfuls of anchovy essence and add seasoning; a squeeze of lemon juice is an improvement. CEL SiS AUC, Two large tomatoes, two large onions, three peppers, two tablespoonfuls of salt, three cups of vinegar, two tablespoonfuls of sugar and a little cinnamon. Remove seeds from the tomatoes aiter they dare peeled, also- the seeds from the peppers: Chop fine the tomatoes, peppers and onions. .Boil one hour and bottle while hot. NN eA Ci ORICA MB. Though every cook professes to make mint sauce, it is from its very simplicity often- prepared carelessly and hastily. Pro- cure fresh, green, young leaves of mint, wash them well and mince very fine; mix in the proportion of two tablespoonfuls of minced mint to two teaspoonfuls of powdered sugar, stir them together in the tureen,.and then pour over four table- spoonfuls of good vinegar; make the sauce immediately be- fore it is wanted. It is served in a‘tureen, with hot or cold roast lamb. PO ok DESDE oAICH POR SRORST, Bi bas, The horseradish must be well washed, brushed and scraped; grate two tablespoonfuls and put into the tureen with a tea- spoonful of salt, a teaspoonful of mustard in powder, and two SE IRE: TEBE ER ERODES ETE TEST PS OTHERS BE NITE ESR FAMILY WASHING OUR SPECIALTY (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Telephone 1807 74 RK &P. Renaud, King & Patterson 652 Craig Street have the best choice of fancy Fur- niture, suitable for Wedding and Fu rnitu re other presents. ANS tablespoonfuls of cream; when these are well mixed, add gradu- ally four tablespoonfuls of vinegar. Horseradish is in the best state for grating about November and December. SAUCE PORSCOUD FEO Ws ORM GrpMials: Pound in a mortar the yolks of two hard-boiled eggs, with a tablespoonful of vinegar, an anchovy, and .a teaspoonful .of mustard; when all is quite smooth, add a tablespoonful of fine salad oil, and another tablespoonful of vinegar, and rub till quite blended “Strain it and serve invajtureen, SAU GC BAAS VUAT TREE io Oh eG Oui: Rub in a mortar two ounces of butter,.a dessertspoontiul of finely-minced parsley, a teaspoonful of salt, and half as much pepper; when quite smooth, blend the whole with two table- spoontuls of lemon juice. Serve with steaks, chops, etc., on the dish. MUSHROOMS AUT: Four tablespoonfuls of butter, three tablespoonfuls of flour, one teaspoonful of Bovril, one teaspoonful of salt, one-third tea- spoonful of pepper, three gills of water, one can of mushrooms, one gill of mushroom water. .