Cookery and housekeeping

The egg used must be quite fresh, but it must not be new laid ; about three days old is the age best for this and all culinary purposes. Separate the yolk from the white, &c., take out the germ, to which a small particle of the white always adheres. The least portion of white spoils this sauce. Put the yolk in a soup plate with a mustard-spoonful of made mustard, and a salt-spoonful of salt and of pepper. Mix well together with a fork, add the oil drop by drop, so that the quantity never exceeds your mixing process, which must go on slowly. Continue the dropping and mixing till the bulk of sauce is as large as you require for your dish. The last thing stir in a very small quantity of Tarragon or Maille vinegar. When the taste of onion or of garlic is liked, rub the soup plate with either onion or garlic before making the sauce, but do not put any in the sauce. In very hot weather, it is sometimes necessary to put the materials on ice, or the sauce will not ' come.' One egg will make a very large quantity of oil into Mayonnaise sauce. Tartar Sauce. Proceed exactly as in the Mayonnaise sauce, and add to it a small quantity of mustard flour, a few shallots or miniature onion threads chopped very fine, and a very few capers chopped small. Onion threads are the ten days old leaves of onion seed, sown at frequent intervals of time, to be sent up with radishes, &c. The flavour is peculiarly delicate. Samphire chopped small can be also used to give piquancy to tartar sauce ; it must be washed from the pickling vinegar, or it will givit a strong taste. Soubise Sauce. Portugal onions must if possible be used. If ordinaiy onions are used they must be blanched in boiling water. Peel, take out the small core, sautes in butter, taking care they do not get the least brown ; add enough milk to cover them, and simmer till quite tender. Pass through the tamis ; add a pinch of salt, and a pinch of sugar, and enough cream to make a thin puree ; warm in the bain-marie, and serve round cutlets or in a sauce tureen, as the occasion may require. Soubise Sauce No. 2. Peel and slice eight large onions. Put in a stewpan with 2 ozs. butter, pepper and salt, and "cover the stewpan, and set on the hot-plate for the onions to dissolve but not to colour ; when quite soft add 4 ozs. flour, two freshly baked mealy potatoes, one pint stock, and ^ pint of cream. Stir over the fire for fifteen minutes, pass through a tamis or sieve, and keep hot in a bain-marie stewpan till wanted for the braised cutlets. The cutlets are trimmed, saiiic, so as to be brown on both sides, and then simmered in stock till tender, but not broken. Dish up in a circle, and surround with sauce, which also fills the centre of the cutlets. Purde of Mushroom Sauce.