Twentieth century home cook book

Good White Sauce. — This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter. The butter is melted in a saucepan; dredge the flour slowly in until mixed. Previously, the milk, herbs, pepper and salt, must have been cooked together in a " bain marie," or some vessel placed in another of boiling water. Stir the milk slowly in, then the well-whisked egg, stirring all the while. When it simmers it is done. Another Good White Sauce. — Boil in a sauce-pan, half-pint of water, two cloves, fifteen pepper-corns and a blade of mace. Add two anchovies chopped fine, a quarter of a pound of butter, a little flour and a pint of cream. Let it boil three minutes, stirring it constantly. Brown Sauce. — Put two ounces of butter into a stew-pan, with a quarter of a pound of lean bacon or ham cut fine, and two pounds of lean beef cut into strips. Add a little water, two cloves, pepper, salt and one bay-leaf. Set it over the fire, stirring constantly, until it is brown and rich. Then add two quarts of water, and when it boils, let it simmer slowly for an hour and a half. Strain through a sieve, and it is ready for use. Sauce for Roast Meat. — A good sauce for roast meat may be made in ten minutes, with a quarter of a pint of water, the juice of a lemon strained, a sprig of parsley chopped fine, an ounce and a half of butter, all seasoned with white pepper and salt. Set the whole over the fire in a glazed sauce-pan and keep it there until it is just ready to boil; then serve. This may be varied by adding two tablespoonfuls of nasturtiums or capers. It may also be made with white vinegar, in place of the lemon ; or the flavoring may be used with the gravy sauce usually served with the meat. Wine Sauce, for Roast Game. — Take a pint and a half of jelly, three-quarters of a pound of butter, three tablespoonfuls of brown sugar, and half as much ground allspice, and a quart of port wine. Stew together until thick. This may be used for any roasted meats. Onion Sauce. — Many people are fond of a sauce of onions, which are healthy, and to most palates agreeable. If it were not for the unpleasant odor they give the breath, onions would be universally used both as food and flavoring. A sauce is made by boiling the onions, until tender, in milk and water. Drain and chop the onions fine, adding pepper and salt. Pour drawn butter over them, and add milk or cream. When the whole comes to a boil, the sauce is ready. Cold Meat Sauce. — -A good sauce for cold meat is made by beating the yolks of three eggs, and adding a wineglassful of jelly cut up. The seasoning is made with a tablespoonful each of flour and mustard, softened with vinegar. Put the whole in a sauce-pan with a tablespoonful of butter and half a teacupful of vinegar. Boil, stirring constantly until thick. Any solid pickle, like cucumber, may be chopped fine, and stirred thoroughly in when the sauce is cold. Another Sauce for Cold Meat.— Take equal quantities of ripe tomatoes and young okras; chop the okras tine, skin the tomatoes, and slice one onion. Stew all together very slowly until tender, and season with half a tablespoonful of butter and a little cayenne pepper and salt.