Hilda's "where is it?" of recipes

SAUCE {MAYONNAISE). (Mrs. Jackson's Recipe.) Ingredients. 3 Eggs (yolks only). i a teaspoonful Salt. 3 tablespoonfuls Oil— Lucca. J teaspoonful Sugar. 3 tablespoonfuls ordinary Vinegar. Some Cayenne. I tablespoonful Tarragon Vinegar. 2 spoonfuls Yorkshire Relish. J a teaspoonful White Pepper. 4 tablespoonfuls Cream. Put the yolks with pepper, salt, etc., in a round-bottomed basin; stir with a wooden spoon, adding first salad oil, then vinegar, cream, etc. until all looks like thick cream. Will keep if closely corked. SAUCE {ONION), FOR SHOULDER OF MUTTON. Peel four or five white onions, put them in salt and water for half an hour; then boil in a saucepan, well covered with water, till soft ; drain thoroughly; chop fine; mix with melted butter, according to the previous recipe for melted butter. This is a delicious sauce for boiled leg or shoulder of mutton. SAUCE {OYSTER). About one and a half dozen oysters, raw or potted, to half a pint of good melted butter; a seasoning of cayenne pepper. Cream used instead of milk is a great improvement. SAUCE {PARSLEY). Two spoonfuls of chopped parsley added to melted butter or white sauce. SAUCE PIQUANTE— SAUCE (TOMATO, TO KEEP). [S SAUCE PIQUANTE. (Indian Recipe.) Ingredients. 8 oz. Green Mangoes or Apricots. 4 oz. Onions 8 oz. Raisins. 2 oz. Garlic 8 oz. Salt. 8 oz. Ginger. 8 oz. Sugar. \ a bottle of Lime Juice. 4 oz. Red Chillies. 3 bottles of Vinegar, Pound the several ingredients well, add the vinegar and lime juice, close the jar well, and for one month expose to the sun ; shake and stir it well every day. Afterwards strain into bottles. The residuum is excellent Chutney. SAUCE (TOMATO, TO USE SAME DAY). Boil one dozen tomatoes to a pulp ; strain through a soup strainer, add salt, and pepper, and cayenne. Very nice with chops or cutlets, adding an ounce of butter, a teaspoonful of sugar. SAUCE {TOMATO, TO KEEP), (Mrs. Dan Cloete's Recipe.) Ingredients. 40 large Ripe Tomatoes. 2J bottles of Vinegar. ^ lb. Coarse Salt. a tablespoonfuls of Ginger. s tablespoonfuls of Sugar. 2 tablespoonfuls of Coriander Seeds, a tablespoonfuls of Cloves. 6 large Onions ; a little Garlic may 2 tablespoonfuls of Mace. be added. 3 Horseradish roots. 8 large Red Chillies or more. Take forty very ripe tomatoes cut into quarters, sprinkle with a quarter of a pound of salt, let it stand for three or four hours; drain off the water. Put the tomatoes in a stewpan with all the spices tied up in a muslin bag, slightly bruised. Boil for at least three hours, then strain through a coarse sieve ; boil again for half an hour, bottle whilst hot ai9 S] SAUCE (TOMATO— WHITE). SAUCE (TOMATO). (Mrs. Jackson.) Take eight pounds of tomatoes, cut and stew till tender ; eight large onions, two cloves of garlic, the rind of six lemons, six bottles of vinegar, one spoonful of cloves, one spoonful of allspice, three tablespoonfuls of ginger, three tablespoonfuls of salt (spices to be crushed and put in a bag), fourteen red chillies ; boil all well together for four hours, strain through a sieve. Add the juice of six lemons. Cork while hot SAUCE {TOMATO). (A very good Recipe.) Ingredients, 40 lb. Ripe Tomatoet. i oz. Cayenne, or 8 Red ChilUet, 1 oz. Peeled Garlic 2 oz. Black Pepper. 2 lb. Loaf Sugar. 2 oz. Cloves. I lb. Salt. 4 oz. Ginger. 3 quarts of the Best Vinegar.