My mother's cook book

Brown the vegetables well upon both sides and when this is done stir in the flour. Add by degrees the stock, stirring all constantly ; when the mixture boils, season it with the salt and pepper, and flavor with the catsup. Let all cook for two minutes, then drop in the caramel, and strain the sauce into a gravy boat for serving. This gravy is served with fried meats or 'fish, or broiled steak and cutlets. SWEET AND SAVORY SAUCES, SWEET SAUCES. German Street Sauce. — Yolks of two eggs, one gill of sherry, one tablespoonful of sugar, one tablespoonful of cream. Put the yolks of eggs into a small saucepan, pour dver them the sherry and whisk these slightly with an eggwhisk. Add the' cream and sugar and placing the saucepan over a very slow fire, continue to use the egg- BRANDY SAUCE. 167 whisk until the froth arises and from it the escaping steam. Remove the sauce from the fire and serve. Jam Sauce. — One heaped tablespoonful of jam, one-half ounce of sugar, one gill of sherry, one tablespoonul of cold water, six drops of cochineal. , Place the jam in a small saucepan, poiir over it the sherry and water, add to these the sugar and stir all over a brisk fire until the mixture boils. When boiling drop in the cochineal and the sauce is ready for serving. Lemon Sauce. — One lemon, six pieces of cut loaf sugar, one teacupful of cold water. Pare the rind from the lemon and cut this into strips the size of a straw. Put these straws of lemon-rind into a small saucepan together with the lumps of sugar and covering these with the cold water squeeze into the mixture the juice of the lemon. Put the saucepan over the fire and stir the contents until boiling ; when this takes place cover the saucepan, and drawing it to one side of 4he fire, let all simmer slowly for twenty minutes. This sauce should be poured over the pudding with which it is served, in order that the straws of lemon-rind may garnish the top of the pudding. Brandy Sauce. — One ounce of butter, one-half ounce of flour, one-half pint of cold water, one wineglassful of brandy, one ounce of sugar. The butter must first be melted in a small saucepan, the flour stirred into it, and the water then added. When this comes to the boiling point let it continue to boil for two minutes, add the brandy and sugar, and ^hen all is well stirred together, it is ready for serving. l68 SWEE T AND SA VOR V SA UCES,. Hard Sauce. — One-quarter pound of sugar, one quarter pound of butter, one-quarter of a nutmeg, white of one egg. , Put the sugar and butter together in a bowl and beat them to a cream, taking- care that the butter does not oil, which may be prevented by keeping it cool. Whip the white of egg to a stiff froth, and mix this lightly into the bowl. When this is done put the sauce into a crystal dish for serving, and grate over it the nutmeg. Custard Sauce.— Two eggs, three gills of milk, one dessert spoonful of sugar, one saltspoonful of grated nutmeg. Place the eggs in a bowl and beat them until, very light: Pour them into a quart pitcher, place the pitcher into a saucepan of boiling water, and throwing in the milk, stir it together with the eggs until they begin to thicken. Take the pitcher from the boiling water, stir the sugar and nutmeg into its contents, and pour the sauce around the pudding, with which it is to be served. Jelly Sauce. — Two heaped tablespoonfuls of currant jelly, one-half of a lemon, one wineglassful of sherry, one ounce of sugar, six drops of cochineal, one saltspoonful of mace. Put the jelly into a small saucepan, squeeze over it the, juice of the lemon, add to this the sugar and wine, place the saucepan over the fire and stir its contents until the jelly melts ; then the cochineal and mace should be added, and the instant after this that the sauce boils, it is ready for serving. ,