The complete cook book

Beat to a paste one tablespoonful of chopped parsley, and with a wooden fork mash and mix with it slowly the yolks of three hard-boiled eggs, a saltspoonful of ground English mustard, and one teaspoonful of Worcestershire sauce, one-half teaspoonful of onion juice and one grated clove of garlic. Stir and mix well, and then add two tablespoonf uls of sweet oil and the strained juice of only half a lemon. Season to taste with salt and pepper, and last of all add one cup of boiling stock. SAUCE BERNAISE— SERVE WITH BROILED STEAK. Yolks of four eggs, beaten very light; add one-quarter cup of hot water or stock, one-quarter cup of good olive oil and stir in a double boiler until it thickens. Into another saucepan put two tablespoonfuls of lemon juice or vinegar, one slice of garlic, one bay leaf and a pinch of red pepper and a little salt. When it reaches boiling point stir it into the other mixture until it is a thick jelly-like paste, then press it through a sieve and serve. CAPER SAUCE— SERVED WITH BOILED LAMB. Into a saucepan put one-half of a chopped onion, two whole peppers, one bay leaf, two tablespoonfuls of butter, rubbed with one of sifted flour, and three-quarters of a pint of white broth. Place on the stove, stirring it well and skimming the fat and cook for twenty minutes. Then add a pinch of nutmeg and salt to taste. Beat the yolks of two eggs with a teaspoonful of lemon juice ; pour them slowly into the sauce and remove from the fire. Strain and add one teaspoonful of butter and a tablespoonful of capers. Use currant jelly with roast mutton. WHITE SAUCE— TO BE SERVED WITH CRO- QUETTES. One-half pint of hot milk or cream, or half water and half milk. Into a granite saucepan put one tablespoonful of butter and stir until it bubbles, being careful not to let it brown. 174 The Complete Cook Book. ful of butter and stir until it bubbles, being careful not to let it brown. Now add one tablespoonful of cornstarcb or one and one-half of flour, and stir rapidly until it is mixed ; then add a little of the cream and stir briskly as it thickens. When perfectly smooth add the rest of the hot cream and cook until very thick. Season with salt and white pepper to taste. Just as you take it from the fire add a beaten egg and a teaspoonful of chopped parsley. This is also nice to serve with blue fish. CRANBERRY SAUCE — SERVED WITH TURKEY. Wash, clean and pick one quart of cranberries ; put them into a granite saucepan with one pint of water and let them stew for one hour, or until tender and soft. Then mash them through a colander and return to the fire. Now warm in the oven one pint of granulated sugar or one and one-half cups of brown sugar, and as soon as the sauce boils, empty in the sugar and cook until it jellies, which will be a very few minutes. Then pour into a bowl or dish and set aside until cold. Never stir cranberries with anything except a silver spoon. EGG SAUCE— TO BE SERVED WITH BOILED FISH OR POULTRY. Melt one-half cup of butter in a saucepan and add to it four hard-boiled eggs sliced; stir well, and then add the juice of one lemon and one teaspoonful of "Worcestershire sauce. Salt and pepper to taste, and two or three pieces of sliced lemon. Sometimes for a change, one teaspoonful of finely chopped parsley is very nice added. SAUCE TO BE SERVED WITH LETTUCE. Mash with a fork the yolk of one hard-boiled egg, •with a dessertspoonful of ground English mustard and a tablespoonful of sweet cream; add drop by drop two tablespoonfuls of best olive oil; stir well, and then add The Complete Cook Book. 175 the yolk of one raw egg. Salt to taste one teaspoonful of sugar and two tablespoonfuls of lemon juice or vinegar. Chop the yellow and white of another hard-boiled egg and add to the sauce. STEAK SAUCE. Chop finely two green peppers, two fresh tomatoes, two onions. Let them simmer in a frying pan in butter, then throw it over steak, after it has been cooked and seasoned.