The complete cook book

One pint milk, one-third cup fine crumbs, two tablespoonfuls chopped onion, one tablespoonful butter, onehalf teaspoonful salt, one-half saltspoonful pepper, twothirds cups coarse bread crumbs, one tablespoonful butter. Boil the fine bread crumbs and onion in the milk fifteen minutes, and add the butter, salt and pepper. Fry the coarse bread crumbs in another tablespoonful of butter till brown. Pour the sauce around the birds, and sprinkle the brown crumbs over the whole. MAITRE D'HOTEL SAUCE. Add to one-half cupful of butter the juice of half a lemon, a teaspoonful of chopped parsley, a teaspoonful 1 82 The Complete Cook Book. of minced onion, half saltspoonful of salt and a dash of cayenne. Set on the stove and beat while simmering. Pour over the salsify. VINAIGRETTE SAUCE. Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve. ORIGINAL HOLLANDAISE SAUCE. Melt sufficient good fresh butter in a saucepan over a very gentle fire, mix with it a good handful of salt, more or less according to quantity of butter; beat lightly with a fork, and serve at once in sauce bowl. This is good with any kind of boiled fish. A more recherche recipe is as follows: Place in a basin a quarter of a pound of fresh butter, the yolks of three fresh eggs, salt to taste, and a tablespoonful of vinegar, in which a blade of mace has been steeped for four hours. Place the bowl in a saucepan of boiling water, or use a double boiler if one is at hand, taking care that the water does not get into the sauce. Let it get quite hot, without actually boiling, and stir gently till it thickens, and serve at once, GARNISHES. Parsley is most universally used to garnish all kinds of cold meats, boiled poultry, broiled steak and fish of many kinds. Horse radish is much liked on roast beef; slices of lemon are liked by many on broiled fish or boiled calf's head, etc. Mint is liked by many on roast lamb, and currant jelly is generally liked on game, ducks, etc. SEASONING FOR SAUSAGE MEAT. Chop up and run your sausage meat through the cutter, and to every pound of the ground meat, allow a The Complete Cook Book. 183 tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpeter, and a half-cup of sage and sweet marjoram. If you prefer it you may substitute for the sage some thyme and summer savory. TO PREPARE "BUERRE NOIR." Take two good tablespoonfuls of butter, one of vinegar, one of finely chopped parsley, and one teaspoonful of lemon juice, one-half teaspoonful of salt, a fourth of a teaspoonful of white pepper and a very little onion juice. Put butter in frying pan. When it bubbles, add the parsley and stir well ; then add the other ingredients. Let it boil up, then spread butter on very thin slices of sandwich bread. Take crisp lettuce leaves; dip well in the "Buerre Noir" and place between slices. A GOOD BOILED DRESSING. Here is the recipe for a good boiled dressing. Yolks of three eggs beaten, one teaspoonful of mustard, two teaspoonfuls of salt, one-quarter saltspoonful of salt, one-quarter saltspoonful of cayenne, two tablespoonfuls of sugar, two tablespoonfuls of melted butter or oil, one cup cream or milk, one-half cup hot vinegar, whites of three eggs beaten stiff. Cook in the double boiler until it thickens like soft custard. Stir well. This will keep in a cool place two weeks, and is excellent for lettuce, string beans, cauliflower, etc. 184 The Complete Cook Book. EGGS. EGGS FOR EASTER DAY. The Russian boasts his mutton, The German praises veal, Roast beef will make in England