The blue ribbon cook book

Fill a bowl with hot water, pour out the water and wipe the bowl dry. Put the butter into it and beat until soft and creamy; add the yelks of the eggs, one by one, and beat until they are blended with the butter. Add the lemon juice, salt, and pepper, and beat again until smooth. Then take out the spoon and beat the mixture with an egg beater five minutes. Put into a double boiler with boiling water. Add to the butter and eggs one third cup of boiling water and cook until the same is as thick as mayonnaise, beating constantly with the egg beater. Serve either hot or cold. MUSHROOM SAUCE. Two tablespoons of butter, two and one half tablespoons of flour, one cup of brown stock, one half slice of onion, one quarter can of mushrooms, cut up. Cook onion in butter until slightly browned, and remove onion. Add flour and seasonings, and then add stock gradually, and when perfectly smooth add mushrooms. HORSERADISH SAUCE: Mix two tablespoonfuls of grated horseradish with one tablespoonful of vinegar and one fourth teaspoonful each of salt and pepper. Mix thoroughly and stir in four tablespoonfuls of whipped cream, stiff. Serve with roast beef or oysters. SAUCES. 67 CUCUMBER SAUCE. 1 large cucumber. J cup whipped cream. 4 drops of onion juice. \ teaspoon salt. i teaspoon of parsley. Few grains pepper. J teaspoon Tarragon vinegar. Chop fine one large cucumber, add salt and cayenne pepper to taste, add onion juice, parsley chopped fine, vinegar, and whipped cream. LOBSTER SAUCE. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. 1 pint of cream. Yelks of 2 eggs. Season with salt, pepper, and a little sherry wine. Melt the butter, then add the flour, then the cream, then the seasoning, and then the well-beaten yelks, and when thick add a heaping cup of lobster, chopped fine. MINT SAUCE. 1 cup finely chopped mint leaves. 1 tablespoon powdered sugar. J cup vinegar. Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong dilute with water. MAITRE D'HOTEL BUTTER. J cup butter. \ teaspoon pepper. J teaspoon salt. i tablespoon finely chopped J tablespoon lemon juice. parsley. Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly. TOMATO SAUCE I (Without Stock). $ can tomatoes, or 3 tablespoons butter. If cups fresh stewed tomatoes. 2§ tablespoons flour. 1 slice onion. 1 teaspoon salt. J teaspoon pepper. Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid add a few grains of soda. TOMATO SAUCE II. $ can tomatoes. J teaspoon salt. 2 teaspoons sugar. 4 tablespoons butter. 8 peppercorns. 4 tablespoons flour. Bit of bay leaf. 1 cup brown stock. Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer and add stock. Brown the butter, add flour, and when well browned gradually add hot liquid. CUCUMBER, CELERY, AND SWEETBREAD SALAD. Equal proportions of cucumber, celery, and sweetbreads, which have been parboiled. Cut into small pieces and serve with mayonnaise or French dressing. Garnish with water cress or serve in head lettuce. CUCUMBER AND CELERY SALAD. Equal proportions of cucumber and celery. Cut cucumber and celery into small pieces and serve with mayonnaise dressing. FROZEN TOMATO SALAD. Take one quart can of tomatoes (or the same proportion of fresh tomatoes), drain off all the liquor, pour over them mayonnaise and a little chopped celery, put in a freezer and freeze. Serve in nasturtium leaves. CHICKEN SALAD.