vinegar, i tablespoonful of melted butter, i t^aspoonful of salt, a dash of cayenne, 3 eggs beaten separately✪ Sauce Tartare, whites added last. Cook until it thickens. When cold, add I cupful of whipped cream and some capers. Mrs. W. F. Parish. PARSLEY SAUCE. One cupful of butter, 2 tablespoonfuls of chopped parsley, juice of 2 lemons, i tablespoonful of flour, cay- enne and salt to taste. Boil a few minutes. Mrs. F. H. Radford. WHITE SAUCE. Into a frying pan put 3 tablespoonfuls of butter, i of chopped onion, i of chopped carrot, 2 of chopped celery, a bay leaf, a sprig of parsley and a sprig of thyme. Simmer slowly for ten minutes, being careful not to brown; then add 3 tablespoonfuls of flour, and stir until smooth and frothy. Draw the pan back to a cooler place and gradu- ally add a pint of white stock. Stir until smooth, and add salt and pepper. Boil for five minutes and add ^ a cupful of cream or milk. Boil up once and after strain- ing, use it. This is good for boiled fish or poultry, and is also a nice sauce in which to heat cold fish or meat. Mrs. H. p. Knapp. l/ALEUTINro VALENTINE & COAlPflNy. YMrIiISHEiO Coach and Car Varnisiies and Colors. 24 SALADS AND SAUCES. TOMATO SAUCE. Stew fresh or canned tomatoes until tender, then pass through a fine sieve. Return to saucepan, add i tablespoonful of flour and i of butter, rubbed together. Add yz cup of stock or milk✪ Tomato Sauce. Salt and pepper to taste. Simmer 25 minutes. Fine with veal cutlets. Mrs. a. E. Taylor. SAUCE PIQUANTE. Beat to a cream ^ cup of fresh butter; stir it over the fire until melted, adding finely chopped parsley and chives, and finishing with i tablespoonful of tarragon vinegar. Mrs. E. M. Dunbar. CARAMEL SAUCE. One tea cup of brown sugar and ^ a cup of butter, put in a warm skillet and let it melt gradually, then boil until almost candy. Have ready 2 tablespoonfuls of flour, dissolved in a little cold water; pour a pint of boiling water over the candy, then add as much of the flour to make it the consistency you like. Flavor with vanilla. Mrs. W. H. French. FOAMY SAUCE. FOR STEAMED PUDDINGS. Stir together ^ cup of butter, i cup of powdered sugar, I teaspoonful of vanilla, 2 tablespoonfuls of wine or fruit juice. Just before serving add y^ cup of boiling "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 25 water; stir well, then add the beaten white of i egg and beat until foamy. Miss Edith A. Stevens. PUDDING SAUCE. One-third cup of butter, i cup of sugar, yolks of 4 eggs✪ Pudding Sauce; cook until ropy, then add the whites of eggs, well beaten. Flavor with vanilla and serve hot. This is delicious with cottage pudding or any steamed pudding. Mrs. G. D. Cook. SABYLLON MRS. HENDERSON. Beat well 2 yolks and i whole egg with 5^ teacup of sugar in a pan; set in boiling water; add )^ teacup of sherry wine, beating briskly until it thickens. Remove from the fire and add a little lemon juice. Mrs. J. P. MoNTROSs. SAUCE FOR BOILED TONGUE. Brown i tablespoonful of butter, add i tablespoon- ful of flour and brown, add ^ pint of stock, stir until it boils; take from fire, add )^ teaspoonful of salt, a dash of pepper, i tablespoonful of mushroom catsup, i of tomato catsup. Bring to boiling point, pour over tongue and serve. * yiLEUTINr^ VALENTINE & GOiftPflNY, YMr n ISHLv Coach and Car Varnishes and Colors.

AI-modernized reading of the original text

vinegar, i tablespoonful of melted butter, i teaspoonful of salt, a dash of cayenne, 3 eggs beaten separately, whites added last. Cook until it thickens. When cold, add I cupful of whipped cream and some capers. Mrs. W. F. Parish. PARSLEY SAUCE. One cupful of butter, 2 tablespoonfuls of chopped parsley, juice of 2 lemons, i tablespoonful of flour, cayenne and salt to taste. Boil a few minutes. Mrs. F. H. Radford. WHITE SAUCE. Into a frying pan put 3 tablespoonfuls of butter, i of chopped onion, i of chopped carrot, 2 of chopped celery, a bay leaf, a sprig of parsley and a sprig of thyme. Simmer slowly for ten minutes, being careful not to brown; then add 3 tablespoonfuls of flour, and stir until smooth and frothy. Draw the pan back to a cooler place and gradually add a pint of white stock. Stir until smooth, and add salt and pepper. Boil for five minutes and add ^ a cupful of cream or milk. Boil up once and after straining, use it. This is good for boiled fish or poultry, and is also a nice sauce in which to heat cold fish or meat. Mrs. H. p. Knapp. [illustration: VALENTINE & COMPANY] Coach and Car Varnisiies and Colors. TOMATO SAUCE. Stew fresh or canned tomatoes until tender, then pass through a fine sieve. Return to saucepan, add i tablespoonful of flour and i of butter, rubbed together. Add yz cup of stock or milk. Salt and pepper to taste. Simmer 25 minutes. Fine with veal cutlets. Mrs. a. E. Taylor. SAUCE PIQUANTE. Beat to a cream ^ cup of fresh butter; stir it over the fire until melted, adding finely chopped parsley and chives, and finishing with i tablespoonful of tarragon vinegar. Mrs. E. M. Dunbar. CARAMEL SAUCE. One tea cup of brown sugar and ^ a cup of butter, put in a warm skillet and let it melt gradually, then boil until almost candy. Have ready 2 tablespoonfuls of flour, dissolved in a little cold water; pour a pint of boiling water over the candy, then add as much of the flour to make it the consistency you like. Flavor with vanilla. Mrs. W. H. French. FOAMY SAUCE. FOR STEAMED PUDDINGS. Stir together ^ cup of butter, i cup of powdered sugar, I teaspoonful of vanilla, 2 tablespoonfuls of wine or fruit juice. Just before serving add y^ cup of boiling "Use Imperial French Poultry Seasoning." water; stir well, then add the beaten white of i egg and beat until foamy. Miss Edith A. Stevens. PUDDING SAUCE. One-third cup of butter, i cup of sugar, yolks of 4 eggs; cook until ropy, then add the whites of eggs, well beaten. Flavor with vanilla and serve hot. This is delicious with cottage pudding or any steamed pudding. Mrs. G. D. Cook. SABYLLON MRS. HENDERSON. Beat well 2 yolks and i whole egg with 5^ teacup of sugar in a pan; set in boiling water; add )^ teacup of sherry wine, beating briskly until it thickens. Remove from the fire and add a little lemon juice. Mrs. J. P. MoNTROSs. SAUCE FOR BOILED TONGUE. Brown i tablespoonful of butter, add i tablespoonful of flour and brown, add ^ pint of stock, stir until it boils; take from fire, add )^ teaspoonful of salt, a dash of pepper, i tablespoonful of mushroom catsup, i of tomato catsup. Bring to boiling point, pour over tongue and serve. * yiLEUTINr^ VALENTINE & GOiftPflNY, YMr n ISHLv Coach and Car Varnishes and Colors.

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Sauce TartareMayonnaise DressingTomato SauceSauce for Boiled TonguePudding Sauce

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