The home science cook book

Cook one-half cup of fine white stale bread-crumbs, a slice of onion, and three cloves in one and one-half cups of milk thirty minutes. Rub through a strainer if the crumbs are large. Add two tablespoons of butter, one-half teaspoon of salt and a speck of paprika. If too thick add a little more milk. Serve with game, eggs, etc. Garnish with one-half cup of coarse crumbs browned in butter. / Maitre d' Hotel Butter. Cream an ounce of butter, and add a little salt and pepper, one teaspoon of fine chopped parsley, and one tablespoon of lemon juice. Brown Butter. Brown one ounce of butter in a frying-pan, and mix Sauces. 69 with it one tablespoon of vinegar or lemon juice, and one teaspoon of Worcestershire or similar sauce. Season with salt and pepper if needed. Pour over broiled fish. Dutch or Hollandaise Sauce. Cream one-fourth cup of butter. Beat yolks of two eggs in a saucepan, add two tablespoons of lemon juice and one-fourth cup of hot water, a saltspoon of salt, and a few grains of cayenne. Place the saucepan over the fire and stir constantly until it is quite thick. Then quickly stir in the creamed butter, and serve at once. Cucumber Sauce. Pare two cucumbers. Cut lengthwise in quarters, and cut off the edge containing the seeds if they are large ; then chop fine, and squeeze quite dry through cheese-cloth. Season with salt, paprika, and vinegar, and stir in one-half cup of thick cream whipped stiff. This is especially suitable for broiled fish. Horseradish Sauce. Make like the cucumber sauce, using one-fourth cup of grated horseradish in place of the cucumbers. Or add the horseradish to a Hollandaise sauce. Or the horseradish may be steeped in water or stock, which is used for a sauce. Pickle Sauce. Rub one ounce of butter to a cream. Add one-half teaspoon of salt, a speck of cayenne pepper, and one tablespoon of finely chopped sour pickle. If the pickle is not sour, add one tablespoon of vinegar. Spread the sauce over chops or fish. 70 Home Science Cook Book. Bearnaise Sauce. Heat two tablespoons of tarragon vinegar and two of water, and steep in it a slice of onion. Cream onehalf cup of butter till very light. Beat the yolks of four eggs slightly, add one-half teaspoon of salt and one saltspoon of paprika. Remove the onion and add the hot liquid to the egg. Cook over the fire, stirring constantly until it is thick and smooth. Lift it up frequently and stir well from the bottom. Often the heat in the thickened portion is sufficient to cook the remainder. When all thickened add the creamed butter, a fourth at a time, and stir each portion until well blended. Serve it on broiled steak or chops. For fish, add one tablespoon each of fine chopped onion, pickles, and parsley. This sauce may be used cold in place of mayonnaise for salads. Mint Sauce. Spearmint is preferred, though peppermint is sometimes used. It should be young and fresh, well washed and drained, or dried on a cloth, and chopped. The chopped mint is then mixed with sugar, either brown, granulated, or powdered, the latter extracting the juices more rapidly. After this has stood for a time, vinegar is added, and the whole left for an hour or two before serving. These proportions may be varied : One-half cup of chopped mint, one-fourth cup of sugar, one cup of vinegar.