Household cookery

Method, — Put yolk in a basin, with mustard, salt, and pepper ; stir well with a wooden spoon. Drop in the oil very slowly (drop by drop), stirring all the time till it thickens. When quite thick, add each of the vinegars slowly. Horseradish Sauce 2 or 3 ozs. grated horseradish. i table-spoonful vinegar. I tea-spoonful of made mustard. \ pint cream or good milk. I tea-spoonful sugar. Method, — Mix horseradish, mustard, sugar, salt, and cream or milk well together ; then add vinegar and mix again. Cream Sauce I oz. butter. \ pint veal stock. 1 oz. flour. J pint milk. 2 table-spoonfuls cream. Yolk of i egg. Few drops lemon-juice. Salt and pepper. Method, — Melt butter in a pan, mix in flour, add stock and milk slowly ; stir till it boils. Add salt and pepper. Cool a little, mix in cream and yolk. Stir over fire till creamy ; add lemon-juice. Serve in a sauce-boat. Maitre d'Hotel Butter I oz. butter. i table-spoonful finely chopped Salt and pepper. parsley. \ tea-spoonful lemon-juice. Method, — Mix the above ingredients well together with a knife. Keep in a cool place till required. Form into small pats. Place on grilled chop, steak, or fish just before serving. Tomato Sauce I oz. butter. i oz. flour. \ tin tomatoes. \ pint water. I small onion. i bay-leaf. Sprig of parsley. \ tea-spoonful sugar. Salt and pepper. Method,— Put tomatoes, onion, bay-leaf, mace, parsley, and water in a pan; boil till soft, then rub through a wire sieve. Melt butter in a pan, mix in flour, add tomato pulp. Slowly stir till it boils, then add seasoning and sugar. Boil for a few minutes. Serve in a hot sauce-tureen. Mint Sauce Some finely chopped mint. Sugar. Some vinegar. Method, — Mix the ingredients well together, using sufficient vinegar to cover the mint. Caper Sauce \ pint white sauce. i dessert-spoonful vinegar. 2 table - spoonfuls chopped capers. Method. — Stir the chopped capers well into the sauce ; add the vinegar. Reheat and serve. SWEET SAUCES German Egg Sauce I egg. J pint sherry. Strip of lemon-rind. i dessert-spoonful sugar. Method. — Slightly warm the sherry, put in a basin with sugar, egg, and lemon-rind ; place the basin over warm water. Whisk till sauce is thick and frothy. Serve at once. Raspberry Sauce 2 table-spoonfuls raspberry jam. } pint water. I table- spoonful sugar. Carmine. Method, — Put jam, sugar, and water in a pan ; boil from 10 to 1 5 minutes. Rub through a hair sieve. Add a few drops of carmine if necessary, to improve colour. Wine Sauce I oz. butter. i oz. sugar. I oz. flour. \ pint milk. Half glass sherry Method, — Melt butter in a pan, mix in flour, add milk slowly \ stir till it boils. Add sugar, then add wine slowly. Serve in a sauce-tureen. White Sauce I oz. butter. i oz. flour. I oz. sugar. \ pint milk. Method, — Melt butter in a pan, mix in flour, add milk slowly ; stir with a wooden spoon till it boils. Add sugar. Cook a few minutes. Serve in a sauce-tureen. Apple Sauce I lb. apples. I oz. butter. A little water. 2 table-spoonfuls sugar. Method. — Peel, core, and sHce apples; put in a pan with water. Cook till soft. Rub through a wire sieve ; add butter and sugar. Reheat and serve. Vanilla Sauce I oz. sugar. 2 eggs, yolks and whites sepa- \ pint milk. rated. I tea-spoonful vanilla.