How we cook in Tennessee ..

Mushroom Sauce. — Wash a pint of small button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, adding an onion, and seasoning with pepper, salt and a little butter rolled in flour. Their flavor will be heightened by salting a few the night before, to extract the juice. In dressing mushrooms, only those of a dull pearl color on the outside and the under part tinged with pale pink should be selected. If there is a poisonous one among them, the onion in the sauce will turn black. In such a case throw the whole away. Used for poultry, beef or fish. — White House Cook Book. Tartar Sauce for Fish. — One tablespoon sugar, one tablespoon lemon juice, one teaspoon Worcester sauce. Put together in a bowl over hot water. One-fourth cup of browned butter, strained into the liquid. — Columbia (Tenn.) Cook Book. Hollandaise Sauce. — Cream one-half cup butter, add yolks two eggs and beat well, then add the juice of half a lemon, one saltspoon salt, and a few grains of cayenne. Just before serving add slowly one-third cup of boiling water and cook over hot water slightly thick. This sauce, if well made, is particularly nice to serve with fish. Onion Sauce. — Put six sliced onions in a saucepan with three tablespoons of butter, one teaspoon salt, same of sugar, half teaspoon ground pepper; cook slowly till it thickens to a pulp, stirring constantly. Then add one pint of milk, thickened with one tablespoon of flour. Boil till thick, strain through a coarse sieve and serve. Horseradish Sauce. — Mix together one teaspoon mustard, half cup vinegar, a heaping tablespoon of sugar, one cup grated horseradish and a little salt. Brown Sauce for Meats. — Put a tablespoon of butter in a fryingpan and slice an onion into it. When it browns, add teacup hot water, tablespoon Worcester sauce and juice of a lemon, salt and pepper to taste. Serve with croquettes. Brown Sauce. — Slice a large onion and fry in butter till brown, then cover the onion with rich brown gravy which is left from roast beef, add mustard, salt and pepper, and if you like, a tablespoonful of Worcester sauce; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter. Pour this when done through a fine sieve. Of course a larger quantity can be prepared at once than is mentioned here. — White House Cook Book. Lemon Pecan Sauce for Meat. — Boil eight cloves in one cup of stock ten minutes. Remove cloves and cool stock. Mix part of stock with two level tablespoons of flour until smooth. Put the yolks of two eggs in a small pan and beat until creamy. Add all the stock, one teaspoon of salt and one saltspoon of pepper, two tablespoons of lemon juice and cook, stirring constantly until of the consistency of custard; or a double boiler may be used. Remove from the fire and add one-quarter cup of pecans.