Kirmess cook book

Mrs, Seeley's Cook Book. Mix one gill of vinegar and two ounces of finely chopped shallots. Put in a covered saucepan and cook until the vinegar is almost all reduced. Set it away until cold, then stir in the yolks of four raw eggs, and season with salt and white pepper. Cook over a slow fire, stirring all the time, and gradually adding one and one-half ounces of clarified butter and the same quantity of olive oil. All butter may be used. Stir mixture with wire whisk. Strain through a cloth, stir in some finely chopped tarragon and parsley, and serve hot. This sauce should be as thick as a mayonnaise dressing. BECHAMEL SAUCE. Mrs. Seeley's Cook Book. Take two ounces of butter and two ounces of flour mixed together over the fire. Do not let it brown. Add one quart of milk, a little salt, white pepper, grated nutmeg, and one bay-leaf. Boil, stirring constantly for ten minutes. Then add four ounces of butter and one pinch of sugar. Mix thoroughly and strain through a wet cloth. BIOARADE SAUCE. Mrs. Seeley's Cook Book. Cover the carcasses of two or more roasted ducks with water, season to taste. Boil until it is of a strong flavor. Then strain, clarify, and reduce to a demiglaze. To this add one small cup of thick Espagnole sauce, the juice of one orange, and the rind of two others entirely free from the white pith. Cut the rind into small diamond shapes and blanch them in boiling water for three minutes before adding to the sauce. Boil all together for five minutes in a double boiler. SAUCE HOLLANDAISE. Mrs. Elmer S. Forbes. Place the yolk of one egg, a tablespoonful of butter and a teaspoonful of lemon juice in a double boiler. Stir until the butter melts, when add another tablespoonful of butter. Season with salt, cayenne pepper and a little nutmeg. Stir constantly and as the sauce thickens add more butter. A little broth added when the first butter melts keeps the sauce from being too thick. HOLLANDAISE SAUCE. Mrs. W. P. Walton. Beat half a teacup of butter to a cream, add yolks of two eggs, one by one, juice of half a lemon, a pinch of cayenne pepper, quarter of teaspoonful of salt. Cook this in a saucepan of boiling water, beat with an egg beater until it begins to thicken, add a half cup of boiling water. When like soft custard it; is done. HOLLANDAISE SAUCE. Mrs. Garrett Van Home: One-half cup butter, one saltspoon salt, yolks of two eggs, dash of cayenne, piece of one-half lemon, one-haU cup boiling water. Bub butter to a cream, add yolks one at a time and beat well, add lemon juice, salt and pep- per. About five minutes before serving add boiling water. Place bowl in a saucepan of boiling water and stir until it thickens like boiled custard. HOLLANDAISE SAUCE. Mrs. G, K. Dickinson. Cream a quarter of a pound of butter; add yolks of three eggs; beat well together; add the juice of half a lemon and a small saltspoonful of cayenne; stir until smooth and creamy. PEA SAUCE. Mrs. Wm. Brinkerhoff. • One cup green peas, one cup milk or cream, one tablespoon of flour, salt and pepper. Mix flour and butter over fire, pour in milk, stir imtil boiling, then add pepper, salt and peas. Serve very hot, having peas in center of dish. MAITBE d'HOTEL BUTTER.