Take a dozen large ripe tomatoes, pick off the stalks ; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, eut into cubes ; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter✪ Tomato Sauce, Rich and Very Fine, and f ry ail gently until the tomatoes soften suffleiently to be passed through a strainer. Mjix this purée with a cupful of good soup- stock or other soup ; add the strained juice of the toma- toes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the flrst directions. NO. 23. — BROWN OYSTBR SAUCE. Prépare this just as white oyster sauce (No. 24) ; only you use brown gravy instead of cream, as in white oyster sauce. 44 LA CVI8INE CREOLE. NO. 24. — ^WÎHITE OYSTER SAUCE. Put three dozen oysters in a stewpan, without their juîce, which save; mix with the oysters, half a pound of butter, thickened with flour (work ît well with a spoon) ; season with cayenne pepper and sait, and thin with a cup of milk or eream, and a cup of oyster juice. Boil altogether for ten minutes. NO. 25. — OYSTEB SAUCE FOR BOILED TUBKEY. Put three dozen oysters in a stewpan; save their liquor in a bowl ; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and sait ; thin this now with the liquor from the oysters and a cup of cream. Let it boil ten minutes and serve on the turkey. No. 26. — ^SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a lîttle thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour ; let it cook flve min- utes more, and add a cup of beef or veal stock, and half a cup of strong vinegar✪ Sauce Piquante; skim and strain through a sieve. Add sait and pepper when boiling. This is nice on cold méat. No. 27. — STOCK FOR SOUPS OR GRAVIES. Break the bones of a knuckle of veal, add to it a pound of lean beef and a half pound of lean ham ; stew in two quarts of water until it is reduced to one. If for gravy, add to it two carrots, two turnips and two heads of LA CUISINE CREOLE. 46 celery. When the vegetables are soft, strain and ^eep for use. Water added to gravies spoils them. No. 28. — ^BGG SAUCE WITH LEMON. Boîl six eggs ; when cold, take off the shells, and slice them into a cup of melted butter ; add pepper and sait, and stir constantly while heating. Add the juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good for boiled flsh or poultry. No. 29. — HOBSE RADISH SAUCE. To a spoonful of mustard add three table spoonfuls of vinegar and a little sait; if you hâve it, put in two spoonfuls of cream. Grate into this as much horse radish as will thicken it✪ Horse Radish Sauce; then mash a clove of garlic, and your sauce is ready. No. 30. — TO KEEP HORSB BADISH. Grate the root, and pour strong vinegar over it✪ To Keep Horse Radish, and bottle. This is fine for roast méat. No. 31. — SAUCE ROBERT. Cut into small pièces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup ; let ail simmer for half an hour ; season with sait and pepper, and at the moment of serving, add a désert spoonful of made mustard✪ Sauce Robert. No. 32.-HPIQUANT TOMATO SAUCE. Mash half a dozen ripe tomatoes (pick ont the seeds), put them in a stewpan with slieed onions, and a litte 46 LÀ CUISINE CREOLE. méat grayy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold méat, and let it cook twenty minutes. Straîn and season wîth cayenne pepper, sait and lemon jnîce✪ Piquant Tomato Sauce. Ttoragon vînegar may be used înstead of the lemon juîca No. 33. — GBEAM SAUCE.

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Take a dozen large ripe tomatoes, pick off the stalks ; extract the seeds and watery juice by squeezing them in the hand. Place the pulp in a stewpan with four ounces, or a quarter of a pound, of raw ham, eut into cubes ; a dozen small eschalots and a bunch of thyme or parsley. Throw in a little butter, and f ry ail gently until the tomatoes soften suffleiently to be passed through a strainer. Mjix this purée with a cupful of good soup- stock or other soup ; add the strained juice of the toma- toes, and let boil fifteen minutes, then set it by to clarify. Serve it hot. When canned tomatoes are used, omit the flrst directions. NO. 23. — BROWN OYSTBR SAUCE. Prépare this just as white oyster sauce (No. 24) ; only you use brown gravy instead of cream, as in white oyster sauce. 44 LA CVI8INE CREOLE. NO. 24. — ^WÎHITE OYSTER SAUCE. Put three dozen oysters in a stewpan, without their juîce, which save; mix with the oysters, half a pound of butter, thickened with flour (work ît well with a spoon) ; season with cayenne pepper and sait, and thin with a cup of milk or eream, and a cup of oyster juice. Boil altogether for ten minutes. NO. 25. — OYSTEB SAUCE FOR BOILED TUBKEY. Put three dozen oysters in a stewpan; save their liquor in a bowl ; mix with the oysters half a pound of butter and flour, worked together, and season with cayenne pepper and sait ; thin this now with the liquor from the oysters and a cup of cream. Let it boil ten minutes and serve on the turkey. No. 26. — ^SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a lîttle thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrot is soft, then shake in a little flour ; let it cook flve min- utes more, and add a cup of beef or veal stock, and half a cup of strong vinegar; skim and strain through a sieve. Add sait and pepper when boiling. This is nice on cold méat. No. 27. — STOCK FOR SOUPS OR GRAVIES. Break the bones of a knuckle of veal, add to it a pound of lean beef and a half pound of lean ham ; stew in two quarts of water until it is reduced to one. If for gravy, add to it two carrots, two turnips and two heads of LA CUISINE CREOLE. 46 celery. When the vegetables are soft, strain and ^eep for use. Water added to gravies spoils them. No. 28. — ^BGG SAUCE WITH LEMON. Boîl six eggs ; when cold, take off the shells, and slice them into a cup of melted butter ; add pepper and sait, and stir constantly while heating. Add the juice of a lemon, or vinegar, or catsup as preferred. This sauce is equally good for boiled flsh or poultry. No. 29. — HOBSE RADISH SAUCE. To a spoonful of mustard add three table spoonfuls of vinegar and a little sait; if you hâve it, put in two spoonfuls of cream. Grate into this as much horse radish as will thicken it; then mash a clove of garlic, and your sauce is ready. No. 30. — TO KEEP HORSB BADISH. Grate the root, and pour strong vinegar over it, and bottle. This is fine for roast méat. No. 31. — SAUCE ROBERT. Cut into small pièces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup ; let ail simmer for half an hour ; season with sait and pepper, and at the moment of serving, add a désert spoonful of made mustard. No. 32.-HPIQUANT TOMATO SAUCE. Mash half a dozen ripe tomatoes (pick ont the seeds), put them in a stewpan with slieed onions, and a litte 46 LÀ CUISINE CREOLE. méat grayy; let them simmer, till nearly dry, then add half a pint of brown gravy, left of cold méat, and let it cook twenty minutes. Straîn and season wîth cayenne pepper, sait and lemon jnîce. Ttoragon vînegar may be used înstead of the lemon juîca No. 33. — GBEAM SAUCE.

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