À la mode cookery

is ready to serve stir a tumblerful of chablis and a lump of fresh butter. Horse-radish Sauce Scrape some horse-radish finely, add a full teaspoonful of condensed milk (Milkmaid brand), a mustard-spoonful of mustard, a pinch of salt, and a table-spoonful of white vinegar ; stir all well together, then add a gill of stiffly whipped cream. Iced Champagne Sauce Put the yolk and white of an egg into a stewpan, a table-spoonful of cream, a little sugar, and a tumblerful of champagne. Place the stewpan in broken ice and salt. Whip up all the ingredients as quickly as possible, and serve. Cherry Sauce Put two handfuls of cherries in a stewpan with our table-spoonfuls of castor sugar, a glassful of claret, and a grate of lemon. Let it boil up a few minutes, then thicken it with two table-spoonfuls of fecule de pomme-de-terre mixed with cold water. Horse-radish Sauce a la Tedesco Scrape a thick stick of horse-radish and grate it fine. Grate also six ounces of almonds. Mix in a table-spoonful of flour, add cream to make it a proper consistency and a piece of butter the size of an egg. Stir over the fire till it thickens. To be eaten cold. Irlandaise Sauce Take a pint of sauce Espagnole, put it into a stewpan with a glass of port wine, a table-spoonful of redcurrant jelly, the juice of a lemon, a bay-leaf, a few peppercorns, a bouquet garni, a tomato, and a piece of chopped shalot. Boil for a quarter of an hour, and pass through a sieve. This sauce can be eaten hot or cold ; if the latter half a pint of aspic jelly should be added. Italian Sauce Melt a quarter of a pound of butter in a saucepan and let it simmer with two table-spoonfuls of chopped parsley, one of chopped shalots, and the same of minced mushrooms ; add a tumblerful of sauterne. Reduce the sauce and add a tumblerful of veloute sauce and a gill of stock. Boil over a quick fire, skim off all grease, and when the sauce is thick enough take it off the fire and keep it warm in a bain-marie. Where no bain-marie is at hand, stand in a preservingpan with hot water in it. Lemon Sauce Mix together a couple of ounces of bacon scraped, two lemons peeled and cut into slices, two onions K2 chopped small, one ounce of butter and a tablespoonful of water or milk. Cook and pass through a sieve. Madras Sauce Cut up some onions into dice and fry them in dripping till they are a nice colour. Then mix in a basin a table-spoonful of flour, the same of curry powder, a dessert-spoonful of mulligatawny paste, the juice of half a lemon, a tablespoonful of chutney, and a dessert-spoonful of desiccated cocoa-nut. Mix these well together, then add some salt and the fried onion ; put all in a stewpan with a pint of good stock, and put on the fire to simmer for one hour. Then pass through a sieve and give a boil-up. Mayonnaise Sauce Put two eggs into a basin with a salt-spoonful of sauce, a little mignonette pepper ; stir with a wooden spoon, and pour in drop by drop half a pint of the best olive-oil, every now and then a tea-spoonful of vinegar, till all the oil is used ; stir in finely chopped cloves and tarragon. If chervil and tarragon are not handy, mince a small onion and add a few drops of tarragon vinegar, and for a fish mayonnaise add a few drops of essence of anchovy.