À la mode cookery

the fire, stirring all the time, for ten minutes, then add one and a half pint of white stock ; stir again till it boils, add the juice of half a lemon, a little salt, trimmings of mushrooms, and half a pint of cream ; tammy and serve. Iced Swedish Sauce Mix together half a pint of thick mayonnaise, two table-spoonfuls of grated horse-radish, a gill of whipped cream, and half a gill of aspic. Place on ice till wanted, then cut into little squares and serve. Sweet and Sharp Sauce (Italian recipe) Take a good dessert-spoonful of castor sugar and pour over it two-thirds of a pint of vinegar. The Italians use one pound of pine kernels in this sauce, but if these are not to be had use half a pound of split sweet almonds. Put these with half a pound of currants and half a cup of grated chocolate into a stewpan, add the sweetened vinegar, stir and mix well, and place on the fire till it boils. Tarragon Sauce Take a small handful of tarragon and boil in a pint of milk. When soft, take it out. Chop up finely, pass through sieve, and mix with a small piece of butter. Melt an ounce of butter ; add half an ounce of flour. Mix and add gradually the milk in which the tarragon was boiled. Let it boil up three times. Take off the fire and add the yolk of an egg beaten up with a little cold white stock, then add some of the tarragon puree and a table-spoonful of cream. Tartare Sauce Chop up the yolks of three hard-boiled eggs with a shalot, a tea-spoonful of chopped parsley, the same of chervil, a little salt, pepper, and mustard ; add a little salad-oil. Pound all to a smooth paste, put in more oil to thicken it, then enough tarragon vinegar to flavour it sharply. Tomato Sauce Skin the tomatoes and press out the juice. Saute a couple of onions in butter, add the tomatoes, with a bouquet garni, half a chilli, a head of garlic, salt and pepper, a little cayenne pepper to taste, and cook gently for forty-five minutes. Pass through a sieve, put again into the stewpan and reduce. Thicken and boil up. It is best thickened with some brown thickening previously prepared. Truffle Sauce Mince the truffles finely and stew in butter, and add Espagnole sauce. Truffle parings are to be bought in bottles which are very handy for this sauce. Villeroi Sauce Warm some butter, stir in a little flour and white stock, add an onion stuck with cloves, some chopped ham, mushroom trimmings, and a bouquet of mixed herbs. Boil for twenty-five minutes. Pass though a sieve. Thicken with yolks of eggs and cream. ENTREMETS AND SWEETS * Make your transparent sweetmeats truly nice With Indian sugar and Arabian spice, And let your various creams enriched be With swelling fruit just ravished from the tree ' Dr. King PLATE XV in. -^a;a.nfflWl»i»afe,ni- UjaMBiMlPa 1. Ballettes a la Biliard. 2. Chartreuse a la Reine. 3. Petits Gateaux a TElysee. 4. Ballettes a la Joujou. SWEETS OF ALL KINDS In making sweet dishes of all kinds it behoves the cook to be patient and careful, and to have all the ingredients good, particularly eggs, cream, and milk, and to keep all the utensils wholly for that purpose. Sieves must be kept delicately clean, and always dipped into hot water before they are used.