Mary Jane's cook book

Melt butter and brown slightly. Add flour and cook for 3 minutes, stirring constantly. Add the stock and seasoning, and when it is boiling add capers. Serve piping hot. HOLLANDAISE SAUCE. Egg yolks, 2. Salt, 1 saltspoon. Butter, y2 cup. Cayenne pepper, a few grains. Lemon, y2. Boiling water, y2 cup. Beat the yolks till very light, add butter thoroughly creamed, lemon juice, seasoning and boiling water. Heat whole mixture over hot water till it is thick and creamy. HORSERADISH SAUCE. Bread crumbs, 4 tablespoons. Vinegar, 2 tablespoons. Horseradish, 4 tablespoons. Paprika, y2 teaspoon. Powdered sugar, 1 teaspoon. Thick white sauce, 1 cup. French mustard, l/2 teaspoon. Salt and pepper. Mix ingredients in order given, stirring in each one before adding next. Heat over hot water and serve very hot. MINT SAUCE. Chopped mint leaves, 14 cup. Powdered sugar, 1 tablespoon. Vinegar, 14 cup. Boiling water, y^ cup. Chop mint leaves very fine before measuring. Put in earthen ware bowl and add vinegar in which sugar has been dissolved. Over all pour the boiling water, cover instantly and set in a pan of hot water to diffuse. The sauce will be ready to use in half an hour. May or may not be strained. GOOSEBERRY SAUCE. Pick over a pint of green young gooseberries. Boil for 10 minutes on a good fire. Drain and rub through a sieve. Season with salt and serve with plain boiled mackerel. SAUSAGE MEAT STUFFING. 'Sausage meat, 1 cup. Grated lemon rind, 1 teaspoon. Bread crumbs, 1 cup. Minced lamb, y± cup. Chopped onion, 2 teaspoons. Salt and pepper. Egg yolk, 1. .Mix all together with slightly beaten egg to bind. May be used as stuffing for mutton or game. CELERY STUFFING. Celery, 3 large stalks. Salt and pepper. Melted butter, 2 tablespoons. Chopped parsley, 2 teaspoons. Bread crumbs, 2 tablespoons. Onion juice. Paprika. Egg, 1. Powdered herbs, 1 teaspoon. Wash celery and cook till tender. Chop tine and mix with remaining ingredients. Mix well and use for poultry stuffing. CHESTNUT STUFFING (1). Chestnuts, 40. Chopped olives, 1 teaspoon. Suet, 4 ounces. Onion, 1. Bread crumbs, 2 tablespoons. Mushrooms, 4. Chopped parsley, 1 tablespoon. Salt and pepper. Nutmeg. Stock. Slit, bake, peel and chop chestnuts, add finely chopped suet, crumbs, seasoning, parsley, olives, chopped onion and mushrooms and moisten all with a little stock. CHESTNUT STUFFING (2). Chestnuts, 30. Butter, 2 tablespoons. Stock. Brown sauce, 3 tablespoons. Bacon or ham, 3 ounces. Salt and pepper. Slit and blanch chestnuts and boil till tender in a little stock, drain, chop fine and mix with bacon or ham, chopped fine. Add butter and brown sauce and pound all till smooth. Season to taste. APPLE STUFFING. Tart apples, 3. Butter, 1 heaping tablespoon. Onion, 1. Sugar, 1 teaspoon. Celery, 1 stalk. Pepper and salt. Parsley, 1 teaspoon. Sage, 1 teaspoon. Bread crumbs, 1% cups. Cream, 1 gill. Pare and core apples and put through meat grinder with onion, celery and parsley. Mix all together with bread crumbs, add butter and seasoning. Moisten all with cream. Use for stuffing for goose and turkey. ONION STUFFING. Bread crumbs, 1 cup. Spanish onions, 2. Melted butter, 1 tablespoon. Egg yolk, 1. Sage, a pinch. Pepper and salt. Paprika.