Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton. CELERY SAUCE. Mix two tablespoons of flour with half a teacup of batter; have ready a pint of boiling milk; stir the flour and batter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; pat the celery into the melted batter, and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. GOVERNOR'S SAUCE. One peck green tomatoes, four large onions, six red peppers, one teacup grated horseradish, one teaspoon Cayenne and one of black pepper, one teaspoon mustard, half cup sugar; Slice the tomatoes and sprinkle one teacup salt on, and lay all night; drain well in the morning, then simmer all together till cooked through. Mother's Cook Book. CREAM SAUCE. One cupful of milk, a teaspoonful of floor and a spoonful of butter, salt and pepper. Put the butter in a small frying-pan, and when hot, but not brown, add flour. Stir until smooth; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper and serve. This is nice to cut cold potatoes into and them just heat through. They are then creamed potatoes; It also answers as a sauce for other vegetables, on fish and sweetbreads, or, indeed, for anything that require a white sauce. If you have plenty of cream, use it omit the butter. RUSSIAN SAUCE. (Piquant) may be thus made: Grated horseradish, three tablespoonfuls, weak mustard, one spoonful, sugar, half a spoonful, a little salt, two or three grains of Cayenne a spoonful or two of vinegar. Mix thoroughly, and to cold meat When wanted for fish, let it be add melted butter — two parts batter to one of sauce. MAYONNAISE SAUCE. Mix in a two-quart bowl one even teaspoon ground mustard, one of salt, and one and a half of vinegar; beat the yolk of a raw egg, then add very gradually half a pint of olive oil (or melted butter), beating briskly all the while. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon-juice. Closely covered, it will keep for weeks in a cold place, and is d Mother's Cook Book. OYSTER SAUCE. Take a pint of oysters, and save out a little of their liquor. Pat them with their remaining liquor, and some mace and nutmeg, into a covered saucepan, and simmer them on hot coals about ten minutes. Then drain them. Oysters for sauce should be large. Having prepared in a. saucepan some drawn or melted butter (mixed with oyster liquid instead of water), pour it into a sauceboat, add the oysters to it, and serve it up with boiled poultry, or with boiled fresh fish. Celery, first boiled and then chopped, is an improvement to oyster sauce. LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful of butter, pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water, or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper ; stir it until it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it. CAPER SAUCE. Make a batter sauce, and stir into it one tablespoonful of lemon-juice, two of capers, and one of essence of anchovy.l MUSTARD SAUCE. Stir three tablespoonfuls of mixed mustard and a speck of Cayenne into a butter sauoe. This is nice for devilled turkey and broiled smoked herrings. Momma's Cook Book, CURRY SAUCE.