Melt one tablespoonful of batter and stir in one tablespoon- fnl of flour, half teaspoonf ul of salt, one-eighth teaspoon of white pepper, one cup of milk or white stock. If the liquid is cold, stir it ali at once into the flour, etc., and stir constantly as it thickens. If liquid is hot, add one-third at a time, stirring well until each portion has thickened. If not smooth, strain before using. One may use capers, chopped hard-boiled eggs, chopped parsley, celery salt, lemon juice, oysters, cooked celery, for flavoring. If one desires a thicker sauce, doublé the quantity of butter and flour. Wine Sauoe Mix one-half cup of butter and one cup of powdered sugar, beat it to a cream, add the well-beaten yolk of one egg ; beat the white of one egg and add to the mixture. Flavor with Sherry wine and vanilla to taste. Stir in about three table- spoonfuls of boiling wat✪ Wine Sauceer. Place the bowl of sauce over a pan of boiling water and stir until it becomes a thick cream. Serve at once. Tellow Sauce Cream one-half cup of butter with one-half cup of light brown sugar. Stir over hot water until liquid, then add the well-beaten yolks of two eggs, one saltspoon of ground mace, one-half cup of wine or fruit juice. Stir until it thickens. Oream Salad Dressinfir Heat to a boil five tablespoons of good vinegar, one teaspoon of salt, and half a teaspoon of white pepper. Beat well the yolks of five eggs and over them pour the hot vinegar. Put ali over the fire and stir constantly till the mixture thickens, when you add two tablespoons of butter✪ Cream Salad Dressing. Set away carefuUy covered. When used, thin with good cream and season to taste. 222 ME8. ssslt's cook book Greaxn Salad Dressinff A delicious crearn boiled dressing for salads ihat may be used where oil is not liked. Cream two tablespoonfuls of butter, add a teaspoonf ul each of salt and sugar, half a teaspoonf ul each of mufltard and paprika, or a dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a doublé boiler, add slowly four tablespoonfuls of hot tarragon or plain vinegar, beating constantly until thick. Remove from fire, add the seasoned butter, beat thoroughly, and when perf ectly cold, add three-quarters of a cup of whipped cream and serve. Frenoh Dressinff Six tablespoonfuls of oil, three tablespoonfuls of malt vinegai; one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc. French Dressintf Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonf ul of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc. Frenoh Salad Dressinff Three tablespoons of olive oil, one tablespoon of vinegar. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil ; to these ingredients add the oil and vinegar. Mayonnaise Dressing A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — a teaspoonful or two at a time until you bave the desired amount. Stir constantly with a fork. Season with 8ALAD8, 8AUCE8j AND A8PIC8 228 ✪ Cream Boiled Dressing for Salads

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Melt one tablespoonful of batter and stir in one tablespoon- fnl of flour, half teaspoonf ul of salt, one-eighth teaspoon of white pepper, one cup of milk or white stock. If the liquid is cold, stir it ali at once into the flour, etc., and stir constantly as it thickens. If liquid is hot, add one-third at a time, stirring well until each portion has thickened. If not smooth, strain before using. One may use capers, chopped hard-boiled eggs, chopped parsley, celery salt, lemon juice, oysters, cooked celery, for flavoring. If one desires a thicker sauce, doublé the quantity of butter and flour. Wine Sauoe Mix one-half cup of butter and one cup of powdered sugar, beat it to a cream, add the well-beaten yolk of one egg ; beat the white of one egg and add to the mixture. Flavor with Sherry wine and vanilla to taste. Stir in about three table- spoonfuls of boiling water. Place the bowl of sauce over a pan of boiling water and stir until it becomes a thick cream. Serve at once. Tellow Sauce Cream one-half cup of butter with one-half cup of light brown sugar. Stir over hot water until liquid, then add the well-beaten yolks of two eggs, one saltspoon of ground mace, one-half cup of wine or fruit juice. Stir until it thickens. Oream Salad Dressinfir Heat to a boil five tablespoons of good vinegar, one teaspoon of salt, and half a teaspoon of white pepper. Beat well the yolks of five eggs and over them pour the hot vinegar. Put ali over the fire and stir constantly till the mixture thickens, when you add two tablespoons of butter. Set away carefuUy covered. When used, thin with good cream and season to taste. 222 ME8. ssslt's cook book Greaxn Salad Dressinff A delicious crearn boiled dressing for salads ihat may be used where oil is not liked. Cream two tablespoonfuls of butter, add a teaspoonf ul each of salt and sugar, half a teaspoonf ul each of mufltard and paprika, or a dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a doublé boiler, add slowly four tablespoonfuls of hot tarragon or plain vinegar, beating constantly until thick. Remove from fire, add the seasoned butter, beat thoroughly, and when perf ectly cold, add three-quarters of a cup of whipped cream and serve. Frenoh Dressinff Six tablespoonfuls of oil, three tablespoonfuls of malt vinegai; one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc. French Dressintf Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonf ul of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc. Frenoh Salad Dressinff Three tablespoons of olive oil, one tablespoon of vinegar. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil ; to these ingredients add the oil and vinegar. Mayonnaise Dressing A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — a teaspoonful or two at a time until you bave the desired amount. Stir constantly with a fork. Season with 8ALAD8, 8AUCE8j AND A8PIC8 228

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..