The Portland Woman's Exchange Cook Book

4 medium-sized onions. y^ pint of milk. Salt and pepper. 1 dessertspoon butter. 1 dessertspoon flour. Peel the onions and boil gently for 15 minutes in boiling salted water. Then throw into another pan of boiling salted water, and boil till tender, about II/2 to 2 hours. Drain, pass through sieve, and let all the water drain from them. Melt the butter, cook the flour in it, add the milk a little at a time and stir to a boil. Season, add the onions, boil up once more and serve with roast mutton. Mrs. Stevens, Sauce Piquante. 1 shallot. Yi carrot. 3 mushrooms. 1 sprig of thyme. 1 bay leaf. 1 dessertspoon butter. 1 tablespoon Harvey sauce. 1 teaspoon flour. Yi pint of brown stock. 1 10 PORTLAND WOMAN'S EXCHANGE COOK BOOK 2 tablespoons vinegar. Salt and cayenne. Clean vegetables, cut very fine, reduce them in the vinegar, and fry them in the butter; add the flour, then stir in the brown stock, the thyme, bay leaf and Harvey sauce. Let it simmer for 20 minutes, add the salt and cayenne, and strain through a cloth. O. fv. C.- Tomato Sauce. 1 teaspoon butter. 1 small slice bacon. 1 carrot. 1 turnip. 1 onion. 1/2 pint stock. 1 dessertspoon flour. Yi lb. tomatoes. 1 sprig parsley. 1 sprig thyme. 6 pepper corns. Seasoning. Dissolve the bacon, cut up, with the butter in a saucepan. Slice the vegetables fine, and fry with the parsley, thyme and pepper corns, without browning. Stir in the flour, fry it a little, then remove the saucepan from the fire, and stir in the stock gradually. Add the tomatoes sliced and the seasoning. j Simmer slowly one hour, then pass through a fine sieve, re- I heat and serve. School of Cookery, London. Tartare Sauce. 2 yolks of eggs. (4 pint of salad oil. 1 teaspoon Tarragon vinegar. 1 tablespoon chopped gherkins or capers. 1 tablespoon French vinegar. 1 teaspoon made mustard. Salt and pepper. SAUCES 111 Put the yolks in a bowl, add salt and pepper, stir well with wooden spoon. Add the oil, drop by drop, stirring constantly. Then put in the mustard, vinegar, gherkins or capers. o. /C. C. B, Sauce for Wild Duck. Put some good gravy into a saucepan and add the juice of a lemon, a wineglass of Port, and a little cayenne pepper; heat. Hafodunus, . Green Tomato and Pepper Sauce for Cold Meats. 2 green peppers, chopped; leave a few seeds. 3 medium-sized green onions (use dry if necessary) . 2 or 4 green tomatoes, sliced. Just enough water to keep from burning. Salt and sugar to taste, tablespoon flour and little butter. Cook 20 to 30 minutes. Mrs. W. L. Wood, Tomato Sauce. Brown one tablespoon of flour and one tablespoon butter and add a dash of salt, a little pepper and j/^ can of tomatoes strained, cook until thick. A little onion, a clove or a bay leaf may be added if you care for the flavor. This is good on egg timbales, omelet, scrambled eggs or veal cutlets. Mrs. J. Myricky Jr. Bernaise Sauce. 3 tablespoons tarragon vinegar. % onion chopped very fine. 2 bay leaves. Boil and strain yolks of 3 eggs. Stir into them, drop by drop, 3 tablespoons olive oil; add 3 scant tablespoons of soup stock; put in double boiler and boil until it begins to thicken. Take from fire and beat well. Add vinegar, salt and pepper to taste and some finely chopped parsley if desired. Mrs. Herman Thanhauser. Cucumber Sauce. Two gills mustard dressing given in the rule for Tartare sauce; 1 medium cucumber, peeled and grated. Mix and set on ice. Miss von Destinon. "Pittsburg" Automatic Gas Water Heaters Hot Water "Quick as a Wink" Domestic Gas Ranges Quick Meal Oil Stoves Bohn Syphon Refrigerators Garden Hose Honeyman Hardware Co. FOURTH AT ALDER c AID FOR by a Friend of The Woman's Exchange Royal Club PURE FOOD PRODUCTS LANG & CO. Portland, Oregon DEPENDABLE COFFEE Served at Woman's Exchange Eight Years For Sale at All Grocers