Royal baker and pastry cook

Curry Sauce. — Slowly cook 1 tablespoon chopped onion in 1 tablespoon butter 5 minutes without coloring. Add 1 teaspoon curry powder, cook 2 minutes, add 1 cup white sauce, cook 2 minutes longer. Soubise Sauce. — Peel 3 large white onions; boil very soft in salted water. Drain, rub through sieve, add 1 cup white sauce. Bread Sauce. — Cook in double boiler for 15 minutes 1 pint milk, 2 tablespoons chopped onion; add 1 tablespoon butter, teaspoon salt, % teaspoon pepper, and rub through sieve. Brown H cup coarse dry bread crumbs in 1 tablespoon butter in frying-pan. Add these to sauce as it goes to table. Brown Sauce. — In saucepan brown 1 table¬ spoon butter until dark, but not burned. Add 1 tablespoon flour, stir and brown again. Add gradually 1 cup good stock (beef is best) or hot water and stir until smooth and thick. Season with salt and pepper to taste. Simmer 5 minutes. Sauce Piquante. — To 1 cup brown sauce add 1 tablespoon each of chopped capers and pickles and simmer 5 minutes. Cranberry Jelly for Poultry. — 1 quart berries, 1 pint sugar. Pick over berries care¬ fully and wash. Put them in granite or earthen saucepan with 1 cup of water. Stew until easily mashed. Have sugar heating in oven. Strain juice from cooked berries, add heated sugar. Let all boil up once together, then turn into glasses or molds which have been wet in cold water. Serve with chicken or turkey. Spanish Sauce. — Boil 1 quart strong stock down one half. Make as directed for brown sauce, and add 2 tablespoons sherry. Drawn Butter. — A cup butter, 2 table¬ spoons flour; rub thoroughly together, then stir into pint boiling water; little salt; parsley if wished. Sharp Brown Sauce. — 1 tablespoon butter, 1 tablespoon flour, 3 tablespoons vinegar, 1 tablespoon tomato catsup, A cup stock. Make same way as brown sauce, add salt and pepper to taste. Currant Jelly Sauce. — Melt A glass cur¬ rant jelly over slow fire. Add 1 cup hot brown sauce; stir well and simmer 1 minute. Tomato Sauce. — Simmer A can tomatoes, 1 chopped onion, A teaspoon salt, A teaspoon pepper, 1 clove together 10 minutes. Rub through sieve. Cook together 1 tablespoon each of flour and butter 1 minute, add tomato gradually, stir till smooth, and simmer 5 minutes. Hollandaise Sauce. — Cream A cup butter; add gradually 2 beaten egg yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add A cup boiling water, and stir over boiling water till thick as boiled custard. Serve immediately. Sauce Tartare. — Make 1 cup mayonnaise (see Salads). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish. Maitre d’ Hotel Butter. — Cream 2 table¬ spoons butter, add gradually XA teaspoon salt, H teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak. Horse-radish Sauce. — Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse¬ radish, 1 tablespoon very thick cream, A tea¬ spoon lemon juice. Keep very cold. Good with corned beef. Mint Sauce. — 1 cup chopped green mint leaves, A cup vinegar, A cup powdered sugar. Mix 1 hour before serving with lamb. Salads and Cheese