Superior cook book

Serve with summer squash, stewed cuciimliers oi' other green vegetables. I>y .'idding the juice of \ a lemon this sauce will answer nicely foi- hsh. Sauce Bernaise. J)eat the yolks of A eggs: add J tahlespoojifuls of olive oil and -f of stock: ,stir and cook ovei- hot water until jelly-like. Be careful not to allow it to curdle. Take from the fire; add ^ a teaspoonful of salt, a saltspoonfitl of pepper, and the scented vinegar made according to the recipe for sauce Hollandaise. This sauce is served cold, as an accompaniment to broiled steak, or fish, either broiled or planlved. SL:Pi:i\'l()K' COOK i;0()|\ 39 Tiger and Champion Hats AI^SO A KUJ^J^ J^I?s J^: OF FITKKISIIIXO G0033S. Pear/ cnn/ .Ucn^^ S/rce/s. M. A. KAHIS". Mayonnaise Sauce. I'm ilic volks of "i ciii^s in ,1 cilil <i)ii|)-(lisli or bowl: \)Viii liiiiillv. add a <aU- >|)oi)iirid of salt, and slowly. (In)|) l)v drop, (i (al)]('S|ioonriils of oIIa'c oil; add a few dl'n|» of IcMioH juice and il will hr ready lo use. W I'.crc a lai'^c ([uaniily of drcssinu- is nrcilcd add nioi'o oil. 2 csi'g.'^ will liold a j)int of oil, ])i'o\idinu' yon ;idd a lilllc \in('iiai' now and tlicu. Cream of Horseradish Sauce. Add to (■) ial)l('s| nfnls of i^ralcd lioi>c-radi>li llio yolk of 1 cgu- and J- a tea- spoonfnl of salt : mix 1 liorou^ldy. add a tablespoon ful of y-ood vinegar and then fold in eand'nlly a _| of a cuprnl of creani whipped to a stilT froth. If the horsei-adisli is already in vine!.':ar omit_ the taiilespoonrnl of vinegar and press the horseradish mitil dry. 'This is one of the nieesi of sauces to serve with cold roasted beef or mutton, or with hot corned ])eef. Sauce Vinegarette. Adil to I tablespnonfuls ol' good consomme I a teaspoonful of paprika, 3 table- s])oonruls of tarragon vinegar. I ''^ teaspoonfnl of salt, a teas]ioonft]l of sugar, a table- s|)()onfu' of ca])ers, a tables|)oonrul of grateil oi- tinelv cho])ped onion and 2 table- .-poon fills of chopped gherkin. Cucumber Sauce for Fish. l*ai'e and gi'ate (m a sie\e ^ large ci'isp. fresh cucumbers; wlien the pulp is thoi'ougld\- di-ained turn it in a bow 1 ; add 1 t(>a,spoonftil of p(>ppei'. 1 inedium-siz(^d onion gi'ati'd. 1 le\-el teaspoon fu! n\' salt and 'i taljlespoon fills of tarragon viiK^gar. 'Mix and stii' in ju-;l at -;erving-tiin(> (i ta!)lespoon fills of ci'eain whipped to a si ilT froth. Bread Sauce for Game. Cook }, a pint of soft, stale breadcrumbs, 1 pint of milk. 1 good-.si/.ed onion chopped \cr\- line. 1 salts])oon fid of ground mace. 1 saltspoonful of paprika and 1 le\('l teas|»oonful of salt for o minutes in a double boiler, stirring constantlv. 'I'he mixture niiisi be perfec|l\- -mooili. Add a rounding tables])oonfnl of butter; .stir iinlil it is melted : add 1 lalde-poon f ids of thick cream and use at once for game or roasti'd guinea fowl. Tomato Sauce. six larg(^ tomatoes, or r)ne can of tomalot's, two small onions, one stalk of celerv iikI oiie-lialf teaspoonful of salt. Boil togetlier until celery and onion are well cooked, .-ti'a in through a sieve, then add a small table>poon of Dousman's Pest Patent llitur mixed smooth with one-half tablles]iooii of ])iitter. cook until it thickens, tlien strain auain and add small one-half teaspoon of ca\t'nne. Mrs. J. M. IIaydex. 40 vSUPERIOR COOK BOOK Tomato Sauce.