The Swedish, French, American cook book

Put the tablespoons butter in a saucepan; add the flour, mustard, onion juice, pepper, and salt; stir until it begins to thicken, then add the milk (quickly) and yolks of eggs. Take off the fire, add the lemon juice and melted butter. Stir until cold. Can be used with different kinds of salads — potato, beet, lettuce, etc. — or served as a cold sauce for different fish dishes. Cream Salad Dressing a la Lydie Mathilde Assaisonnement a la Creme, pour Salades, a la Lydie Mathilde One heaping tablespoonful butter, one heaping tablespoon flour, one heaping tablespoon sugar, one-third tablespoon salt, half table¬ spoon mustard, a few grains of cayenne pepper, one egg, one cup milk, quarter cup vinegar. Melt butter, then add dry ingredients which have been mixed together, add the unbeaten egg, stir thoroughly and add milk quickly. Put into a double boiler to cook and when it begins to thicken add the vinegar. Stir all the time until thick. Lemon juice can be added also to make it thinner. SWEET SAUCES ( Sauces douces) Kirsch Sauce ( Sauce au Kirsch) One and a half cups water, half cup sugar, one large glass of kirsch, one tablespoon arrowroot flour. Put one cup water on stove with the sugar, add part of the kirsch, cook about ten minutes. In the meantime, dissolve the flour in half cup water and thicken the sauce; add the rest of the kirsch. Color with the red fruit coloring a light shade of pink. Serve with any kind of hot puddings. Clear Vanilla Sauce ( Sauce claire a la Vanille) One and a half cups water, half cup sugar, half tablespoon vanilla extract (or one vanilla bean), one tablespoon arrowroot flour, one tablespoon brandy, one tablespoon lemon juice. Put one cup water on stove with the sugar; add the vanilla (or the vanilla bean); cook about ten minutes. In the meantime, dissolve the flour in half cup water and thicken the sauce; add the brandy and lemon juice. When ready to serve, remove the vanilla bean. Serve with any kind of hot puddings. Burning Sauce ( Sauce brulante) One cup water, one cup sugar, one large tablespoon lemon juice, one glass best cognac. Cook half cup water and the sugar until an amber shade; add the other half cup water and the lemon juice; let stand until cold. When ready to serve, put the sauce around the pudding on the platter; pour the cognac over the sauce — carefully. When serving, let it go burning to the table. This sauce is mostly used for steamed puddings. Orange Sauce ( Sauce a 1’ Orange) Four oranges, half cup sugar, two cups water, one tablespoon cornstarch, and one glass liquor. Wash the oranges; grate a trifle from the outside of each (take care not to go too deep as that would make the sauce bitter). Squeeze the oranges; put the juice with the rind in a saucepan, add one and a half cups water, let come to a boil, thicken with the cornstarch dissolved in the other half cup water, cook about three minutes. When ready to serve, add the liquor. Serve with any kind of souffle, and with hot or cold puddings. [If for cold puddings, serve the sauce cold.] Orange Sauce ( Sauce a V Orange) a la Hammond Four oranges, two cups water, one small tablespoonful cornstarch, one glass liquor, half cup sugar, and yolks of two eggs.