The Toronto Cook Book

Whites of two eggs, one cup sugar, juice of one lemon, one cup of scalded milk; beat the whites of the eggs stiff but not dry; add the sugar, beat well; add the milk and lemon juice. Creamy Ocean Sauce Take the white of one egg beaten to a froth, two dessertspoons of wine, syrup or fruit juices; quarter of a cup of boiling water and three-quarters cup powdered sugar, or more if necessary; three-quarters cup of butter; vanilla or lemon flavoring; cream butter, add sugar, flavoring and wine; just before serving add boiling water, then add the egg whipped to a froth. Wine Sauce One cup sugar beaten with a piece of butter as large as a teaspoon; put two large spoons of milk in a dish on the tea kettle to heat; then beat the sugar, butter and one egg together to a froth and add to the milk. Flavor with half wine glass wine. Puddings and Pudding Sauces Wine Sauce Half cup butter, one cup sugar, beaten together; beat up one egg, separating the yolk from the white, then pour in one glass wine and beat all together. Foam Sauce Beat until light one cup sugar, half cup butter, add the grated rind of half a lemon, and pour over the mixture one cup boiling milk, and let it stand twenty minutes. Henrietta Sauce Ten tablespoons water, six tablespoons sugar, four of butter, two of milk; heat the sugar and water very hot until it melts the butter, but do not let it boil, add wine and nutmeg just before using. Cold Sauce One cup butter, two cups powdered sugar, one egg, beaten together to a foam. Flavor with lemon. SALADS AND SALAD DRESSINGS Green vegetables which are eaten raw and dressed with oil, acids, salt and pepper, are classed as salads. Potatoes, string beans, beets, asparagus, cauliflower, and many other vegetables which have been cooked, are eaten cold with a salad dressing. Lobster, oysters, salmon, and other kinds of cooked fish, eggs, chicken, and delicate meats are combined with lettuce, cresses, or celery and salad dressing, and furnish many appetizing and refreshing varieties of this useful form of food. There is a strong prejudice with many against the use of oil. It is not strange when we remember the rancid oil sometimes offered us. Pure olive oil is seldom to be obtained, if we are to believe all that the opposers of adulteration assert. No doubt much that is sold as olive oil is made from cotton seed ; but if it were sold under its right name and at a reasonable price there would be no objection to its use. When properly purified, and sweet, it may be as wholesome as olive oil. They are both vegetable oils, which are always considered more nutritious than animal oils. Oil is one of the best forms of fat we can use, and aids digestion. Oil when taken only in lobster salad or at late suppers, as is often the case, is held accountable for the horrors and torment following such a use; but if used seasonably and moderately, there will be no ill effects. Spanish Salad