The Worcester domestic science school's one year course laboratory cook book

MUSHROOM SAUCE. Either white or brown stock, add % can mushrooms, cut in slices or quarters. Fresh mushrooms may be used or the stalks may be stewed in the water used for sauce. HOLLANDAISE SAUCE. Beat 6 T. butter to a cream, beat in 2 egg yolks, 14 t. salt, y8 t. pepper, add gradually V2 C. boiling water, 1 t. cornstarch diluted in % C. cold water. Cook mixture over hot water; when thick add juice of 1/2 lemon. Serve at once. TOMATO SAUCE NO. 2. 2 T. butter 1 C. steamed tomato 2 T. flour 14 t. salt 1/16 t. pepper Make as a white sauce OLIVE SAUCE. 2 T. butter iy2 cups water or stock 3 T. flour 1 t. minced onion % t. salt chopped olives % t. pepper Brown butter in saucepan. Add flour, add stock slowly, season. Add olives. MUSHROOM SAUCE. 3 T. butter V2 t. salt 4 T. flour (browned) % t. pepper 2 cups water or stock and y2 can mushrooms liquor Chop mushrooms in small pieces. Cook 5 min. in butter. Remove. Add flour, seasonings and water slowly. Add mushrooms. Miscellaneous: Onion, garlic, chives, mushrooms, truffles, essence of anchovy, capers and other pickles. HARD SAUCE. 1 C. confectioner's sugar 1-3 t. vanilla 1-3 C. butter % t. cinnamon Cream butter, add sugar gradually, add flavoring. Make in fancy shapes. Sprinkle with cinnamon. HORSERADISH SAUCE. {4 T. horseradish ( l/2 t. mustard 4 T. fine bread crumbs A < XA t. paprika % t. salt ( 2 T. vinegar 1 t. powdered sugar 1 c. white sauce Directions — Mix all ingredients marked "A." Cook in double boiler. While hot, add white sauce. Cool. Pack and freeze till spongy. Salads MAYONNAISE DRESSING. 1 t. salt 2 T. lemon juice 1 t. mustard. 2 T. vinegar 1 t. confectioner's sugar 2 eggs 14 t. paprika iy2 C. olive oil Use wooden spoon. Thoroughly chill bowl, spoon, oil and eggs. Separate the eggs. Mix sifted dry ingredients with yolks. Add oil slowly, a few drops at a time. When mixture becomes thick add oil, vinegar and lemon juice, alternating. Should be thick enough to hold shape well. Beat whites stiff. Fold in. Thick cream may be used in place of whites. BOILED DRESSING. 2 eggs 1 tsp. sugar 1 tsp. mustard 2 tbl. oil 1 tsp. salt 1 cup milk !/4 tsp. paprika V2 CUP hot vinegar Separate the eggs. To the yolks add the ingredients in the order given, adding the vinegar very slowly; cook in double boiler until thick, then turn onto whites of the eggs beaten light and dry; mix well, strain and set away to get cold. Will keep several days if kept in a cool place. FRENCH DRESSING. NO. 1. 4 tbl. olive oil 14 tsp. salt iy2 tbl. vinegar % tsp. white pepper Mix the salt and pepper in a cup, add one tablespoon of the oil; mix well, then add one-half of the vinegar a little at a time; blend, and add the remainder of oil and vinegar alternately. FRENCH DRESSING NO. 2. !/4 tsp. salt 10 drops onion-juice 14 tsp. white pepper 1 tbl. vinegar 3 tbl. olive oil y2 tbl. lemon- juice Mix the salt, pepper, onion-juice and one tablespoon of oil; then add alternately the remaining oil, vinegar and lemon-juice. BOILED DRESSING. 1 t. mustard 1 egg i/2 T. salt i/4 T. vinegar 1 T. sugar 1 C. milk or sour cream 2 T. flour iy2 T. butter