SAUCES.

MEATS AND SAUCES TO SERVE WITH THEM.

Roast Beef Tomato sauce

Boiled Beef Horseradish sauce

Roast Veal Mushroom sauce

Boiled Mutton Egg or Caper sauce

Roast Lamb Mint sauce

Boiled Turkey Celery sauce

Roast Pork Apple sauce

Boiled Chicken Oyster sauce

Roast Chicken Cranberry sauce

Venison or Duck Currant jelly

HOLLANDAISE SAUCE.

Mrs. George Groves, New York.

Contributed by Mrs. Charles Duggin, New York.

Three teaspoonsful vinegar, 1 teaspoonful of stock, 4 yolks of eggs, 3 small pepper corns, juice of 1 lemon, 5 oz. of butter. Boil vinegar with peppers until reduced one half, strain and set aside to cool. Mix in a saucepan one half of the butter cut in small pieces, the yolks of the eggs, a little salt and the vinegar. Set the saucepan over boiling water, and stir with wooden spoon without stopping until smooth. Strain into another saucepan and set it back over boiling water as before, beating steadily. Add by degrees the remainder of the butter in small bits and the stock. When the sauce is very light and frothy remove from the fire and stir in lemon juice, and serve immediately.

DELICIOUS CREAM GRAVY FOR CHICKEN.

Mary Robertson Hawkins, Connecticut.

A well prepared tender chicken cut in pieces for stewing, seasoned with salt and pepper, is cooked gently in a covered saucepan in just enough water to make a generous half pint of strong broth when finished. No water should be added after it has begun to cook. When sufficiently cooked, pour off the broth without straining. Add to this a paste made of a tablespoon of butter creamed with a tablespoon of flour. Let it boil just a few minutes to cook the flour. Then a teacupful of thick sweet cream and return to the fire a moment to heat again quickly. Serve immediately poured over the hot chicken.

MUSHROOM SAUCE FOR BOILED FOWLS.

From the old recipe book of Miss Margaret Coleman of Philadelphia, daughter of Robert Coleman of Pennsylvania, who married Judge Hemphill of Philadelphia. Strawberry Mansion (then known as Turnersville) was their country place. Mrs. Joshua Francis Fisher bought their town house, Walnut Street near Ninth, which since her death has been pulled down to build a manufactory. The receipts are about 100 hundred years old. Margaret Coleman was born 1774; married in 1806; died 1855.

Contributed by Mrs. Francis Taylor Chambers, Philadelphia, Pa.

Take ½ pt. of cream and ¼ lb. of butter, stir them together one way until it is thick, add 1 teaspoonful of fresh mushrooms or pickled mushrooms.

ASPARAGUS DRESSING.

Contributed by Mrs. R. H. Maury, Richmond, Va.

One large spoon of butter, 1 tablespoon flour, asparagus water, a suspicion of onion, white pepper. Take off fire, stir in yolk of 1 egg and 1 tablespoon vinegar.

FISH CREAM SAUCE, FOR CROQUETTES AND PATTIES.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

One pt. hot cream, 2 even tablespoons butter, 4 heaping tablespoons of cornstarch or flour, ½ teaspoon salt, ½ saltspoon of white pepper, ½ teaspoon celery salt, a few grains cayenne pepper, a few drops or ½ teaspoon onion juice (if you like it). Scald cream, melt butter in a granite saucepan, when bubbling, add the cornstarch. Stir until well mixed. Add about one-third of the cream, and stir. As it boils and thickens, add more cream until perfectly smooth. Add seasoning and mix while hot with the meat. The sauce should be thick as for drop batter. One beaten egg may be added, but they are more creamy without egg.

TO MAKE CELERY SAUCE.

1800

Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.

Wash a bunch of white celery very clean, and set it over the fire in a silver or tin saucepan, with a little water to stew till it is very tender, then put in it a blade of mace, grate in a little nutmeg, add a piece of butter rolled in flour, and ½ pt. of sweet cream. Shake it well around and boil them together; when near done, add a little white wine and catsup to your taste. Let it boil once up, and it is done.

GRILLADES A LA CREOLE.

Contributed by Miss Charlotte Mitchell, New Orleans, La.

Warm a stewpan, into this put 1 tablespoon of butter and 1 of lard. When thoroughly heated add 2 small onions and small bunch of parsley chopped fine. When this is thoroughly brown, add can of tomatoes or 6 large fresh ones, and cook slowly for half an hour. Then add salt and pepper and meat, and cook until done. This is a sauce universally used by the creoles for round steaks, or what is sold in New Orleans as Daube. It is very delicious.

FISH SAUCE.

Cafe de Paris, Monte Carlo.

Mrs. Richmond Pearson, Asheville, N. C.

Contributed by Mrs. Portieux Robinson, Richmond, Va.

Put in saucepan of granite—a tablespoon of butter, some slices of onion, parsley, thyme, and bay leaf, salt and pepper. Add a glass of white dry wine and juice of 1 lemon. After it is cooked, pour over your fish. Cover fish and let it cook very slowly. When it is cooked, put it on plate on which it is to be served, and put in stove until sauce be reduced then add yolks of 2 eggs well beaten, 2½ cups of butter. Do not let sauce boil. Pass through sieve and pour sauce on fish, and serve very hot. This sauce is good for any white fish.

OLD ENGLISH COOKING—1855.

Contributed by Mrs. Robert E. Patterson, Philadelphia, Pa.

Gravy to Make Mutton Eat Like Venison.

Pick a very stale woodcock or snipe, cut it in pieces (but first take out the entrails), and simmer with as much unseasoned meat gravy as you will want. Strain it, and serve in the dish. But if the mutton be not long kept, it will not acquire the venison flavor.

SAUCE REMOULADE.

Mrs. Morris R. Stroud, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Mix together in bowl 2 tablespoons each chopped anchovies that have been preserved in oil and capers. Add a tablespoon of chopped parsley, 1 teaspoon dry mustard, and salt and pepper to taste. Mix the above with salad oil and a few drops of vinegar. One pinch of garlic may be added.

TOMATO GLACÉ.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

One pound can of tomatoes, 1 oz. gelatine, 1 teacup of cold water in which soak gelatine 1 hour. Then add tomatoes and let boil 10 minutes. Season with pepper, salt and celery seed, and mash through a colander. Let it harden and serve. The seedless tomatoes are the best in flavor, but they only come in 2-lb. cans. This will keep several days. To be served with mayonnaise.

VENISON GRAVY.

Mrs. S. S. Bailey, Boston, Mass.

Boil the rough pieces of venison with a little mutton, beef, or any other kind of meat nearly all day. Then let it rest quietly over night, taking off all fat in the morning. Then thicken it with scorched flour, add spices and sugar to taste, with as much wine as you desire.

COLD SLAW.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Take 3 eggs and beat very light, put them in a saucepan with a teacup of cream, 1 of vinegar, 1 of butter and a little salt. Stir until it becomes thick. Set it off the fire, and when cold add a teaspoonful of mustard and a little cayenne pepper. Pour over the slaw, and toss lightly together.

CUCUMBER CATSUP.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Three large cucumbers. Peel and grate them, add 1 tablespoon of salt, II of black pepper, a handful of grated horseradish, 1 large onion, grated, and pour over this 1 pt. strong vinegar. Bottle and cork loosely.

BÉARNAISE SAUCE FOR STEAK.

Cafe de Paris, Monte Carlo.

Mrs. Richmond Pearson, Asheville, N. C.

Contributed by Mrs. Portieux Robinson, Richmond, Va.

Put in a saucepan 1 minced shallot, salt and pepper, bruised pepper, tarragon, chervil. Add 2 teaspoonsful of vinegar, reduce it until it is dry. Add 3 yolks of eggs, stir it, throwing in it by degrees 3 tablespoons of fine butter. Pass your sauce through a sieve, add a pinch of tarragon and chervil, chopping very fine. When done, this looks very much like a rich boiled custard, with chopped green in it.

FRENCH DRESSING.

Mrs. C. Stuart Patterson, Philadelphia, Pa.

One tablespoon mustard, 1 teaspoon of salt, 2 cups of olive oil, 1 cup of English malt vinegar, ½ teaspoon of pepper, all thoroughly mixed.

SALAD DRESSING.

Clara Thomas, November, 1870.

One hard boiled egg, 1 teaspoonful of ground mustard, 1 teaspoonful of salt, and a little cayenne pepper. Beat these well together, add yolk of 1 raw egg, beat until perfectly smooth, pour in oil gradually until the dressing becomes a thick rich cream, then add vinegar to taste. If too much oil be dropped in, use a small lump of ice.

DRESSING FOR TOMATOES, LETTUCE AND SALADS.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Yolks of 6 eggs, 1 pt. vinegar, 1 tablespoon mustard, 1 teaspoon salt, 4 teaspoons sugar, 1 teaspoon celery seed, 1 teaspoon pepper, 1 tablespoon butter. Beat well together. Put on fire and let cook until thick, stirring all the time.

MAYONNAISE DRESSING.

Contributed by Mrs. Charles B. Maury, Washington, D. C.

Yolks of 2 raw eggs, teacup of olive oil, lemon juice to taste, juice of 1 pepper, salt, mustard if you like it, celery seed, and a little onion if you choose. Put the eggs in a bowl and add the oil, 1 teaspoonful at a time, until very thick, beating hard with an egg beater, then add the lemon, then the other ingredients. Keep the eggs and oil in the ice box an hour or so before using.

BREAD SAUCE FOR BIRDS.

Mrs. Morris R. Stroud, Philadelphia, Pa., 1875.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

One cup grated bread crumbs, 2 sliced onions, white peppercorn and mace. Simmer, take out onion, add cream or melted butter, until thin as gravy.

CAULIFLOWER SAUCE.

Mrs. Morris R. Stroud, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Put the cauliflower in boiling water, add a handful of salt, boil until tender, then strain. Make a thick white sauce of milk, butter and flour, pour over the cauliflower in a deep dish, grated Parmesan cheese shaken over it, and brown in the oven.