SAUCES

EGG SAUCE

Boil two eggs from eight to ten minutes; lay in cold water. Now chop egg very fine. Beat two heaping tablespoons of butter into one tablespoon of flour and one teaspoon salt. When butter and flour are well mixed pour over them a cup of boiling water. Cook two or three minutes until flour thickens, stir in the chopped eggs, and serve.

Mrs. Stern

MAÎTRE D’HÔTEL SAUCE

Beat three tablespoons of butter till it creams; add the juice of a small lemon, salt, a dash of cayenne, three tablespoons of minced parsley. This sauce is nice with either broiled chicken or fish.

Mrs. Jenny Lichtenstein

HOT HORSERADISH SAUCE

In an earthen dish put four tablespoons of fresh grated horseradish, four tablespoons of finely powdered cracker crumbs, add half a cup of cream, a teaspoon each of sugar and salt, two dashes of pepper, two teaspoons of vinegar, and one teaspoon of made mustard. Set over a kettle of boiling water when you have stirred all together. Heat and serve hot with plain boiled beef.

Mrs. Jonas

MAYONNAISE DRESSING

Six eggs, one cup vinegar, juice of two lemons, two tablespoons of mustard meal, one-half tablespoon of flour, two teaspoons sugar, one-half teaspoon salt, one-fourth teaspoonful cayenne pepper, one cup cream. Boil in double boiler, put in a mason jar. It will keep for months.

Miss Ray Mayer

JELLY SAUCE FOR MEATS

In an earthen saucepan melt over a slow fire a tumbler of some jelly, either currant or grape. When it is melted and warm, stir in a tablespoon of butter. Let all come to a boil, pour into a hot dish, in which it is to be served, add a tablespoon of claret or red wine and serve at once. This sauce goes well with mutton or lamb.

Mrs. Katz

SAUCE TARTARE

After you have made a mayonnaise add a tablespoonful of chopped cucumber pickles, a few capers, a few chopped olives. Stir or beat; if too thick thin with a little vinegar, or lemon juice.

Mrs. I. Harris

BOILED MAYONNAISE

Two eggs, ten tablespoons vinegar, one tablespoon water, two pinches of salt, one-half scant teaspoon mustard, one and one-half teaspoons sugar, one tablespoon oil; mix yolks with oil and other ingredients; let boil; beat whites of eggs and mix.

Mrs. Shipley

TOMATO SAUCE

Take one pint of canned tomatoes, add an onion well minced, one-half a teaspoon of salt, a little pepper. Put together in a saucepan over the fire. After cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth. Let it cook gently for a few minutes; rub through a sieve or fine colander, and serve hot; nice for meats or fish.

Mrs. H. Kline

RUM SAUCE

Boil one cup milk with one cup sugar; add one teaspoonful cornstarch wet with cold milk. Just before removing from fire add one teaspoonful rum. Serve hot.

Mrs. Wolff

FRENCH PUDDING SAUCE

Four ounces of butter, one-fourth ounce brown sugar, yolk of one egg, one gill of wine, nutmeg. Beat butter to a cream, stir in sugar, add yolk and wine. Place on stove, stirring until it simmers. Grate nutmeg over sauce before sending to table.

Mrs. Goldberg

FOAMING SAUCE

Beat one-half cup of butter to a cream; add one cup of granulated sugar and stir until it is white and foaming; just before serving pour over it one cup of boiling water or milk; stir one minute; flavor to taste.

Mrs. Wolff

VANILLA SAUCE

The whites of two eggs and yolk of one, one-half a cup of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk. Beat the whites of eggs to a stiff froth, next beat in the sugar and then the yolk of the egg and the flavor. Serve immediately for light puddings.

Mrs. A. Brown

CREAM SAUCE

One-half a cup of butter beaten until very light, one cup of powdered sugar, one-half a cup of cream. Set the dish in hot water and stir until it is all creamy. It will only take a minute or two; flavor to taste.

Miss Eva Sternberg

EGG SAUCE

The whites of two eggs beaten to a stiff froth, one and one-half cupfuls of sugar, four tablespoonfuls of sweet milk; flavor with vanilla.

Mrs. Sternberg

CREAM SAUCE (COLD)

Stir to a cream one cup of sugar and one-half cup butter, add one cup cream (cold); flavor to taste. Stir well and set in a cool place.

Mrs. M. Cohen

LEMON SAUCE

One cup sugar, one-half cup butter, one egg (beaten light), one lemon (juice and grated rind), one-half cup boiling water. Cook in double boiler until it thickens.

FRUIT SAUCE

Two-thirds cup of sugar, one pint raspberries or strawberries, one tablespoonful melted butter, one cup hot water. Boil all together, slowly removing the scum as fast as it rises. Strain through a sieve. To be eaten with dumplings or apple pudding.

Mrs. M. Cohen

CHEESE-SALAD DRESSING

Work two tablespoonfuls of soft grated cheese until it is smooth. Season with salt, paprika, and moisten thoroughly with vinegar and oil. This is delicious on egg or lettuce salad.

Mrs. Goldberg