@& TESTED HOUSEHOLD RECIPES .a@®

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Excellent Fish Sauce

7% very fine sauce to serve with fish is made by this Italian recipe, which calls for:

14 cup salad oil 4 tablespoons orange juice
or vegetable shortening 1 tablespoon lemon juice

1 onion 2 tablespoons flour

1 cup tomatoes (strained) water

1 whole clove nutmeg

1 bay leaf pepper and salt

Chop the onion fine and brown it in the oil or vegetable shortening. When tender,
add the tomatoes, clove, bay leaf and fruit juices, and simmer gently for ten minutes.
Rub the flour smooth with a little water and add slowly to the mixture, stirring to pre-
vent lumping. Strain and season with pepper and add salt and a very little nutmeg.

Tartar Sauce

14 teaspoon mustard 2 teaspoons capers

1 teaspoon powdered sugar 2 teaspoons chopped ’pickles

14 teaspoon salt 2 teaspoons chopped olives
Cayenne 2 teaspoons chopped parsley

2 eg¢ yolks 1/4 shallot

14 cup salad oil 14, teaspoon tarragon

114 tablespoons vinegar

M!* together the mustard, salt, sugar and a few grains of cayenne. Stir in the egg

yoiks, mixing very thoroughly and set the bowl into a pan of iced water. Add
the oil, drop by drop, stirring it with a wire wisk. As the mixture thickens, begin to
alternate a little vinegar with the oil; the latter may now be added somewhat more
rapidly. Putin the ice box until it is time to serve, then add the rest of the ingredients,
all of which should be chopped very fine.

Almond Sauce for the Plum Pudding

} 1 cup boiling water 2 teaspoons corn starch
) 14 cup sugar few drops almond extract

Bolt sugar and water until sugar is dissolved. Flavour with the almond extract and
thicken with the corn starch. Mix with a little cold water, cook for a few minutes
and serve hot.

Hard Sauce

14 cup butter 1 cup powdered sugar
1 teaspoon vanilla or the grated rind of one lemon or nutmeg

CREAM the butter, add the sugar gradually, flavour with the vanilla, lemon rind or
nutmeg.

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