32 Blue Ribbon Cook Book

Melt butter, add flour and stir till frothy. Add hot milk and stir con-
stantly until it boils and thickens. Add seasoning.

Drawn Butter Sauce—Make as white sauce, using. water instead of
milk, and twice as much fat. Add half of fat just before serving.

Egg Sauce—To Drawn Butter Sauce add 2 hard-boiled eggs cut in
small pieces.

Caper Sauce—To Drawn Butter Sauce add } cup capers drained from
their liquor. Serve with boiled mutton.

Mock Capers—Pick full grown seeds of nasturtiums, which have not
turned yellow; wash them, put in a glass jar, add vinegar to cover, and in 7
or 8 days they can be Saal,

Hollandaise Sauce—Rub } cup butter to a cream, add the yolks of 2
eggs (1 at a time) and beat well. Add 4 teaspoon salt, a pare of cayenne
pepper, and 4 cup of boiling water. Cook in double boiler, stirring con-
stantly till thick. Then add juice of half a lemon last.

Mint Sauce—Mix 1 tablespoon of white sugar and 3 cup of vinegar;
add 2 tablespoons of mint chopped fine, and let it infuse for half an hour in
a cool place before sending it to the table.

Serve with roast lamb or mutton.

Bread Sauce—+} cup grated bread crumbs, 2 cups milk, and 1 onion,
stick 6 cloves in onion; boil until sauce is smooth, take out onion and stir in
2 tablespoons butter, with 4 teaspoon salt and dash Blue Ribbon pepper.
Beat until quite smooth.

Boil once, and serve with roast poultry or any kind of game.

Brown Sauce—2 tablespoons butter, 2 cups of brown stock, 2 table-
spoons of flour, } teaspoon of onion juice, 4 teaspoon of salt, 4 teaspoon of
white or black Blue Ribbon pepper.

Melt the butter, stir until a dark brown, add the flour, mix well. Add the
stock and stir constantly until it boils. Add onion juice, salt and pepper,
and it is ready to use. 3

Olive Sauce—Add % cup of chopped olives to I cup hot brown sauce.
Good with roast duck or other game.

Nut Sauce—Add % cup chopped nuts to 1 cup hot brown sauce.

Onion Sauce—Peel 1 dozen small onions, put them in a saucepan, cover
with boiling water, add 1 ae ry of salt, and boil } hour, then drain and
press through a fine sieve. Make a white sauce, add 3 cup onion to a cup
of sauce.

This is nice with boiled fowl.

Tartar Sauce—Take 2 tablespoons each of Worcestershire sauce and
vinegar, 1 tablespoon of lemon juice and 3 teaspoon of salt. Put them in a
bowl and set in a pan of hot water to heat. Put 34 of a cup of butter in a
sauce-pan, brown it, strain, and add to the other ingredients,

Serve it hot with boiled fish. . :