No. 142. Anchovy Sauce

8 cts.

A : White Sauce No. 229 (White Sauce), made with water ;

B : 1 tbsp. butter, 1 tsp. anchovy paste or essence, 1/2 tsp.

Worcestershire sauce.

Mix B, add to A, color red with coloring paste. Coloring paste may be bought in small jars for 20 cts.

No. 143. Cheese Sauce

14 cts.

A : \ lb. or 1 c. cheese, cut fine,

B : 2 tbsps. butter, 3 tbsps. corn-starch, cook thoroughly,

1/2 tsp. mustard, 1/4 tsp. salt, 1/4 tsp. paprica or dash cayenne,

1/2 tsp. Worcestershire sauce, 11/2 cs. milk ;

C : 1 egg, slightly beaten.

Cook B thoroughly, add A, when boiling add C.

No. 144. Cucumber Sauce

20 cts.

A : 1 c. cucumber, minced, 1 tbsp. vinegar;

B : Hollandaise Sauce No. 245 (Hollandaise Sauce for Fish, Meats, an).

Mix A thoroughly with B and serve.

No. 145. Court Bouillon - For Boiling Fish

15 cts.

A : 1/2 carrot, 1/2 onion, 2 cloves, 3 sprigs parsley, 3 peppercorns, 2 tbsps. lemon-juice or vinegar, 1 tsp. salt, blade mace, 1/2 bay-leaf, 1/2 tsp. paprica, dash celery salt.

Cover A with 2 qts. cold water, when warm add fish, simmer gently, after fish is cooked strain and put aside to use again.

No. 146. Dressing; for Baked Fish

8 cts.

A : 1 c. bread-crumbs, 2 tbsps. melted butter, 1 tsp. minced parsley, 1/2 tsp. minced onion, shire sauce, 2 tbsps. bo1 water, 1 tsp. each • gherkins, and olives, chopped fine, 1 tsp. tomato catsup,

1 tsp. lemon-juice or vinegar.

Mix A thoroughly, adding more water to make enough to stuff. Fill fish, sew or tie gash together.

No. 147. Egg Sauce

10 cts.

A : White Sauce No. 229 (White Sauce) made of hot water, add 1 tsp. parsley, 1 tsp. capers, 2 hard-boiled egg-yolks, chopped, whites cut in rings.

Mix A thoroughly, serve with boiled fish.

No. 148. Hollandaise Sauce

14 cts.

A : Hollandaise Sauce X". 245. Add chopped onion, parsley, gherkins, capers or olives to suit taste.

No. 149. Lobster Sauce

35 cts.

A : 1 c. lobster meat chopped fine, dry coral and rub smooth with 1 tbsp. melted butter, 1 tbsp. lemon-juice,

2 drops Tabasco sauce ;

B : Hollandaise Sauce No. 245 (Hollandaise Sauce for Fish, Meats, an), omit onion and parsley.

Add A to B, mix thoroughly.

No. 150. Oyster Sauce

20 cts.

A : 1 c. oysters, remove hard muscle, parboil in strained oyster liquor and cut in small piece

B : White Sauce No. 229 (White Sauce), using oyster liquor instead of milk. 1 tsp. Worcestershire sauce.

Mix A with B thoroughly.

No. 151. Oyster Dressing

15 cts.

A : 1 c. oysters, parboiled and cut fine ;

B : 1 c. crumbs, 1 tbsp. melted butter, 1 tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. paprica, grating nutmeg.

Mix A with B, soften with oyster liquor.

No. 152. Piquante Sauce

10 cts.

A : Brown Sauce No. 230 (Brown Sauce) ;

B : 1 tbsp. vinegar, 1 tsp. tarragon vinegar, 1 tbsp. each onions, gherkins, capers, mushrooms, and olives chopped fine, 1/2 tsp. sugar.

Mix B with A thoroughly.

No. 153. Shad Roe Sauce

25 cts.

A : 11/2 cs. shad roe boiled in salted acidulated water 20 m ;

B : Brown Sauce No. 230 (Brown Sauce), 1 tsp. lemon-juice.

When cold pick A into tiny bits and add to B.

No. 154. Shrimp Sauce

18 cts.

A : 1 c. shrimps chopped, 1 tbsp. lemon-juice, 2 drops

Tabasco sauce ;

B : White Sauce No. 229 (White Sauce), made with water.

Add A to B, cook 5 m., color red with coloring paste.