Vegetable Soup Stock No. I

Cooking oil, cup. Butter, cup-Put into a saucepan and add

Carrot, medium, 1.

Turnip, 1.

Celery stalks, with root, 2.

Parsley sprigs, 2 or 3.

Onions, large, 2.

Bay leaves, 2.

All to be chopped fine; place on range and cook slowly, stirring occasionally to prevent burning, until vegetables are nicely browned, then add

Flour, cup.

Stir and mix thoroughly, until a rich brown, being careful not to burn. Now add

Strained tomato, 1 cup.

Boiling water to required consistency.

Strain through a fine sieve, and the stock is ready for use.

Boil some turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain and add an equal amount of rich bean broth with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This should be of the consistency of broth when done. Use with roast braized protose, etc. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water that the substance and flavor may be well drawn out.

Olive Sauce

Take one-fourth cup of ripe olives, and after extracting the stones, chop fine. Put on the stove and stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander and add the stewed olives. Season with salt.

Brown Regency Sauce

(For Vegetables and Roasts)

Nut butter, 1 cup.

Sage, 1 tablespoonful.

Browned flour, 3 heaping tablespoonfuls.

Salt.

Minced onion, 2 tablespoonfuls.

Water 1 quarts.

Mix all together, salt lightly, put in an enameled baking-pan, cover, and bake till of the desired consistency.

Hollandaise Sauce

Butter, 1 tablespoonful.

Olive oil, 1 tablespoonful.

Flour, 1 tablespoonful.

Salt.

Lemon juice, 2 tablespoonfuls.

Eggs, 2.

Nutmeg.

Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one-half cups hot water, stirring constantly. Boil, remove from the fire, and add the lemon juice, olive oil, and the yolks of the eggs, one at a time. Beat slowly and thoroughly together. Strain, and serve.

Sauce Imperial

Stewed tomatoes, 1 quart.

Bay leaves, 2.

Onion, medium, 1.

Lemon, .

Chopped parsley, 1 tablespoonful.

Thyme, 1 teaspoonful.

Cooking oil, 2 tablespoonfuls.

Flour, 2 tablespoonfuls.

Put the oil, parsley, bay leaves, thyme, and onions into a stew-pan, set on the range and cook until the onion is a golden brown, being careful not to burn; then add the flour, let cook a few minutes, add the lemon and tomato, and let stew half an hour. Strain, salt, and serve. The chopped parsley may be added just before serving, if desired.