Asparagus Sauce

Boil 12 tender heads of asparagus in a very little salted water. When done, drain and chop. Have ready a pint of drawn butter, with 2 raw eggs beaten into it, add the cooked asparagus, and season with salt and pepper, squeezing in the juice of half a lemon. The butter must be hot, but do not cook after adding the asparagus. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.

Mushroom Sauce

About 1/2 pint of button mushrooms, or an equal bulk of mushroom flaps, wiped carefully and cut into small pieces. Put into a cup of boiling water with a tablespoon of butter, and pepper and salt to taste. Let simmer very gently for 10 minutes. Then thicken with a tablespoon of flour mixed with a tablespoon of butter. Add the juice of half a lemon. Serve with roast meats.

Onion Sauce

Peel and boil 4 good-sized onions tender. Drain, chop fine, add a cup of milk, a teaspoon of butter, a saltspoon of salt, pepper to taste. Heat to boiling, and serve.

Mint Sauce

Mix 2 tablespoons chopped spear mint with 1/2 cup of vinegar and a tablespoon of sugar. Serve with roast lamb or mutton.

Lobster Sauce

Pick the meat of a hen lobster from the shell, cut in small squares and set aside. The spawn is under the tail. Pound it smooth with 1/2 tablespoon of butter. Then rub through a sieve. Melt a full cup of butter; add to it a tablespoon of anchovy sauce (or a teaspoon of essence,) a pinch of salt, cayenne, and pounded mace, and the sifted spawn. Mix well, add the lobster, heat till near boiling, but do not let boil, as the color will be spoiled. Serve with turbot or salmon.

Shrimp Sauce

Clean 1/2 pint of shrimps very carefully. Mince and add a coffee-cup of melted butter, a pinch of cayenne, and, if liked, a teaspoon of anchovy sauce. Let simmer 5 minutes. Serve with fish.

Anchovy Sauce

After soaking 2 anchovies in cold water for 2 hours, put them in a pint of cold water in a stewpan, and let simmer until the fish are dissolved. Strain the water, add 3 tablespoons vinegar and a cup of melted butter. Let simmer 15 minutes longer. Serve with boiled fish or meat.

Anchovy Sauce - Of The Essence

Stir 2 tablespoons of anchovy essence into a cup of melted butter. Season with a pinch of cayenne and mace. Let boil up for 1 or 2 minutes.

Chili Sauce

Mrs. J. R. Flanders, Joliet, Ill.

Twenty-four large ripe tomatoes, 7 white onions, medium size, 2 small green peppers - all chopped fine; 5 cups vinegar, 2 tablespoons salt, 1 cup sugar - heat vinegar and sugar, add the other ingredients, boil 1 hour; seal up. Spices may be added, if liked - about a tablespoon each of allspice and cinnamon, less of cloves.

Green Tomato Soy

Mrs. E. B. Baldwin.

Two gallons green tomatoes sliced, 12 large onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons each of salt, ground mustard, and black pepper ground, 1 tablespoon each of allspice and cloves. Stew till tender, seal in glass jars.

Queen Of Oude Sauce

Mrs. A. W. Stewart, Logan, Iowa.

1 peck green tomatoes. 4 onions. 8 green peppers.

1 quart small pieces of horse radish. Chop fine, and sprinkle with I cup salt. Let stand over night. Drain carefully, and add 1 cup sugar.

1 tablespoon each of cinnamon, allspice, cloves.

Cover with vinegar, and cook 4 or 5 hours slowly. Put away in a stone crock. If preferred, take 1 cup of grated horse radish and add when cooking, instead of using the cut pieces.

German Sauce

Mrs. Albert Willson, Johnson Junction, Ky.

1 gallon cabbage. 1 gallon tomatoes.

1 quart onions. All chopped together.

3 tablespoons ground mustard. 2 tablespoons ground pepper.

2 tablespoons cloves.

3 gills mustard seed. 1 gill salt.

1 pound sugar. 3 quarts vinegar. Boil together an hour or two, stirring well.

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