The sweet herbs in common use are thyme, basil, mint, sweet marjoram, summer savory, and sage.
Turmeric powder, 3 ounces; coriander seed powder, 4 ounces; black pepper, 2 ounces; fenugreek and ginger each 1 ounce; cayenne pepper and cumin seed each 1/4 ounce. Pound very fine, sift, and keep tightly corked in a bottle.
Mrs. J. E. Chace, Mishawaka, Indiana.
2 tablespoons ground mustard.
I tablespoon sugar.
1 tablespoon melted butter.
1 teaspoon salt. Pour boiling water on the mustard to dissolve it, then add the other ingredients. Stir well, and then pour on good vinegar till as thin as syrup.
One tablespoon chopped capers, 1 tablespoon butter, 1 saltspoon salt, a pinch of pepper. Serve with boiled fish.
Half cup butter, dessertspoon of flour rubbed well together. Put into a saucepan with one cup water or stock. Cover and set in a larger vessel of boiling water. Keep moving the saucepan. Season with salt and pepper. When thoroughly mixed, take off. Do not let boil.
Cup melted butter, teaspoon chopped parsley, juice one lemon, pinch cayenne and salt; let simmer, but not boil.
First make a Mayonnaise; mix with it 1 tablespoon each of chopped parsley, capers, and gherkins, and 1 teaspoon chopped onions.
Tablespoon each butter and flour made smooth in a saucepan over the fire, and a pint of water added slowly. If it seems too thin, cook longer. By using milk or cream it becomes cream sauce.
For each pint use 1 tablespoon each of butter and flour. Mix in a saucepan over the fire, and gradually add 1 1/2 cups boiling water. Stir into this the yolks of 3 eggs, 1 tablespoon lemon juice or vinegar, 3 tablespoons salad oil, and mustard if liked. Serve with fish.
Add chopped hard-boiled eggs to a plain white sauce.
1 cup hot water in a stewpan.
1 cup butter.
2 tablespoons grated bread crumbs. Grated rind of a lemon.
1 blade mace. Let cook slowly about 5 minutes. Add to this I cup sweet cider, and 2 or 3 lumps loaf sugar. Let boil up and serve.
Make a drawn butter sauce. Dip a bunch of fresh parsley into boiling water, then mince it and stir into the drawn butter.
Stir half a cup of butter with a teaspoon of prepared mustard and a pinch of pepper, and mix well with a cup of hot vinegar. If the vinegar is very strong, weaken it. Serve with boiled lobster or fish.
Pour over the celery, let come to a boil, and serve. *15