119. Color - Chilean

Heat a cup of beef suet in a frying pan; add half a chopped onion, three sweet red peppers, chopped, or a third of a teaspoon of cayenne. Simmer for a few minutes, then strain and use when needed for frying any kind of meat or vegetables for stews.

120. Combination Salad Dressing

Beat a cup of whipped cream into a cup of stiff mayonnaise seasoned with tarragon vinegar; add half a cup of unsweetened tomato catsup and chill.

121. Conserve - Italian

Cut up ten pounds of firm tomatoes and put into a saucepan with several stalks of celery and parsley, chopped, and two bay leaves; simmer until soft, then rub through a colander; turn it into a cheese-cloth bag and let it drip overnight, then return to the saucepan and boil to a thick jam, stirring constantly towards the end to prevent scorching. Pour into jars and use a very little of it for soup, sauces and stews.

122. Court Bouillon - French

Mix equal quantities of sour white wine, or vinegar, and hot water - enough to cover the fish; add a sliced lemon, several pieces of parsley, a small onion sliced, a bay leaf, several cloves and pepper corns, salt, paprika and celery salt. Simmer for half an hour before boiling fish in it.

123. Cream Sauce

Melt a tablespoon each of butter and flour and cook, without letting it color, for three minutes; then stir in, slowly, a cup of milk or thin cream; simmer until thick, stirring until smooth; season with salt and pepper; skim and strain. If a thicker sauce is required, as in croquettes or fritters, add more flour and butter.

Brown Sauce

Make like cream sauce, only browning the butter and flour well and using stock instead of milk.

124. Curry Sauce - Hindustani

Fry an onion, a half clove of garlic, and a small piece of ginger root, all sliced fine, in three tablespoons of olive oil, without browning; add a heaping tablespoon of curry powder and one of flour, then a pint of white stock or milk, and simmer for twenty minutes; strain and season with salt and cayenne; add the cream of a fresh cocoanut (No. 118) and heat, without boiling, in a double boiler; add the meat, or whatever is to be curried, and when quite hot, serve with rice.

125. Dressing For Cold Meat Or Fish

Beat a cup of French dressing with an egg-beater until creamy, then add a finely chopped green pepper, a pimiento, a small onion, grated, and a teaspoon of finely chopped parsley.

126. Dutch Sauce

Melt a tablespoon each of butter and flour together in a saucepan; add a cup of hot water and stir until it boils and thickens ; then add the juice of a lemon, cool a little and beat in the yolk of a large egg. Beat with an egg-beater and add two tablespoons of butter and vinegar, salt and cayenne to taste. Serve hot or cold.

127. East Indian Salad Dressing

Rub the yolks of two hard-boiled eggs smooth with half a cup of sweet oil, a teaspoon of curry powder, two tablespoons of tarragan vinegar, salt and cayenne to taste.