No. 248. Maitre d'Hotel Sauce

8 cts.

A : 4 tbsps. butter, creamed ;

B : 2 tbsps. lemon-juice, 1 tbsp. chopped parsley, 1/8 tsp.

salt, dash pepper and cayenne.

Mix B with A thoroughly and serve.

No. 249. Mustard Sauce, for Beef

10 cts.

A : 1 tbsp. hot butter, 2 tbsps. flour, cooked until brown and smooth, 1 c. beef-stock;

B : 1 tbsp. French mustard or celery mustard, 1 tbsp. vinegar, 1 tsp. sugar, 1 tsp. made mustard, 1/4 tsp. salt, 1/2 tsp. paprica.

Cook A until smooth, add B, mix, and when boiling, serve.

No. 250. Mushroom Sauce

25 cts.

A : Brown Sauce No. 230 (Brown Sauce). Cook butter until brown before adding flour;

B : 11/2 cs. canned mushrooms, or 1/2 c. fresh mushrooms, cut into small pieces, rolled in flour, and sauted in butter ;

C : 1 tbsp. mushroom catsup, 1 tbsp.

sauce, 2 tbsps. sherry.

Add B to A, cook 5 m., add C, when boiling

No. 251. Olive Sauce, for Game or Poultry

23 cts.

A: Brown Sauce No. 230 (Brown Sauce) and 1 tsp. minced onion

B : 1 doz. stoned olives, boiled 10 m.

Cook A, add B, when boiling, serve.

No. 252. Onion or Soubise Sauce

12 cts.

A: 2 tbsps. hot butter and 2 tbsps. flour; cook until smooth ; add, slowly, 1 c. hot stock, 1/2 tsp. powdered sugar, 1/4 tsp. salt, dash cayenne, 1/2 c. cream;

B : 2 onions, sliced, and parboiled 5 m.

Drain B, cover with boiling water, add 1/4 tsp. salt, and boil until tender; press through a colander, making 1 c. pulp and liquid. Add to A, when boiling, serve.

No. 253. Orange Hollandaise Sauce

18 cts.

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

B : Juice and rind from 1 orange.

Omit lemon from A, add B, when boiling, serve.

No. 254. Orange Sauce, for Game

20 cts.

A: 1 orange-peel cut into thin strips, boil until tender. changing water once ; juice 2 orange B: 2 tbsps. hot butter and 3 tbsps. flour, cook until smooth; add, gradually, 3/4 c. stock. J tsp. made mustard, 1/4 tsp. salt, dash cayenne, 1/3 c. red wine, 1/2 c. currant jelly.

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

No. 255. Pepper Sauce

20 cts.

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

B : 1 tbsp. green pepper, 1 tbsp. chives, and 1 tsp. parminced fine, 4 cloves, 6 pepper-corns, 2 tbsps. vinegar.

Cook A, add B, simmer 15 m. Strain and serve.

No. 256. Port Wine Sauce, for Game

16 cts.

A : Brown Sauce No. 230 (Brown Sauce), 1 tbsp. each Worcestershire sauce, mushroom catsup, \ c. port wine ;

B : 1/2 an onion, 2 sprigs parsley, 1/2 bay-leaf, 1/2 carrot.

Cook A, add B, simmer 15 m. Strain and serve.

No. 257. Sorrel Sauce, for Veal

15 cts.

A : \ c. sorrel, chop fine, saute in 3 tbsps. butter, add 11/2 cs. hot water, 1/4 tsp. salt, dash pepper and cayenne ;

B : 2 egg-yolks beaten.

Cook A 5 m., pour over B, stir until boiling, serve.