No. 258. Supreme Sauce

17 cts.

A : White Sauce No. 229 (White Sauce), made of highly seasoned white stock, add \ c. hot cream and 1 tbsp. butter ;

B : 1/4 c. white wine, or mushroom liquor, and lemon-juice.

Cook A 15 m., add B, serve at once.

No. 259. Tomato Sauce

15 cts.

A : 2 tbsps. hot butter, 1 slice each onion and carrot, sprig parsley, saute, add 3 tbsps. flour, 1/4 tsp. salt, 1/4 tsp. paprica, 1/2 bay-leaf, 2 cloves ;

B : 1 c. stock, 1 c. tomato pulp, or tomatoes and juice.

Cook A until slightly brown, add B, gradually, stir and simmer 15 m. Strain and serve.

No. 260. Tomato Cream Sauce

15 cts.

A : 1 c. tomatoes, 1 sprig parsley, 1 stick celery, \ bay-leaf, 1 slice onion, 2 cloves, 2 peppercorns ;

B : 2 tbsps. hot butter, 3 tbsps. flour, 1/2 tsp. salt, 1/4 tsp. paprica; cook until smooth, add 1 c. hot cream, 1/2 tsp. sugar, 1/4 tsp. soda ; simmer until boiling.

Cook A 10 m., strain into B, stir and blend thoroughly.

No. 261. Truffled Mushroom Sauce

42 cts.

A : White Sauce No. 229 (White Sauce) ;

B : 1 jar Truffled Mushrooms (they may be jars for 35 cts.) or 1 c. chopped mushrooms and cut in small pieces.

Add B to A, simmer 10 m. and serve.

No. 262. Veloute Sauce

12 cts.

A : 3 tbsps. hot butter, 3 tbsps. flour, 1/4 tsp. salt, dash cayenne, grating nutmeg., sprig parsley or thyme.

B : 1 c. white stock, 1/2 c. cream, or use less stock and add mushroom liquor.

Cook A until smooth, add B, a little at a time, simmer 20 m., stirring often, strain, return to sauce-pan and simmer 1 hour, add more hot stock or cream to make it right consistency.

No. 263. Veloute Sauce, with Claret

20 cts .

A : Veloute Sauce No. 262 (Veloute Sauce), made with -J, c. claret of cream ;

B : 2 egg-yolks beaten.

Make A, when boiling add to B, cook 1 m. and

No. 264. Bread Dressing for Game

6 cts.

A : 1 c. milk, scalded with 1/2 an union, sprig \ blade of mace, 1/2 bay-leaf :

B : 1/2 c. fine bread-crumbs, 2 tbsps. butter, 1/4 tsp.

dash cayenne and paprica.

Strain A, return to double boiler, add B, cook until thick. Serve 1 spoonful on breast of each bird, sprinkle with browned crumbs.

No. 265. Chestnut Dressing: or Stuffing, fo

15 cts.

Turkey or Chicken.

A : 1 c. chestnuts, bulled in salted boiling water 20 m., or until tender ;

B : 2 tbsps. butter, 1 tbsp. cream, 1/4 tsp. salt, dash cayenne, grating nutmeg, \ c. bread-crumbs, 2 tbsps. hot water.

Drain and mash A, add B. Mix and stuff turkey or chicken.

No. 266. Potato Dressing, for Roast Duck o

10 cts.

Goose.

A : 2 cs. hot mashed potato, 1/4 c. cream, 1 tbsp. butter, 1/2 tsp. each salt, paprica, and onion-juice, 1 tsp. parsley ;

B : 2 egg-yolks, beaten, 1/2 c. English walnut meats, chopped rather fine, 1/2 tsp. Kitchen Bouquet.

Mix and beat A, add B, stir thoroughly and fill bird.