MEAT AND FISH SAUCES

two bay leaves, two garlic cloves, one head of celery sliced; boil until reduced to half its quantity, then add a wine glass of white wine, strain through a fine sieve, work in well a tablespoon butter and one tablespoon of flour; put all back on fire, stirring until sauce is thick; serve hot with roast fowl or meat.

Mrs. J. G. Mossin. SPANISH SAUCE.

Cut up some slices of ham, a little veal, and some trimmings and giblets of fowl. Place a lump of butter, well mixed with fine flour, in a saucepan ; stir over a quick fire till a good brown color, moisten with stock, a tumblerful of white wine, and the juice of a lemon. Simmer by the side of the fire for several hours ; pass through a tammy, clear off all grease, and thicken with a little meat glace.

Mrs. H. W. O'melveny. SAUCE A LA TARTARE (FRENCH).

Put in an earthen bowl some parsley and a little new onion chopped very fine ; add salt, pepper, a little vinegar, a tea- spoonful of French mustard, the yellow of two raw eggs, three large spoonfuls of cold white sauce (see white sauce). Pour in gradually about five spoonfuls of oil, stirring the mix- ture all the time the same way. Set on ice to stiffen.

Marthe Durnerin. TARTARE SAUCE.

Beat together the yolks of two eggs, one teacup of oil. three tablespoons of vinegar. When well beaten add one tablespoon mustard, one teaspoon sugar, one tablespoon chopped capers, same quantity of chopped cucumber pickles, the juice of an onion (grate it to extract juice), saltspoon pepper. This sauce can be used for meats or fish.

Mrs. J. G. Mossin. TOMATO JELEY FOR ROAST MEAT.

Tear in pieces some ripe tomatos and stew them until thor- oughly cooked, with only sufficient water to keep them from burning. Put the pulp into a jelly bag and when the juice has

LANDMARKS CLUB COOK BOOK,

trickled through, put one pound of lump sugar to each pint of juice and boil rapidly until it jellies. If the color is not bright red, a few drops of cochineal will improve it.

Mrs. William S. Cross. TOMATO SAUCE (EOR GATEAU ).

One cup of water or stock, three cups of strained tomatos, half a large bay leaf, one clove of garlic, one onion, two or three sprays parsley, one clove, two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of salt, one salt- spoonful of white pepper. Stew vegetables till tender; rub butter to a cream, add the flour to it and then add to sauce ; stir till dissolved ; let boil three minutes ; strain around gateau and serve very hot.

Kate E. Whitaker. WALNUT SAUCE.

Take a cup of walnuts, same of almonds well pounded in a mortar, add a slice of bread soaked in vinegar, one tooth of garlic ; when well pounded, add salt ; fry in oil, stir well, pour over fish or meat.

Mrs. J. G. Mossin. WHITE SAUCE.

Put in a saucepan a lump of very fresh butter. When it is melted but not warm, stir in briskly the same volume of flour, one heaping spoonful of each making about one and a half pints of sauce. Slowly add in some tepid water, turning briskly on a very slow fire. When the sauce is perfectly smooth and thick, after ten minutes' cooking, salt and pepper it ; take oflf from the fire and pour it slowly in a bowl containing a yellow of egg, raw, and a little vinegar, beating all the time. The sauce is then ready to serve. It is good with asparagus, arti- chokes, fish, etc.

Marthe Durnerin. WHITE SAUCE.

One cup milk, hot, one tablespoon of butter, one tablespoon of flour. Butter should be melted and bubbling before adding flour. Put in the flour all at once, stir smooth, add the hot milk slowly, allowing the sauce to boil up once between each ad- dition of milk. When done, add half teaspoonful salt, one- quarter teaspoonful pepper.

Mbs. George H. Wadleigh.