VEGETARIAN COOKERY

sieve with the liquor— (of course, the lemon peel and cloves will not rub through)— and add this to a quarter of a pound of stewed prunes. This is a very popular sauce abroad.

Ginger Sauce.— The simplest way of making ginger sauce is to sweeten half a pint of butter sauce and then add a few drops of essence of ginger. A richer ginger sauce can be made by taking two or three tablespoonfuls of preserved ginger and two or three tablespoonfuls of the syrup in which they are preserved, rubbing this through a wire sieve, adding about an equal quantity of butter sauce, making the whole hot in a saucepan.

Gooseberry Sauce.— Pick and then stew some green goose- berries, just moistening the stewpan with a little water to prevent them burning. Rub the whole through a hair sieve in order to avoid having any pips in the sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour. Colour the sauce a bright green with a little spinach extract.

]Sr.B.— It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool. ^ In Germany, vinegar is added to this sauce and it is served with meat.

Horse-radish Sauce. — Horse-radish sauce is made, properly speaking, by mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a little pepper and salt. very simple method of making this sauce is to substitute tinned Swiss milk for the cream and sugar. It is equally nice, more economical, and possesses this great advantage : a few tins of Swiss milk can always be kept in the store cupboard, whereas there is considerable difficulty, especially in all large towns, in obtaining cream without giving twenty-four hours' notice, and the result even then is not always satisfactory. Horse-radish sauce is very delicious, and its thickness should be entirely dependent upon the amount of grated horse-radish. Sticks of horse-radish vary so very much in size that we will say, grate sufficient to fill a teacup, throw this into a sauce tureen, mix a dessert- spoonful of Swiss milk with a tablespoonful of vinegar and about two tablespoonfuls of milk and a teaspoonful of made mustard, add this to the horse-radish, and, if necessary, sufficient milk to make the whole of the consistency of bread sauco.

As the sauce is very hot, as a rule it is best not to add any pepper, which can be easily added afterwards by those who like it.

Indian Pickle Sauce.— Chop up two or three table- spoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation. Then thicken the whole with some brown roux till the sauce is as thick as pea soup. The vinegar should be got rid of as much as possible. This is a very appetising dish with boiled rice and Parmesan cheese.

Italian Sauce. — This is an old-fashioned recipe taken from a book written in French, and published more than fifty years ago. Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut. Let all boil gently for half an hour, add a spoonful of oil, and serve.

Maitre d'Hotel Sauce.— Maitre d'Hotel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice.

Hot sauce is often called Maitre d'Hotel when chopped blanched parsley and lemon juice is added to a little white sauce.

Mango Chutney Sauce.— Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold. Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve.

Mayonnaise Sauce.— This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the

addition of cream. Mayonnaise sauce is made as follows :

Break an egg and separate the yolk from the white, and place the yolk at the bottom of a large basin. Next take a bottle of oil, which must be cool but bright ; if the oil is cloudy, as it

54 VEGETARIAN COOKERY.

often is in cold weather, you cannot make the sauce. Nor can you if the oil has been kept in a warm place. Now proceed to let the oil drop, drop by drop, on the yolk of egg, and with a silver fork, or still better, a wooden one, beat the yolk of egg and oil quickly together. Continue to drop the oil, taking care that only a few drops drop at a time, especially at starting, and con- tinue to beat the mixture lightly and quickly. Gradually the yolk of egg and oil will begin to get thick, first of all like custard. When this is the case a little more oil may be added at a time, but never more than a teaspoonful. As more oil is added, and the beating continues, the sauce gets thicker and thicker, till it is nearly as thick as butter in summer time. When it arrives at this stage no more oil should be added. ^ A little tarragon vinegar may be added at the finish, or a little lemon juice. This makes the sauce whiter in colour. One yolk of egg will take a teacupful of oil. It is best to add pepper and salt when the salad is mixed. Mayonnaise sauce is by far the best sauce for lettuce salad. It will keep a day, but should be kept in a cool place, and the basin should be covered over with a moist cloth.

Mayonnaise Sauce, Green.— Make some mayonnaise sauce as above, and colour it with some spinach colouring (vegetable colouring, sold in bottles by all grocers).

Mint Sauce. — Take plenty of fresh mint leaves, as the secret of good mint sauce is to have plenty of mint. Chop up sufficient mint to fill a teacup, put this at the bottom of a sauce tureen, pour sufficient boiling water on the mint to thoroughly moisten it, and add a tablespoonf ul of brown sugar, which dis- solves best when the water is hot. Press the mint with a table- spoon to extract the flavour, let it stand till it is quite cold, and then add three or four tablespoonfuls of malt vinegar, stir it up, and the sauce is ready. The quantity of vinegar added is purely a matter of taste, but a teaspoonful of chopped mint floating in half a pint of vinegar is no more mint sauce than dipping a mutton chop in a quart of boiling water would be soup in ordinary cookery.

Mushroom Sauce, White. — Mushroom sauce can be made from fresh mushrooms or tinned mushrooms. When made from fresh they must be small button mushrooms, and not

those that are black underneath. They must be peeled, cut up small, and have a little lemon juice squeezed over them to pre- vent them turning colour, or they had still better be thrown into lemon juice and water. They must now be fried in a frying-pan with a small quantity of butter till they are tender, and then added to a little thickened milk, or still better, cream. When made from tinned mushrooms, simply chop up the mush- rooms, reserving the liquor, then add a little cream and thicken with a little white roux. A little pepper and salt should be added in both cases. Instead of using either milk or cream, you can use a small quantity of sauce Allemande.

Mushroom Sauce, Brown. — Proceed exactly as above with regard to the mushrooms, both fresh and tinned, only instead of adding milk, cream, or Allemande sauce, add a little stock or water, and then thicken the sauce with a little brown roux.

Mushroom Sauce, Puree. — Mushroom sauce, both white and brown, is sometimes served as a puree. It is simply either of the above sauces rubbed through a wire sieve.

Mustard Sauce. — Make, say, half a pint of good butter sauce, add to this a tablespoonful of French mustard and a tablespoonful of made English mustard. Stir this into the sauce, make it hot, and serve.

N.B. — French mustard is sold ready-made in jars, and is flavoured with tarragon, capers, ravigotte, &c.

Onion Sauce. — Take half a dozen large onions, peel them and boil them in a little salted water till they are tender. Then take them out and chop them up fine, and put them in a stew-pan with a little milk. Thicken the sauce with a little butter and flour, or white roux, and season with pepper and salt. A very nice mild onion sauce is made by using Spanish onions.

Onion Sauce, Brown. — Slice up half a dozen good-sized onions ; put them in a frying-pan and fry them in a little butter till they begin to get brown, but be careful not to burn them, and should there be a few black pieces in the frying-pan, remove them ; now cliop up the onions, not too finely, and put them in a saucepan with a very little stock or