SAUCES AND DRESSINGS.
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DRAWN BUTTER.
MELTED butter is the foundation of most o_ the common sauces. Have a covered saucepan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about one table- spoonful of flour. When it is thoroughly mixed, put it into the sauce- pan, and add to it half a teacupful of hot water. Cover the saucepan and set it in a large tin pan of boiling water. Shake it round con- tinually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up. If you set it on too hot a fire it will be oily. If the butter and flour are not well mixed, it will be lumpy. , If you put in too much water, it will be thin and poor. All these defects are to be carefully avoided.
In melting butter for sweet or pudding sauce, you may use milk
instead of water.
TARTARE SAUCE.
THE raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle. Put together the same as mayonnaise dressing, adding the chopped ingredients the last thing.
This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.
EGG SAUCE, OR WHITE SAUCE.
Mix two tablespoonfuls of sifted flour with half a teacup of warm butter. Place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt, and a dash of white pepper; when it
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