te
wine, salt, pepper, and a teaspoonful of chopped parsley; simmer, and if
not quite thick enough add a little browned flour.

=Tomato Sauce.=--Open a can of Baldwin tomatoes, which contain but little
liquid; simmer them gently for three quarters of an hour; season with
salt, cayenne, a clove of garlic, bruised, and very little mace. Press
them through a fine sieve; put the pulp in a clean, hot stewpan, with a
little butter; stir to prevent burning, and, when quite thick, serve.

A most excellent tomato sauce is made of a brilliant red ketchup, known
to dealers under the name of "Connoisseur Ketchup." Take half a pint of
it; heat it gently; add a gill of rich soup-stock and a teaspoonful of
flour dissolved in a little cold water; simmer until it thickens, and
serve.

Ordinary ketchups do not have the proper color, and are likely to sour
when heated.

=Tripe with Oysters.=--Tripe, when properly prepared by a simple process,
is very nutritious and easily digested.

Cut up half a pound of well-washed tripe; simmer for three quarters of
an hour in water slightly salted; take out the tripe; add to the broth a
little butter rolled in flour, salt, and pepper; add a little more flour
if not thick enough. Return the tripe and a dozen oysters; simmer for a
few minutes longer, and serve.

=Tripe Lyonnaise.=--Cut up half a pound of cold boiled tripe into neat
squares. Put two ounces of butter and a tablespoonful of chopped onion
in a pan, and fry to a delicate brown; add the tripe, a teaspoonful of
chopped parsley, one of strong vinegar, salt, and cayenne; stir the pan
to prevent burning. When done, cover the bottom of a hot dish with
tomato sauce, add the contents of the pan to it, and serve.

=Veal Cutlet, Sauce Robert.=--Select two medium-sized veal steaks, or cut
one large one in two; dip in beaten egg; roll in bread crumbs, and fry
very well done in the hottest of hot fat; serve with _sauce Robert_,
made as follows;--Fry a small onion brown; add to it a gill each of
clear soup and white wine; simmer until brown; strain; return to the
pan, and add a teaspoonful of tarragon vinegar, half a teaspoonful of
browned flour, and a tablespoonful of French mustard.

Cutlets or veal chops, broiled, may also be served with this sauce.

COOKERY BOOKS.

_By_ THOMAS J. MURREY, _formerly professional caterer of the Astor
House, New York; Continental Hotel, Philadelphia; and other leading
hotels_.

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