easpoon dry mustard
1/2 teaspoon salt
4 tablespoons butter
6 tablespoons hot vinegar
1 tablespoon sugar

Beat yolks until creamy, add to them the mustard, salt and sugar. Beat
in slowly the butter melted, also add vinegar. Cook until it thickens.
It is best to make this in a double boiler. When cold, add 1 cup sweet
or sour cream.

This keeps well and is particularly fine for lettuce, celery, beans,
asparagus or cauliflower.

Caviare Dressing

(For Tomato Salad)

2 heaping tablespoons of caviare
Yolks of 2 eggs, boiled hard and grated
One tablespoon of chopped onions
1/4 tablespoon of paprika
4 tablespoons of olive oil
2 tablespoons of tarragon vinegar

MEAT and FISH SAUCES

Bechamel Sauce

1 1/2 cups whitestock
1 slice onion
1 slice carrot
Bit of Bay leaf
Sprig of parsley
1/8 teaspoon pepper
6 peppercorns
1/4 cup butter
1/4 cup flour
1 cup scalded milk
1/2 teaspoon salt

Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
peppercorns, and then strain; there should be one cupful.

Melt the butter, add flour, and gradually the hot stock and milk. Season
with salt and pepper.

A Sauce for Hot Meats

1/2 cup sharp vinegar
2 tablespoons Colman's Mustard
a little Tabasco Sauce
2 tablespoons Horse Radish
1/2 cup butter melted very hot
Pepper and salt to taste

A warmed-up dinner was never worth much
--Boileau.

Gravy Warmed Over for Meats

One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup
sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour,
1 small onion chopped very fine, 1 teaspoon currant jelly, salt and
pepper.

When thoroughly mixed lay slices of the meat in a dish, pour the gravy
over, then set dish in the oven until all is well heated through. Serve.

Horse Radish Sauce

Make a plain white sauce and season to taste. When done add 3/4 cup of
grated horseradish and 1/2 cup cream.

Very good for meats, especially boiling meat.

STATE OF KANSAS.

Jan. 6, 1914.

Editress Suffrage Cook Book:

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