oonful of sugar, one of salt, and one of vinegar, or a
tablespoonful of Chablis wine; let them soak an hour or two, and the
last thing before serving stir in four tablespoonfuls of cream that is
whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed
with the horseradish, but that is a matter of taste. When the sauce is
to be served hot, two yolks of egg and two tablespoonfuls of water must
be substituted for cream, which would curdle. The water, horseradish,
etc., must first come to the boiling-point, then the eggs added
gradually, and just allowed to thicken, not to boil.

_Mint Sauce._--Take only the young, tender leaves, not a bit of stem,
and chop very fine indeed. To two tablespoonfuls add a tablespoonful and
a half of brown sugar and three of vinegar. It should be quite thick,
not as we so often see it--vinegar with a few bits of mint floating
around.

_Mint Jelly_ for masking cold lamb or cutlets.--Take two tablespoonfuls
of Spanish sauce, and dissolve in it a good teaspoonful of gelatine
softened in cold stock, a tablespoonful of aspic, and one of thick mint
sauce. If no aspic is ready, it is not worth while to make for the small
quantity needed; a teaspoonful of glaze, two of gelatine, and half a
wineglass of Sauterne may be dissolved together to take its place. No
gelatine will be needed with the Spanish sauce in this case.

Sweet sauces will be left until the desserts are treated of.

VI.

SOUPS.

It is not proposed to give the soups to be found readily in most
cooking-books in these pages, but only those less known or of peculiar
excellence.

It is supposed that the reader understands the making of good beef or
veal stock, and perhaps the usual way of clearing it. But since cooking
has been studied scientifically, improvements on methods have been
introduced; one of these is the clearing of soup with albumen of _meat_
instead of egg. The advantages of this method are that the soup is
strengthened and the flavor improved, while clearing with whites of eggs
in the usual way, though greatly improving the appearance, tends to
lessen the flavor of soup.

_To clear Consomme with Beef._--Consomme is reduced stock, or stock
made of extra strength. Carefully remove all fat from three pints of it
when cold. It will, of course, be a stiff jelly. Chop fine an onion, a
carrot, and a turnip. Chop half a pound of lean beef from which all fat
is removed; this is best put through a choppin