The Camden chronicle. (Camden, Tenn.) 1890-current, 1897-09-24

Horse Radish Sauce.--One table
spoonful of mustard, two Of vinegar,
three of cream, as much horse radish
scraped fine as will make it rs thick as
onion sauce
Excellent Sauce for Plum Pudding.
-Blanch an ounce of sweet almonds
and four bitter ones, pound them to a
paste with two ounces of sugar and a
spoonful of orange flower water. Stir
in a spoonful Of dissolved butter and
an ounce of corn flour; add a tumbler-
ful of water and a quarter of a pint of
cream. Boil up well, and add at the
last the yolks Of two eggs. The grated
rind and juice of lemon boiled with
a quarter Of a pint Of water, end some
lump sugar, then thickened with a
spoonful of corn -four or arrowroot,
morsol Of fresh butter and the yolk of
an egg, makes an excellent sauce for
either plum or plain buildings
Sauces for Salmon. -Saucea PAuroro
consists of creamy bechamel, colored
with lobster, butter, and seasoned
rather highly with salt, white pepper,
a dash of cayenne, and the strained
juice of a lemon.
Black Butter.-Butter allowed to
melt and color TO a rich golden brown
shade to which you add spoonful Of
well washed and dried parsley, shak-
ing it over the fire until it is crisped,
when you pour it with the butter into
the sauce boat, place full tablespoon
full of lemon juice into the saucepan,
let it just boil up, add it to the butter
and serve at once This is a more deli.
cate form Of the ordinary black butter
which is made with vinegar.
Gooseberry Sauce for Baked Mack
erel-Stow the gooseberries with a
very little water until perfectly soft,
rub them through a strainer, aud add
sufficient sugar to the pulp to take off
the acidity, but not to make it sweet.
Mushroom Sauce for Boiled Fowls.
Use butter or white mushrooms.
Scald them, then mince small, and
cook in little butter until tender, but
do not let them color Turn into a
half pint good white sauce, add lemon
juice, and serve hot
Beyrout Sauce--One tablespoonful
each of chopped onions, Chile vinegar,
and common vinegar, one pint OF
melted butter, four tablespoonfuls OF
brown gravy, two tablespOonfuls each
of mushroom catsup, good sauce,
essence of anchovies, and half table.
spoonful of sugar, Put into the sauce.
pan the onions, vinegar and butter,
catsup and sauce, stir over the fire un'
til the mixture boils, then let it sim
mer for few minutes; skim we'll
place il over the fire, stirring until i
is thick enough to adhere to a spoon
then stir in the anchoyies and sugar
Serve hot.
White Chestnut Sauce for Turkey
Half a pound of large chestnuts
blanched by being thrown into boiling
water for five minutes Stew then
until very tender in sauce yeloute
then rub through a sieve, straining thu
sauce at the same time. Return thu
chestnut sauce to the saucepan, sea
SON to taste with white pepper anC
salt, stirring in beforehand a larg,
cupful of cream. Stir steadily, boi
up once, and serve hot.
Sauce for Cutlets-Boil together fo
about fifteen minutes half pint of ricl
brown sauce with the strained juice o
one lemon, a good spoonful of curran
Jelly, pinch Of cayenne, little glaze
an ounce of good curry powder, Q
small spoonful Of chutney, and two to
matoes. Skim this carefully whil
cooking, strain before serving
Blanche L. Macdonpell, in New Yorl
! observer,