The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1913-12-12
ALL SORTS OF SAUCES
Tomato Sn,,cc.

Tomato Snucc.
Ono can OF tomatoes, ono tablespoon
of sugar, two OF flour one teaspoon
OF salt, little red and black pepper,
one pint OF water. Let II boil up once
and strain through Il sieve, rubbing
Though all eXcept the seeds II fresh
tomatoes are used they will have TO be
boiled longer This sauce is good with
chops or sliced beef
Sauce uoilandai,c.
Put in Il skillet & light one quarter
pound OF butter, rubbed in small table
spoon of Hour and tho yolk OF two
eggs. stir all together over the fire
until w"ll mixed. then add salt ANA
pepper TO taste, juice of one large or
two small lemons, AND put it on TO
boil again; stir with care to Keep from
burning. It must be- thick enough to
cover the fish OF vegetables with
which it is 10 be served
sauce Tor Asparagus. No. I.
Melt ono tablespoon of butter beat
in 1T saltspoon OF dry mustard, enc OF
salt, little red ana white pepper and
lemon Juice to taste Serve with the
asparagus but do net pour over II.
Asparagus snurr. No. =.
TO the yolk OF one egg take one
tablespoon OF huttor, salt and pepper
to taste; beat all together, first mott
ing the butter When we'll beaten,
put ON the iire, dus,i,lE IN "a little flour
to make the consistency of salad dress
iug. After taking from tho fire heat
i'm :; teaspoon OF lemon juice or vine
har Make enough 10 pour over Tho
ASPARAGUS
Stint sauce.
y GOOD sizo cup ct vinegar. two
tablespoons Of sugar. two Of chopped
mint Prepare two hours before us
ting and serve with roast lamb
sinw Dressing.
Piece OF butter the Size Of an egg
one cup Of vinegar, onc-hHlf teaspoon
of dry mustard one teaspoon Of brown
sEgar, YOlk OF an esq, salt. rot and
white pepper TO taste. Cream the but
ter aild egg together, then put in mus
tard. salt. pepper and sugar stir well
together ANA pour ON the vinegar Put
It on the stove and stir until IL comes
ia Il boil Pour hot over the slaw.
which has been cut inc and sprinlled
with little Black pepper. Min we'll
through tho slaW and let it rct cold
for dinner y little celery chopped
une on celery seed improves The slaw.
French Dressing.
ono quarter teaspoon salt. one quar-
tor teaspoon OF white or black pepper.
three tablespoons Of oil. ten drops
Of onion juice. ono tahlcspoon Of
vinegar, ono half tablespoon Of
lemon juice Mix salt pepper. onion
Juice and one tablespoon oil together
then add alternately the remaining OIL
lemon Juice ana vinegar
sninh Dressing Without OIL.
Bon ono pint Of vinegar with some
celery seed, beat four eggs and pour
tie vinegar over Them slowly; return
80 the tire With a piece Of butter size
Of an egg, let it thickcn like custard
Mix n tablespoon each Of salt mus
turh and sugar with a cup OF sour or
sweet cream; add this To the other
mixture When cold this VIII Keep
some time Tho celcry-sccd should
he strained out before the vinegar and
eggs are mixed.
sauce Tnrtnr~.
To Inayonnais, dressing add one tea
spoou OF onion juice, one tablespoon Of
chopped capcrs and ono tablespoon Of
chopped cucumber pickle.
Salad sauce.
ono half teaspoon salt ono teaspoon
OF sugar one teaspoon dry mustard.
dash OF rcd pepper Mix them and
add two tablespoons sweet oil or two
tablespoons OF melted butter. two Ia
hlcspnons OF vinegar. Stir all these
together ana then break in ono raw
,Ee. stir well and then add one cum
oi cold boiled milk stir all this well
and thcr put il IN "A saucepan ana set
That III ran of water Lot it come to
1 a boil stirring occasionally. and then
lit viii he done
Nin,onnaise Dressing.
! Golk OF ono eEe. saltSpcon Of dry
mustard one - salt one OF sugar red
and white pepper 10 taste. Stn al to
gcthcr well ANA then ada Tive oil. drop
hy drop, stirring SLOWLY always one
way until YOU have the consistency of
thick pastc-tnen add dcsscrtspoon Of
vinegar or lemon juice. Your eggs
Il. 81