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Classic
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page 39
NO. 5.--WHITE ONION SAUCE
Peel and boil six white onions, and when tender pour off the water; chop the
onions small, and add to them a cup of hot milk, a large spoonful of butter, and
pepper and salt to taste. Thicken with a little flour if preferred.
NO. 6.--TOMATO SAUCE, PLAIN
Peel and slice twelve tomatoes, pick out the seeds; add three pounded crackers,
salt and pepper; stir twenty minutes and serve.
NO. 7.--CRANBERRY SAUCE
Stew cranberries till soft; when soft, stir in sugar; scald a few minutes and
strain, or not, just as you please; it is good either way.
NO. 8.--SALAD SAUCE OR DRESSING FOR LETTUCE
Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl with a
tablespoonful of mustard and one of sweet cream; add gradually two
tablespoonfuls of sweet oil; when well mixed add the yolk of a raw egg, to give
the paste a delicate smoothness; a little salt, a spoonful of sugar, and one
tablespoon and a half of fine vinegar.
NO. 9.--SAUCE PIQUANTE FOR COLD MEAT
Slice two onions, fry them in butter; put them in a stewpan with a carrot, some
sweet herbs, such as dried thyme or marjoram, two eschalots, some parsley and a
clove of garlic; dredge in a spoonful of flour. When the carrot is perfectly
done, mash it in the stewpan with a wooden spoon, and when smooth add to it a
cup of
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