half an hour. Then add two ounces of butter rolled in flour, and half
a cup of cream. Shake over the fire a minute or two and serve at once.

* * * * *

Devil for Boiled Ham or Fowl

Put in a saucepan half a teacupful of soup stock, three ounces of
butter, one teaspoonful of salt, one teaspoonful of made mustard, two
teaspoonfuls of French mustard, two cloves of garlic chopped fine, one
onion chopped, two green peppers and one pickeled gherkin chopped, one
tomato peeled and cut up, the juice of half a lime and half a lime
cut in thin slices. Simmer for one hour, then add the following: One
tablespoonful of Worcestershire sauce, one of Imperial sauce, one of
Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two
of walnut catsup and two tablespoonfuls of chutney, add half a pint of
sherry and simmer for fifteen minutes.

This will keep several months.

* * * * *

Onion Sauce

Boil three good sized onions, one hour. Drain and put in a stewpan
with one-half pint of milk and one teaspoonful of salt. Simmer for
fifteen minutes, then rub through a sieve and put back in the pan with
one-half pint of cream and one ounce of butter.

Simmer ten minutes and serve very hot.

* * * * *

Garlic Sauce

Rub together in a mortar until smooth, two ounces of butter, two
cloves of garlic and one teaspoonful of salt. Add a tablespoonful of
lime juice and one-half a pint of melted butter. Beat until light and
smooth, when it is ready to serve.

* * * * *

Melted Butter

Take one pint of milk and one teaspoonful of salt; when it boils
stir into it three ounces of butter, a little cayenne and two
tablespoonfuls of flour rubbed into it. Let it boil one minute and
serve at once.

* * * * *

Salad Dressing Without Oil

Put in a double saucepan the yolks of three eggs, one teaspoonful of
salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well
and sift in two tablespoonfuls of flour. Add three tablespoonfuls of
vinegar and four of water. Stir until quite smooth. Place over the
fire, stirring continually one way. As soon as it thickens remove from
the fire and beat in three ounces of butter. Use when cool.

VEGETABLES

[Illustration]

Asparagus aux Milanaise

Boil large choice asparagus until tender. Put a layer of stalks upon
the