Agra Dolce

Mrs. Henry C. Buckener

Mix together

2 heaping tablespoonfuls of brown sugar,

1/4 bar of grated chocolate,

1 tablespoonful each of shredded candied orange and lemon peel, 10 blanched almonds, cut, 1/2 cupful of currants, 1 cupful of vinegar.

Let them soak for 2 hours, then pour over the cooked meat and simmer for 10 minutes.

Nice for mutton, venison, sweetbreads, calf's head, etc.

A Good Sauce For Cold Meats And Fish

Mrs. Henry C. Buckner

Yolks of 4 eggs,

1/2 teaspoonful of salt,

Dash of cayenne pepper,

4 tablespoonfuls of salad oil,

1 tablespoon fill of hot water,

1 tablespoonful of tarragon vinegar.

Beat the yolks, add the oil and water. Stand the bowl in boiling water till it thickens. Remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of mayonnaise. A few chopped capers, olives, and cucumbers make it a good Tartare sauce, and a little tomato puree will make it a red sauce for fish.

Apple Sauce For Duck

Pare 12 apples and cover with small quantity of water and cook till tender. Strain through a colander and add 1/2 cup of sugar.

Caper Sauce

The yolks of two eggs, 1/2 cup of olive oil,

3 tablespoons of vinegar,

1 of mustard,

1 teaspoon of sugar,

1/4 teaspoon of red pepper,

1 teaspoon of salt,

1 teaspoon of onion juice,

1 tablespoon of chopped capers,

1 tablespoon of chopped cucumber pickles. Make the same as mayonnaise dressing, add the chopped things last. This sauce can be used with fish and boiled meats, or meats served in jelly.

Celery Sauce

Take cream or rich milk, and boil with pieces of celery till the flavor is extracted. Remove it and season sauce with salt and pepper, and add butter, then a little flour to thicken it.

Serve with vegetables.

Champignon Sauce For Boudins

Cut up 1 can of champignons and let them boil 1/2 hour. Add half can of truffles, cut up and boil with champignons, cayenne pepper and salt to taste. As the champignons are salty, do not put too much. Add 1 pint of rich cream, and while boiling, add 1 tablespoon of butter with a little flour to thicken the sauce. Pour over Boudins and serve.

Champignon Sauce For Quenelles

E. D. P

2 cans of champignons,

1 quart of clear soup,

1 dessertspoon of flour,

1 large spoon of butter,

2 tablespoons of wine,

Salt and cayenne pepper to taste.

Cut the champignons into small pieces and cook in their own liquor for 1/2 hour. Let the clear soup come to a boil and add the champignons with the salt and pepper. Rub flour and butter together and stir in the champignons until thick as cream.

Heat the wine and pour in just before serving.

Chestnut Stuffing For Turkey

E. D. P

1 teacup of mashed sweet potatoes,

1 teacup of mashed and boiled chestnuts,

1 dessertspoon of butter,

1 wineglass of cream,

Salt and black pepper to the taste.

Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is half-roasted. Baste often.