130 ; THE BLUE BIRD CooK Book BRANDY SAUCE Ya cup butter Y2 cup sugar 2 eggs Stir to a cream, then put into a double boiler and cook until thick. Add brandy to taste, and serve hot. SAUCE FOR BOILED RICE Take Y2 cup butter, creamed with 1 cup powdered sugar. Beat very smooth and add the stiffly beaten white of 1 egg. Just before serving add 1 cup thick straw- berry jam. SAUCE FOR CHRISTMAS PUDDING Blend 1 cup sugar, 1 Ib. butter and 1 egg yolk. Beat 1 egg white and whip Y2 pint cream; blend the two together. Blend first mixture into this. Stir as little as possible. COCKTAIL SAUCES Cocktail Cream (fruit cocktail or salad)—-Whip 1% cup whipping cream until just stiff; add dash of salt, 4% teaspoon prepared mustard, 4% teaspoon worcestershire sauce, 1% tablespoons lemon juice, 1 teaspoon sugar, and a sprinkling of paprika; blend thoroughly; chill. Makes Y2 cup. Serves 6. Cocktail Sauce (shellfish cocktails)—-Mix together 2 tablespoons tomato catsup, 3 tablespoons lemon juice, ¥2 teaspoon salt, 1 teaspoon grated horseradish, 4 teaspoon worcestershire sauce, and 2 tablespoons finely minced celery. Chill and serve very cold. Makes 1/3 cup. MEAT, FISH, AND FOWL SAUCES Black Butter Sauce (for meat.or fish)—Brown until dark 1/3 cup butter, or use browned meat drippings; add 1 teaspoon lemon juice or vinegar, dash of salt and pepper. Let boil for a few minutes. Makes 1/3 cup. Drawn Butter Sauce (for fish)—Melt 2 tablespoons butter; blend in 1% table- spoons flour; stir in 1 cup boiling water gradually. Cook until thickened, stirring constantly. Add 1%4 teaspoon salt and dash of pepper. Makes 1 cup. Curry Sauce (for lamb and fowl)—WMelt 2 tablespoons butter or margarine in double boiler; add 2 tablespoons chopped onion; cook until onion is limp. Add 1 table- spoon curry powder combined with 2 tablespoons flour; stir until smooth. Add 1 cup cold milk; stir until thick; add Y2 tablespoon lemon juice; cook 5 to 10 minutes longer. Makes 1 cup. - Horseradish Sauce (for corned beef)—-Whip 2 cup whipping cream until stiff; fold in %4 cup horseradish. Makes 1 ¥Y2 cups. Mint Sauce (for lamb)—-Wash about 6 sprigs of mint; chop fine. Combine mint with 2 tablespoons powdered sugar, 2 tablespoons lemon juice, and Y2 cup vinegar in order given. Let stand 1 to 2 hours before using. Makes % cup. Pineapple Sauce (for ham)—Dissolve 1 tablespoon cornstarch in Y% cup cold water; add 1% cups crushed pineapple and 1 tablespoon butter. Cook over medium heat until slightly thickened, about 5 minutes, stirring constantly. Makes 2 cups. Raisin Sauce (for ham or boiled, sliced tongue)—-Mix together ¥2 cup brown sugar, 3 tablespoons cornstarch and Yg teaspoon salt in saucepan; add 1% cups water and 2 tablespoons butter; cook until thick, about 10 minutes, stirring constantly. Add Y2 cup vinegar and 2 cup seedless raisins; cook until raisins are plump and mixture comes to a boil. Makes 2 cups. Tomato Sauce (for meats)—Melt 2 tablespoons shortening in saucepan and add 4 tablespoons chopped onion and 3 tablespoons chopped celery; saute until onion is a delicate brown. Add 3 cups cooked tomatoes forced through a sieve; season with 1 teaspoon salt, dash pepper, and 2 teaspoons sugar. Mix together 3 tablespoons flour and 3 tablespoons water; blend with heated mixture and cook until thickened, stirring constantly. Makes 3% cups.