134 | THE BLUE BIRD CooK BooK

CAPER SAUCE

Melt 2 tablespoons butter in a saucepan, stir in 2 level tablespoons flour, then
add 2 cups hot water, stirring rapidly while it boils and thickens. Add a little salt, —
dash of white pepper and 3 tablespoons capers. Serve with boiled fish, boiled mutton —

and lamb.

(DEM.) CRANBERRY JELLY

Boil 1 quart of cranberries and 1 cup of water; should boil hard for 5 minutes,
Put the berries through a sieve, add 2 cups of sugar, stir well and put into a mould or
individual moulds. Heat the mixture after straining, but it will not jell if the juice
boils after the sugar is added, or if put into tin moulds.

CREOLE SAUCE

2 tablespoons butter 4 sliced mushrooms
2 tablespoons chopped onion 2 chopped green peppers
2 tablespoons flour 1 cup tomato pulp

VY cup sherry or stock

Melt butter and saute 5 minutes mushrooms, onions and peppers. Remove vege-
tables and brown flour in butter. Add vegetables, tomato pulp, and sherry. Stir until
smooth, season with salt and pepper. Let simmer 10 minutes. Serve with meat or fish,

FRENCH MUSTARD

1 teaspoon mustard, 1 tablespoon flour; mix thoroughly, add 2 tablespoons
boiling water and stir until smooth. Add a little salt, 1 teaspoon sugar, 2 teaspoons
butter, thin with vinegar.

CREAM OF HORSERADISH SAUCE

Add to 6 tablespoons of grated horseradish the yolk of 1 egg and Y% teaspoon
salt; mix thoroughly, add 1 teaspoon vinegar, and then fold in carefully Y% cup of
whipped cream. If the horseradish is already in vinegar, omit the tablespoonful and
press the horseradish until dry. This is one of the nicest sauces to serve with cold
roast beef, mutton or with corned beef.

EGG SAUCE

Chop 2 hard boiled eggs quite fine. Chop the white and yolk separately, and
stir into a white sauce before serving. This is used for boiled or steamed fish, also
vegetables.

MINT SAUCE

Mix 1 tablespoon white sugar with Y% cup vinegar, add 2 tablespoons mint
chopped fine. Let stand 1 hour in cool place before serving. Serve with roast lamb
or mutton.

PREPARED MUSTARD

2 heaping tablespoons flour 1 level tablespoon mustard
2 heaping tablespoons sugar

Add vinegar to make smooth paste.

TOMATO MUSTARD

1 can of tomato soup 1 tablespoen onion
Y% cup vinegar 1 tablespoon flour
1 tablespoon brown sugar 1 tablespoon mustard

Add salt, pepper and paprika to taste, and a dash of red pepper.

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