Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

SAUCES FOR MEAT AND FISH.

       Melted or Drawn Butter.

       Egg Sauce. ✠

       Or,

       Sauce for Boiled or Baked Fish.

       White Sauce for Fish. ✠

       Oyster Sauce. ✠

       Or,

       Crab Sauce.

       Anchovy Sauce.

       Sauce for Lobsters.

       Bread Sauce.

       White Celery Sauce.

       Onion Sauce.

       Maître d’Hôtel Sauce. ✠

       Mint Sauce for Roast Lamb.

       Mushroom Sauce.

       Cauliflower Sauce.

       Asparagus Sauce.

       Apple Sauce.

       Peach Sauce.

       Cranberry Sauce.

       Or, ✠

       To Brown Flour.

       To Brown Butter.

       CATSUPS AND FLAVORED VINEGARS.

       Made Mustard. ✠

       Horse-radish.

       Walnut Catsup.

       Mushroom Catsup.

       Imitation Worcestershire Sauce.

       Oyster Catsup.

       Tomato Catsup. ✠

       Lemon Catsup.

       “Ever-ready” Catsup. ✠

       A Good Store Sauce.

       Mock Capers. ✠

       Celery Vinegar.

       Onion Vinegar.

       Elderberry Catsup.

       Pepper Vinegar.

       Horse-radish Vinegar.

       SALADS.

       Sydney Smith’s Receipt for Salad Dressing.

       Lobster Salad. ✠

       Excelsior Lobster Salad with Cream Dressing. ✠

       Chicken Salad. ✠

       Lettuce Salad. ✠

       Or,

       Summer Salad.

       Water-cresses.

       Cabbage Salad, or Cold Slaw. ✠

       Or, ✠

       Tomato Salad. ✠

       Celery Salad. ✠

       Salmon Salad. ✠

       Potato Salad. ✠ (Very good.)

       Cheese Salad, or Mock Crab.

       Or, ✠

       VEGETABLES.

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