Modern cookery for private families

should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. We have given the proportions for it in the preceding chapter, but repeat them here. Horseradish, 2 heaped tablespoonsful; salt, 1 moderate teaspoonful; rich cream, 4 tablespoonsful; good vinegar, 3 dessertspoonsful (of which one may be chili vinegar when the root is mild.) When the other ingredients are smoothly mingled, the vinegar must be stirred briskly to them in very small portions. A few drops of garlic or shalot vinegar can be added to them when it is liked. COLD MAÎTRE D’HÔTEL, OR STEWARD’S SAUCE. Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. The sauce thus prepared is often put into broiled fish; and laid in the dish _under_ broiled kidneys, beef-steaks, and other meat. For 2 oz. butter, 1 _heaped_ teaspoonful young minced parsley; juice of 1 lemon; 1 small saltspoonful salt; seasoning of white pepper. _Obs._—The proportion of parsley may be doubled when a larger quantity is liked: a little fine cayenne would often be preferred to the pepper. COLD DUTCH OR AMERICAN SAUCE, FOR SALADS OF DRESSED VEGETABLES, SALT FISH, OR HARD EGGS. Put into a saucepan three ounces of good butter very smoothly blended with a quite small teaspoonful of flour, and add to them a large wineglassful of cold water, half as much sharp vinegar (or very fresh, strained, lemon-juice) a saltspoonful of salt, and half as much cayenne in fine powder. Keep these shaken briskly round, or stirred over a clear fire, until they form a smooth sauce and boil rapidly; then stir them very quickly to the beaten yolks of four fresh eggs, which will immediately give the sauce the consistence of custard; pour it hot over the salad, and place it on ice, or in a very cool larder until it is quite cold: if properly made, it