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Condiinents
and
Sauces
twenty
minutes.
Strain,
and,
when
the
liquor
is
cool,
add
half
a
pint
of
an
equal
mixture
of
walnut
catsup
and
soy.
Thoroughly
mix
and
bottle.
To
make
a
Piquant
Sauce
{Receipe
3).
—
Boil
a
quarter
of
a
pound
each
of
allspice,
minced
shallots,
and
minced
garlic,
and
two
ounces
of
salt
in
a
quart
of
vinegar
for
twenty
minutes.
Strain,
and,
when
the
mixture
is
cool,
add
a
gallon
each
of
walnut
catsup
and
mushroom
catsup.
Thoroughly
mix
and
bottle.
To
make
Anchovy
Sauce.
—
Heat,
until
it
thickens,
a
mixture
of
a
pint
of
vinegar,
a
pint
and
a
quarter
of
water,
two
pounds
and
a
half
of
butter,
three-
quarters
of
a
pound
of
flour,
and
thirty
minced
anchovies.
Rub
the
mixture
through
a
coarse
hair
sieve
and
bottle.
To
make
a
Salad
Dressing
to
be
stored,
—
Salad
dress-
ings
should
be
mixed
freshly
as
required
;
but
it
is
sometimes
thought
desirable
to
keep
a
stock
dressing
bottled
and
ready
for
all
emergencies.
Thoroughly
beat
the yolks
of
three
eggs,
and
gradually
stir
in
half a
tea-cupful
of
olive
oil,
together
with
a
table-
spoonful
of
mustard,
a
little
pepper,
two
table-
spoonfuls
of
salt,
and
half a
tea-cupful
of
vinegar
;
adding,
last
of
all,
the
well-beaten
whites
of
the
three
eggs.
Bottle
in
well-stoppered
bottles.
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