Simmer slowly for ten minutes.

MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add

  Three-quarters cup of water,
  One-quarter cup of sugar.

Bring to a boil and cook slowly for ten minutes.  Add one-half cupful of white wine vinegar and remove from the fire.  Let stand for one-half hour and then strain.  Leftover portions may be bottled and the bottles stored in a cool place for future use.

ENGLISH MUSTARD SAUCE

Place in a soup plate

  One teaspoon of mustard,
  One teaspoon of sugar,
  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  Two tablespoons of salad oil.

Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice.  Beat until thick and then serve.

HOLLANDAISE SAUCE

  Four tablespoons of salad oil,
  Two tablespoons of vinegar,
  One tablespoon of water,
  One teaspoon of salt,
  One-half teaspoon of paprika.

Heat in a double boiler to the scalding point and then drop in the yolk of an egg.  Stir until thick.  Use at once.  If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.

RAVIGOTTE SAUCE

Chop very fine sufficient parsley.  To measure

  One-half cup,
  One large green pepper,
  One onion,
  One leek.

Place in a bowl and add

  One cup of mayonnaise,
  One teaspoon of salt,
  One teaspoon of paprika,
  One-half teaspoon of mustard,
  Two teaspoons of lemon juice.

Blend well to thoroughly mix.

BROILED CHICKEN, BACON GARNISH

Select a plump broiler and then singe.  Then split down the back and draw.  Wash well.  Remove the breast bone.  Place in a frying pan, the split side down, and add one cup of water.  Cover closely and then steam for ten minutes.  Now rub well with shortening.  Dust very lightly with flour.  Broil for twenty minutes, turning every four minutes; lift to a hot platter, brush with melted butter and garnish with bacon.

EMINCE OF GIBLETS

Cook the giblets and neck, then cool.  Mince fine and add two hard-boiled eggs and one and one-half cups of cream sauce, and

  Two tablespoons finely minced parsley,
  One and one-half teaspoons of salt,
  One teaspoon of paprika.

Heat to boiling point and then simmer slowly for ten minutes.

CHICKEN POT ROAST, CEDAR HOLLOW STYLE

Select a fat stewing chicken and then singe and draw.  Wash and wipe with a clean cloth.  Place in a fireless cooker or cook until tender.  Now rub with shortening and dust with flour and brown in hot fat in a deep saucepan.  Turn the chicken frequently so that it can be browned on all sides.  When the chicken is nicely browned, add