The National Cook Book, 9th ed. Hannah Mary Peterson

100 No. 2, 100 No. 3, 100 No. 4, 101 SAUCES. Sauce, apple, 101 lemon, 101 Yorkshire, 102 nuns' butter, 102 dried peach, 102 cranberry, 103 wine, 103 cream, 104 vegetable, 104 tomato mustard, 105 egg, 105 drawn butter, 105 onion sauce, 106 mint, 106 mushroom, 106 parsley, 107 caper, 107 haslet, 107 horse-radish, 107 French tomato, 108 oyster, 108 tomato, 108 PICKLES. Pickled peppers, 109 mushrooms, No. 1, 110 No. 2, 110 onions, 111 eggs, 111 Chow chow, 112 Pickled walnuts, 112 peaches, 113 beans, 113 mangoes, 114 cucumbers, 115 beets, 117 cherries, 117 Tomato catsup, No. 1, 117 No. 2, 118 Mushroom catsup, 119 Walnut " 119 Pickled nasturtiums, 119 tomatoes, 120 PASTRY. Puff paste, 121 Plain "