chickens, nicely prepared and jointed, in a saucepan, with some salt
and water and a bundle of thyme or parsley. Boil till nicely done,
then take up the chickens and put in the batter. Put all in a deep
dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._
CHICKEN PUDDING WITH POTATOES.
Cut up a young chicken as if to fry, and parboil it. Boil and mash
Irish potatoes. Beat up three or four eggs, add to the potatoes, and
thin with milk. Season with butter, pepper and salt, stir in the
chicken, and bake it.
Boiled rice is a good substitute for potatoes.--_Mrs. E. W._
N. B.--Most of the recipes given for turkey apply to pea-fowl, and
most of those given for chicken may be used for guinea fowl.--_Mrs. S.
T._
TO ROAST GOOSE.
A goose must never be eaten the same day it is killed. If the weather
is cold, it should be kept a week before using. Before cooking let it
lie several hours in weak salt and water, to remove the strong taste.
Then plunge it in boiling water, for five minutes, if old. Fill the
goose with a dressing made of:
Mealy Irish potatoes, boiled and mashed fine.
A small lump of butter.
A little salt or fresh pork chopped fine.
A little minced onion.
Parsley, thyme, and a pinch of chopped or powdered sage.
Grease with sweet lard or butter. Lay in a pan with the giblets, neck,
etc. Pour in two teacups of boiling water, set in a hot oven, and
baste frequently. Turn so that every part may be equally browned.
Serve with gravy or onion sauce.
The above recipe will answer equally as well for duck.--_Mrs. S. T._
DEVILLED GOOSE.
Plunge the goose into a pot of boiling water and let it remain half an
hour. Fill with a stuffing made of:
Mashed Irish potatoes, a heaping tablespoonful butter, minced onions,
sage, parsley and thyme, half a teaspoonful black pepper.
Place it in a pan with a slice of fat pork and a pint of broth or
liquor in which any kind of meat has been boiled.
Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard,
and one of acid fruit jelly. Butter the breast of the goose and pour
this mixture over it, adding salt and pepper to the taste.
Place in a hot oven, dredge with flour and baste frequently till done;
when serve with its own gravy. This receipt will answer equally as
well for wild goose.--_Mrs. S. T._
TO PREPARE YOUNG DUCKS.
Kill and hang to drain. Plunge, one at a time, in boiling water, then
immediately in cold water, which makes them easier to pick. Kill some
days before using, or if obliged to use them the same day as killed,
they are better roasted.--_Mrs. R._
TO STEW DUCKS.
Truss the ducks and stuff them with bread, butter, and onion. Flour
them and brown them in lard. Have prepared slips of bacon, giblets,
onion, water, pepper, salt, and a little clove or mace, if you like.
Put in the ducks and let them stew gently but constantly for two
hours. Then add the juice of green grapes or of a lemon, or else a
little lemon pickle. Flour the ducks each time you turn them, and
thicken with butter rolled in flour.--_Mrs. Col. W._
SALADS.
In making salads, be careful to add the vinegar last. Where oil cannot
be obtained, fresh butter, drawn or melted, is an excellent substitute
and is indeed preferred to oil by some persons, epicureans to the
contrary notwithstanding. Always use good cider vinegar in making
salads, as chemical vinegar is sometimes very unwholesome. Much
depends on the rotation in which you mix the ingredients for a salad,
so I would call particular attention to the directions given on this
point on the subsequent pages.
OYSTER SALAD.
½ gallon fresh oysters.
The yolks of four hard-boiled eggs.
1 raw egg, well whipped.
2 large spoonfuls salad oil or melted butter.
2 teaspoonfuls salt.
2 teaspoonfuls black pepper.
2 teaspoonfuls made mustard.
1 teacup good vinegar.
2 good sized pickled cucumbers, cut up fine.
Nearly as much celery as oysters, cut up into small dice.
Drain the liquor from the oysters and throw them into some hot vinegar
on the fire; let them remain until they are _plump_, not cooked. Then
put them at once into clear cold water; this gives them a nice plump
look and they will not then shrink and look small. Drain the water
from them and set them away in a cool place, and prepare your
dressing. Mash the yolks as fine as you can and rub into it the salt,
pepper, and mustard, then rub the oil in, a few drops at a time. When
it is all smooth, add the beaten egg, and then the vinegar, a spoonful
at a time. Set aside. Mix oysters, celery, and pickle, tossing up well
with a silver fork. Sprinkle in salt to your taste. Then pour dressing
over all.--_Mrs. E. P. G._
SALMON AND LOBSTER SALAD.
If the salmon salad is made of the fish preserved in cans, drain it
from the oil and mince the meat fine. Cut up one third as much lettuce
or celery.
For one box of salmon, boil four eggs hard; lay them in cold water a
few minutes, shell and separate the whites from the yolks; lay the
whites aside. Mash the yolks smooth with two tablespoonfuls sweet
olive oil or one teacup sweet rich milk or cream. The oil makes the
smoothest and best paste. Dissolve in one teacup vinegar,
1 tablespoonful sugar.
1 teaspoonful salt.
2 or more teaspoonfuls fine mustard.
Pepper to the taste.
Mix this with the paste and toss lightly over the meat with a silver
fork. Ornament the dish in which it is served with the green leaves of
the celery, or with curled parsley and the whites of eggs cut in
rings.
Lobster salad is prepared in the same way. Take the nicest parts of
the lobster.--_Mrs. C. C._
LOBSTER SALAD.
Chop up one can of lobsters; cut in small pieces as much celery. Then
cream with one teacup butter, one tablespoonful mustard, one
tablespoonful sugar, one teaspoonful salt, and yolks of four
hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper
vinegar (simply pepper steeped in vinegar and sweetened with a little
sugar), and pour the mixture over the lobster and celery.--_Mrs. S.
T._
FISH SALAD.
Boil four flounders, or any medium sized fish; when done, take off the
skin and pick out the bones, then shred very fine. Add pepper and
salt, one tablespoonful mixed mustard, a half cup vinegar, and half a
pound butter, and mix all well with the fish. Put into shallow pans,
set in the oven and bake ten minutes. When cold put over it a little
Worcestershire sauce, and sherry wine.--_Miss F. N._
TERRAPIN SALAD.
Boil them until the shells will come off easily and the nails pull
out; then cut into small pieces and carefully remove the sand-bag and
gall.
To three good sized terrapins, take six hard-boiled eggs; remove the
yolks and rub into a powder with half a pound sweet butter. When
creamy and light, add one teaspoonful flour. Put this with the meat
into a saucepan; season with cayenne pepper and salt, and let it boil
for one or two minutes. Just before taking from the fire, add wine to
taste, and if desired, a little mace.
Be careful to remove the skin from the legs.--_Mrs. A. M. D._
TURKEY SALAD.
Mince the turkey very fine. Have ready the following mixture, for a
large company.
Twelve or fourteen eggs boiled hard; mash the yolks smooth with one
spoonful water; add to it pepper, salt, and mustard to the taste. Two
teaspoonfuls celery-seed, one teacup of fresh melted butter or fine
olive oil, and pour in strong vinegar to the taste.
Mix the turkey and celery, and pour over the mixture just before
eating.--_Mrs. F. C. W._
_Turkey Salad._
Remove the skin and fat from a turkey; mince the meat fine.
Mince 2 or 3 slices lean ham.
2 or 3 bunches celery.
3 or 4 apples.
3 or 4 cucumber pickles; mix well together.
Prepare a dressing of the yolks of four eggs, rubbed in a little thick
cream.
4 tablespoonfuls butter.
2 teaspoonfuls black pepper.
2 teaspoonfuls salt.
2 teaspoonfuls of mustard.
Vinegar to the taste.
--_Mrs. Dr. S._
_Turkey Salad._
Boil two turkeys till well done, pick out all the bones, skin and fat,
and cut up the balance in small pieces.
Boil one dozen eggs hard, let them cool, then separate the yolks and
whites, mash the yolks fine, chop the whites very fine and set them to
one side.
Have a large flat dish, in which put four large spoonfuls mixed
mustard; pour in a little oil, and with a fork rub it in till smooth,
then a little vinegar, in which has been melted two full
tablespoonfuls of salt, then oil, and alternately put in oil and
vinegar, each time rubbing it in till well mixed. When you have mixed
a whole bottle of oil and one pint vinegar till it is as smooth as
butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls
celery-seed rubbed fine in a mortar, and one large mango cut fine, put
in stuffing and all.
Have ready as much celery as you have fowl, cut fine, mix meat and
celery carefully together, and pour the dressing over all.--_Mrs. E.
I._
CHICKEN SALAD.
One large chicken boiled; when cold remove the skin and chop into a
dish, over which throw a towel slightly dipped in cold water to keep
the meat moist. When the celery is cut, put between clean cloths to
dry.
Take one tablespoonful best mustard, the yolk of one raw egg, which
drop into a dish large enough to hold all the dressing; beat well for
ten minutes and slowly add to the mustard one tablespoonful vinegar.
When well mixed add three-eighths bottle of oil, a drop at a time,
always stirring the same way.
Rub the yolks of six hard-boiled eggs very smooth and stir in half a
teacup of vinegar. Pour this mixture to the mustard, oil, etc.,
stirring together as lightly as possible.
Add to the chicken one pint chopped celery, a little yellow pickle,
and half a loaf of stale bread crumbs, and the oil taken from the
water in which the chicken has boiled. Salt and pepper to taste.
Pour on the dressing just before serving. If the salad is kept too
cool the dressing will curdle.--_Mrs. E._
_Chicken Salad._
The meat of 2 boiled fowls chopped very fine.
2 or 3 heads of cabbage cut fine.
1 cup olive oil.
½ pint vinegar.
Yolks of 9 hard-boiled eggs.
1 gill made mustard.
1 small teaspoonful black pepper.
1 small teaspoonful salt.
Mix smoothly with the oil and then add the vinegar.--_Miss N._
_Chicken Salad for Thirty-five People._
Yolks of 4 eggs beaten lightly.
¼ box of mixed mustard, and salt to the taste.
Add slowly, beating all the time, one large sized bottle of best salad
oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._
_Chicken Salad._
1 head cabbage.
2 heads celery.
2 chickens finely minced.
10 eggs.
3 small cucumber pickles.
1 tablespoonful mustard.
A little cayenne pepper.
½ cup butter; ½ cup cream.
1 onion.
1 teaspoonful sugar.
Boil the eggs hard, mash the yolks, put in the seasoning with a little
vinegar.
Chop up the whites of the eggs, the pickle, chicken, cabbage and
celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._
_Chicken Salad._
Boil a chicken; while warm, mince it, taking out the bones. Put it in
a stewpan with boiling water. Then stir together until smooth, one
quarter of a pound butter, one teaspoonful flour and yolk of one raw
egg; all of which add to the chicken one half at a time, stirring all
well together.
Season with salt and pepper.
Let it simmer ten minutes; then add half a gill of Madeira wine, and
send to the table while hot.--_Mrs. P._
CELERY SALAD.
2 boiled eggs.
1 raw egg.
2 tablespoonfuls melted butter, or 1 of oil.
1 tablespoonful sugar.
1 teaspoonful mustard.
½ teaspoonful salt.
½ teaspoonful pepper.
½ teacup vinegar.
Rub the yolks of eggs smooth, then add the oil, mustard, etc., the
vinegar last. Cut the celery into pieces half an inch long. Set all in
a cool place.
Just before serving sprinkle over a little salt and black pepper, then
pour over the dressing.
If you have any cold fowl, chicken, or turkey left from dinner, chop
it up and mix it with some of the above--equal proportions of
both--and it will make a delicious salad; or a few oysters left in the
tureen will be a great addition to the celery salad.--_Mrs. S. T._
TOMATO SALAD.
8 large tomatoes.
1 tablespoonful made mustard.
1 tablespoonful salad oil.
2 tablespoonfuls white sugar.
4 hard-boiled eggs.
1 raw egg beaten.
2 teaspoonfuls salt.
1 saltspoon nearly full cayenne pepper.
¾ teacup vinegar.
First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt,
pepper and beaten raw egg--then the vinegar. The tomatoes should be
peeled and sliced and set in the refrigerator--the dressing also.
Just before serving, cover the tomatoes with ice broken up; sprinkle
over a little salt and pour over the dressing.--_Mrs. S. T._
A SALAD OF TURNIPS.
Scrape six common sized turnips.
Add 2 cups of sugar.
1 or more cups vinegar.
Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._
POTATO SALAD.
Boil your potatoes very carefully; or, rather, steam them until very
dry and mealy; cut in slices and prepare a dressing of egg, onion,
mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S.
S._
VEAL AND POTATO SALAD.
Take equal proportions of cold veal and boiled Irish potatoes.
Shred the veal and cut up the potatoes. Season with a little butter or
oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._
IRISH POTATO SALAD.
Cut ten or twelve cold boiled potatoes into small pieces. Put into a
salad bowl with--
4 tablespoonfuls vinegar.
4 tablespoonfuls best salad oil.
1 teaspoonful minced parsley.
Pepper and salt to taste.
Stir all well that they may be thoroughly mixed; it should be made
several hours before putting on the table.
Throw in bits of pickle, cold fowl, a garnish of grated cracker, and
hard-boiled eggs.--_Mrs. C. V. McG., Alabama._
POTATO SALAD.
To one quart potatoes mashed fine and rubbed through a colander:
1 tablespoonful fresh butter.
1 teaspoonful salt.
1 teacupful rich milk.
Cream all together and beat until light.
Rub the yolks of three hard-boiled eggs with--
2 teaspoonfuls mustard.
2 teaspoonfuls sugar.
1 teaspoonful pepper.
1 teaspoonful salt.
Enough pepper vinegar to moisten.
Then chop the whites of the eggs very fine and mix in.
Put a layer of the potatoes in the salad-bowl and with a spoon put the
dressing over in spots. Another layer of potatoes, then the dressing,
and so on, putting the dressing on top. Garnish with curled parsley,
and serve.--_Mrs. S. T._
LETTUCE SALAD.
Take two large lettuces, after removing the outer leaves and rinsing
the rest in cold water, cut lengthwise in four or six pieces, rub into
a bowl and sprinkle over them--
1 teaspoonful salt.
½ teaspoonful pepper.
3 ounces salad oil.
2 ounces English, or 1 ounce French vinegar.
Stir the salad lightly in the bowl until well mixed. Tarragon and
chevies, or a little water or mustard cress.--_Mrs. R._
SLAW.
Chop fine one head of cabbage put in a pan.
1 cup cream.
1½ teaspoonful mustard.
1 teaspoonful salt.
1 tablespoonful butter.
1 tablespoonful sugar.
And yolk of one egg, beaten light.
When boiled add one-half cup of strong vinegar; stir well and pour
over the cabbage.--_Mrs. E. T._
COLD SLAW.
Wash well and shred fine, a firm white cabbage.
Boil one teacup vinegar.
One tablespoonful butter in a little flour, stir this in the vinegar.
Beat the yolks of four eggs till light and stir also in the mixture,
just before taking from the fire.
Add mustard, pepper, and salt, to the butter and flour, before putting
in the vinegar.
Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M.
C._
_Cold Slaw._
Wash your cabbage and lay in cold water some hours. Have a seasoning
of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour
over it. In winter the slaw will keep a day or two.--_Mrs. W._
LETTUCE DRESSED.
Take well headed lettuce, chop it fine and pour over a dressing made
of salt and pepper, mustard, hard-boiled egg, and olive oil.
Cream the yolk of the egg and mustard together with a little oil,
until quite smooth. Add vinegar if desired.--_Mrs. R._
_Lettuce Dressed._
Lettuce chopped fine.
½ cup vinegar.
½ cup ice-water.
1 tablespoonful white sugar.
1 teaspoonful salt.
1 saltspoonful cayenne.
2 hard-boiled eggs, chopped.
1 onion chopped.
1 tablespoonful made mustard.
1 tablespoonful of olive oil.--_Mrs. S. T._
SAUCES.
SAUCE FOR SALAD OR FISH.
Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper,
salt, three tablespoonfuls salad oil, three of vinegar and one of
tomato catsup.--_Mrs. J. H. F._
FISH SAUCE.
Six hard-boiled eggs, chopped and stirred into two cups of drawn
butter.
Let it simmer, then add one tablespoonful of pepper-sauce, two
tablespoonfuls minced parsley, a little thyme, and salt to the taste.
Pour over the fish and slice a lemon over all.--_Mrs. S. T._
SAUCE FOR FISH.
Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful
fresh butter, a little salt.
To be stirred over a slow fire till it thickens, it must only be warm
or it will curdle and spoil.--_Mrs. S._
SAUCE FOR COD'S HEAD.
Take a lobster, stick a skewer through the tail, to keep the water
out; throw a handful of salt in the water. When it boils put in the
lobster and boil half an hour; pick off the spawns, if any, and pound
them very fine in a marble mortar and put them in one-half pound drawn
butter. Take the meat out of the lobster, pull it in bits and put it
in your butter; add:
1 spoonful walnut catsup.
1 slice of lemon.
1 or 2 slices horseradish.
A little pounded mace.
Salt and cayenne pepper.
Boil them one minute; then take out the lemon and horseradish, and
serve it up in the sauce-boat.--_Mrs. R._
DUTCH SAUCE FOR FISH.
½ teaspoonful flour.
2 ounces butter.
4 tablespoonfuls vinegar.
Yolks of two eggs.
Juice of half a lemon.
Salt to the taste.
Put all the ingredients, except the lemon juice, into a stewpan; set
it over the fire and keep constantly stirring. When it is sufficiently
thick, take it off, as it should not boil. If, however, it happens to
curdle, strain the sauce through a taminy, add the lemon juice, and
serve. Tarragon vinegar may be used instead of plain, and by many is
considered far preferable.--_Mrs. C._
MAÎTRE D'HÔTE SAUCE.
It is nothing more than butter-sauce made thus:
Add to one teacup drawn butter, the juice of one-half lemon.
2 teaspoonfuls chopped parsley.
A little minced onion and thyme.
Cayenne pepper and salt to taste.
Beat with an egg-whip while simmering. Good for almost any dish of
fish or meat.--_Mrs. S. T._
FISH SAUCE.
3 tablespoonfuls butter.
1 wineglassful vinegar.
2 wineglassfuls tomato or mushroom catsup.
Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs.
J. D._
ANCHOVY SAUCE.
Soak eight anchovies in cold water, for several hours; cut up and stew
in a very little water for twenty minutes; strain into one teacup
drawn butter.
Pour all in a saucepan and set it on the fire. Beat it up until it
comes to a boil; pour into a sauce tureen. Add a little cayenne
pepper; one squeeze of lemon.--_Mrs. S. T._
HORSERADISH SAUCE.
Grate one teacupful horseradish.
1 tablespoonful ground mustard.
1 tablespoonful sugar.
4 tablespoonfuls vinegar, or olive oil if preferred.
Pepper and salt.
1 teaspoonful turmeric.--_Mrs. J. H. T._
Celery sauce is good made in the same way, by adding butter instead of
oil, and celery instead of horseradish.--_Mrs. P. W._
MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.
Get fine-grown fresh gathered mushrooms; break them up and sprinkle
salt over them. Let them lie for the juice to run out, stirring them
often. When the juice has been extracted, strain it, boil well with a
little ginger and pepper.
Do not season much, as it is the mushroom flavor to be desired. You
can add seasoning as required; all necessary to keep it is enough salt
and pepper.
This makes a nice flavoring for any sauce or gravy mixed with soy or
lemon pickle.--_Mrs. C. C._
PEPPER VINEGAR.
Fill a quart bottle with small peppers, either green or ripe; put in
two tablespoonfuls sugar, and fill with good cider vinegar.
Invaluable in seasoning sauces, and good to eat with fish or meat. If
small peppers cannot be obtained, cut up large pods instead.--_Mrs. S.
T._
TOMATO SAUCE.
Scald and peel six large ripe tomatoes; chop them up and stew slowly.
Cream one tablespoonful butter, one tablespoonful sugar, one
tablespoonful flour, together.
When the tomatoes are thoroughly done, and reduced to a fine pulp, add
pepper and salt.
Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S.
T._
MUSHROOM SAUCE.
Roll a piece of butter as large as an egg into one heaping teaspoonful
sifted flour; stir in two tablespoonfuls warm water; let it simmer.
Pour in one teacup cream, and stir; throw in one pint young mushrooms,
washed, picked, and skinned; add pepper, salt, another small piece of
butter.
Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._
ONION SAUCE.
Boil four or five large white onions in salt and water; change the
water, then drain them. Chop fine and boil with one teacup new milk,
salt, pepper, and one tablespoonful pepper sauce.
Add drawn butter and serve.--_Mrs. S. T._
NASTURTIUM SAUCE.
This is made by stirring into one teacup drawn butter, three
tablespoonfuls pickled nasturtiums, adding a little salt and pepper.
Simmer gently and serve.--_Mrs. S. T._
APPLE SAUCE.
Pare and slice some tart apples; stew until tender in a very little
water, then reduce to a smooth pulp. Stir in sugar and butter to the
taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._
MINT SAUCE.
3 tablespoonfuls vinegar.
2 tablespoonfuls mint.
1 tablespoonful powdered sugar.
1 saltspoonful salt.
Mix ten minutes before using.--_Mrs. S. T._
_Sauces especially suitable for Fowls, though they may be used for any
kind of Meats._
WHITE SAUCE FOR FOWLS.
Take the neck, gizzard, liver, and feet of fowls, with a piece of
mutton or veal, if you have any, and boil in one quart water with a
few whole peppers, and salt, till reduced to one pint; then thicken
with a quarter pound butter mixed with flour and boil it five or six
minutes.
Mix the yolks of two eggs with one teacup good cream; put it in the
saucepan, shaking over the fire till done.--_Mrs. Dr. S._
SAUCE FOR BOILED POULTRY.
One stick of white, blanched celery, chopped very small; put it in a
saucepan with one quart milk and a few black peppercorns; let it boil
gently, till reduced to one pint. Keep stirring the celery up with the
milk until it is in a pulp. Thicken the whole with the yolk of one
fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._
CELERY SAUCE.
Chop celery into pieces half an inch long, enough to fill one pint
measure, and stew in a small quantity of water till tender. Add one
tablespoonful pepper vinegar, a little salt and pepper; pour in one
teacup cream or milk, then add a sufficient quantity of drawn
butter.--_Mrs. S. T._
EGG SAUCE.
Cut up six hard-boiled eggs, with salt and pepper to taste.
Stir in a sufficient quantity of drawn butter, adding, just as you
serve, minced onion, parsley, and thyme.--_Mrs. S. T._
ASPARAGUS SAUCE.
Parboil one bunch of asparagus, first scraping. When nearly done,
drain and cut in small pieces. Stew in a teacup of milk, with pepper
and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._
OYSTER SAUCE.
Scald one pint large fresh oysters, just enough to plump them; adding
one tablespoonful pepper vinegar, a little black pepper and salt.
Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S.
T._
DRAWN BUTTER.
Take one-quarter pound of best fresh butter, cut it up and mix with it
two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan
and add to it four tablespoonfuls cold water.
Cover the pan and set it in a kettle of boiling water, shake it round
continually, always moving it the same way. When the butter is
entirely melted and begins to simmer, then let it rest until it boils
up. In melting butter for pudding, some substitute milk for
water.--_Mrs. Dr. S._
_Drawn Butter._
Cream together one-quarter pound fresh butter, with two heaping
teaspoonfuls sifted flour; add to this six teaspoonfuls water.
Put it in a small tin saucepan and set it in a vessel of boiling
water, until it begins to simmer, shaking it often.--_Mrs. S. T._
_Drawn Butter._
Rub a piece of butter in a little flour, add two or three
tablespoonfuls boiling water.
Shake continually over the fire without letting it boil, till it
thickens.--_Mrs. P. W._
CRANBERRY SAUCE.
Stew two quarts cranberries; putting only water enough to keep from
sticking to the bottom of kettle. Keep covered until nearly done, then
stir in one quart white sugar, and boil until thick. The color is
finer when the sugar is added just before the sauce is done.--_Mrs. S.
T._
MUSHROOM SAUCE.