=35 Cream=--Use 1¼ cup milk instead of water in preceding recipe.
=36 Tomato=--Use ¼-½ cup of strained tomato, and water to make 1¼ cup,
in drawn butter. Flavor with onion if desired.
=37 Egg=--Chopped or sliced hard boiled eggs in drawn butter.
=38 Sour=--½ to 1 tablespn. lemon juice to each cup of liquid in drawn
butter.
=39 Onion=--Add crushed boiled onions to drawn butter. Use sometimes
1¼-1½ tablespn. browned flour No. 1, instead of white flour. May simmer
(without browning) sliced or chopped raw onion in butter before adding
flour.
=40 Drawn Butter Sauce=
Add ½ cup of cream to plain drawn butter.
=41 Emerald Parsley Sauce=
Add 3-4 tablespns. chopped parsley to drawn butter of 1 pt. of water.
2 or 3 teaspns. lemon juice may be added, also a little mint and sugar
sometimes.
A nice way to prepare the parsley is to wash it well and boil 10 m. in
salted water, drain, chop and bruise to a pulp. Milk with less flour
may be used for the sauce.
=42 Tarragon Sauce=
Substitute finely-chopped fresh tarragon for parsley in preceding
recipe. Use a little lemon juice if desired.
=★ 43 Sauce for Meat and Vegetable Pies=
Rub together 5 tablespns. oil or melted butter and 5 to 6 tablespns. of
flour; add 1 qt. boiling water, boil well, add salt. Or, make as sauce
with roux.
Allow a few slices of onion to stand in sauce for 10 m., then strain
and it is nice for the table for any use.
=44 Gravy for Rhode Island Johnny Cakes=
corn meal porridge, macaroni and rice.
1 tablespn. oil
1 teaspn. butter
1 level teaspn. browned flour
1 level teaspn. white flour
½ cup water
salt
a little powdered sage
=45 Cream of Lentil Gravy=
For rice, macaroni or cutlets of corn meal porridge.
1 cup mashed lentils
1 cup rich milk or thin cream
1 teaspn. flour
salt
Thicken milk with flour blended with water and combine with lentils;
heat. Add finely-sliced celery and chopped parsley for some dishes.
=46 Nut and Lentil Gravy=
½ cup lentils (large cupful after cooking)
¼-⅓ cup strained tomato
¼ tablespn. nut butter
1 cup water
Mix nut butter with water and add with tomato to mashed lentils. Heat
to boiling, strain through fine strainer, add salt.
=47 Swiss Lentil Gravy=
1 cup mashed lentils
1-2 teaspns. browned flour
slices of onion
1 teaspn. white flour
salt
Heat lentils, browned flour and onion together for 10 m. Thicken with
white flour stirred smooth with water. Add salt, strain, reheat.
=48 Vegetable Gravy=
3 tablespns. chopped onion
3 tablespns. finely-slice celery
2 tablespns. grated carrot
1 clove garlic, crushed
1 large bay leaf
5 tablespns. oil
5 tablespns. white flour
1-2 teaspns. browned flour
½ cup strained tomato
3½ cups boiling water
a trifle of thyme
salt
1 tablespn. chopped parsley
Simmer vegetables and bay leaf in oil for 10 m. Do not brown. Add brown
and white flour, tomato and water; boil. Remove bay leaf; add salt,
thyme and parsley; serve. Celery tops may be used instead of sliced
stalks. The gravy may be strained.
=49 Olive Sauce=
2 tablespns. olive oil
1 tablespn. chopped onion
1-1½ tablespn. flour
1 teaspn. browned flour
1 pt. water, milk, or raw nut butter milk
(1 tablespn. raw nut butter cooked in water 20 m. to ½ hr.)
10-15 ripe olives
1-2 tablespns. lemon juice if desired
Prepare sauce in the usual manner and add sliced or chopped olives just
before serving.
=50 Olive and Nut Butter Sauce=
For Rhode Island Johnny cakes, corn meal porridge, macaroni and
potatoes.
Make thin cream of roasted nut butter, boil up, add chopped or sliced
ripe olives and salt if necessary. A little tomato may be used.
For a cold sauce, stir nut butter smooth with tomato or water and add
chopped olives.
=51 Cream of Fresh Mushroom Sauce=
Cook chopped stems and imperfect mushrooms in salted water for 10 m.
Add water. Thicken a little more than for an ordinary sauce. Add a
little heavy cream, heat.
Mushrooms may be cooked for 20 m. in milk and butter in a double boiler
or on back of range.
=52 Mushroom and Asparagus Sauce=
Use asparagus liquor for part of the liquid in the preceding recipe and
add a few cooked asparagus tips.
=53 Boundary Castle (Fresh Mushroom) Sauce=
For timbales, mashed lentils, macaroni, rice, potatoes or toast,
broiled trumese, croquettes, patties and corn meal porridge.
2 tablespns. oil
3 tablespns. chopped onion
½ tablespn. browned flour
2½ tablespns. white flour
2 tablespns. tomato
¾-1 teaspn. salt
¾-1 cup chopped mushrooms
1 tablespn. chopped parsley
Simmer but do not brown onion in oil for 10 m., add browned and white
flour mixed, then tomato, with water for thick sauce. Now add with
their liquor, the mushrooms which have been cooked for 10 m. and water
to make of the right consistency, with the salt and parsley.
When served with timbales decorated with truffles, use juice of
truffles in sauce.
=54 Italian (Dried Mushroom) Sauce=
2 tablespns. butter and oil
2 tablespns. chopped onion
1 clove of garlic, crushed
1½-2 tablespns. flour
mushroom liquor with hot rich milk to make 1 pt.
¼ cup dried mushrooms
salt
Heat oil, add onion and garlic, simmer, add flour, then liquid, and
lastly the mushrooms which have been soaked for 2 hours, chopped, and
cooked for 5 m. in the water in which they were soaked. Serve sometimes
over split biscuit, on a platter, with slices of broiled trumese on
top, sprinkled with chopped parsley.
For variety, add 1 teaspn. browned flour and 2 tablespns. tomato to the
sauce.
For Italian Tomato Sauce, use ½ cup tomato instead of the mushrooms.
=55 Canned Mushroom Sauce=
2 tablespns. oil or butter
2 tablespns. onion, chopped
1 clove garlic, crushed
1½-2 tablespns. flour
2 teaspns. browned flour
¼ cup tomato
a trifle of thyme
a very little sage
½ cup sliced, canned mushrooms
1 pt. liquid--water and mushroom liquor
salt
Proceed as in other similar recipes.
=★ 56 Dried Mushroom Brown Sauce=
3 level tablespns. butter
2 level tablespns. flour
2 level teaspns. browned flour
½ cup strong dried mushroom liquor
1½ cup milk
salt
May add a few chopped dried mushrooms cooked 5 m. after soaking 4-5
hours. A little lemon juice may be added if liked.
=★ 57 Sauce Imperial=
1 qt. stewed tomatoes
1 or 2 large bay leaves
2 large sprigs thyme (or ¼ teaspn. dry thyme)
1 tablespn. chopped onion
⅛ of a lemon, rind and all
2 tablespns. oil
2½ or 3 tablespns. flour
salt
Cook all except flour, oil and parsley together for 20 m. Strain, heat
oil, add flour and the strained tomato mixture. Then add 1¼ to 1½
teaspn. salt (or enough to destroy the acid taste of the tomato), and
the parsley.
=★ 58 Chili Sauce=
4 qts. stewed tomatoes
2-3 pints finely-sliced onion
1 cup sugar
1¼ cup lemon juice
1¾-2¼ tablespns. salt
1½-2 tablespns. celery salt
4 large bay leaves
¼-½ teaspn. thyme
Cook tomato, onion and bay leaf together until onions are tender; then
add dry ingredients (which have been mixed together), and the lemon
juice. Boil up well, put into jars and seal. Thyme and bay leaf may
omitted.
=★ 59 Tomato Catsup=
2 qts. strained, stewed tomato
1 large head of celery
4 tablespns. sugar
4 teaspns. salt.
Slice celery very fine, add with sugar and salt to the boiling
tomatoes; cook until the celery is tender and the sauce rather thick.
=60 Other Catsups=
Very delightful sauces may be made by cooking a consommé, the nut
French soup and other suitable soups down thick.
=61 Peas and Carrot Sauce=
Add cooked carrots cut into dice or fancy shapes, and cooked green
peas, to thickened white soup stock, p. 77. They may be added to cream
sauce or drawn butter.
=62 Pink Sauce=
Fruit color, or rich red beet juice in drawn butter or white sauce.
Sauce may be flavored with onion, garlic and lemon juice or with celery.
=63 Apple and Onion Sauce=
Simmer chopped onion in oil 5-10 m. Add thick slices of apple with salt
and a very little water. Cover close; cook until apples are tender.
Serve with broiled trumese or nutmese, or with omelets or scrambled
eggs.
=64 Another=
Apples in quarters, not pared, grated onion, a little tomato, sugar,
salt and celery salt, water to cook apples tender. Rub through
colander.
=65 Currant Sauce=
1 qt. currants
1 large onion, sliced
1 teaspn. celery salt
½ teaspn. salt
2-3 tablespns. sugar
½ cup water
Cook onion in water, with salt and sugar. When tender, add currants and
celery salt; cook until currants are broken but not till the seeds are
hard. Put into jars boiling hot. Seal.
=66 Currant Sauce No. 2=
1 qt. currants
1 small head celery--1 pt. finely sliced
3 or 4 tablespns. sugar
½ teaspn. salt
1 cup water
Simmer all together until currants are broken. Seal in jars. Or, cook
celery in salted water, add currants and sugar, and cook until currants
are broken only.
=67 Baked Gooseberry Sauce=
1 pt. ripe gooseberries
½ cup sugar
½ cup water
a little salt
Put all into baking dish, cover close, bake about an hour.
=68 Jellied Chutney Sauce=
1 pt. currant juice
1 pt. red raspberry juice
1 cup orange juice
3½ cups granulated sugar
1-1½ cup ground seeded raisins
particles of thin yellow shavings of half an orange
Make jelly and add a little at a time to raisins. Stir in orange rind
and put into tumblers. Rind may be omitted.
=69 Tomato Chutney=
1 qt. sliced tomatoes
1 qt. sliced onions
¾ cup lemon juice
1 cup water
1 cup chopped raisins
salt
Cook all together 1½, hour.
=70 Ripe Cucumber Chutney=
1 qt. pared and seeded ripe cucumber in cubes
⅓ cup lemon juice
¾ cup sugar
⅔ teaspn. ground coriander seed
⅛-¼ teaspn. celery salt
½ cup seeded raisins
Soak cucumber in cold water over night, drain; cook with the sugar,
raisins and part of the lemon juice until soft; add the other
ingredients, heat well and seal in jars.
=71 Apple and Green Tomato Chutney=
2 qts. chopped tart apples
3 cups (1 lb.) seeded raisins
3-4 cups brown sugar
3-4 cups lemon juice
1-2 cups water
2 qts. chopped green tomatoes
1 large onion chopped
⅓-½ cup salt
Grind tomatoes through food chopper, drain, pour cold water over and
drain after 1 hr., mix all ingredients, let stand in stone jar over
night.
In the morning set jar in kettle of cold water with something
underneath to keep it from the bottom of the kettle; heat to boiling,
cook 6 hrs., stirring occasionally. Seal in jars. May cook carefully in
preserving kettle on pad or ring.
=72 Brother Coates’ Mother’s Chutney=
¾ pt. lemon juice
¼ pt. water
¾ cup brown sugar
3-6 cloves of garlic
3 level tablespns. salt
½ cup chopped onion and
¼ cup shallots or ¾ cup onion
1 pt. gooseberries (¾ pt. canned)
¾-1 pt. quartered apples--½ as many dried apples
¾ cup raisins
Chop fruit fine, boil in ½ the lemon juice and water with the sugar.
Chop onions, shallots and garlic fine, mix with salt and remaining
lemon juice and water and add to boiling fruit. Cook well together and
put into jars.
=73 Mint Sauce=
1 tablespn. chopped spearmint
1 tablespn. brown sugar
2 tablespns. lemon juice
2 tablespns. boiling water
Pour boiling water over mint, add lemon juice and sugar and stir until
sugar is dissolved. Do not heat sauce. Proportions of mint, sugar and
lemon juice may be varied and water may be omitted.
=74 Currant Mint Sauce=
Add chopped mint to melted currant jelly. The addition of particles of
thin yellow rind of orange makes a variation.
=75 Sauce Amèricaine=
Suitable for Brussels sprouts, cauliflower, breaded carrots or bean
croquettes.
2 tablespns. oil or oil and butter
yolks of 2 eggs
1 tablespn. lemon juice
¼ teaspn. salt
¼-⅓ cup of hot water
Cook in double boiler like custard, adding only a part of the water at
first.
A little less water may be used.
For variety add chopped or sliced olives, or onion juice and parsley,
or olives and onion.
=76 Sauce for Breaded Carrots=
Cream the yolk of a hard boiled egg with a tablespn. of butter; place
on back of range and add ½-1 tablespn. of lemon juice with water to
make 2 tablespns., and salt. As soon as the mixture thickens, pour it
over the carrots.
=77 Sour Sauce for Carrot Timbale=
1 tablespn. butter
yolks of 3 eggs
2 tablespns. cream
1 cup boiling water
1½ tablespn. lemon juice
¼-½ teaspn. salt
Mix creamed butter and beaten yolks of eggs with cream; pour boiling
water over; cook in double boiler until thick. Remove from fire, add
lemon juice and salt. Serve at once. Excellent without lemon juice.
=78 Lemon Butter Sauce=
Cream butter and work into it lemon juice to taste. Add chopped
parsley, 1 tablespn. to each half cup of butter.
A few chopped nuts may also be added.
=79 Pickle for Beets, String Beans and Carrots=
2 parts lemon juice, 1 part water, 1-1¼ part sugar, a trifle of salt or
none; heat to boiling, pour over vegetables, drain off. Repeat twice.
With string beans a little celery salt or finely-sliced celery may be
used.