butter and flour to a smooth paste, put in a saucepan to melt, not to
brown, and add one cupful of water, broth, or milk. Season with one
teaspoonful of salt and one saltspoonful of pepper. Stir constantly
while boiling. This is a good sauce in itself and is the foundation of
many other sauces; it is varied with different vegetable flavors,
catsups, vinegars, spices, lemon juice, leaves and the different sweet
herbs.
=Brown Sauce or Spanish Sauce.=--Brown a tablespoonful of butter, add the
same amount of flour and brown again, add a cup of boiling water, stock
or milk, and stir while it is cooking, strain if necessary; a clove, a
bay leaf, and a tablespoonful of minced onion or carrot browned in the
butter varies the flavor.
=Caper Sauce.=--Stir into some good melted butter from three to four
dessertspoonfuls of capers; add a little of the vinegar and dish the
sauce as soon as it boils.
=Celery Sauce.=--Cut half a dozen heads, or so, of celery into small
pieces; cook in a little slightly salted water until tender, and then
rub through a colander. Put a pint of white stock into a stewpan with
two blades of mace, and a small bunch of savory herbs; simmer half an
hour to extract their flavor, then strain them out, add the celery and a
thickening of flour or corn-starch; scald well, and just before serving,
pour in a teacupful of cream, or if one has not the cream, use the same
amount of scalded milk and a tablespoonful of butter, season to taste
with salt and white pepper, squeeze in a little lemon juice, if one has
it, and serve. If brown gravy is preferred thicken with browned flour,
and it is improved by a little Worcestershire sauce or mushroom catsup.
=Cream Sauce.=--Rub to a smooth paste one tablespoonful of butter and the
same of flour, put into a saucepan and melt, do not brown; have ready a
cup of hot cream, or the same amount of milk enriched by a tablespoonful
of butter and add to the butter and flour. Stir constantly until it
thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of
chopped onion lightly browned in the butter is an agreeable addition.
=Cucumber Sauce.=--Use two tablespoonfuls of olive oil, a scant
tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a
dash of pepper, and a saltspoonful of mustard with a teaspoonful of
cucumber; rub the oil and mustard together before adding the other
ingredients, stir well and serve very soon as it spoils by standing.
=Egg Sauce.=--Boil the eggs hard, cut them into small squares, and mix
them with good butter sauce. Make hot and add a little lemon juice
before serving.
=Hollandaise Sauce.=--One half a teacupful of butter, the juice of half a
lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of
boiling water, one-half teaspoonful of salt; beat the butter to a cream,
add the yolks one by one, the lemon juice, pepper and salt; place the
bowl in which these are mixed in a saucepan of boiling water; beat with
an egg-beater until the sauce begins to thicken, and add boiling water,
beating all the time; when like a soft custard, it is done; the bowl, if
thin, must be kept over the fire not more than five minutes, as if
boiled too much it spoils.
=Horseradish Sauce.=--Two teaspoonfuls of made mustard, two of white
sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour
over sufficient grated horseradish to moisten thoroughly.
=Lyonnaise Sauce.=--Brown a small onion minced in a tablespoonful of
butter and the same of flour, add a half-cupful of meat broth, a
teaspoonful of parsley, salt and pepper and cook long enough to season
well.
=Mint Sauce.=--Four dessertspoonfuls of mint, two of sugar, one gill of
vinegar; stir all together; make two or three hours before wanted.
=Mushroom Sauce.=--Mix one tablespoonful each of flour and butter, melt in
a stewpan, add a cupful of rich white stock or cream and stir until it
thickens; put in a half-cupful of freshly boiled or of canned mushrooms,
let all come to a boil again, season with a saltspoonful of salt and a
dash of cayenne pepper; serve hot.
=Mustard Sauce, French.=--Slice an onion in a bowl; cover with good
vinegar. After two days pour off the vinegar; add to it a teaspoonful of
cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and
mustard enough to thicken; mix, set upon the stove and stir until it
boils. When cold it is ready for use.
=Mustard Sauce, German.=--Four tablespoonfuls of ground mustard, one
tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of
cinnamon, one of cloves, one of cayenne pepper, three of melted butter;
mix with one pint of boiling vinegar.
=Onion Sauce.=--Mince an onion; fry it in butter in a stewpan. Pour over
it a gill of vinegar; let it remain on the stove until it is simmered
one-third away. Add a pint of gravy, a bunch of parsley, two or three
cloves, pepper and salt. Thicken with a little flour and butter, strain,
and remove any particles of fat.
=Parsley Sauce.=--Parsley sauce is the usual "cream sauce," to which is
added a tablespoonful of minced parsley and one hard boiled egg finely
chopped.
=Tartare Sauce.=--Tartare sauce is a French salad dressing to which is
added a tablespoonful each of chopped olives, parsley, and capers or
nasturtiums; instead of capers or nasturtiums chopped cucumbers or
gherkins can be used. Set on ice until used.
=Tomato Sauce.=--Boil together for one hour, a pint of tomatoes, one gill
of broth of any kind, one sprig of thyme, three whole cloves, three
pepper corns, and half an ounce of sliced onions; rub through a sieve
with a wooden spoon, and set the sauce to keep hot; mix together over
the fire one ounce of butter and half an ounce of flour, and when smooth
add to the tomato sauce.
=Vinaigrette Sauce.=--A vinaigrette sauce is a brown sauce flavored with
vinegar just before serving; it must be cider vinegar, or one of the
fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a
teaspoonful of mustard into a tablespoonful of olive oil, to which add a
teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very
slowly a half-cup of vinegar stirring vigorously.
=White Sauce.=--Put one tablespoon each of flour and butter in a saucepan
and stir together until they bubble; then gradually stir in a pint of
boiling water or white stock; season with salt and pepper and let boil a
moment longer. To vary it, the beaten whites of two eggs may be stirred
in just before serving.
SCORZONERA.
The roots are eaten boiled like those of salsify--or like the Jerusalem
artichoke. The recipes of either are applicable to scorzonera. The
leaves of scorzonera are used in salad with a plain or French dressing.
SHALLOTS.
The bulbs are more delicate than onions, and are used to flavor soups,
salads, dressings and sauces. The leaves when young help in forming
salads.
SORREL AND SWISS CHARD.
Sorrel and Swiss chard are often used together as the chard modifies the
acidity of the sorrel. They make acceptable greens when used together
and are treated like spinach.
SORREL SOUP.
Pick off the stems and wash the leaves of a quart of sorrel, boil in
salted water, drain and chop fine, mix butter and flour in a saucepan
and when the butter is melted turn in the sorrel and let cook for a
couple of minutes. Add three pints of beef or veal stock well seasoned
and stir until it boils. Just before serving beat up two eggs and turn
over them the boiling soup, which will cook them sufficiently. A sliced
onion, or a few blades of chives boiled with the sorrel is a welcome
flavor occasionally, also the stock may be half meat stock and half
cream or milk.
SORREL AND SPINACH SOUP.
To one quart of sorrel add a handful of spinach and a few lettuce
leaves. Put them in a frying pan with a large piece of butter and cook
until done. Add two quarts of boiling water, season with salt and pepper
and just before serving add two eggs well beaten into a gill of cream.
This is an excellent soup for an invalid.
BAKED SPINACH.
[Illustration]
Use one-half peck of spinach. Pick over the leaves carefully, remove all
wilted ones and roots, wash thoroughly and put in boiling water to which
a pinch of soda has been added to keep the color. When very tender,
drain, chop fine, and put into a baking dish. Put into a saucepan with a
cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a
dash of cayenne pepper and a very little grated nutmeg. Let this come to
a boil, stir into the spinach, add two well beaten eggs and bake ten
minutes in a hot oven.
BOILED SPINACH, FRENCH.
Prepare as above, after it is thoroughly tender, throw into a colander
and drench with cold water. This gives a firmness and delicacy attained
in no other way. Shake it free from water, chop fine, put into a
saucepan, stir with a tablespoonful of butter, salt and pepper to taste
and two tablespoonfuls of cream until hot, when it is ready to be heaped
in the dish with poached or boiled eggs or quirled yolks on top. To
quirl the yolks run them through the sieve of a patent potato masher.
"VICTORY" SPINACH
Carefully wash the spinach, scald it in boiling salted water, then pour
cold water over it, drain and chop fine. Stew an onion in butter until
it is soft, add the spinach, sprinkle flour over it and cook for ten
minutes stirring constantly, add salt, pepper, a little grated nutmeg,
and cover with meat stock or gravy. Boil a few minutes and when done,
add a little sour cream.
FRIED SPINACH.
Take cold spinach left from dinner, premising that it was boiled tender
in properly salted water, and that there were three or four poached eggs
left also. Chop the eggs thoroughly into the spinach and sprinkle with
pepper. Put into a frying-pan a large tablespoonful of butter, and when
it is sufficiently hot put in the spinach and eggs, and fry nicely.
RAVIOLI OF SPINACH.
Prepare a potato paste as for Potato Turnovers, or a good puff paste,
and with a saucer or tin cutter of that size cut out a circle. Place a
tablespoonful of spinach prepared French style upon one side, wet the
edges, fold over the other side and press it around with the fingers and
thumb, brush with egg and bake until a light brown. When served pour
around it cream or a cream sauce in which is a hard boiled egg chopped
fine, or peas.
SPINACH SALAD.
Take two dozen heads of spinach, season with salt and pepper, put in
salad dish and set away on ice. Take the yolks of three hard boiled
eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted
butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish
with hard boiled eggs sliced.
COOKING SUMMER SQUASH.
Quarter, seed, pare and lay them in cold water. Steam over boiling soft
water if possible, or boil in salted water and drain thoroughly, mash
them smooth and season with butter, pepper and salt. If the seeds are
very young and tender they can be retained.
ESCALLOPED SUMMER SQUASH.
The squash is pared and sliced and laid in a baking dish alternating
with cracker crumbs, seasoned with butter, pepper and salt, until the
dish is full, the upper layer being cracker crumbs dotted with butter.
Bake three quarters of an hour.
FRIED SUMMER SQUASH.
Cut the squash in thin slices and sprinkle with salt. Let it stand a few
minutes, then beat an egg, in which dip the slices. Fry in butter and
season with sugar or salt and pepper to taste.
SUMMER SQUASH FRITTERS.
Use three medium sized squashes; pare, cut up and boil tender, drain
thoroughly and mash, season with pepper and salt; add one cupful of milk
(cream is better), the yolks of two eggs and sufficient sifted flour to
make a very stiff batter, or they will be hard to turn; lastly, stir in
the beaten whites of the eggs. Fry brown in hot fat.
BAKED WINTER SQUASH.
Cut in small pieces to serve individually, bake with the rind on, scoop
out the squash, season it with butter, pepper, salt, a little sugar and
cream and replace in shells; an allowance of two or three extra pieces
should be made to give filling enough to heap the shells, dust a few
bread or cracker crumbs over the top, dot with a bit of butter, bake a
nice brown and serve.
BOILED WINTER SQUASH.
Peel and cut into pieces a large squash that will, when cooked fill a
half gallon. Steam over hot salted water if possible, if not put it on
to boil in as little water as possible. Keep it closely covered and stir
frequently. When perfectly soft, drain in colander, press out all of the
water, rub the squash through a sieve and return it to the saucepan. Add
to it a quarter of a pound of nice butter, one gill of sweet cream and
salt and pepper to taste. Stew slowly, stirring frequently until it is
as dry as possible. In cold weather serve all vegetables on warmed
dishes.
SQUASH BISCUIT.
One and one-half cupfuls of sifted squash, half a cupful of sugar, half
a cake of compressed yeast, one cupful of milk, half a teaspoonful of
salt, four tablespoonfuls of butter, five cupfuls of flour. Dissolve the
yeast in a scant half-cupful of cold water, mix it and the milk, butter,
salt, sugar and squash together, and stir into the flour. Knead well and
let it rise over night. In the morning shape into biscuit. Let them rise
one hour and a half and bake one hour.
CHICAGO RECORD.
SQUASH CUSTARD.
Use a cupful of mashed squash, stir into it a pint of hot milk, then add
four well beaten eggs, a tablespoonful of butter, and season with salt
and pepper. Put into a hot greased baking pan and bake in a quick oven.
SQUASH PIE. (See Pumpkin Pie.)
SQUASH SOUP.
To one quart of thoroughly cooked pumpkin or squash allow two quarts of
milk, plenty of butter, pepper and salt. Serve with toasted bread.
Pumpkin and squash soups are French dishes.
SWEET POTATO BISCUIT.
One quart of flour, one quart of sweet potatoes--after they are boiled
and grated--one-half cupful of lard, one cup of yeast--mix with either
milk or water; let them rise twice. Bake like tea biscuits.
ESCALLOPED SWEET POTATOES.
Boil the potatoes the day before. Peel and slice them rather thick. In
the bottom of a baking-dish put bits of butter, sprinkle sugar and put
a layer of potato. Then more butter, sugar and potato, until the pan is
full. Let the top be strewn with sugar and bits of butter and pour over
it a teacupful of water. Put it in the oven, and after it begins to
cook, once or twice moisten the top with a little butter and water to
dissolve the sugar and prevent its merely drying on top of the potato.
Use a teacupful of sugar and half a pound of butter to a half gallon pan
of potato. Bake slowly.
SWEET POTATO LOAF.
Boil and mash sweet potatoes, season with butter, pepper and salt, put
into a buttered baking dish, cover with bread crumbs dotted with butter,
and bake until brown. Ornament with cress or a few sprigs of parsley.
SWEET POTATOES ROASTED.
Sweet potatoes roasted under beef or lamb are very nice. Take the skin
off carefully to leave the surface smooth, wash and put them under the
meat, allowing half an hour for a medium sized potato. They will brown
over nicely and receive an agreeable flavor.
SWEET POTATO SALAD.
Boil three large sweet potatoes. Cut into half-inch squares. Cut into
very small pieces two stalks of celery. Season with salt and pepper and
pour over a French dressing as follows:--Three tablespoonfuls salad oil,
two of vinegar, one tablespoonful onion juice, one saltspoon each of
salt and pepper. Let salad stand in refrigerator two hours. Garnish with
pickles, pitted olives and parsley.
CHICAGO RECORD.
SWISS CHARD OR SILVER LEAF BEET.
The leaves of Swiss Chard are boiled and used like spinach. The stalks
and midrib are very broad and tender and when young are used like
asparagus. The leaves of sorrel and spinach are often used together as
greens. (See Asparagus and Spinach receipts).
BAKED TOMATOES.
Tomatoes may be simply baked without stuffing. Peel them first, lay stem
end down in a dripping pan, cut a Greek cross on the top of each, season
with salt, pepper and sugar, dot with bits of butter and sprinkle
thickly with fine stale crumbs, adding a generous bit of butter on top
of each. Pour in at the side of the pan two tablespoonfuls of water.
BROILED TOMATOES.
Turn hot boiling water on to the tomatoes to peel them, cut slices at
least three-quarters of an inch thick, and small tomatoes in halves,
rub a piece of fat pork on the gridiron, put on the tomatoes, and broil
on both sides, or dip in sweet oil and broil, or cover both sides with
cheese and broil, or slice the tomatoes with their skins on and broil,
and pour melted butter over them. In all cases season nicely with salt
and pepper, garnish with parsley or cress and serve hot on a hot dish.
ESCALLOPED TOMATOES.
Arrange in a baking pan layers of tomatoes covered with bread crumbs
seasoned with salt, pepper, a little sugar, and dotted with butter. Let
the upper layer be of bread crumbs dotted with butter. Bake covered,
half an hour. A few minutes before serving take off the cover and brown.
TOMATO CATSUP.
Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3
tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of
cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours
and watch carefully or it will burn. Set on back of stove and add 1
tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1
pint currant jelly. Mix thoroughly, can while hot and seal.
TOMATO FIGS.
Scald and peel the tomatoes, then weigh them, place them in a stone jar
with an equal amount of sugar and let them stand two days, then pour off
the syrup and boil and skim until no scum rises. Pour it over the
tomatoes and let them stand two days as before, pour off, boil and skim
a second time and a third time. After the third time they are fit to dry
if the weather is good, if not let them stand in syrup until drying
weather. Place on earthen dishes and dry in the sun which will take
about a week, after which pack them in wooden boxes with fine white
paper between the layers; so prepared they will keep for years.
FRIED TOMATOES.
Do not pare the tomatoes, cut in slices, roll in flour and fry in butter
until both sides are brown, season with salt, pepper and a little sugar
sprinkled over while cooking; or after the tomatoes are browned, stir
into the gravy in the spider, one cupful of cream thickened with flour.
Let it boil up, and turn it over the tomatoes.
MACARONI WITH TOMATOES.
Remove from each tomato the pips and watery substance it contains; put
the tomatoes in a saucepan with a small piece of butter, pepper, salt,
thyme and a bay leaf, and a few tablespoonfuls of gravy or stock, keep
stirring until they are reduced to a pulp, then strain through a sieve,
and pour over macaroni already boiled soft and cover with grated cheese;
bake until a light brown.
TOMATO MANGOES. (See Mangoes.)
TOMATO MUSTARD.
To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a
half hour, and strain through a sieve. Add two dessertspoonfuls of
onions chopped fine, a dessertspoonful of whole pepper, one of allspice,
one of cloves, and half a spoonful of cayenne pepper. Let it simmer down
one-third, adding a teaspoonful of curry, and a teacupful of mustard.
Then simmer half an hour longer.
FROZEN TOMATO SALAD.
Peel and chop fine a half dozen solid tomatoes, season with a
teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon
juice. Freeze the pulp solid in an ice cream freezer, when frozen mold
it into fancy shapes and serve on lettuce with a tablespoonful of
mayonnaise over each mold.
TOMATO SOUP.
Boil a quart of tomatoes in a pint of water for twenty minutes and
strain; put in a small teaspoonful of soda, and a quart of milk as it
foams. Add a tablespoonful of butter and two tablespoonfuls of
cornstarch rubbed together, plenty of salt and a sprinkling of pepper.
Put a tablespoonful of whipped cream in each soup plate.
STUFFED TOMATOES.
Cut off a transverse slice from the stem end of the tomato; scrape out
the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley
and onions, or with any force meat, fish, or poultry well seasoned with
butter, pepper and salt, moistened with a little stock or cream and the
yolk of an egg added to bind it, bake. Or, scoop out the seeds, place
the tomatoes in a saucepan containing a gill of salad oil; next chop
about half a bottle of mushrooms, a handful of parsley and four
shallots, put them into a stewpan with two ounces of scraped bacon or
ham, season with pepper, salt, a little chopped thyme and fry five
minutes, when add the yolks of three eggs. Fill the tomatoes with this
mixture, sprinkle with bread crumbs and bake until brown.
TOMATO WINE.
Take fresh ripe tomatoes, mash very fine, strain through a thin cloth.
To every gallon of the pure juice add one and one-quarter pounds of
sugar and set away in an earthen jar about nine days or until it has
fermented; a little salt will improve its taste; strain again, bottle,
cork tightly and tie down cork. To use it as a drink, to every gallon of
fresh sweetened water add half a tumbler of the wine with a few drops of
lemon essence and one has a good substitute for lemonade.
KIZZIE BECKLY.
BAKED TURNIPS.
Peel and boil some turnips in salted water to which a half teaspoonful
of sugar has been added. Slice them half an inch thick and put them in a
stew-pan with two tablespoonfuls of butter to six or seven good sized
turnips, shake them until they are lightly browned. Season with salt,
pepper, a trifle of mace and sugar. Pour over a pint of good brown gravy
and serve.
BOILED TURNIPS.
Put three tablespoonfuls of butter in a saucepan and as soon as it is
melted put in one small onion, minced fine and one quart of turnips cut
in dice; stir until they are brown, when add one teaspoonful of salt,
the same of sugar, one tablespoonful of flour and half a saltspoonful of
pepper, stirring for two minutes. Then add a cupful of milk or stock and
simmer for twenty minutes, keeping the saucepan covered. Serve
immediately.
TURNIP SALAD.
Slice very thin three or four turnips; put them to soak over night,
change the water the next morning, then cut up very fine, put on salt,
pepper, celery salt, or celery seed and vinegar.
VEGETABLE ASPIC MOLDS.
In the bottom of some very small molds lay alternately small pieces of
chili, chervil and hard-boiled white of egg. Cover these well with
liquid aspic, then add a further layer of chopped parsley and finely
chopped yolk of hard-boiled egg. Having covered this also with aspic,
put in another layer of small squares of cheese and a few capers, and so
continue the operation till the molds are quite full. When set on ice
turn out of the molds and serve on lettuce leaves with mustard, cress
and chopped aspic jelly. The aspic is made by using a meat or vegetable
stock to which is added enough soaked gelatine to make a jelly when
cold.
VEGETABLE SOUP.
Put a half-cup of drippings into a saucepan, thicken it with two
tablespoonfuls of flour, cut into it and brown two small onions. Have
ready two quarts of boiling water, into this empty the contents of the
saucepan, slice into it six tomatoes, two potatoes, one carrot and one
turnip; add two cupfuls of green peas, one cupful of lima beans and a
half-dozen cloves. Let all simmer slowly for two hours, then put all
through a colander, return it to the pot, heat to boiling, thicken with
a tablespoonful of butter rolled in cornstarch, season with pepper and
salt to taste and serve hot.
[Illustration]
Vaughan's Seed Store
Chicago New York
Transcriber's Note
The following typographical errors have been corrected:
2nd un-numbered page delicous changed to delicious (two times)
4th un-numbered page i.c. changed to i.e.
4th un-numbered page what is usually, changed to what is usually
1 oders changed to odors
1 condidion changed to condition
20 sprigs of parsley changed to sprigs of parsley.
25 have lightly browned changed to have lightly browned.
32 The first few letters were missing from the first line on this page.
By context, they have been reconstructed as: [a l]eaf
32 of great variety changed to of great variety.
56 cayene changed to cayenne
The following words had inconsistent spelling:
catchup / catsup
dessertspoonful / dessert spoonful
forcemeat / force meat
Seakale / Sea kale
The following words had inconsistent hyphenation:
corn-starch / cornstarch
horse-radish / horseradish
par-boil / parboil
stew-pan / stewpan