Cream butter and sugar, wash and chop berries. Add to first mixture slowly, beating between each addition until well blended. Aunt Virginia's Hot Chocolate Sauce }4 cake Baker's chocolate 1 cup of sugar 1 pint of milk Cook in double boiler, and let just come to a boil. Salads and Sauces 75 Aunt Emery's Sauce for Chopped Chicken or Lamb 1 onion 2 cups of milk 2 tablespoons butter 2 or 3 tablespoons Sherry 1^ tablespoons flour 1 tablespoon Bouillon Maggi Chop onion fine and put in sauce pan with 2 tablespoons butter, cook together till light brown, add 1]/^ tablespoons flour and mix thoroughly. Now add 2 cups of milk and let it boil till it thickens, about 5 minutes. Last add seasoning, wine and Maggi. Aunt Emery's Tomato Sauce Fry sliced tomatoes in butter. Remove all but 2 slices and in same pan fry sliced onions. Add tablespoon of flour and 3 cups of brown stock. Remove to sauce pan and put fried tomatoes back in sauce. Serve on eggs or meat without straining. Aunt Robbie's Sauces White Sauce 2 tablespoonsful butter 34 teaspoonful salt 1 3^ tablespoonsful flour few grains pepper 1 cup scalded milk Put butter in sauce pan, stir until melted and bubbling; add flour mixed with seasonings and stir until thoroughly blended. Then pour on gradually, while stirring constantly, the milk and bring to boiling-point. Let boil 2 minutes. If a wire-whisk is used, all the milk may be added at once. \ \ 76 Salads and Sauces Cream Sauce Make in same way as white sauce but use thin cream instead of milk. Brown Sauce 2 tablespoonsful butter 1 cupful Brown stock 3^ slice onion 3^ teaspoonful salt 3 tablespoonsful flour ^ teaspoonful pepper Cook onion in butter till slightly browned. Remove onion and stir butter until well browned. Add flour mixed with seasonings. Brown butter and flour, then add stock gradually^ bring to boiling-point and let boil 2 minutes. Tomato Sauce (without stock) 3^ can of tomatoes or 3 tablespoonsful flour 1^ cups fresh stewed tomatoes 34 teaspoonful salt 1 slice Onion y% teaspoonful pepper 3 tablespoonsful butter Cook onion with tomatoes 15 minutes, rub through a strainer and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add few grains of soda. If tomatoes are to retain their red color it is, necessary to brown butter and flour together before adding tomatoes. Tomato Cream Sauce To above receipt add a little more soda and a cup of white sauce. HoUandaise Sauce 3^ cupful butter yolks of 2 eggs 3^ tablespoonful vinegar or 34 teaspoonful salt 1 tablespoonful lemon-juice few grains of cayenne Salads and Sauces 77 Wash butter and divide in 3 pieces. Put 1 piece in a sauce- pan with vinegar or lemon-juice and egg-yolks. Place sauce- pan in a larger one containing boiling water and stir constantly with a wire-whisk. Add second piece of butter and, as it thickens, third piece. Remove from fire and add salt and cay- enne. If left over fire a moment too long it will separate. If a richer sauce is desired, add ^ teaspoonful hot water and 3^ tablespoonful heavy cream. Bearnaise Sauce To above recipe for HoUandaise sauce add one teaspoon each of parsley, finely chopped, and fresh tarragon, or J^ table- spoonful tarragon vinegar. Bread Sauce 2'cupsful milk few grains cayenne 3^ cup fine stale bread crumbs 3 tiablespoonsful butter 1 onion 3^ cupful coarse hot 6 cloves buttered bread crumbs 3^ teaspoonful salt Cook milk 30 minutes in double boiler with fine bread crumbs, and onion stuck with cloves. Remove onion and add salt, cayenne and 2 tablespoonsful butter. Served with guinea fowl, partridge, etc. Sprinkle coarse crumbs over sauce when on platter. Bechamel Sauce 1 3^ cupsful white stock 34 cupful butter 1 slice onion 34 cupful flour 1 slice carrot 1 cup scalded milk bit of bay leaf 3^ teaspoonful salt

AI-modernized reading of the original text

Cream butter and sugar, wash and chop berries. Add to first mixture slowly, beating between each addition until well blended. Aunt Virginia's Hot Chocolate Sauce }4 cake Baker's chocolate 1 cup of sugar 1 pint of milk Cook in double boiler, and let just come to a boil. Salads and Sauces 75 Aunt Emery's Sauce for Chopped Chicken or Lamb 1 onion 2 cups of milk 2 tablespoons butter 2 or 3 tablespoons Sherry 1^ tablespoons flour 1 tablespoon Bouillon Maggi Chop onion fine and put in sauce pan with 2 tablespoons butter, cook together till light brown, add 1]/^ tablespoons flour and mix thoroughly. Now add 2 cups of milk and let it boil till it thickens, about 5 minutes. Last add seasoning, wine and Maggi. Aunt Emery's Tomato Sauce Fry sliced tomatoes in butter. Remove all but 2 slices and in same pan fry sliced onions. Add tablespoon of flour and 3 cups of brown stock. Remove to sauce pan and put fried tomatoes back in sauce. Serve on eggs or meat without straining. Aunt Robbie's Sauces White Sauce 2 tablespoonsful butter 34 teaspoonful salt 1 3^ tablespoonsful flour few grains pepper 1 cup scalded milk Put butter in sauce pan, stir until melted and bubbling; add flour mixed with seasonings and stir until thoroughly blended. Then pour on gradually, while stirring constantly, the milk and bring to boiling-point. Let boil 2 minutes. If a wire-whisk is used, all the milk may be added at once. \ \ 76 Salads and Sauces Cream Sauce Make in same way as white sauce but use thin cream instead of milk. Brown Sauce 2 tablespoonsful butter 1 cupful Brown stock 3^ slice onion 3^ teaspoonful salt 3 tablespoonsful flour ^ teaspoonful pepper Cook onion in butter till slightly browned. Remove onion and stir butter until well browned. Add flour mixed with seasonings. Brown butter and flour, then add stock gradually, bring to boiling-point and let boil 2 minutes. Tomato Sauce (without stock) 3^ can of tomatoes or 3 tablespoonsful flour 1^ cups fresh stewed tomatoes 34 teaspoonful salt 1 slice Onion y% teaspoonful pepper 3 tablespoonsful butter Cook onion with tomatoes 15 minutes, rub through a strainer and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add few grains of soda. If tomatoes are to retain their red color it is, necessary to brown butter and flour together before adding tomatoes. Tomato Cream Sauce To above receipt add a little more soda and a cup of white sauce. HoUandaise Sauce 3^ cupful butter yolks of 2 eggs 3^ tablespoonful vinegar or 34 teaspoonful salt 1 tablespoonful lemon-juice few grains of cayenne Salads and Sauces 77 Wash butter and divide in 3 pieces. Put 1 piece in a saucepan with vinegar or lemon-juice and egg-yolks. Place saucepan in a larger one containing boiling water and stir constantly with a wire-whisk. Add second piece of butter and, as it thickens, third piece. Remove from fire and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add ^ teaspoonful hot water and 3^ tablespoonful heavy cream. Bearnaise Sauce To above recipe for HoUandaise sauce add one teaspoon each of parsley, finely chopped, and fresh tarragon, or J^ tablespoonful tarragon vinegar. Bread Sauce 2'cupsful milk few grains cayenne 3^ cup fine stale bread crumbs3^ tablespoonsful butter 1 onion 3^ cupful coarse hot 6 cloves buttered bread crumbs 3^ teaspoonful salt Cook milk 30 minutes in double boiler with fine bread crumbs, and onion stuck with cloves. Remove onion and add salt, cayenne and 2 tablespoonsful butter. Served with guinea fowl, partridge, etc. Sprinkle coarse crumbs over sauce when on platter. Bechamel Sauce 1 3^ cupsful white stock 34 cupful butter 1 slice onion 34 cupful flour 1 slice carrot 1 cup scalded milk bit of bay leaf 3^ teaspoonful salt

The Aunts' Cook Book