The Samaritan cookery book

2 tablespoonfuls of butter. I 1 small onion. 1 oz. of flour. 2 mushrooms or 1 tablespoonful of A pint of stock. I ketchup. 1 teaspoonful of browning. Make the butter smoking hot, and fry the chopped onion and mushrooms till quite brown. Add the flour, which should be browned in the oven, and then the stock and browning. Cook for 10 or 15 minutes. Strain, and season with salt and pepper. SAUCE FOR FILLET OF BEEF. J pint of brown stock. 1 teaspoonful of vinegar. 1 teaspoon ful of rowan jelly. 2 ozs. of prunes, stoned and cooked, i oz. of stoned rasins. Salt and pepper to taste. Boil well together for a few minutes, and it is ready for use. Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow, TOMATO SAUCE. 2 large tomatoes, or i£ teacupfuls I i teaspoonful of cornflour. of tinned ones. A small piece of onion, i teaspoonful of butter. | Half a teacupful of stock or water. Salt, pepper, and a pinch of sugar. Melt the butter and fry the chopped onion in it. Add the tomatoes roughly cut up, the seasonings and the cornflour mixed with the stock. Stir until it boils. Cook for a few minutes and strain. Miss Ballantyne, 16 Moray Avenue, Scotstoun. BEETROOT SAUCE. i beetroot weighing i lb. I £ stone lump sugar, i glass of brandy. | Rind and juice of a lemon. 2 teaspoonfuls of vanilla essence. Scrape the beetroot, cut it in slices and put. into a pan with a quart of water ; stew about half an hour till the colour is quite out of it. Strain water off, and put it on again with the sugar, rind and juice of the lemon. Let it simmer for 15 or 20 minutes till it is getting a syrup. Add the brandy and vanilla, and strain. Put in bottles and cork tightly. Mrs. Robert D. Sinclair, Cathcart. CUMBERLAND SAUCE. £ pint of red currant jelly. I Rind of \ an orange and lemon. Half quantity of water. 2 tablespoonfuls of Harvey’s sauce. 1 tablespoonful best French vinegar. | 2 tablespoonfuls of Worcester sauce. 2 tablespoonfuls of King of Oude sauce. Simmer the jelly, water, vinegar, and fruit rinds for 5 minutes till jelly is quite dissolved ; then add the sauces and strain into a basin. When cold, bottle and cork tightly and keep in a cool place. Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow. APPLE CHUTNEY (Indian). 3 lbs. of apples (chopped). i£ lbs. of chillies. lbs. of dates. 3 lbs. of raisins. 3 lbs. of prunes. 3 lbs. of soft sugar. 2 lbs. of salt. 1 cup of garlic. Boil the apples in three quarts of vinegar till tender. When m cold add the rest of the ingredients, and mix well, then put into jars and place in the sunshine, adding every day sufficient vinegar to keep from becoming too dry, stirring it occasionally. In a fortnight it is ready for use, but it improves by keeping. Mrs. Stewart Wright. APPLE CHUTNEY. £ lb. moist sugar. £ lb. stoned raisins. 2 oz. salt. 2 oz. shalots. 2 oz. mustard seed. 2 oz- ginger root, i oz. garlic, i oz. dried chillies, i pint vinegar. 25 large apples. Peel and core apples, boil till quite soft in the vinegar with the ginger root, which is then removed. Dry the chillies and mustard seed in the oven, care being taken not to burn, and remove the husks. Chop the raisins, garlic and shalots, then mix all the ingredients very well together, more vinegar being added if necessary. -More apples can be used if desired. Mrs. William Davidson, South Cave, Yorks. CHUTNEY. 4 lbs. apples.