Royal cook book

1 teaspoon lemon juice or vinegar Add eggs, parsley and lemon juice to white sauce after removing from fire. Tomato Sauce lices bacon cut into small pieces lice onion, chopped ablespoons flour 4 cups strained tomatoes tablespoon chopped green peppers teaspoon salt few gratings of nutmeg cayenne s s te Net pet et DN \e Pps Put bacon into saucepan, add onion and brown slightly. Add flour, tomatoes which have been heated, and stir until thick and smooth. Add’ seasoning and peppers. Mint Sauce 4 cup chopped mint leaves 4, cup vinegar 4 cup water 4 eup brown or granulated sugar Cook all ingredients ™ saucepan over very slow fire for about 14 hour. Do not allow to boil. Serve hot. Brown Sauce or Gravy 1 tablespoon butter or fat in which meat was cooked 7 1 tablespoon flour 1 cup beef stock or boiling water salt and pepper Brown butter in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes. ow Sauce Tartare For each cup of thick mayonnaise, add the following chopped very fine: 2 tablespoons each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayon- naise. Currant Jelly Sauce 14 glass currant jelly i cup hot brown sauce > jelly over slow fire. Add sauce; stir well and simmer one minute. Hollandaise Sauce 14 cup butter 2 egg yolks a es lemon juice cayenne 14 cup boiling water Cream butter; divide into 3 parts. Place 1 part in top of double boiler; add egg yolks and lemon juice. Cook, stirring constantly, using a wire whisk until but- ter melts. Add second part of butter. As mixture thickens, add the third part. Add boiling water. Cock until thick, about 1 minute. Add seasonings. Cranberry Sauce 1 quart cranberries 2 cups sugar 1 cup water ’ Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chi!l and serve. For Cranberry Jelly ‘strain and put into mold and ehill. Horse-Radish Sauce 2 tablespoons butter 2 tablespoons grated fresh horse-radish 1 tablespoon very thick cream 14 teaspoon lemon juice Cream butter; add horse-radish, eream and lemon juice. Keep very cold. Apple Sauce Wipe, pare and quarter sour apples; remove seeds and core; put into sauce- pan and add cold water to half cover. Cook rapidly, uncovered, until soft. Add sugar to taste. Cook a few minutes longer; remove from fire; add a little lemon peel, cinnamon or nutmeg. ‘ Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 43 Croquettes and other Luncheon Dishes Chicken Croquettes 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 teaspoons salt 1 teaspoon Worcestershire sauce 14g teaspoon paprika 14g teaspoon pepper 1 tablespoon chopped parsley 2 cups chopped cooked chicken 2 eggs Melt butter; add flour and cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 min- utes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into croquettes; put into cold place until firm. Roll in bread crumbs, then in egg beaten with 2 tablespoons cold milk, then in bread erumbs. Fry in deep hot fat at 385° F. Rice Croquettes 1 cup rice 2 eggs 3 tablespoons milk 1 teaspoon salt 1 tablespoon sugar 1 tablespoon butter 1 teaspoon chopped parsley Wash rice several times; boil with 2 quarts boiling water 30 minutes. Drain well; put in top of double boiler. Add 1 egg beaten with 2 tablespoons milk, salt, sugar, butter and parsley; cook until egg thickens. Cool and shape into croquettes. Dip in egg beaten with 1 tablespoon milk. Roll in bread crumbs; fry in deep hot fat at 385° F. until brown. Salmon Croquettes