The Worcester salt cook book

pepper pepper 1 tablespoon 1 teaspoon tarragon chopped vinegar parsley 2 tablespoons 1 teaspoon cider vinegar chopped 6 tablespoons chives olive oil Mix ingredients in the order given. « Sauce Robert (D) 6 onions 1 tablespoon 2 tablespoons fat mushroom 2 tablespoons catchup flour Salt* and 1 cup stock pepper 1 tablespoon Mustard lemon juice Slice onions and saute them in the fat in a small saucepan until they are well browned; then add the flour, mushroom catchup, stock, salt*, pep- per and mustard to taste and the lemon juice. This sauce may be served with both cold and hot meats. * Worcester Salt « Remoulade Sauce (D) 2 hard-cooked 2cups oil egg-yolks 1 teaspoon lraw egg yolk mustard 3 tablespoons % teaspoon salt* tarragon 1 teaspoon vinegar parsley 3 tablespoons cider vinegar Put the cooked yolks of eggs through a coarse wire sieve, and then put them in a dish with the raw yolk and the seasoning. Add two tablespoons of the vinegar and beat thoroughly five minutes. Next add the oil, one tea- spoon at a time, beating the mixture two or three minutes at a time, after each addition of oil. When five tea- spoons have thus been added, the rest of the oil may be put in in larger quantities. Whenever the sauce be- comes so thick that the beater turns hard, put in one-half tablespoon of vinegar. This may be varied by add- ing capers, minced gherkins and a dash of cayenne. Especially good for such vegetables as asparagus, broc- coli and artichokes. « Mustard Sauce (D) 1 tablespoon dry 1 tablespoon mustard . melted butter 1% teaspoon sugar 1% cup boiling Y¥, teaspoon salt* water 1 tablespoon vinegar Mix dry ingredients, add liquids, mix well and serve. RELISHES « Corn Relish (D) 18 ears sweet l quart vinegar corn . 2cups brown 1 small cabbage sugar 1 cup chopped %cup salt* celery 3 tablespoons 4 onions mustard 3 large green peppers Blanch the corn for two minutes and cut the kernels from the ear. Chop the celery, onions and peppers. Com- bine all ingredients and cook until the vegetables are tender (25 to 30 minutes). Seal in clean hot jars. a 1 « Quick Christmas Relish 2 cups chopped, Salt* and pickled beets pepper 5 tablespoons Mustard Vinegar from pickled beets horseradish 1lcup chopped red cabbage Mix beets, horseradish and cabbage. Moisten with the vinegar left from the pickled beets and season with salt* and pepper, and a little dry mustard. Toss together and serve lightly piled in a mound. « Beet Relish (D) 1 quart lcup grated chopped horseradish cabbage 2 cups vinegar 1 quart l cup sugar chopped Salt* cooked beets Combine the cabbage, beets and horseradish and season with salt*. _Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until clear. Seal in clean, hot jars. « Mushroom Catsup (D) 10 Ibs. mush- 1 teaspoon rooms ground allspice %cup salt* 1 teaspoon lcup vinegar ground cloves Few grains 1 teaspoon cayenne horseradish ismall onion Take the freshly gathered mush- rooms, wipe them carefully with a damp cloth, chop them and mix them thoroughly with the salt*. Let them stand over night. Mash them, and to this pulp and juice add the chopped onion, spices and vinegar. Put in a kettle and boil slowly until thick. If desired, this catchup may be strained. If too thick, thin with vinegar. Seal in clean, hot jars. QUICK HOT BREADS FOR COLD DAYS « Baking Powder Biscuit (D) 2 cups flour 2 tablespoons 4 teaspoons shortening baking pow- 3%4 cup liquid der (all milk or half milk and 1 teaspoon salt* half water) * Worcester Salt