Boston Cooking-School cook book

Boil sugar and water 5 minutes. Add cider, orange juice, and lemon juice. Cool, strain, and freeze (p. 576). OTHER ACCOMPANIMENTS FOR FISH AND MEAT Apple Sauce (p. 54) Fruit Sherbets (p. 580) Baked Apples (p. 53) Noodles (p. 384) Baked Peaches (p. 56) Ravioli (p. 383) Baked Pears (p. 56) Relishes and Pickles (p. 755) Baked or Steamed Hominy (p. 62) Sautéed Bananas (p. 55) Cinnamon Apples (p. 54) Sautéed Chestnuts (p. 459) Conserves (p. 748) : Tart Jellies (p. 746) Yorkshire Pudding (p. 271) SAUCES FOR FISH, MEAT AND Use a saucepan of correct size. A wire whisk is a great help in keeping a sauce mixture smooth. Store left-over sauce in narrow jar and cover with thin layer of melted butter to keep smooth. Roux is a mixture of flour and fat used to thicken a sauce. In a White Roux, the fat and flour are not browned, in Brown Roux, both fat and flour are browned. Pimiento Purée. Drain canned pimientos. Force through purée strainer. Tomato Purée. Use canned tomato soup, Italian tomato paste, or drain canned tomatoes, stew, strain, and cook until thick. WHITE SAUCE 2 tablespoons butter 1 cup milk 2 tablespoons flour 14 teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, stir until well blended. Pour on milk gradually, while stirring constantly. Bring to boiling point. Boil 2 minutes. Cream Sauce. Use cream instead of milk. If thick, reduce flour. Savory Cream Sauce. Add 14 teaspoon paprika, few drops onion juice, and 14 teaspoon dry mustard with flour. Brown Almond Sauce. ‘Brown 14 pound almonds blanched and chopped in butter. Add flour, seasonings and cream. Thin with more cream (about 1 cup). White Sauce with Egg. Just before serving, stir in 1 slightly beaten egg yolk. Celery Sauce. Cook 14% cups celery, cut in thin slices, until soft. Rub through sieve and add to sauce. Use all milk or half chicken stock or celery water in making sauce. Cheese Sauce. Add 34 cup mild cheese, grated or cut in small cubes. Reheat until cheese melts. Curry Sauce. Mix 1 teaspoon curry powder and 14 teaspoon grated ginger root with flour. Season highly to taste with onion juice and paprika. Lobster Sauce. Add 1 teaspoon meat extract, 4% cup lobster diced, and the coral from one lobster to sauce made with cream. (For other lobster sauces, see pp. 195, 202.) Onion Sauce. Cook 2 slices onion or 1 Bermuda onion, finely chopped, with the butter for 3 minutes. Strain before serving.. If desired, stir in 1 slightly beaten egg yolk just before serving. Pimiento Sauce. Use % cup of milk and 4% cup canned pimientos forced through purée strainer. Truffle Sauce. Use 24 cup milk and 4 cup cream. Add 1 tablespoon chopped truffle and 1 tablespoon Madeira. THIN WHITE SAUCE 1 tablespoon butter 1 cup milk 1 tablespoon flour Y teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, stir until well blended. Pour milk on gradually, while stirring constantly. Bring to boiling point. Boil 2 minutes. THICK WHITE SAUCE Follow recipe for Thin White Sauce, but use 3 tablespoons butter and 3 tablespoons flour. HOT TARTARE SAUCE Y cup White Sauce V4 teaspoon vinegar or YY cup Mayonnaise (p. 490) tarragon vinegar VY shallot, finely chopped, Pickles : ¥ tablespoon each, oe finely chopped or Y4 tablespoon finely chopped Parsley onion 1 tablespoon capers To White Sauce, add other ingredients. Stir constantly until thoroughly heated, but do not bring to boiling point. NEWBURG SAUCE 1 tablespoon butter 2 egg yolks 1 teaspoon flour 2 tablespoons sherry % cup cream Salt and pepper Melt butter, add flour and cream. Cook and stir until thickened. Just before serving, add egg yolks and sherry. Season and heat. If shrimp, lobster, etc. are to be heated in sauce, add before adding