Melt fat; add flour or cornstarch; stir until well blended, then add milk and cook two minutes. Add cheese and seas- onings, stirring well until cheese is melted. Serve on toasted slices of bread or over poached egg on toast. GIBLET SAUCE Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little but- ter substitute and thicken to a cream. Pepper✪ Giblet Sauce and salt, boil a few minutes and TARTAR SAUCE Make one cup mayonnaise. Chop very fine one tablespoonful each of capers, olives, cucumber pickle and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or boiled fish. OLIVE SAUCE One cup brown sauce, twenty-four stoned olives, one tablespoon sherry✪ Olive Sauce. Siijimer olives in hot water ten minutes. Drain, add sauce, simmer five minutes; take from fire and add sherry. CRANBERI^Y SAUCE Wash and pick one quart of cranber- ries and put thiem in a saucepan with water to cover✪ Cranberry Sauce, let them stew slowly, stirring often till they are reduced to a pulp; then sweeten to taste and turn in a d^ep dish or mould. They may be strained and cleared as jelly is prepared. TOMATO MUSTARD One peck of ripe toniatpes, boiled with two onions,^ six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three table- spoons black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour. ^longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne✪ Tomato Mustard. MINT SAUCE Mix one tablespoon of white sugar to a half teacup of good vinegar; add the mint✪ Mint Sauce and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton. CELERY SAUCE Mix two tablespoons rice flour with half teacup butter substitute, have ready a pint of boiling milk; stir the flour and butter substitute into the milk; take three heads of celery✪ Celery Sauce, cut into small bits and boil for a few minutes in water, which strain oflF; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. 109 Pickles SWEET CUCUMBER PICKLES 12 Green Cucumbers 1 Coffee Cup Granulated Sugar 1 Cup Vinegar 2 Teaspoons each Cloves✪ Sweet Cucumber Pickles and Cinnamon Soak cucumbers in weak salt water about an hour. Make a thick syrup of sugar and vinegar. Tie up cloves and cinnamon in a muslin cloth and boil in syrup until it thickens. Drain cucum- bers, rinse well in clear water and add to the syrup; set them back on the range and let them simmer gently for three hours. RIPE CUCUMBER PICKLES— SOUR 12 Large, Ripe Yellow Cucumbers (^2 Dozen Red Peppers 1 Fresh Horseradish 1 Pound Mustard Seed✪ Ripe Cucumber Pickles - Sour

AI-modernized reading of the original text

Melt fat; add flour or cornstarch; stir until well blended, then add milk and cook two minutes. Add cheese and seasonings, stirring well until cheese is melted. Serve on toasted slices of bread or over poached egg on toast. GIBLET SAUCE Take the liver, heart, gizzard and neck of a chicken, wash and boil in salted water. Let boil till tender. Take them out with a skimmer and chop into coarse pieces. Put them back, add a little butter substitute and thicken to a cream. Pepper and salt, boil a few minutes and TARTAR SAUCE Make one cup mayonnaise. Chop very fine one tablespoonful each of capers, olives, cucumber pickle and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or boiled fish. OLIVE SAUCE One cup brown sauce, twenty-four stoned olives, one tablespoon sherry. Simmer olives in hot water ten minutes. Drain, add sauce, simmer five minutes; take from fire and add sherry. CRANBERRY SAUCE Wash and pick one quart of cranberries and put them in a saucepan with water to cover, let them stew slowly, stirring often till they are reduced to a pulp; then sweeten to taste and turn in a deep dish or mould. They may be strained and cleared as jelly is prepared. TOMATO MUSTARD One peck of ripe tomatoes, boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three tablespoons black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour or longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne. MINT SAUCE Mix one tablespoon of white sugar to a half teacup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton. CELERY SAUCE Mix two tablespoons rice flour with half teacup butter substitute, have ready a pint of boiling milk; stir the flour and butter substitute into the milk; take three heads of celery, cut into small bits and boil for a few minutes in water, which strain oflF; put the celery into the melted butter and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Pickles SWEET CUCUMBER PICKLES 12 Green Cucumbers 1 Coffee Cup Granulated Sugar 1 Cup Vinegar 2 Teaspoons each Cloves and Cinnamon Soak cucumbers in weak salt water about an hour. Make a thick syrup of sugar and vinegar. Tie up cloves and cinnamon in a muslin cloth and boil in syrup until it thickens. Drain cucumbers, rinse well in clear water and add to the syrup; set them back on the range and let them simmer gently for three hours. RIPE CUCUMBER PICKLES— SOUR 12 Large, Ripe Yellow Cucumbers (^2 Dozen Red Peppers 1 Fresh Horseradish 1 Pound Mustard Seed

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Giblet SauceOlive SauceCranberry SauceTomato MustardMint SauceCelery SauceSweet Cucumber PicklesRipe Cucumber Pickles - SourMustard Pickles

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