Twentieth century home cook book

Go out in de woods and catch a nice fat 'possum and take 'im home, put on a pot o' wattah an heat it jis hke you wus gwine to clean a pig, an when it git hot fling in a shovel o' ashes an dip 'im in it an den you scrapes all de ha'r an fur off 'im and fix it jist like a little pig, 'cept you splits 'im open an spreads 'im out flat. Den you hangs 'im in a tree two or three nights an he's reddy fur de oven. When you goes to cook 'im, lay 'im flat on de bottom and fill 'im wid slices o' sweet 'tater and put mo' all round 'is sides. Den you sets 'im over de coles and kivers 'im wid a hot lid and cook's 'im mity slo' till he dun good an tender. De flavor of de 'possum goes inter de 'tater, an de flavor of de 'tater goes inter de 'possum, an it's jis good 'nuff to make you lick yo' fingers. Compliments Uncle Tony. CHAPTER XL SAUCES TOMATO SAUCE. Two tablespoonfuls butter. Two tablespoonfuls flour. Warm butter in a frying pan, adding slowly the flour. To one quart of tomatoes (canned), five or six cloves with a large slice of onion. Cook about ten minutes, and as soon as flour and butter seem perfectly smooth and brown, stir in the tomatoes. Cook three minutes. Salt and pepper to suit the taste. Put this through a sieve fine enough to keep the seed from passing through . This sauce is delicious with fish and macaroni. HOLLANDAISE SAUCE. Beat half a teacup of butter m a bowl to a cream ; add yolks of two eggs, one by one; then juice of half a lemon, pinch of cayenne pepper, half teaspoonful salt ; place this in a saucepan of boiling water ; beat with an egg beater for a minute or two, until it begins to thicken ; then one-half cup of boiling water, beating all the time. When like a stiff custard, it is done. It will take five minutes to cook if the bowl is thin and the water boils all the time. — Mrs. S. R. Kane, WHITE SAUCE. One-quarter pound butter. One tablespoonful flour. One-half gill of water. One-half spoonful vinegar. A very little nutmeg. Salt to taste. Mix flour and water to a smooth paste. Put all in a saucepan ; do not let it boil but simmer until it thickens. FRENCH WHITE SAUCE. Put a piece of butter the size of a walnut into a saucepan, with two table- [147] spoonfuls of flour ; cook slowly, but do not let it brown. Stir constantly and add a very little water, salt and pepper to taste. When it has thickened remove from the fire and stir in the yolk of an egg well beaten, three tablespoonfuls of cream and a few drops of vinegar, which have beenthoroughly mixed together. — Mrs. Granlees. CAPER SAUCE. To white sauce No. i add three tablespoonfuls of capers and one tablespoonful of their liquor. Served with boiled mutton. For fish add to this, pepper salt and anchovy essence. MINT SAUCE. Four dessertspoonfuls of chopped mint, two dessertspoonfuls of sugar, and half a pint of vinegar. Use only young, fresh leaves, pick them all off the stalk, mince very fine and pour over them the sugar and vinegar. Make two or three hours before serving. Add more sugar if liked. MINT SAUCE WITH OIL. Chop fine one bunch of choice mint ; mix with a tablespoonful of white sugar, a pinch of salt and pepper each, six tablespoonfuls of strong vinegar with half a teaspoonful of olive oil. Stir well and serve with roast lamb, veal or pork. —Mrs. Granlees. BUTTER SAUCE. Work two tablespoonfuls of flour and one-half cup of butter until light ; to this add gradually one-half pint of boiling water ; stir constantly until it comes to a boil. Take from the fire immediately and serve. A large tablespoonful of lemon juice and a pinch of cayenne may be added if you desire it. ANCHOVY SAUCE. To butter sauce, stir in eight tablespoonfuls of essence of anchovy and two of lemon juice. LOBSTER SAUCE.