Twentieth century home cook book

After washing a bunch of parsley boil for five minutes in salt and water. Drain well and cut the leaves from the stalks and chop them fine. Have ready some melted butter and stir the parsley into it. A pinch of cayenne is an addition. Serve with boiled fowls and fish. SAUCE ELEGANTE. Make a " drawn-butter sauce " and add to it one teaspoonful of mustard, one tablespoonful of good catsup, one-fourth teacup of vinegar, one-fourth teacup of port wine, a bunch of parsley chopped fine, two pickled cucumbers chopped fine. After mixing ingredients, boil and pour it hot over the meat. This is excellent with stewed meats. SAUCE FOR CALF'S HEAD. Add to "drawn-butter sauce" the brains mashed fine, a teaspoonful of powdered sage, a pinch of cayenne pepper and salt. To this add one glass of Madeira wine. SHRIMP SAUCE. To a "drawn-butter sauce" (about one-half pint), add one pint of shrimps cut in small pieces, a pinch of cayenne pepper, and a teaspoonful of anchovy sauce. Let this simmer for a few minutes — serve hot. This is nice for salmon or turbot. WINE SAUCE FOR MEAlS. To three-fourths of a pound of butter, add one and a half pints of jelly, three-founhs cupful of sugar (brown is the best), and a tablespoonful of ground allspice, one quart of port wine ; stew until thick. This is very nice v/ith venison— CHILI SAUCE. Twenty-four ripe tomatoes. Eight onions. Six peppers. Eight coffee-cups vinegar. . Eight tablespconfuls sugar. Eight tablespoonfuls of salt. One tablespoonful cinnamon. One tablespoonful allspice. One tablespoonful cloves. One tablespoonful nutmeg. Boil all together well, and seal while hot. Superior to tomato catsup. — Mrs. James Short. CHILI SAUCE. Nine large ripe tomatoes (peeled) . Two small green peppers. Three onions. Two cups vinegar. Two tablespoonfuls sugar. One tablespoonful salt. Ginger, mustard, cloves and nutmeg to taste. Boil twenty minutes. — Mrs. Charles Lester- CHILI SAUCE. Twelve large tomatoes. Three large green peppers. Half cup sugar. One tablespoonful salt. Half tablespoonful black pepper. Three large onions. One teacup vinegar, Chop all fine and cook over a slow fire for three hours. SAUCE BORDELAISE. Take one onion, not too small, chopped very fine and browned in fat or butter ; add to this a cup of strong gravy (beef) and a cup of claret or white wine. Season highly with pepper, salt, and a little parsley chopped ver).' fine Allow this to simmer and then thicken with a little browned flour. This is very nice with boiled fish. CREAM BECHAMEL SAUCE. Put into a stewpan six ounces of fresh, sweet butter, add four ounces of sifted flour, two or three pepper corns, salt, and a very little nutmeg; knead the whole well together, then cut an onion and a carrot into rather thin slices, throw them into the stewpan, and also a bouquet of parsley, thyme, and half a bay leaf tied with a twine. Moisten these with a quart of white broth and almost one pint of rich cream ; having stirred the sauce over the fire for about one-half hour pass it through a sieve into a bowl. GHERKIN SAUCE. Cut six green gherkins into very thin slices ; place them in a small stewpan with a little Tarragon vinegar and pepper. Let these simmer briskly for a few minutes on the fire, then add a small quantity of white sauce and a bit of veal. Stir the sauce until it boils, then set aside until it clears itself. Skim and pour it into a dish for use. LEMON SAUCE. Boil some soup stock with a few slices of lemon, a very little sugar and grated nutmeg. Add to this some chopped parsley, a few nasturtiums, and a very small taste of pepper. Thicken with a little flour or the yolks of eggs. This is nice with stewed poultry. WILD-FOWL SAUCE.