My best 250 recipes

Pare and grate on a sieve four large crisp, fresh cucumbers; when the pulp is thoroughly drained turn it in a bowl; add a teaspoonful of pepper, one medium-sized onion grated, a level teaspoonful of salt and two tablespoonfuls of tarragon vinegar. Mix and stir in just at servingtime six tablespoonfuls of cream whipped to a stiff froth. BREAD SAUCE FOR GAME Cook half a pint of soft, stale breadcrumbs, a pint of milk, one good-sized onion chopped very fine, a saltspoonful of ground mace, a saltspoonful of paprika and a level teaspoonful of salt for five minutes in a double boiler, stirring constantly. The mixture must be perfectly smooth. Add a rounding tablespoonful of butter; stir until it is melted; add four tablespoonfuls of thick cream and use at once for game or roasted guinea fowl. 48 My Best 250 Recipes TOMATO SAUCE Put half a can of tomatoes, a slice of onion, a bay leaf and a blade of mace over the fire and cook gently for ten minutes. Rub a tablespoonful of butter and one of flour together and add them to the stewed tomatoes. Stir and cook a moment longer ; add half a teaspoonful of salt and a dash of pepper. Strain and use. CREAM TOMATO SAUCE FOR FRIED CHICKEN Strain sufficient stewed or canned tomatoes to make half a pint; add a slice of onion, a bay leaf and a blade of mace; cook gently until reduced one-half. Rub together a tablespoonful of butter and one of flour; add to the tomatoes; cook for a moment. Take from the fire and add half a cupful of very rich milk, half a teaspoonful of salt and a saltspoonful of pepper. Strain and serve. CRANBERRY SAUCE Wash and pick over a quart of cranberries ; put them in a granite or porcelain saucepan with one pint of cold water ; cover the saucepan, bring to boiling point and boil rapidly for five minutes. Press through a colander. Add one pint of sugar, stir until the sugar is dissolved and turn the sauce out to cool. My Best 250 Recipes 49 FRENCH TOMATO SAUCE Rub together a tablespoonful of butter and one of flour ; add half a pint of strained tomatoes ; stir and cook five minutes; add a teaspoonful of salt, one of onion juice and half a teaspoonful of ground mace. Rub the mixing-spoon with a clove of garlic; stir and cook the sauce a moment longer ; take from the fire, add five tablespoonfuls of thick cream. Strain through a very fine sieve, and serve with boiled or fried chicken, or chicken cutlets. SAUCE BECHAMEL Rub together a tablespoonful of butter and one of flour ; fill the cup half full of milk and the remaining half with chicken stock ; stir until boiling. Take from the fire; add half a teaspoonful of salt and a dash of pepper. Beat the yolks of two eggs with four tablespoonfuls of cream; stir them in the hot sauce ; reheat ; do not boil or the eggs will "curdle." Use at once. This is one of the nicest sauces for chicken, sweetbreads or other white meats. APPLE SAUCE This sauce is used with roast duck, goose or pork. Cut the apples in quarters, remove the cores but do not pare the apples; cut them into thin 50 My Best 250 Recipes slices; cover with boiling water, cover the saucepan and boil rapidly until the apples are tender but light in color. Press quickly through a colander; to each pint add two tablespoonfuls of sugar and stand aside to cool. The colander should be rather coarse; apple sauce that is pressed through a sieve becomes discolored and heavy. BENNET'S SAUCE FOR POULTRY Wash a quart of cranberries, put them in a stewing-pan with one pound of tart apples cored, not pared, and cut in thin slices; add a pint of water; cover the saucepan, boil rapidly for ten minutes ; press through a colander ; add one pound of sugar ; stir until the sugar is dissolved and boil for five minutes. FOR PUDDINGS AND ICE CREAM LIQUID PUDDING SAUCE