Cut the pears in two lengthwise^ and remove the
centres, filling the cavity with a dressing made with
olive oil, lemon juice, a dash of onion, salt and cayenne.
Serve in a deep dish on a foundation of shaved ice
and a few lettuce hearts.
ALLIGATOR PEAR SALAD.
Miss Rita Oray, New York,
Wash pears thoroughly, cut into squares or length-
wise pieces, mix with French or mayonnaise dressing
and serve on crisp lettuce leaves.
ALLIGATOR PEAR SALAD.
Mrs. F. D. Gray.
Cut pears in half lengthwise, scoop out the inside.
Take half of pear which was taken from the inside and
the same quantity of celery, cut in small pieces, and
mix with mayonnaise dressing. Place this in the pear
shell, adding chopped pecan nuts. Serve on lettuce
leaves and sprinkle top with chopped pecan nuts.
SAUCES.
CHAPTER XIV
All recipes without name accompanying them have been
thoroughly tested.
HOBSERADISH SAUOE.
Mrs. T. K. Egbert, New York.
Mix together two tablespoonfuls of soft white crumbs
of bread, and two tablespoonfuls of grated horseradish.
Cover them with cream or milk, and let soak for two
hours. Then rub them through a sieve^ and add one-
quarter teaspoonful of salt, one-quarter teaspoonful of
sugar, and two tablespoonfuls of vinegar. Enough milk
should be used to give it the consistency of cream. This
sauce will keep in a cool place for several days.
HORSERADISH SAUCE.
Into a cupful of drawn butter beat a great spoonful
of grated horseradish wet with lemon juice, and work
to creamy whiteness.
ANCHOVY SAUCE.
Beat a tablespoonful of anchovy paste into a cupful
of drawn butter, adding the juice of half a lemon and a
dash of cayenne✪ Alligator Pear Salad or paprika.
TOMATO SAUCE.
Peel and slice a quart of tomatoes; cook twenty min-
utes and strain through a coarse bag into a saucepan.
2U KIRMESS COOK BOOK.
Season with a teaspoonful of onion juice^ one of sugar^
a little salt and pepper, and when it boils stir in a table-
spoonful of butter cooked to a roux with one of flour.
Simmer two minutes and serve.
CREAMY SAUCE.
Mrs, W. F. Toffey.
One cup powdered sugar, one-half cup butter, one-
quarter cup of cream or milk, four tablespoonfuls wine.
Beat the butter to a cream, add the sugar gradually;
when light and creamy, add the wine and then the
cream, a little at a time. AMien all is smooth place the
bowl in a basin of hot water for a minute or two, stir-
ring constantly. (Do not leave it in the hot water long
enough to melt the sugar.)
CBEAM SAUCE.
Miss Gladys Linn.
Two tablespoons butter, two tablespoons flour, let this
come to a boil ; then add two cups milk or cream, and
salt, pepper and celery salt to tasle and stir until thick-
ens. For creamed oysters, let the oysters come to a boil
in their own juice and then strain and serve with the
cream sauce.
THICK WHITE SAUCE FOB CROQUETTES.
Mrs, Howes, Roselle, N. J.
Two tablespoonfuls butter, four tablespoonfuls
flour, one cup milk, one-half teaspoonful salt, one-quar-
ter teaspoonful pepper. Put butter into pan; when melt-
ed stir in flour, add the salt and pepper then the milk
cold, pouring in slowly, stir until thick. Croquettes:
Two cups meat or fish, one cup sauce, one egg. Add the
sauce to meat, rub in egg and crumbs. Fry in deep fat.
SAUCES. 245
CREAM SAUCE.
Page 104 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the pears in two lengthwise, and remove the centres, filling the cavity with a dressing made with olive oil, lemon juice, a dash of onion, salt and cayenne. Serve in a deep dish on a foundation of shaved ice and a few lettuce hearts.
ALLIGATOR PEAR SALAD.
Miss Rita Gray, New York,
Wash pears thoroughly, cut into squares or lengthwise pieces, mix with French or mayonnaise dressing and serve on crisp lettuce leaves.
ALLIGATOR PEAR SALAD.
Mrs. F. D. Gray.
Cut pears in half lengthwise, scoop out the inside. Take half of pear which was taken from the inside and the same quantity of celery, cut in small pieces, and mix with mayonnaise dressing. Place this in the pear shell, adding chopped pecan nuts. Serve on lettuce leaves and sprinkle top with chopped pecan nuts.
CHAPTER XIV
All recipes without name accompanying them have been thoroughly tested.
HOBSERADISH SAUOE.
Mrs. T. K. Egbert, New York. Mix together two tablespoonfuls of soft white crumbs of bread, and two tablespoonfuls of grated horseradish. Cover them with cream or milk, and let soak for two hours. Then rub them through a sieve, and add one-quarter teaspoonful of salt, one-quarter teaspoonful of sugar, and two tablespoonfuls of vinegar. Enough milk should be used to give it the consistency of cream. This sauce will keep in a cool place for several days.
HORSERADISH SAUCE.
Into a cupful of drawn butter beat a great spoonful of grated horseradish wet with lemon juice, and work to creamy whiteness.
ANCHOVY SAUCE.
Beat a tablespoonful of anchovy paste into a cupful of drawn butter, adding the juice of half a lemon and a dash of cayenne or paprika.
TOMATO SAUCE.
Peel and slice a quart of tomatoes; cook twenty minutes and strain through a coarse bag into a saucepan.
Season with a teaspoonful of onion juice, one of sugar, a little salt and pepper, and when it boils stir in a tablespoonful of butter cooked to a roux with one of flour. Simmer two minutes and serve.
CREAMY SAUCE.
Mrs, W. F. Toffey. One cup powdered sugar, one-half cup butter, one-quarter cup of cream or milk, four tablespoonfuls wine. Beat the butter to a cream, add the sugar gradually; when light and creamy, add the wine and then the cream, a little at a time. When all is smooth place the bowl in a basin of hot water for a minute or two, stirring constantly. (Do not leave it in the hot water long enough to melt the sugar.)
CBEAM SAUCE.
Miss Gladys Linn. Two tablespoons butter, two tablespoons flour, let this come to a boil ; then add two cups milk or cream, and salt, pepper and celery salt to taste and stir until thickens. For creamed oysters, let the oysters come to a boil in their own juice and then strain and serve with the cream sauce.
THICK WHITE SAUCE FOB CROQUETTES.
Mrs, Howes, Roselle, N. J.
Two tablespoonfuls butter, four tablespoonfuls flour, one cup milk, one-half teaspoonful salt, one-quarter teaspoonful pepper. Put butter into pan; when melted stir in flour, add the salt and pepper then the milk cold, pouring in slowly, stir until thick. Croquettes: Two cups meat or fish, one cup sauce, one egg. Add the sauce to meat, rub in egg and crumbs. Fry in deep fat.
CREAM SAUCE.
Records on this page
Alligator Pear SaladHorseradish Sauce