Kirmess cook book

Marion Harland, Make as you would white, but substitute boiling water for the milk, and browned flour for white. Add a teaspoonful of kitchen bouquet, the juice of one lemon, pepper and salt. SAUCE TARTARE (NO. 1) Marion Harland. Make a pint of mayonnaise dressing. Into this beat a teaspoonful of mustard, a tablespoonful of minced parsley, a teaspoonful, each, of chopped pickle and minced capers, a dozen drops of onion juice. Beat for a minute, and serve in a sauce-boat. BREAD SAUCE. Tested. Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Remove the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper. PARSLEY SAUCE. {ConirihuUd.) To a good white sauce add three tablespoonfuls of finely-chopped parsley and a little green fruit coloring and let it come to a boil. CIDER SAUCE. Put into a saucepan over the fire one tablesponful of butter and when this begins to bubble stir into it one tablespoonful of flour; cook for one minute, then add slowly one teacupful of highly-seasoned stock; cook for ten minutes, add a cupful of cider, and when it again comes to a boil, strain and serve. This sauce is excellent with boiled ham. GIBLET SAUCE. Contributed. Boil the giblets until tender. Chop them, but not too fine. Put two tablespoonfuls of butter into a saucepan, with two tablespoonfuls of flour. Add slowly a cupful of the water in which the giblets have been boiled, and a cup and a half of rich milk. Add to this the chopped giblets and season with salt and pepper. Serve in sauce-boat. CAULIFLOWER SAUCE. Contributed. To a pint of white sauce add a cupful of boiled chopped cauliflower. Reheat, and when ready to serve stir in a teaspoonful of butter and a tablespoonful of lemon juice. RAVIGOTE SAUCE. Oscar, Waldorf-Astoria. Pour one-half pint of stock into a saucepan, with a small quantity of white wine; chop fine some herbs, such as chervil, tarragon, chives and parsley, or whatever in season, making about three tablespoons in all, and mix them gently twenty or twenty-five minutes. Mix one tablespoon of flour with one tablespoon of batter, then stir this into the sauce and continue stirring them by the edge of the fire until thick. Squeeze a small quantity of lemon juice into the sauce and serve it. BEMOULADE SAUCE. Oscar, Waldorf-Astoria. Mix together in a basin two tablespoons each of chopped anchovies, that have been preserved in oil, and capers, and add a tablespoon of chopped parsley, one teaspoon of dry mustard and salt and pepper to taste. Mix the above ingredients with salad oil and a few drops of malt vinegar; one pinch of scraped garlic may be added it desired. The sauce is then ready for serving. CRANBERRY SAUCE. Mrs, F. D, Gray. Wash and pick over carefully a quart of cranberries. Put into the inner vessel of a double boiler, fill the outer with boiling water and cook, keeping the cranberries closely covered until they are broken to pieces. Rub through your vegetable press into a saucepan, sweeten abundantly, bring to a boil (barely), and turn into a wet mould to form. APPLE SAUOB. Marion Harland.