Kirmess cook book

Pare, core and quarter tart apples, dropping into cold water as you do this. Put over the fire dripping wet and cover closely to keep in the steam. When they are heated through, open and stir up from the bottom. When soft and broken, rub through colander or vegetable press, sweeten to taste while hot and set away to cool. Serve with roast pork and roast ducks. JELLY SAUOB. Marion Harland, Make a cupful of a brown sauce of butter, browned flour and a little caramel. Heat boiling hot and beat in four or five teaspoonfuls of currant or other tart jelly. Serve with game, lamb or mutton. ESPAGNOLE SAUCE. Contributed. Put four tablespoonfuls of butter into a saucepan. When hot stir into it five tablespoonfuls of flour. Stir until very brown. Add two cupfuls of brown stock and on tablespoonful of Worcester sauce. Salt and pepper to taste. Let the sauce boil well and remove from the fire. Serve with chops or steak. VENITIENNE SAUCE. Mrs. Seeley's Cook Book. Prepare a sufficient quantity of brown sauce for the purpose required. Just before serving add a good spoonful of blanched tarragon leaves, cut into diamond shapes^ and a small lump of butter, a spoonful of tarragon vinegar, and, if desired, a little grated nutmeg. VELOUTE SAUCE. Mrs. Seeley*s Cook Book. Cover with water one knuckle of veal cut in small pieces, some chicken parings or a fowl, and season with salt Boil and skim well. Add one carrot cut in quarters, one onion with three cloves stuck in it, a bunch of parsley, two leeks, stalk of celery, and a few peppercorns. Cover and boil slowly for two hours. Skim off the fat and strain stock through a damp cloth. In another saucepan mix three ounces of fiour with two ounces of butter, stir, and cook a little without browning. Add two quarts of the stock and boil slowly for one-half hour. Skim and strain through a napkin. VINAIGEBTTB SAUCE. Mrs. Seeley's Cook Book. Mix half a pint sweet oil, two tablespoons of vinegar, pepper, salt, and chopped shallots to the taste. and a little chopped parsley. Beat well with wire whip and serve immediately. FISH BAUCE. A very delicious sauce to serve with baked fish, and one which is not as well known at the every-day dinner as it should be, is made as follows: Cream half a cupful of butter, working into it as much lemon juice as it will take. When it is light and creamy beat in three tablespoonfuls of finely chopped, pickled walnuts and one tablespoonful of minced parsley. CHEESE SAUCE. Mrs. Seeley's Cook Book. Mix two tablespoonfuls of butter and one tablespoonful of flour, add one cup of cream, and stir over the fire until all begins to thicken. Stir in three tablespoonfuls of Swiss cheese, a little white pepper, and salt. PUBEE OF CHESTNUTS. Mrs. Seeley's Cook Book. Pour boiling water over one quart of chestnuts and let them cook for ten minutes. Strain, and remove the outside skin. Put them in kettle and boil until they are tender. Then rub them through a fine sieve and season with one tablespoonful of butter, one teaspoonful salt, one-fourth teaspoonful white pepper. Mix well until light and creamy. Then add one-half cupful of milk or cream. Serve hot. CLAM SAUCE. Mrs. Seeley's Cook Book. Take one quart of freshly opened Little Neck clams, half a pint of water, an ounce of butter, and boil five