A lady of good taste

AMPA PCE PPT 7 Ee RES Dee Wel CoH BS =. Sear Con Ss PRESERVING ENG Waar Bee Rib eel ME NU Hollandaise Sauce 1% cup butter salt and pepper 3 egg yolks 3 or 4. tablespoons hot water 1 tablespoon lemon juice Divide the butter in three parts and put one part in the top of the double boiler over boiling water. Beat the egg yolks until thick, add the lemon Juice and add it to the butter. Stir and when it begins to thicken add the second part of butter. When that is melted add the third part and stir until smooth. Season with salt and pepper and add the hot water. Cook an instant longer, stirring continuously. ‘This sauce is to be served over fish, asparagus, broccoli, etc. Cranberry Sauce 2 pounds cranberries 2 cups sugar 1 cup water Cook the cleaned cranberries in a heavy covered pot with the water until they are soft, then mash through a sieve. Add the sugar and boil the sauce until it is very thick. Pour into a greased mold and chill. baal Scandinavian Paste DIP FOR ICED RAW VEGETABLES lf pound cream cheese 1 teaspoon salt 3 tablespoons lime juice Y4 cup chopped parsley 2 tins French sardines sweet or sour cream 3 tablespoons minced chives Mix the cheese with the lime juice until it is blended. Mash the sardines in their own oil. Combine all the ingredients into a fluffy paste. More lime juice may be added to taste. If the cheese is not creamy blend in sweet or sour cream. Preparing Celery Buy select celery. Remove outside stalks. Trim leaves. Pull each stalk back under running water. Clean well of all spots of any kind. Put celery into bowl of ice water with chopped ice. Prepare about 3 or 4 hours before serving. About ten minutes before serving remove from ice and place in celery dish. The celery will stay crisp for about an hour. J. C. (John Carter) Sauce for ‘Tongue 4 slices bacon 2 egg yolks 3/4, cup heavy cream 34 teaspoon dry mustard pinch salt dash pepper 1 teaspoon cider vinegar Cut the bacon in tiny squares and fry until crisp. Pour off most of the grease and add the cream. Heat very slowly. Meanwhile beat the eggs in a bowl with the mustard, salt, pepper and vinegar. Stir this into the hot cream and cook slowly until it thickens, stirring continuously. Serve at once. [4] Port Wine Sauce (FOR GAME OR MUTTON) 1 glass currant jelly 4 ounces Port wine Juice of 1 lemon Melt and cook the jelly 10 minutes in the top of the double boiler. Add the lemon juice and wine, bring to a boil over the flame, return to the boiler and cook 2 minutes. Pour into a serving boat, cool in the refrigerator and serve just as it thickens. Pickled Carrots 1 pound young carrots 2 bay leaves 1 Cup sugar 6 peppercorns 114 cups white vinegar 114 teaspoons salt 1 teaspoon whole cloves dash of tabasco 2 sticks cinnamon Select young small carrots which do not have to be scraped or peeled. Boil in salted water until tender and then drain. Make a syrup of the sugar, vinegar, the whole spices which have been tied in a cheesecloth bag, the salt and tabasco. Simmer for 15 minutes. Put the carrots in a bowl or crock and pour the syrup over them, removing the bag. Cover tight and let them stand in the refrigerator for 24 hours to pickle. M. C. (Marjorie Carter) Apple Butter 8 pounds apples 1 tablespoon ground 2 cups water cinnamon sugar 114 teaspoons ground clove 1 teaspoon ground allspice Wash and quarter the apples but do not peel them. Add the water to cover and let them simmer slowly until tender and soft. Mash them through a sieve. To 10 cups of pulp add 514 cups of sugar and the spices. Mix well, partly cover and simmer gently about an hour or until thick, stirring frequently. Seal in sterilized jars. This makes 5 pints. [5] Ketchup 1 28-ounce can tomato puree 14 cup brown sugar lf cup vinegar 1 tablespoon onion salt or 1 tablespoon ketchup spices fresh onion juice 1 teaspoon salt