Boil for one hour four tomatoes, with sufficient water to
cover, together with one small onion, one tablespoonful
sugar, one tablespoonful lemon juice, a pinch of mustard,
ginger, and cinnamon, two sprigs each of parsley and pep-
permint; then strain. Brown one tablespoonful flour in
two tablespoonfuls cocoanut butter or olive oil, and add to
above juice. Boil until slightly thickened.
TOMATO SAUCE.
Fry to a golden brown one finely-chopped onion in two
tablespoonfuls cocoanut butter, then add one tablespoonful
flour; after flour has browned stir in gradually one cupful
sweet milk and one-half cupful clear tomato juice. Cook
until it thickens, then flavor with one teaspoonful peanut
butter creamed with a little milk.
SWEET SAUCE.
Mix two tablespoonfuls cornstarch with one cupful
sugar, add one cupful cold water. Put in saucepan, set on
fire and cook until it is clear and thick, then add one table-
spoonful cocoanut butter, or olive oil, and flavor to suit
taste. As this sauce is a combination of three forms of
carbon, its frequent use is not advised. Do not substitute
creamery butter, or other animal fats, for the vegetable oils
given.
BROWN SAUCE.
Brown in oven one tablespoonful flour and mix to
smooth paste with a little cold milk, add to one pint boiling
milk or cream and cook for ten minutes ; add one cupful
strained stewed tomatoes and mix thoroly.
BROWNED SAUCE.
To two tablespoonfuls of flour✪ Cream Sauce use equal quantity of olive
oil. Put into a pan over slow fire to brown. Stir frequently
57
to avoid burning. As soon as brown pour gradually
three cups of hot water into it, stirring it well. Add two
tablespoonfuls of mixed nuts finely ground ; pine nuts pref-
erable. As soon as perfectly smooth add one teaspoonful
of mushroom catsup, a pinch of curry powder, celery salt
and a bruised bay leaf. Allow it all to boil up slowly, when
it will be ready for use either in soups to improve flavor or
taste; for serving with symposia, fritters, spaghetti dishes,
eggs and salads.
MUSHROOM SAUCE.
Make a sauce same as Browned Sauce. Add a can of
finely cut mushrooms, including the liquor. Simmer for
five minutes after adding the mushrooms.
MUSHROOM GRAVY.
Take one large onion, cut fine and cook in saucepan con-
taining two tablespoonfuls of butter; when turning golden
yellow, add the peels of fresh mushrooms to the amount
of one cupful of cream. Fry one tablespoonful of finely
cut parsley and add to the above ; then thicken with flour
and salt to taste. Serve with mashed potatoes.
BREAD SAUCE.
To one pint of milk in saucepan add one onion, blade of
mace, salt and cayenne pepper to suit taste. Stew gently.
As soon as onion is cooked take it out and add enough stale
bread crumbs to thicken✪ Bread Sauce. Stir but little and do not allow
it to come to a boil.
NUN'S BUTTER.
- Beat one-quarter cup of butter to a cream, add gradually
one cup of powdered sugar and beat until very light ; add
the whites of two eggs, one at a time, and beat again until
frothy. This is to be flavored with a tablespoonful of
sherry wine, but if wine is not used take a teaspoonful of
extract of almond, and add gradually to the mixture and
beat once more. Heap it on a small dish, sprinkle lightly
with grated nutmeg✪ Nun's Butter, and stand away on the ice to harden.
58
EGGS.
Page 30 · 3 recipe records on this page
Presented as published in 1909. 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
Boil for one hour four tomatoes, with sufficient water to cover, together with one small onion, one tablespoonful sugar, one tablespoonful lemon juice, a pinch of mustard, ginger, and cinnamon, two sprigs each of parsley and peppermint; then strain. Brown one tablespoonful flour in two tablespoonfuls cocoanut butter or olive oil, and add to above juice. Boil until slightly thickened.
TOMATO SAUCE.
Fry to a golden brown one finely-chopped onion in two tablespoonfuls cocoanut butter, then add one tablespoonful flour; after flour has browned stir in gradually one cupful sweet milk and one-half cupful clear tomato juice. Cook until it thickens, then flavor with one teaspoonful peanut butter creamed with a little milk.
SWEET SAUCE.
Mix two tablespoonfuls cornstarch with one cupful sugar, add one cupful cold water. Put in saucepan, set on fire and cook until it is clear and thick, then add one tablespoonful cocoanut butter, or olive oil, and flavor to suit taste. As this sauce is a combination of three forms of carbon, its frequent use is not advised. Do not substitute creamery butter, or other animal fats, for the vegetable oils given.
BROWN SAUCE.
Brown in oven one tablespoonful flour and mix to smooth paste with a little cold milk, add to one pint boiling milk or cream and cook for ten minutes ; add one cupful strained stewed tomatoes and mix thoroly.
BROWNED SAUCE.
To two tablespoonfuls of flour use equal quantity of olive oil. Put into a pan over slow fire to brown. Stir frequently
to avoid burning. As soon as brown pour gradually three cups of hot water into it, stirring it well. Add two tablespoonfuls of mixed nuts finely ground ; pine nuts preferable. As soon as perfectly smooth add one teaspoonful of mushroom catsup, a pinch of curry powder, celery salt and a bruised bay leaf. Allow it all to boil up slowly, when it will be ready for use either in soups to improve flavor or taste; for serving with symposia, fritters, spaghetti dishes, eggs and salads.
MUSHROOM SAUCE.
Make a sauce same as Browned Sauce. Add a can of finely cut mushrooms, including the liquor. Simmer for five minutes after adding the mushrooms.
MUSHROOM GRAVY.
Take one large onion, cut fine and cook in saucepan containing two tablespoonfuls of butter; when turning golden yellow, add the peels of fresh mushrooms to the amount of one cupful of cream. Fry one tablespoonful of finely cut parsley and add to the above ; then thicken with flour and salt to taste. Serve with mashed potatoes.
BREAD SAUCE.
To one pint of milk in saucepan add one onion, blade of mace, salt and cayenne pepper to suit taste. Stew gently. As soon as onion is cooked take it out and add enough stale bread crumbs to thicken. Stir but little and do not allow it to come to a boil.
NUN'S BUTTER.
- Beat one-quarter cup of butter to a cream, add gradually one cup of powdered sugar and beat until very light ; add the whites of two eggs, one at a time, and beat again until frothy. This is to be flavored with a tablespoonful of sherry wine, but if wine is not used take a teaspoonful of extract of almond, and add gradually to the mixture and beat once more. Heap it on a small dish, sprinkle lightly with grated nutmeg, and stand away on the ice to harden.
EGGS.
Records on this page
Cream SauceBread SauceNun's Butter