Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

STEWED CELERY is an excellent winter dish, and is very easily cooked. Wash the stalks thoroughly, and boil in well-salted water till tender, which will be in about twenty minutes. After it is made ready aa above, drain it thoroughly, place it on toasted bread, and pour over it a quantity of sauce. A sauce of cream, seasoned with a little mace, may be served over the celery. It may also be served with melted butter. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil with salt; drain off the water; add two tablespoonfuls grated crumbs, tablespoonful butter, half a minced onion, salt and pepper; stuff each half of the hull with the mixture; add a small lump of butter to each, and bake fifteen minutes. Mother's Cook Book. SAUCES FOR MEATS, FISH, POUL- TRY OR VEGETABLES. TO MAKE DRAWN BUTTER. Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it alt the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done. Drawn butter made after this receipt will be found to be most excellent; it may be made less rich by using less butter. PARSLEY SAUCE. Make a drawn butter as directed, dip a bunch of parsley into boiling water, then cut it fine, and stir into the drawn butter a few minutes before taking It up. EGG SAUCE. Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables. Mother's Cook Book. ONION SAUCE. Peel some nice white onions, and boil them tender; press the water from them; chop them fine, and put them to a half pint of hot milk; add a bit of butter, and a teaspoonful of salt, and pepper to taste. Serve with boiled veal, or poultry, or mutton. ANCHOVY SAUCE. Make the butter sauce, and stir into it four tablespoonfuls of essence of anchovy and one of lemon-juice. BREAD SAUCE. One pint milk, one cup bread-crumbs (very fine), one onion, sliced, a pinch of mace, pepper and salt to taste, three tablespoonfuls butter. Simmer the sliced onion in the milk until tender; strain the milk and pour over the bread-crumbs, which should be put into a saucepan. Cover and soak half an hour; beat smooth with an egg-whip, add the seasoning and butter; stir in well, boil. up once, and serve in a tureen. If it is too thick, add boiling water and more butter. This sauce is for roast poultry. Some people add some of the gravy from the dripping-pan, first straining it and beating it well in with the sauce. TOMATO SAUCE Can be cheaply made either from the fresh fruit or from the canned tomatoes, which are on sale in every grocer's shop. Squeeze as much as you require through a sieve, and then simmer slowly for a little time in a few table spoonfuls of beef gravy, season with pepper and salt. Excellent for chops and cutlets, or for roasted beef Motbcb's Cook Book. TOMATO MUSTARD. One peck of ripe tomatoes; boiled with two onions, six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound salt, three tablespoons black pepper, half ounce ginger, half ounce allspice, half ounce mace, half ounce cloves; then boil again for one hoar longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a table spoonful of Cayenne. MINT SAUCE.