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

One tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cup ful of stock, Bait and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock, and season with salt and pepper. Simmer five minutes; then strain, and serve. This sauce can be served with a broil or sauce of meat or fish. CRANBERRY SAUCE. After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint water; stew together over a moderate but steady Are. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from Are, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner sauce half a pound is more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Mother's Cook Book. 129 Some prefer not to add the sugar till the fruit is almost done, thinking this plan makes it more tender, and preserves the color better. PORT WINE SAUCE FOR GAME. Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon-juice, four cloves, a speck of Cayenne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt together. Fart of the gravy from the game may be added to it. CURRANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the - latter begins to color. Add the flour, and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game. APPLE SAUCE. Feel, quarter, and core, rich tart apples; put to them a very little water, cover them, and set them over the fire; when tender, mash them smooth, and serve with roasted pork, goose, or any other gross meat. Mother's Cook Book. BREAD AND BREAKFAST CAKES. YEAST. Put two quarts of water and two tablespoonfols of hops on to boil. Pare and grate six large potatoes. When the hops and water boil strain the water on the grated potatoes, and stir well Place on the stove and boil up once. Add half a cupful of sugar and one-fourth of a cupful of salt. Let the mixture get blood-warm; then add one cupful of yeast, or one cake of compressed yeast, and let it rise in a warm place five or six hours. When well-risen turn into a stone jug. Cork this tightly, and Bet in a cool place.