Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Boil half an onion, and half a cup of fine white bread crumbs in one pint of milk until the desired consistency. Remove the onion without breaking it, add one tablespoon of butter, one-half teaspoon of salt, and a dash of white pepper. Brown Sauce Take one pint of clear brown stock, one clove, one piece of carrot, onion and celery cut in inch squares. Stir over the fire until they come to a boil. Blend two level tablespoonfuls of corn-starch with five tablespoonfuls of water, stir with the stock, and cook for fifteen minutes. Then add two tablespoonfuls of butter, one teaspoonful of salt, one-eighth of a teaspoonful of pepper. Simmer for five minutes longer. Strain, and use as directed. Brown Sauce Put two tablespoons of butter, two tablespoons of flour in a saucepan. Stir over the fire until a dark brown. Add one pint of water or brown stock, stir until thick and smooth. Season to taste with salt and black pepper. Lemon juice, currant jolly, catsup, or wine, etc., may be used to flavor. Brown Sauce See Fried Chops, p. 164. Drawn Butter To one heaping tablespoon of butter take one heaping tablespoon of flour, a little salt, and enough hot water to dissolve this cream. Thicken by standing the saucepan in hot water. Chopped parsley or the crushed yolks of hard-boiled eggs may be added to this. Let it stand (covered) in the hot water until ready to serve. Butter Sauce See Artichokes, p. 238. Celery Sauce Cut the white parts of four heads of celery in small pieces. Wash thoroughly and parboil for five minutes. Then drain and place in a pan with half a pint of white broth. Let the broth boil until almost dry. See that the celery is tender. Then mix with the desired amount of Allemande sauce. Cheese Sauce 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. See Cheese Timbale, p. 277. Chops à la Signora Sauce, p. 167 Puree of Ohestnuts 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 Take one quart of freshly opened Little Neck clams, half a pint of water, an ounce of butter, and boil five minutes. Mix 8ALAD8y 8AUCE8, AND A8PIC8 211 two ounces of butter, one ounce of flour, and a little nutmeg together, and add one-half pint of boiling water, and one-half pint of clam liquor. Stir with egg-beater, boil a minute or two, add two egg yolks, twice as much water as egg yolks, and a little lemon juice. Strain through a wet cloth. Then mix in four ounces of butter, drain the clams, put them in the sauce, and serve hot. Creamy Sauce Cream one-fourth cup butter and half a cup of powdered sugar. Beat in slowly two tablespoons of wine or rich fruit syrup and two tablespoons of cream. Serve cold or hot. If served hot, stir over steam until the sauce is heated through. Puree of Oucuxnbers