The National home cook book

MEAT AND ACCOMPANIMENTS, ~~ . Roast lamb, mint sauce. - Roast turkey, cranberry sauce or currant jelly. _ Boiled turkey, oyster sauce, onion sauce. ee -. Boiled fowls, bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies and cream sauce. Ra Boiled mutton, ‘onion sauce, caper sauce. < en Roast mutton, currant jelly, caper sauce, fs oe ‘ Roast veal, tomato sauce, mushroom sauce, onion sauce cranberry sauce, horseradish. > Roast pork, apple sauce, cranberry sauce. . .. Roast beef, tomato sauce, grated horseradish, mustard, cran-_ berry sauce, pickles. :Roast goose, apple sauce, cranberry sauce, grape or currant jelly.oast fresh mackerel, stewed gooseberries. * Roast blue fish, white cream sauce, lemon sauce. - Broiled shad, mushroom sauce, parsley or egg sauce. Mincemeats Serie ENGLISH MINCEMEAT—One pound beef suet, one pound raisins, 1% pounds currants, one-half pound sugar, a lit brandy, one pound apples (peeled), two’ nutmegs, three-quarter pround miscellaneous peel, two lemons (rinds BD Juice) spice to taste, using cinnamon, allspice and cloves grated. One gallon cider boiled .down one-half, one pint brandy, D mix all well together, but do not boil, put away in stone jar. © ' This “fruit mince” costs about 10 cents a pound; will keep in- oe definitely, and needs but one trial to convince you of its merits. A \> GREEN TOMATO MINCEMEAT—One peck of green. tomatoes, one peck of green apples, five pounds of soft sugar, — one pound of raisins, two tablespoons of cinnamon, one tablespoon of cloves, one tablespoon of salt, two teaspoons of nutmeg, one teaspoon of ginger, one cupful of boiled cider, one -. eupful of boiled vinegar, one cupful of chopped suet. Chop tomatoes quite fine, drain, cover with water, put on fire an scald; drain. Repeat this three times. After draining pu on stove, add sugar, suet, salt, raisins and apples chopped fine. ‘ ‘Cook about one hour, then add apples, vinegar and cider. _ Cook a few minutes longer and can, x MINCEMEAT —Two pounds lean beef chopped fine, one- 3 half pound suet, 1% pounds raisins, one pound currants, one ‘pound citron, one pint molasses, two cups brown sugar, one - quart cider, one peck chopped apples, one-half teaspoon salt, © a) one-half teaspoon pepper, one teaspoon cinnamon, one teaspoon anh ~ mace, one-half teaspoon of allspice and cloves, two grated “nutmegs. When you put it into the crock add one pint brandy. . MOCK MINCEMEAT FOR PIES—One cup of cold water, one-half cup molasses, one-half cup dark brown sugar, onehalf cup cider vinegar, one-half cup melted butter, one cup of raisins, one-fourth cup of rolled cracked crumbs, one cup of . currants, one egg beaten light, one teaspoon of cinnamon, cloves, allspice, nutmeg, salt, one-half teaspoon black pepper. PLAIN MINCEMEAT—One bowl finely chopped meat, three bowls chopped apples, one-half bowl suet, one-half bowl currants, one bowl seeded raisins, two cups boiled cider, threenutmegs (grated), two tablespoons cinnamon, one teaspoon salt, one-half teaspoon pepper. Sweeten with brown sugar, add a aie ‘little fruit juice to make quite moist, cook thoroughly and can. ' VEGETABLE MINCEMEAT—One peck green tomatoes — chopped fine, cover with boiling water, let stand one hour, then — 4 drain. When well drained add two quarts chopped apple, one cup chopped suet, two pounds chopped raisins, four pounds — _ brown sugar, two teaspoons cinnamon, two of cloves, one nut- "4 -meg, one teaspoon salt, two-thirds of pepper; mixall together — i and cook one-half hour; take off of stove and add one big cup: a of vinegar, Can and seal while hot. N oodles Bt i DRIED NOODLES—Stew in a little salt water, one ee