The National home cook book

ples. BREAD SAUCE FOR GAME AND POULTRY—Put into a double boiler two cups milk (part cream is better), and place over the fire. Add a small-sized onion stuck with wo or three cloves and a cup of finely sifted bread crumbs. — ‘cover and simmer20 minutes. Remove onion, add table- ~~ spoon butter, season with sait, pepper, serve hot. CARAMEL—One cupful of light brown sugar, butter the ize of an egg. Boil butter and sugar three minutes, then slowly add two tablespoons of flour, then, slowly, boiling water ough to thin. ‘Good and easily made. CELERY. SAUCE—Take 30 large tomatoes, three or four ads of celery, five onions, four red peppers, chopped fine tother, 15 tablespoons sugar, a handful of salt, one cup vinegar, oil one hour after coming to the boiling point. zs * #8 Ee _. Twenty large ripe tomatoes, six good sized onions, four large stalks celery (stems and all), one large red pepper. Chop all very fine, then add six tablespoons white sugar, two tablespoons salt, two large cups vinegar; boil two hours. = CHUTNEY—Chutney sauce is delicious with fish and meats and the following recipe I find very good: Put eight ounces ‘each of chopped tart apples, sliced tomatoes,‘salt, brown sugar, “seeded raisins, in a jar. Add four ounces of powdered ginger, -two ounces of garlic, two ounces of shallots, three quarts 0 inegar, one quart of lemon juice. Mix well and cover.. Keep in a warm place and stir every day for a month, taking care t Cover the jar after each stirring. Strain, but do not squeeze i oo dry. Put away. in sealed glass jarsor bottles for use. Th liquid will make a good flavoring for soups. a -CRANBERRY—To one quart of water |. add two medium -sized tart apples, cover with cold water, apples are soft and cranberries pop open. Crush with potato masher to soup strainer; return to fire, adding one cup granulated sugar to two cups -sauce. Boil up, remove from fire, serve cole in sherbet glasses. - HORSERADISH—Boil three- fourths . pint of milk, then put in half of 5 cents’ worth of grated horseradish, a pinch of salt, boil up, little thickening of flour, sugar to taste, sprinkle cinnamon on top. You can take water instead of milk or meat broth. All .good. LEMON SOUFFLE SAUCE FOR FRUIT PATTIES—Bring Bring to a boil a cupful of milk to a boil, then stir into it the beaten yolk of one egg mixed with half a cupful of powdered sugar. Cook for three minutes, stirring constantly. When perfectly cool stir in the juice and grated rind of one lemon. Just before serving whip in the whites of two eggs that have been beaten, until firm. MINT SAUCEH—Take one-fourth of a bunch of finely chopped — of mint leaves, moisten with one-half cup of water and one-half cup of broth, add four tablespoons vinegar, one tablespoon of ei ; flour and one-half ounce of sugar, stir well and serve in sauce owl. SPICE SAUCE—Set on fire three-fourths pint butter one cup sugar; boil 20 minutes, remove from fire and add one teaspoon- 1 each extract cloves and ginger. — TOMATO SAUCE—Take contents of 10-cent can of tomato soup, heat in saucepan, pour overa breaded veal steak or a porterhouse steak, just before serving, and you have a most appetizing and economical dish. It is also good served with fried pork chops. SULTANA SAUCE—Pick the stems from one-fourth cup of sultana raisins, add one cup of boiling water and let simmer. one-half hour, adding water if needed; then add one-half cup of sugar, and let boil to syrup; flavor to taste. eer: WHITE SAUCE—To one tablespoon of melted butter” add three level teaspoons of cornstarch. Add: two cups milk, salt, pepper to taste and a little chopped parsley. Simmer until it thickens. Vegetables — [As a number of well known cooking experts class spaghetti and rice among vegetable dishes, these parts of this food will be found classified under this head.] me