Remove seeds and veins from a quarter of a pound of
dry chile peppers and wash well in plenty of water ; then boil
for about ten minutes ; drain and rub through a colander,
adding water from time to time to loosen the pulp, using
about a pint in all ; pour this through the peppers again until
it is as thick as very thick cream. Heat a large spoonful of
lard and fry in it a clove of garlic, then skim it out and stir
in the pulp, a teaspoon each of grated sweet chocolate and
sugar, a tablespoon of vinegar and a teaspoon of salt✪ Chile Colorado, or Smother-Mexican. This
is the Mexican sauce which is used in many of their dishes
with variations in the seasoning.
117. CHILE SAUCE— MEXICAN
Toast in a hot oven (or on top of the stove) until they
blister, a dozen fresh red chiles; drop them into boiling-
water and simmer until soft enough to rub through a sieve,
first removing the seeds and veins and adding a little hot
water — enough to make a puree. Fry in a spoonful of hot
lard with a teaspoon of vinegar, one of onion juice and salt✪ Chile Sauce— Mexican
to taste. ng COCOANUT CREAM
Remove the shell and brown skin from a fresh cocoanut.
Grate the meat, soak it in a cup of milk✪ Cocoanut Cream for fifteen minutes,
and scald ; drain carefully into a bowl ; then turn the cocoa-
nut into a wet cheese-cloth and squeeze it until every bit
of the cream has been extracted, and add it to the milk.
The meat should be snow white, and can be used as a
garnish or be served separately with chutney, sliced lemon,
Bombay duck, anchovies and the hors d'ceuvres that are
served with an Oriental curry.
119. COLOR— CHILEAN
Heat a cup of beef suet in a frying pan ; add half a
chopped onion, three sweet red peppers, chopped, or a third
of a teaspoon of cayenne✪ Color— Chilean. Simmer for a few minutes, then
strain and use when needed for frying any kind of meat or
vegetables for stews.
120. COMBINATION SALAD DRESSING
Beat a cup of whipped cream into a cup of stiff mayon-
naise seasoned with tarragon vinegar; add half a cup of un-
sweetened tomato catsu✪ Combination Salad Dressingp and chill.
FISH & ME A T SA UCES & SALAD DRESSINGS 43
121. CONSERVE— ITALIAN
Cut up ten pounds of firm tomatoes and put into a sauce-
pan with several stalks of celery and parsley, chopped, and
two bay leaves✪ Conserve— Italian ; simmer until soft, then rub through a
colander; turn it into a cheese-cloth bag and let it drip over-
night, then return to the saucepan and boil to a thick jam,
stirring constantly towards the end to prevent scorching.
Pour into jars and use a very little of it for soup, sauces and
stews
122. COURT BOUILLON— FRENCH
Mix equal quantities of sour white wine, or vinegar, and
hot water — enough to cover the fish ; add a sliced lemon,
several pieces of parsley, a small onion sliced, a bay leaf,
several cloves and pepper corns, salt, paprika and celery
salt✪ Court Bouillon— French. Simmer for half an hour before boiling fish in it.
123. CREAM SAUCE
Melt a tablespoon each of butter and flour and cook,
without letting it color, for three minutes ; then stir in,
slowly, a cup of milk or thin cream ; simmer until thick,
stirring until smooth; season with salt and pepper; skim
and strain. If a thicker sauce is required, as in croquettes
or fritters, add more flour and butter.
(BROWN SAUCE)
Make like cream sauce, only browning the butter and flour
well and using stock instead of milk.
124. CURRY SAUCE— HINDUSTANI ✪ Curry Sauce— Hindustani
Page 21 · 9 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove seeds and veins from a quarter of a pound of dry chile peppers and wash well in plenty of water ; then boil for about ten minutes ; drain and rub through a colander, adding water from time to time to loosen the pulp, using about a pint in all ; pour this through the peppers again until it is as thick as very thick cream. Heat a large spoonful of lard and fry in it a clove of garlic, then skim it out and stir in the pulp, a teaspoon each of grated sweet chocolate and sugar, a tablespoon of vinegar and a teaspoon of salt. This is the Mexican sauce which is used in many of their dishes with variations in the seasoning.
117. CHILE SAUCE— MEXICAN
Toast in a hot oven (or on top of the stove) until they blister, a dozen fresh red chiles; drop them into boilingwater and simmer until soft enough to rub through a sieve, first removing the seeds and veins and adding a little hot water — enough to make a puree. Fry in a spoonful of hot lard with a teaspoon of vinegar, one of onion juice and salt to taste. ng COCOANUT CREAM
Remove the shell and brown skin from a fresh cocoanut. Grate the meat, soak it in a cup of milk for fifteen minutes, and scald ; drain carefully into a bowl ; then turn the cocoanut into a wet cheese-cloth and squeeze it until every bit of the cream has been extracted, and add it to the milk. The meat should be snow white, and can be used as a garnish or be served separately with chutney, sliced lemon, Bombay duck, anchovies and the hors d'ceuvres that are served with an Oriental curry.
119. COLOR— CHILEAN
Heat a cup of beef suet in a frying pan ; add half a chopped onion, three sweet red peppers, chopped, or a third of a teaspoon of cayenne. Simmer for a few minutes, then strain and use when needed for frying any kind of meat or vegetables for stews.
120. COMBINATION SALAD DRESSING
Beat a cup of whipped cream into a cup of stiff mayonnaise seasoned with tarragon vinegar; add half a cup of unsweetened tomato catsup and chill.
121. CONSERVE— ITALIAN
Cut up ten pounds of firm tomatoes and put into a saucepan with several stalks of celery and parsley, chopped, and two bay leaves ; simmer until soft, then rub through a colander; turn it into a cheese-cloth bag and let it drip overnight, then return to the saucepan and boil to a thick jam, stirring constantly towards the end to prevent scorching. Pour into jars and use a very little of it for soup, sauces and
stews
122. COURT BOUILLON— FRENCH
Mix equal quantities of sour white wine, or vinegar, and hot water — enough to cover the fish ; add a sliced lemon, several pieces of parsley, a small onion sliced, a bay leaf, several cloves and pepper corns, salt, paprika and celery salt. Simmer for half an hour before boiling fish in it.
123. CREAM SAUCE
Melt a tablespoon each of butter and flour and cook, without letting it color, for three minutes ; then stir in, slowly, a cup of milk or thin cream ; simmer until thick, stirring until smooth; season with salt and pepper; skim and strain. If a thicker sauce is required, as in croquettes or fritters, add more flour and butter.
(BROWN SAUCE)
Make like cream sauce, only browning the butter and flour well and using stock instead of milk.
124. CURRY SAUCE— HINDUSTANI
Records on this page
Cream SauceChile Colorado, or Smother-MexicanChile Sauce— MexicanCocoanut CreamColor— ChileanCombination Salad DressingConserve— ItalianCourt Bouillon— FrenchCurry Sauce— Hindustani