Pan-Pacific cook book

Place the grated meat of a fresh cocoanut in a sauce-boat ; chop a pound of cooked shrimps fine ; soak in the milk of the cocoanut, then turn into a cheese-cloth, squeeze every bit of the juice over the cocoanut and serve with fish. 134. ORANGE SAUCE— FOR MEAT AND GAME. Beat six tablespoons of currant jelly, two of sugar and the grated rind of two oranges in a bowl for five minutes; add two tablespoons each of orange and lemon juice, two of port wine, salt and cayenne to taste and blend all together. Serve with boiled mutton, tongue or ham. 135. POLONAISE SAUCE Melt half a pound of butter and stir into it two hardboiled eggs chopped fine, and a handful of parsley chopped to a powder. 136. ROQUEFORT CHEESE SALAD DRESSING Mash two tablespoons of the cheese with a fork and add, by degrees, a wineglass of olive oil, a tablespoon of cider or tarragon vinegar, salt and paprika to taste. Pour over lettuce hearts cut in quarters lengthwise. 137. ROUX, WHITE Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm again slowly, add a heaping cup of sifted flour and cook slowly together without browning for twenty minutes. Keep in a covered glass jar in a cold place and use as required for thickening sauces and soups. 138. ROUX, BROWN Proceed exactly as in the preceding recipe, only cooking the butter more quickly until it is a good brown and browning the flour also. Use in brown sauces. 139. RUSSIAN SAUCE FOR COLD SLAW Mash the yolks of three hard-boiled eggs very smooth and stir them into a cup of thick, sour cream ; add salt, paprika, and a teaspoon each of chevril and tarragon leaves chopped fine. 140. SALZA-MEXICAN Scald and skin a cup each of tomatoes and onions and chop with three bell peppers, from which the seeds have been removed ; season well with salt and a little olive oil and serve hot or cold with fish or cold meats. 141. SPANISH SAUCE Chop fine a large onion and fry until light brown in butter; add three green peppers, chopped fine, and six cut-up tomatoes ; season with salt and pepper and simmer for from half to three-quarters of an hour. Serve with fish, boiled tongue or omelette. 142. TOMATO BUTTER— ENGLISH Simmer four or five large tomatoes, cut in slices, in two tablespoons of butter, salt, paprika and onion salt until most of the juice has evaporated and it is a soft pulp. Pass through a puree sieve and use for flavoring or coloring. 143. TOMATO SAUCE Stew a can of tomatoes (or fresh ones), a few cloves, parsley, a chopped onion, a bay leaf and piece of celery for half an hour ; rub through a sieve, season with salt, cayenne and a bit of sugar; thicken with about a tablespoon of roux, (No. 137), stirring until smooth. 144. WOW WOW SAUCE— OLD ENGLISH Melt two tablespoons of butter and stir in a tablespoon of flour ; cook for a few minutes without browning, then stir in a cup of stock and a tablespoon of tarragon vinegar. Simmer until smooth, then add a teaspoon of made mustard, half a tablespoon of finely chopped parsley, a tablespoon each of mushroom catsup and port wine; last, add two or three pickled cucumbers cut in dice and serve with boiled beef or tongue. Egg Entrees Egg Entrees