FoodNet

Physical culture cook book

1901

Page 35 · 12 recipe records on this page

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
9. Oyster Sauce. — To drawn butter sauce No. 2 add a few small oysters drained from their liquor, and a few drops of vinegar or lemon. Let come to a boil and serve (for poultry). 10. Chestnut Sauce. — Put one-half pound shelled chestnuts into boiling water for five minutes and peel ; stew in gravy (or water) until tender and rub through a sieve. Season with salt and add one cup cream or milk. Boil up once and serve, THE PHYSICAL CULTURE COOK BOOK. Ill 11. Mushroom Sauce, for beefsteak. — Take a ladleful of stock; add to it part of juice from the can of mushrooms; thicken with a tea- spoonful of flour and of butter mixed; add salt to taste and a few drops of lemon juice, add the mushrooms, simmer a few minutes. 12. Apple Sauce. — Pare and slice eight apples and put into a pan with just enough water to prevent burning in ; cook quickly until soft, strain through a colander and sweeten to taste ; return to the fire just long enough to dissolve the sugar. A little nutmeg may be added if desired, but a rose geranium leaf, put in the bottom of the dish, with the hot apple sauce poured over it, im- parts a very delicate flavor. 13. Cranberry Sauce or Jelly. — To a quart of cranberries add one cup of boiling water; cover closely and cook five minutes over a quick fire; crush with a wooden spoon such of the berries as have not burst and rub through a colander ; put the strained pulp into the saucepan in which the berries were cooked. Add granulated sugar to sweeten and simmer five minutes, stirring constantly, 112 THE PHYSICAL CULTURE COOK BOOK. FISH SAUCES. 14. Drawn Butter No. i. — One and a half teaspoonfuls flour, two ounces butter, one small cup hot water; wet the flour to a paste with cold water, and stir in the hot water. When boiling add the butter and stir until well mixed. Boil one minute. 15. Drawn Butter No. 2. — Heat one cup milk to boiling point and add one tablespoori- ful of butter rubbed to a cream with two tea- spoonfuls flour, stirring the while. Add a pinch of salt✪ Drawn Butter No. 2 and boil one minute. 16. Cream Sauce No. i. — Heat one pint cream, or one-half milk and one-half cream, in a double boiler, with a little salt and a little chopped parsley ; thicken with one tablespoon- ful butter creamed with one tablespoonful flour. Boil one minute. 17. Cream Sauce No. 2. — Put one table- spoonful butter in a saucepan, and when hot add one tablespoonful flour arid stir till smooth. Add gradually one cupful milk or cream, a little salt, a few drops onion juice, and boil up once. 1 8. Egg Sauce. — Make a drawn butter sauce No. 2 and add two hard-boiled eg^s✪ Egg Sauce chopped fine and a little minced parsley. THE PHYSICAL CULTURE COOK BOOK. 113 19. Hollandaise Sauce. — Rub one-half cup butter to a cream ; add the yolks of two eggs, one at a time, and beat well ; stir in the juice of half a lemon, one saltspoonful salt✪ Hollandaise Sauce; when ready to serve add one-half cup boiling water, place the bowl in a pan of boiling water or in the top of teakettle and cook until thick as custard, stirring all the time. 20. Sauce Tartare. — Make a mayonnaise dressing and add one tablespoonful finely chopped Gherkins pickles✪ Sauce Tartare.