The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Beat the yolks, add the stock and butter, standing the new basin in boiling water stirring until the eggs thicken, then add the other ingredients. Nice for meat croquettes. Add one cup of cream to this and a little flour and it is good for steamed fish. And you have also Bechamel sauce. Brown Sauce. 2 tablespoons butter 1 teaspoon onion juice 2 even tablespoons flour 2 tablespoons gooseberry I tablespoon parsley catsup. I pint stock or water Salt and pepper 2 tablespoons Worcestershire sauce. Melt and brown the butter in spider, stir in flour, add the hot stock; stir continually; simmer gently for ten minutes then add the other ingredients. This is nice for warmed over roasts. Caper Sauce. Is made by adding two tablespoons of capers to the drawn butter sauce. See the recipe. The Queen Cook Book 131 Currant Jelly Sauce. Add five tablespoons of the jelly to the drawn butter and let it boil up once. Serve with any wild game. Cranberry Sauce. This should always be served with roast turkey, either in the form of jam or jelly. Lobster Sauce. Add one cup of lobster to drawn butter, chopped fine, and rubbed to a paste with a spoon of butter. Nice with fishi Oyster sauce for roast turkey is made the same way, using the oyster broth and chopping the oysters. Celery Sauce. 5 roots celery i pint cold water I even tablespoon flour }i pint milk I tablespoon butter Salt and pepper Clean the celery, cut it into small pieces, put it in a saucepan (granite); stew slowly about thirty minutes; press it through a colander. Mix the butter and flour to a cream; put all together; stir continually, letting it boil two minutes. Good with boiled fowl. Cream Dressing No. 2. When oil is disliked in salads the following dressing will be found excellent: Rub the yolks of two hardboiled eggs very smooth with a silver spoon. Stir gradually in a teaspoon of mixed mustard, a tablespoon of softened butter, half a cup of thick cream, a a saltspoon of salt, cayenne pepper the size of a small pea, a few drops of anchovy or Worcestershire sauce 1 34 The Queen Cook Book m time mixing it with the flour; add the ice water, gradually, stirring it with your fingers. Not all the water, perhaps, as some flours swell more than others. Then put it on board in the roughest form (never knead or work it) ; dredge it with flour and roll quickly into a long, thin sheet. Cut one-fourth of the butter you have left in little bits and put on crust; sift on a sprinkle of flour; double it over, roll out the same way; repeat this three times, using all the butter. Then put it in cold place to stiffen and it is ready for tarts, pies or patties. For Tarts or Patties. Cut out With a cooky cutter three layers. Take a pepper-box cover and cut out the center of two layers and lay on top of the whole one, which makes one tart. The crust should be rolled very thin; bake, then fill with jelly a short time before using. Another very pretty way is to take an open-top thimble or something as small and cut three or five holes in the two top layers; after baking lift them off, put a slice of jelly on the lower layer; put the two upper layers on, squeezing up the jelly through the holes; this has a pretty effect. For patties use a little larger cutter; a sharp cutter is the best. The oven should have a strong under heat, so they will rise before browning. If oven is too hot open the draughts, or put a basin of cold water in oven. Tart Crust. The white of one egg i tablespoon white sugar I cup butter i even teaspoon salt 3 cups sifted flour 5 tablespoons cold water Beat the egg stiff, and prepare the same way as for puff paste. The Queen Cook Book 135 Pie Crust. I ^ pounds flour i pound butter