The Raleigh cook book

Brunswick Stew.—Stew one chicken, with several slices of bacon, in half gallon of water until bones can be removed. Cook in separate saucepan six large ripe tomatoes, one-half pint butterbeans, and six ears of corn cut from cob; add to cu pieces of chicken from which bones have been removed; season with salt, pepper and butter; cook until thick enough to be eaten with fork—will probably require four hours cooking. FISH AND MEAT SAUCES. Apple Sauce.—1 dozen apples; 1 tablespoon butter; 1 teacup sugar; juice 1 lemon; a little nutmeg. Pare, core and stew apples until tender, stir in the butter, sugar and lemon juice and flavor with nutmeg to taste. English Apple Sauce.—The stewed apples are mixed with gravy and very highly spiced. A high seasoning of pepper or curry powder is also added. Serve apple sauce with roast pork, roast goose or duck. Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. Put berries in porcelain-lined saucepan, adding one pint of water, and stew them until tender. Then press them through a colander, return to the saucepan, add the sugar and stir over the fire until the sugar is melted. Cranberry Jelly—Cranberry jelly can be made by cooking the cranberry sauce longer or adding gelatine. Then turn in a deep dish or jelly moulds to cool. Cut into blocks or serve in the shape of the moulds. Serve cranberry sauce or jelly with roast turkey, chicken or game. Tomato Sauce.—4 can stewed tomatoes; 1 small onion; 1 tablespoon butter; 1 sprig parsley; 1 tablespoon flour; 1 blade mace; salt and pepper to taste. Put tomatoes on the fire with the onion, parsley and mace and cook 10 or 15 minutes. Melt the butter and rub in the flour. Press tomatoes through a strainer, add to butter and flour, stir until it boils; add salt and pepper. Tomato Jeily.—Tomato jelly can be made as Tomato Sauce, adding gelatine to harden it. Cool and cut or mould as cranberry jelly. Serve tomato sauce or jelly with roast beef, steak or cutlets. Mint Sauce.—1 cup chopped green mint; % cup vinegar; % cup sugar. Mix one hour before serving. A little salt and pepper may be added. Some prefer to mix the sauce only ten or fifteen minutes before serving. Mint Jelly.—Made as mint sauce, only preparing it day before and adding one tablespoon of gelatine. Place on ice until wanted, then cut into blocks and serve with spring lamb. Serve mint sauce or jelly with roast lamb or mutton. Thin White Sauce.—2 tablespoons butter; 1% tablespoons flour; 1 cup scalded milk; %4 teaspoon salt; few grains pepper. Put butter in saucepan, when melted stir in flour salt and pepper. Stir until smooth, then add gradually the cup of milk—hot milk is better—and simmer for two or three minutes. Serve thin white sauce with fish, sweetbreads, vegetables, etc. Drawn Butter Sauce.—1 pint hot water; % cup butter; 2 tablespoons flour; % teaspoon salt; pepper to taste. Put the butter in a saucepan, and when melted add the dry flour and mix well. Add the hot water and stir rapidly as it thickens. Add the salt and pepper. This sauce may be made the foundation for many other sauces— egg, Caper, parsley, etc.—by adding these materials and the proper seasoning. Pepper Vinegar.—Fill a quart bottle with small red peppers, or large ones cut fine. Add two tablespoons of light brown sugar and fill with good cider vinegar. Will keep indefinitely. Invaluable in seasoning sauces, or use with meats. VEGETABLES. 15 VEGETABLES.