Scientific cooking with scientific methods

sprinkle over the sauce after it is poured onto a hot platter, to serve the partridge or grouse on. Mint Sauce. % cup mint leaves V2 teaspoon salt. chopped fine. 2 tablespoons powdered sugar. % cup vinegar. 1 tablespoon water. A few grains of paprika. Mince the mint very fine. Add salt and sugar and stir well, then add the vinegar with the water, and let it steep for one hour before using. Wine Sauce. 1 cup brown sauce. }i cup sherry or port wine. 14 tumbler currant jelly. Dash of cayenne. Use brown sauce without onion; add jelly and cayenne ; heat very hot, and just as you serve it add the wine. Sauce Tartare. 1 cup mayonnaise, mixed 2 tablespoons each, finely with mustard and tar- chopped, of capers, ragon vinegar. pickles, olives, parsley. Boiled Salad Dressing:. 1^ cup vinegar. 1 teaspoon flour. 1/4 cup sugar. Yolks of 3 eggs. ^4 cup butter. 1 teaspoon salt. 1 teaspoon mustard (dry). 1 cup whipped cream. Heat vinegar to the scald. Mix mustard, sugar, salt and flour. Add the eggs slightly beaten, and stir all well together, then pour on slowly the heated vinegar, and return all to the saucepan and cook about five minutes. Remove, add butter, cool and add whipped cream just as you serve. This is a fine dressing for tomatoes, cabbage, lettuce, etc. It is sometimes called cooked mayonnaise. Curry Sauce. FOR EGGS, CHICKEN, ETC. 2 tablespoons butter. V^ teaspoon salt. 2 tablespoons flour. 1 teaspoon curry powder. 2 tablespoons chopped 2 cups milk or white stock, onion. 1 tablespoon lemon juice. Melt butter in frying pan, add onion, cook for a few moments, but do not allow it to brown; add the flour, salt and curry powder mixed together. Add to frying-pan and cook a few moments until well blended. Add the liquid, cook again, and strain. Add lemon juice just as you serve, as all fruit juices have a fresher taste uncooked. Cranberry Sauce. 1 quart cranberries. 1 pint sugar. 1½ cups water. Carefully pick and wash berries, put into saucepan, add water, and cook until tender. Then add the sugar. When thoroughly dissolved it is ready for use, and may be served hot or cold. It may be strained and moulded if desired. Apple Sauce. FOR GOOSE AND PORK. Peel, core and quarter eight or ten tart apples. Make a syrup with equal quantities of sugar and water ; the amount will depend upon the tartness of the apple, but for ten apples three-fourths cup of each. Let it come to boil and remove any scum that arises. Add apples, cover closely and boil until apples are tender. They can be served in quarters, or mashed fine with potato ricer. Mushroom and Tomato Sauce. To a pint of brown tomato sauce add one-half can of sliced mushrooms. VEGETABLES. 14S CHAPTER XVII. The Care, How to Cook, Etc.