The Southern cook book of fine old recipes

Peel cucumber and tomatoes and slice thin. Also slice the green pepper very thin. Drain off their juices. Soak the cracker in cold wa- ter for about three minutes and squeeze dry. Place a layer of the vegetable mixture in a bowl, and sprinkle with the chopped onion and cracker. Spread with sour cream to which all the above spices and =auces have been added. Re- peat until all ingredients are used. Place on ice for about three hours; serve on crisp lettuce leaves. 1's got a girl in Afriky, Shes az party az can be. 24 THE SOUTHERN COOK BOOK White Sauce 2 tablespoons butter 2 tablespoons flour iMz cups milk l/2 teaspoon salt Melt the butter without browning, add the flour and salt and cook until it is well blend- ed. Add the milk slowly, stirring all the while to keep from scorching, and when it reaches the boiling point remove from fire and beat well, or until creamy. Tomato Sauce 3 tablespoons butter 3 tablespoons flour 1 cup canned tomatoes 1 tablespoon sugar *4 teaspoon cloves % teaspoon allspice salt and pepper to taste Make the same as you would a white sauce above but use the tomatoes in place of the milk. The tomatoes may be strained if de- sired. This is a very good sauce for veal cut- lets, fish, rice or for baked macaroni. Mushroom Sauce 1 medium sized can mushrooms 4 tablespoons butter 3 tablespoons flour 1 cup rich milk or thin cream Saute mushrooms in butter, add flour slowly and brown slightly, add the thin cream and cook until it thickens. Pour over steak or chicken. Foaming Sauce for Fruit Puddings 1 cup butter 2 cups powdered sugar Vs cup sherry wine 2 egg whites % cup boiling water Beat the butter to a soft substance and gradually cream the sugar into it. Add the unbeaten whites of eggs gradually and then the wine. Beat well. When this is a light smooth mass gradually add the boiling water, beating all the while. Place the bowl in a basin of hot water and stir about 2 min- utes until \ you have Km ^»?jJ ?..££Z Hard Sauce */2 cup butter 1 cup confectioner's sugar 1 teaspoon vanilla extract or brandy Cream the butter and sugar together and work in the flavoring. Serve cold with hot puddings or apple dumplings. Frozen Mint Ice for Roast Lamb 5 sprays of fresh mint l/2 cup lemon juice J/2 cup confectioner's sugar 4 cups water *4 teaspoon essence of peppermint extract green vegetable coloring Wash and pick mint from stems and soak in lemon juice for % hour, strain. Dissolve l/2 cup of sugar in 4 cups of water and add to the strained lemon and mint juice. Just be- fore freezing add the green vegetable color- ing and peppermint extract. Freeze as a water ice. Brandy Sauce for Fritters (For Puddings, Also) % cup water J/2 cup sherry or brandy or both sugar to taste % teaspoon grated nutmeg Mix the ingredients and bring to the boil- ing point, serving very hot. Raisin Sauce for Ham 1 cup raisins 1 cup water 5 cloves % cup brown sugar 1 teaspoon cornstarch *4 teaspoon salt pinch of pepper 1 tablespoon butter 1 tablespoon vinegar !/4 teaspoon Worcestershire sauce Cover raisins with water, add cloves and simmer for ten minutes. Then add the sugar, cornstarch, salt and pepper which have al- ready been mixed together. Stir until slightly thickened and then add the remaining ingre- dients. Rhubarb Sauce