Standard Paper-Bag Cookery

An Excellent Mustard Sauce for Cold Meat. — Two teaspoonfuls flour, one teaspoonful sugar, one teaspoonful mustard, a little pepper and salt. Mash all together, add boiling water, to make thick paste. Beat constantly till lumps are all out. Add sufficient vinegar to make it thinner. Be sure the water is boiling. Onion Sauce.— Prepare a smooth white sauce by blending over the fire two tablespoonfuls of butter and a tablespoonful and a half of flour. When bubbly, turn in two cupfuls of hot milk, and stir until smooth and thickened. Add two large boiled onions minced fine, cook a moment, season with salt and pepper and serve with poultry or boiled veal. Spanish Sauce. — For veal, lamb or mutton chops, broiled or fried fish, chicken, etc. One large onion, one full section of garlic, one-half large sweet, green or red pepper. Put in two tablespoonfuls of butter, one teaspoonful of olive or vegetable oil. When effervescing stops add a half teaspoonful of salt, and the onion, garlic and green pepper which has been finely grated. When this begins to brown, giving it time to cook rather well, add four good sized tomatoes, skinned and chopped, or the thick part of one can of tomatoes. Let all simmer for fifteen to twenty minutes with occasional stirring to prevent burning. Add salt and pepper, paprika, or cayenne to taste, two tablespoonfuls tomato ketchup and one dessertspoonful Worcestershire Sauce, before taking off fire. It should be the consistency of good cream. If too thin, cook down, or if too thick add a sufficient amount of boiling water. Use red pepper as a seasoning. Thick Tomato Sauce. — Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour; add a little at a time, and stirring all the while, one large cupful of tomato juice. Stir until the mixture thickens; then season to taste with sugar, salt and cayenne pepper. The seasoning may sometimes be varied by adding a little chopped parsley or chopped onion or even both. For a thinner tomato sauce — use but one tablespoonful of butter and one of flour to each cupful of liquor. Sauce Tartare. — Make first a good mayonnaise, then finish with the addition of a tablespoonful each of chopped gherkins, olives, parsley and capers; mix together in a bowl a half teaspoonful of salt, a half teaspoonful mustard, a half teaspoonful of powdered sugar and a half saltspoonful of pepper; add the yolks of two raw eggs that have been in the ice box long enough to be as cold as possible and beat lightly; measure out a half cupful of olive oil and have this cold also ; add the oil slowly at first, then as it begins to thicken it can be poured in more rapidly. When quite thick, add three tablespoonfuls of vinegar, then the chopped ingredients. This will keep several weeks. Tarragon vinegar may be used in place of the cider vinegar if preferred. CHAPTER XV. RECOOKED DISHES.