The white ribbon cook book

Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients; put all into a wide-necked bottle. It should stand for a month before using, and is better if shaken every day. At the end of the month pour off clear into bottles. Chestnut Sauce — Remove the outer shell from some fine chestnuts, scald them in boiling water, and remove the inner skin. Stew them in good white stock till quite tender, drain, and while hot press them through a sieve. Put the pulp into a saucepan, add a small piece of butter, a little sugar, pepper and salt. Stir over the fire till quite hot, but do not let it boil, and serve. Mushroom Sauce — Remove the stalks and gritty part from 1^ pint of mushrooms; wash, drain, and put them into % pint of well-flavored gravy, simmer them till quite tender, drain them, and keep them hot. Melt 1 oz. butter in a saucepan, add to it 1 oz. flour, stir over the fire till brown; pour in the gravy, stirring till it boils. Arrange the mushrooms in the center of the dish, the cutlets round them, and pour the sauce over. White Ribbon Cook Book. Chile Sauce — One bu. ripe tomatoes, 2 doz. large onions; chop very fine and boil 1 hour; then add 1 pint salt, 2}£ quarts vinegar, 5 red peppers chopped fine, 2 tablespoonfuls each of ground ginger and cinnamon, and 1 each of cloves and nutmeg. Boil steadily for about 2 hours; bottle and seal tightly. Bread Sauce (for Poultry or Game)— Giblets, ^ lb. stale bread, 1 onion, 10 whole peppers, 1 blade mace, salt, 2 tablespoonfuls cream. Put the giblets into 1 pint water, add the onion, pepper, mace, salt. Allow it to simmer for 1 hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for 1 hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil 5 minutes, stirring well until it is thick, then add cream and serve hot. Caper Sauce — Two oz. butter, 1 tablespoonful flour, 1 pint stock, pepper and salt, Worcester sauce, capers. Put 2 oz. butter and 1 tablespoonful flour into a saucepan; stir the mixture on the fire until it acquires a brown color; add rather less than 1 pint boiling stock, free from fat; season with pepper, salt and a little Worcester sauce. When the sauce boils throw in plenty of capers; let it boil once more, and it is ready. Sauce HoUandaise — Take a scant }4 cup good butter. Beat the butter to a cream and add the yolks of 3 eggs, beating them into the butter with the juice of 3^ lemon. Add 1 sliced onion, 6 peppercorns and 1 bay leaf. Set the bowl containing the sauce in a basin of boiling water and stir it continually for a few moments. Then add a little boiling stock with a little grated nutmeg and 1 teaspoonful of salt. Con- (Sauces. 95 tinue stirring it for about 5 minutes longer, when it should be of the consistency of a custard and perfectly smooth. Strain it through a sieve, add 1 teaspoonful butter and serve. - Mint Sauce — Chop 1 bunch fresh mint fine, mix with 1 tablespoonful sngar, a pinch of salt and pepper, rub well together, and add 3^ cup vinegar, with a squeeze of lemon juice. STOCKS.