The Wilson cook book

Hot Dog Sauce Chop one large onion and fry in three tablespoons fat until done. Add one-half can tomato paste, one pint water, and % pound of ground round steak. Season to taste with red pepper and salt. Cook until thick. Tartar Sauce 1 cup mayonnaise 2 tablespoons chopped parsley 3 tablespoons chopped, stuffed 1 teaspoon chopped capers : Beate 1 teaspoon chopped onion 2 tablespoons chopped sour Few grains cayenne pepper pickle Combine ingredients. Stewed Cranberries 1 qt. cranberries 2 cups sugar 2 cups water Boil sugar and water 5 minutes. Add berries and boil until all the skins pop open (about 5 minutes). Remove from fire and leave in pan till cool. Mrs. R. P. Drew. Hollandaise Sauce 3/4 cup butter 2 egg yolks % cup boiling water 1 tablespoon lemon juice Wash butter. Divide in three pieces. Put one piece in double boiler with boiling water, well beaten egg yolks and lemon juice. Stir constantly until butter is melted. Add second piece of butter, and as mixture thickens add third piece. Season with salt and pepper. Almond-Wine Sauce 1 tsp. grated orange peel 1 tsp. dry mustard 1 tsp. grated lemon peel 1 tbsp. brown sugar 144 cups port wine y% tsp. powdered ginger 5 tbsp. orange juice Dash cayenne pepper 2 tbsp. lemon juice % cup seedless raisins 2 tsp. cornstarch (dissolve in (washed ) cold water) % cup sliced almonds 4 tbsp. red jelly 2 whole cloves 2 tbsp. cold water Mix all ingredients together except jelly, simmer 10 min. Remove from heat, stir in jelly. Serve over ham. THE AMERICAN HOME KITCHEN. Lemon Anchovy Sauce Y% cup soft butter 1% tablespoons anchovy paste 1 teaspoon lemon juice Cream butter with lemon juice. Add the anchovy paste. Serve on fish, green asparagus or broccoli. Savory Sauce Combine 3 tablespoons fat, 1 tablespoon Worcestershire sauce, 1 tablespoon prepared meat sauce, 1 teaspoon vinegar, 1 teaspoon sugar, 2 tablespoons catsup, few drops Tabasco sauce, 1 clove garlic or % teaspoon chopped onion, simmer 5 minutes. Substitute for Cream Sauce (For Croquettes Only) 2 slices bread 1 tablespoon butter 1% cups boiling milk Cream together while hot. MEATS To Bake Cured Ham Scrape off the mold and pepper. Wash well with soap and hot water. Rinse well with clear water. Put in ham boiler, skin side down, cover well with cold water. When it begins to boil, start timing, allowing 20 minutes to each pound. Let ham cool in water cooked in. Remove skin. Rub well with brown sugar using about % pound. Stick closely with whole cloves. Sprinkle with bread crumbs and bake in oven until brown. Broiled Steak A steak should be rare and not raw. Time—one inch thick, 8 minutes; one and one-half inches thick, 10 minutes. Heat the broiler very hot. Grease broiler well with piece of fat trimmed off meat. Lay meat on broiler and count ten about as fast as clock ticks, turn and cook on other side the same length of time. Continue until the 8 or 10 minutes expires. No fat runs out. Take off, add plenty of butter, salt and pepper. TO BROIL BIRDS—Cook split side 20 minutes and skin side 5 minutes. Mrs. P. L. Woodard. Swiss Steak 2 lbs. round steak (1% in. 1 large onion thick ) 1 green pepper 1 qt. can tomatoes % cup boiling water Flour (% pt. or more) Pound into steak all the flour meat will absorb. Have frying pan very hot—add lump of butter and lard mixed—sear steak well on both sides. Then slice onion and spread on top of steak—pour over it tomatoes, season with salt and pepper. Add about % cup boiling water, cover tightly and cook until very tender and tomatoes form a nice sauce (about 1% hours). Baste occasionally to keep from sticking. More water can be added if necessary. Turn gas flame very low and cook slowly on top of stove. Can be cooked in oven in casserole if desired.