Quince Sauce

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Carol Ingham Plumer

Quinces, however many you have, cored and cut up

This is like apple sauce but with a special tang. In water to cover, simmer until soft, or cook over night in a crock pot. Put through strainer. Most people think only of quince jelly, but if you can find quinces, you will like this with meat or as a dessert.

A boy becomes a man when he walks around a puddle instead of through it.

LOUIS MARTINI'S MOTHER'S SPAGHETTI SAUCE

Originally Published:
Fare Thee Well, 1974
Original Images:
Contributed by: Lydia Richardson Bates

(From My Mother-In-Law, Eleanor Johnson Bates ( 23)

1 lb. hamburg
2 tsp. salt
1 large onion (chopped)
1 T. chili powder
1 hand of parsley
1 tsp. poultry seasoning, sage and marjoram or 1 T. Italian seasoning
1 or 2 cloves garlic '
1 (No. 2 1/2) size can pear tomatoes
1 tsp. oregano
2 c. tomato sauce
1/4 tsp. ground cloves
1 small can tomato paste
1/4 tsp. ground nutmeg
1/2 c. dry red wine

Brown hamburg with onion, parsley and garlic. Add remaining ingredients and cook 2 to 3 hours until thick . Freezes well.

(Serves 8 to 10.)

LEMON BUTTER

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: MRS. W. H. JACKSON

Grated rind and juice of 4 lemons, 6 eggs, 1 lb. of sugar, butter size of an egg. Mix together and cook in double boiler until it thickens.

MEAT SAUCE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Belle Guthe

Five qts. of currants, 4 lbs. of sugar, 1 1/2 lbs. of raisins stoned and chopped, 4 oranges seeded and chopped with peel. Stew together 1 hour and put up as jam.

TOMATO SAUCE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mary Earlenbush

One peck of ripe tomatoes, 4 lbs. white sugar, 1 cup vinegar, 1 teaspoon cloves, stew gently 4 hours.

ANTWERP SAUCE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Eugene F. Mills

Four common sized onions
1/2 peck ripe tomatoes, skinned;
2 red peppers
1/2 scant teacup of salt
1 teacup of white sugar
3/4 teacup of white mustard seed
1 teacup grated horseradish
2 tablespoons each of cloves, cinnamon and black pepper
3 tablespoons celery seed
1 qt. cider vinegar

Chop peppers and onions very fine, chop tomatoes and drain them; mix well with the spices and put in a stone jar with a cover. Do not cook.

CHILLI SAUCE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Mensel

Twenty-four ripe tomatoes
8 onions
12 green peppers
4 tablespoons salt
8 tablespoons sugar
4 tablespoons cinnamon
4 teaspoons ginger
8 teacups vinegar
Peppers and onions chopped fine

Put all together and boil 3 hours.

CHILLI SAUCE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. W. H. Jackson.

Eighteen good sized tomatoes
6 medium sized onions
3 red peppers
2 1/2 cups of vinegar
1 cup of sugar
1/3 cup of salt

Chop onions and peppers fine, peel the tomatoes and squeeze out the juice, take the juice with all except tomatoes and boil together a few minutes, then add tomatoes chopped fine, and boil about 20 minutes, when it is ready to seal.

CREAM SAUCE - MRS. MORRIES

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Morris.

4 Tablespoon butter. 5 tablespoon flour. 1 qt milk. Stir butter & flour to a Cream and add to the milk when boiling use double boiler Pepper & salt. Dressed Salmon. Cover I can Salmon with boiling water & let stand on the fire 20 minutes. 1 tablespoon butter. 1 tablespoon flour. 1 Cup boiling water & thicken. juice of half a lemon. 1/2 teaspoon salt - Pepper, add the beaten yolk of an egg & flour over the fish on a platter.

MILK SAUCE FOR VEGETABLES

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Jennie Buell

One tablespoon of butter, 1 teaspoon of salt, 2 tablespoons of flour, 1/8 teaspoon of white pepper, 1 pt. hot milk. Heat butter till it bubbles, add flour and seasoning, then the hot milk gradually. If it lumps, cook until it thickens. It may be made thinner by using more milk, richer by using cream, brown by browning flour and butter.

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