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Sauce

Sauce image

One cup of milk heated and thickened with one tablespoon of corn starch, the liquor from the fish (if none, double the quantity of butter), one large spoonful of butter, one raw egg, one spoonful of any kind of catsup, a pinch of cayenne pepper, and one of mace. Put the egg in last and very carefully boil one minute. When the pudding is entirely cold, take from the mold and pour the sauce over it. Slice it after it goes to the table.

German Sauce

German Sauce image

(Mrs. Owen's Cook Book.)
One gal. cabbage, 1 gal. tomatoes, 1 qt. onions, all chopped together;
3 tablespoons ground mustard, 2 tablespoons ground pepper, 2 tablespoons of cloves, 3 gills mustard seed, 1 gill salt, 1 lb. of sugar, 3 qts. vinegar. Boil together an hour or two, stirring well.

Tartare Sauce

Tartare Sauce image

fine, 1 tablespoonful chopped parsley, 1 tablespoonful chopped capers,
1 cup mayonnaise dressing; add a few drops onion juice.

Wine Sauce---1

Wine Sauce---1 image

Three-fourths pint water, 1 cupful sugar, 1 small teaspoonful cornstarch, 1 teaspoonful each extract lemon and cinnamon, 1/2 gill wine. Boil water, add cornstarch, dissolve in little cold water, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and wine.

Hygienic Cream Sauce

Hygienic Cream Sauce image

One-half pint milk, 1/2 pint cream, yolk 1 egg, 1 tablespoonful buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to boil, in thick, well lined saucepan; add to it buckwheat dissolved in milk, stirring rapidly to prevent lumping, allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoonful milk. This is better and far more healthful (especially for children) than so much butter and syrup. Syrup, minus butter, is well enough, but use of butter with hot cakes cannot be recommended.

Old---Fashioned Apple Sauce

Old---Fashioned Apple Sauce image

Pare and chop a dozen medium-sized apples, put them in a
deep pudding dish, sprinkle over them a heaping coffeecupful of
sugar and 1 of water. Place them in the oven and bake slowly 2
hours or more, or until they are a deep red brown; quite as
nice as preserves.

Meat Sauce

Meat Sauce image

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

Tomato Sauce image

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

Milk Sauce For Vegetables

Milk Sauce For Vegetables image

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.

Cream or White Sauce

Cream or White Sauce image

Two tablespoons of butter, 2 tablespoons of flour, 1 large cup
of milk, or cream. Rub butter and flour smooth in a saucepan
over the fire, and add the boiling milk or cream gradually,
stirring until all is smooth,; season with salt.