r1 Cornell University Library TX 819.A1S68 One hundred & one sauces. 3 1924 000 574 412 FROM THE LIBRARY OF James B. Herndon, Jr, PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY ^DATE DUE •Iffli^ Lwaz -APir* unw^3 CAVLORD PRINTEDINU.S.A. « The original of this bool< is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000574412 One Hundred £^ One SAUC ES COMPILE© BY May E. Southworth ^ ^ ^ PAUL ELDER AND COMPANY SAN FRANCISCO AND NEW YORK Copyright^ igo6 by Paul Elder and Company The Tomoy^ Press CLASSIFICATION FISH, Cold FISH, Hot MEAT, Cold MEAT, Hot FOWL GAME VEGETABLE PUDDING, Cold PUDDING, Hot & ■^ FISH, Co/^ ^ ^ ^ ^ ^ ^ ^ ^ CREOLE CUCUMBER GRATE ripe cucumbers until there is a pint of the pulp; add to this one grated onion, a half-teaspoonful of ground cloves, and season with salt and cayenne. Put in glass jars, and seal. Serve with fish or game. ^ LOTUS ^ CHOP ten shallots, one bunch of chervil, and a small bunch of chives very fine ; add one quart bottle of tomato catsup, a tea- spoonfiil of Worcestershire sauce, a dash of tabasco sauce and a half- pint of vinegar. Beat all well to- gether until smooth. Keep in tightly corked bottles and use as required. NEW ENGLAND ^ ^ ^ MAYONNAISE '*' MIX the yolk of one egg with one tablespoonful of water and one of melted butter. Put in a double boiler and cook until thick and jelly-like, stir- ring all the time. Remove from the fire and add a teaspoonful of vinegar, a few drops of onion-juice, salt, and cayenne pepper. Use cold. Serve with fried or broiled fish. ^ SHALLOT ^ COOK for three minutes two tablespoonfuls of finely chopped shallots in one-half tablespoonful of butter; stir con- stantly so as not to brown. Re- move from the fire and add one tablespoonful of chopped parsley. When thoroughly cool, mix with it one and one-half tablespoonfials of fresh butter ; mold into small balls with butter-pats, and serve, one with each broiled fish. ^ TARTARE ^ MAKE one-half cupful of may- onnaise with tarragon vine- gar and a little onion-juice; add a little mustard and finely chopped gherkins. Just before serving add one-half teaspoonflil of chopped parsley. Serve with boiled, broiled or planked fish of any sort. 1^- 1^- 1 ^- ^Sff CURRANT ^ FOUR pounds of nice fully ripe currants, one and a half pounds of sugar, a table- spoonfiil of ground cinnamon, a teaspoonful each of salt, ground cloves and pepper. Stew currants and sugar until quite thick, add spices and a pint of vinegar and bottle for use. Serve with roast veal or venison. GERMAN MUSTARD EIGHT tablespoonfuls of ground mustard, four table- spoonfuls, each, of salt and white sugar, a saltspoonful of cayenne pepper, four tablespoonfuls of melted butter and the juice of one raw onion squeezed through a lemon-squeezer. Mix all to- gether with vinegar and keep in a cool place. i8 ^ HORSERADISH ^ CREAM two tablespoonfuls of butter; add two table- spoonfuls of fresh-grated horseradish, one tablespoonful of very thick cream and one-half tea- spoonfiil of lemon-juice. Keep very cold. Use with boiled beef. ^ MINT ^ HEAT a cupflil of vinegar and dissolve in it four table- spoonfuls of granulated sugar. As soon as dissolved re- move from the fire and beat in a dozen sprigs of green mint chop- ped fine. Set aside until cool. Beat up with an egg-beater just before serving. Serve with mutton or lamb. ^ YANKEE ^ PARE, core and cut tae apples in quarters. Allow one cup- ful of sugar and one-half cup- ful of water to two quarts of apples. Place them in a deep crock; cover closely and bake for an hour and a half. Let the sauce cool in the dish without touching the fruit. Serve with roast pork or pork- chops. 19 w ^ MEAT, Hot ^ ^ ^ ^ ^ ^ APPLE ^ PEEL, core and slice the ap- ples into a little cold water. Add light brown sugar equal in weight to the apples and water. Season with the juice and grated rind of a lemon, a little ginger and paprika. Boil all together until they look transparent. Serve with roast pork or goose. ^ BORDELAISE ^ BROWN two tablespoonfuls of butter with two of flour, adding a pint of stock and stirring carefully until the mixture boils; add a slice of onion, a clove of garlic cut in halves, a bay-leaf and a tablespoonful of chopped ham. Place the mixture on the back of the stove and cook care- fully for ten minutes ; strain and add five large mushrooms or half a can of ordinary French mush- rooms. ^ BREAD ^ COOK, in a double boiler, one pint of milk and two table- spoonfuls of chopped onion; when done put in a tablespoonful 23 of butter, half a teaspoonful of salt and a quarter of a teaspoonful of pepper and rub through a sieve. Brown one-half cupful of coarse dry bread-crumbs in a tablespoonflil of butter in the frying-pan and add to the sauce as it goes to the table. Jfe» CAPER ^ PUT two tablespoonfuls of but- ter and two of flour in a saucepan; mix until smooth and then add a pint of water in which the mutton was boiled, stir- ring constantly until it boils. Sea- son with a teaspoonful of salt, a tablespoonful of capers, a quarter of a teaspoonful of pepper and ten drops of onion-juice. To be served with boiled mutton in gravy-boat. ^ CARDINAL ^ CHOP a quarter of a pound of fresh mushrooms and cook them, with a tablespoonful of finely chopped shallots, in a pint of good broth. Boil until reduced one-half. Strain, and add a half- teaspoonful of finely chopped red peppers and two tablespoonfuls of tomato puree. Thicken with a half- tablespoonful of flour worked into one of butter. Salt to taste. ^ CHILE ^ CUT five large red chile pep- pers in halves. Remove the seeds, cover the peppers with boiling water and cook until tender. Remove and press through a fine sieve. To this pulp add a pint of cooked tomatoes, a large onion cut in slices and half a teaspoonful of salt. Let simmer for twenty min- utes. Strain before using. For boiled tongue or boiled beef. ^ DELIGHT ^ MIX equal parts of grated horseradish and fine bread- crumbs. Season slightly with salt and pepper, moisten with cream and heat through on a hot pan. To accompany broiled steak. ^ FOUNDATION ^ PUT two tablespoonfuls of but- ter in a saucepan ; when melted add two tablespoonfiils of flour and mix until perfectly smooth. To this add, very slowly, one pint of hot water, white stock or milk, and stir until it thickens. Season with salt and pepper. This is "Drawn Butter," "White Roux," or "Bechamel," and the foundation of many kinds of sauces. 25 FRENCH MUSHROOM HEAT four tablespoonfuls of butter, work in it one of flour and cook until a very dark brown. Gradually add two cupfuls of stock, and when it boils pour in the liquor from a can of French mushrooms. Season with salt and pepper and simmer gently for twenty minutes, skimming off all fat as it rises. Add the mush- rooms, boil up once and serve with steak or veal cutlets. ^ ITALIAN ^ SIMMER together for twenty minutes a half-can of tomatoes, six cloves, three sprigs of pars- ley, one teaspdonful of mixed herbs, one-half teaspoonful of whole all- spice and one-half teaspoonfiil of peppercorns. Brown two table- spoonfuls of chopped onion in one of butter; add two tablespoonfuls of flour, and brown again very dark; turn into this very slowly one cupful of rich brown stock, then the cooked tomatoes. Cook all together for ten minutes more and then rub through a sieve. z6 % JARDINIERE ^ MELT one-fourth of a cupfol of butter and cook in it two tablespoonfiils, each, of car- rot, onion, and celery, cut into tiny uniform pieces. Add a teaspoon- fiil of finely chopped parsley and a half-teaspoonful of sugar. Cook until browned, then cover with stock and simmer until the vegetables are tender. Prepare a sauce of one- fourth a ciipfiil, each, of butter and flour and a rich, highly flavored, brown stock. To this add the drained vegetables, with two table- spoonfuls, each, of cooked string- beans cut into small pieces, and peas. Season with salt and cayenne. METROPOLITAN HAVE a hot soup-plate filled with meltted butter. Mix together one teaspoonful each of English mustard and Wor- cestershire sauce and stir in the hot butter until it is thick and crean^y. Season highly with tabasco and cut with the juice of a lime or lemon. Chop a bell-pepper, a small onion and a gherkin fine. Have the finest kind of" honey-combed" tripefried 27 to a delicate brown, and the plates hot. " In serving sprinkle each strip with the chopped green mixture and a spoonfiil of the sauce. This sauce is also good with pigs' feet fried. ^ OLIVE % BROWN in a saucepan one tablespoonful of butter until quite dark; add a tablespoon- ful of flour, and brown again. Stir in, gradually, one cupful of good beef stock, season with salt and pepper, and cook until smooth and thick. Simmer twenty-four olives in hot water for ten minutes, stone and cut fine. Add these to the sauce, and as you take it from the fire put in one tablespoonfizl of sherry. Serve with broiled steak or roast duck. % PIQUANTE % PUT in a saucepan one-half a tablespoonful of shallots chopped fine, one tablespoon- ful of chopped pickles, one-half a tablespoonful of French capers and a gill of wine-vinegar. Boil until reduced one-half, then strain. Put in a saucepan one-half tablespoon- ful of butter and cook in it one 28 tablespoonful of flour until smooth and add slowly to it two gills of the hot tongue stock ; add the strained sauce to this and boil gently for fifteen minutes. Remove and add one tablespoonful of butter, one tablespoonful of finely sliced pickles and a little chopped parsley. Serve with boiled fresh tongue. ^ POIVRADE % CHOP one red onion with one white branch of celery and three sprigs of parsley. Put in a saucepan one gill of wine-vine- gar, one-half a bay-leaf and four whole peppers; add the chopped ingredients and cook until reduced one-half. Dilute in a cupful of warm water a coflFee-spoonful of beef extract and strain the cooked sauce into this. When boiling add three tablespoonfuls of white bread- crumbs mixed with a tablespoonful of butter, salt and pepper. Serve in a sauce-boat with salted leg of pork, boiled. % RAVIGOTE ^ CHOP fine two shallots; add two tablespoonfuls of butter and two of vinegar. Cook until reduced one-half; then add a 29 cupful of white sauce made with stock. Last, put in one-half a tea- spoonful, each, of chopped parsley, chives, chervil and tarragon. ^ SIRLOIN % SAUTER fresh mushroom- cups, after peeling, in butter ; add a little stock and let sim- mer twenty minutes. Brown one tablespoonful, each, of bits of onion and carrot, a sprig of parsley, a sprig of thyme and a bit of bay- leaf, in two tablespoonfuls of butter; add three tablespoonfuls of flour and stir until browned. To this add gradually one cupful of brown stock and cook until smooth and boiling. Strain this over the mush- rooms. Serve in a boat with broiled steak. ^ TERRAPIN % TO one cupful of cream thick- ened with a little flour add one tablespoonful of minced lemon-peel and season with pepper and salt. Let it come to a boil and pouf over six hard-boiled eggs cut fine. Serve with veal or fowl. 30 % TOMATO % MIX one tablespoonfiil of but- ter with one of flour in a saucepan and stir until smooth; add one-half pint of toma- toes, a bay-leaf, a quarter of a tea- spoonfiil of celery seed, salt and paprika. Cook twenty minutes ; strain and reheat. Just before serv- ing add half a cupful of whipped cream. Serve with chops, fillet, or broiled steak. ^ WAYSIDE INN %> CUT a young pig's liver in slices and pour over it boil- ing water; let stand ten min- utes, lift out and drain. Scald one dozen sage leaves in boiling water and drain. Parboil three small onions until tender, and drain. Chop these all together very fine and thicken with stale bread- crumbs, soaked and pressed through a colander. Season with salt and pepper. Mix thoroughly, add two tablespoonfiils of melted but- ter, and thin with pan-gravy and boil up. Serve with young pig roasted whole. 3' % wow-wow ^ CHOP fine sufficient parsley to make twp tablespoonfuls. Rub it on a plate with a spatula, adding a few drops of vin- egar, until it is like paste. Then add three pickled walnuts, three gherkins and four olives all chop- ped fine. Put a tablespoonful of butter into a saucepan, and when melted, add a tablespoonful of flour; mix and add one-half pint of good stock and stir until boiling. Re- move to the back of the stove and add a tablespoonful of vinegar and one of mushroom catsup and let simmer for ten minutes. Strain and add the parsley mixture and turn into a sauce tureen. For boiled or corned beef. l^S- 1 ^- I^A ^ ^ ^ % 3* w ^ FOWL ^ «^ «^ ^ J^ % CELERY % PICK and wash two heads of nice white celery ; cut in pieces and stew in a pint and a half of water with a teaspoonful of salt. Boil until the celery is tender, then press through a sieve. Bring one- half pint of cream to almost boiling point in a double boiler, and stir in a tablespoonful of butter which has been creamed with one of flour. Beat the yolk of an egg with the strained juice of a lemon and add with the celery. Before serving strain once more to prevent lumps. Serve with boiled poultry. ^ CELESTINE % PARBOIL a pint of oysters, drain, and, if large, cut in halves. Melt two tablespoon- fills of butter and cook in it two of flour; add one-quarter of a tea- spoonfiil, each, of salt and pepper, gradually stirring in one scant cup- ful of cream, or white stock and the oyster broth. When boiling up add the oysters and serve immedi- ately with poultry of any kind. %» CHESTNUT % BOIL and mash smooth half a pint of chestnuts. Put in a saucepan one-half a table- spoonful of flour with one of but- 35 ter and cook until a dark brown. Stir the mashed chestnuts into this sauce and cook two minutes; add one cupful of turkey gravy and rub through a sieve. Serve very hot with roast turkey. % ONION ^ PEEL three white onions and boil tender; press the water from them, chop fine and add half a pint of hot milk which has been thickened with a teaspoonful of flour and a teaspoonful of butter rubbed together. Season with salt and a little chopped bell-pepper and sprinkle a little chopped pars- ley on top. Serve with boiled fowl. % PERIGUEUX ^ MELT one-fourth of a cupful of butter and brown in it two slices of onion and two of carrot; add one-third of a cupful of flour and brown again. To this add two cupfuls of consomme and one-third of a cupful of thick tomato puree. Stir until boiling, season with pepper and salt, and strain. Reheat, and just as the sauce is served add one-fourth of a cupful of white wine and a cupful of chopped truffles. 36 ^ PILAU ^ PLUNGE a green pepper into boiling water and then with a towel rub off the outer skin. Chop the pepper and a peeled onion very fine and cook them in two tablespoonfuls of butter ; add one cupful of thickened white stock and the strained liquor from a pint of oysters, a few sweet herbs, a sprig of parsley, four tomatoes peeled, salt and pepper. Cook, strain, re- turn to the fire and put in the drained pint of oysters and cook until well plumped. ^ RELISH ^ SELECT ten large ripe apples, peel and dig out the cores; put them on the fire in cold water and when it begins to boil set the pan aside, covered, for five minutes. Lift out the apples and allow them to cool and drain. Chop one white onion, cook in boiling water for ten minutes, and drain. Soak one-half a loaf of bread in broth, squeeze it dry and add a goose's live)*, chopped with one-half a tablespoonfial of parsley. Mix all together with a large table- spoonful of butter, pepper and salt. Stuff the apples with this mixture 37 and bake in the roasting-pan with the goose with which they are served. SIMPLE CHESTNUT CHOP a dozen roasted chest- nuts and cook in a pint of the pan gravy with which the turkey was basted while roasting. , Season with salt and pepper and thicken with butter rolled in flour. % SWEET POTATO ^ SCOOP out the centers of three baked sweet potatoes; beat this smooth and light and add one-half cupful of chopped celery, salt, pepper, ten drops of onion- juice and a big tablespoonful of but- ter. Thin with the gravy in the pan. Serve with roast turkey. ^ ^ ^ ^ 38 w m GAME ^ ^ ^ ^ m % BIGARADE ^ COOK the trimmings and gib- lets of feathered game of any sort in a pint of broth with a bunch of sweet herbs. Strain and skim off the fat and put in a sauce- pan with the juice of two sour oranges, one teaspoonful of sugar, a dash of cayenne and one cupful of Spanish sauce. Simmer slowly, removing fat as it rises, until it reaches the proper thickness; then add the rind of two oranges cut in fine shreds. ^ DUCK ^ HEAT a little port wine with a flavoring of orange-juice and a spoonful of currant jelly. This accompanies duck roasted rare. S^ ORANGE ^ PLACE a pint of good beef stock in a saucepan and add to it a sliced onion, the rind of half an orange and a few leaves of basil. Let these simmer very gently for twenty minutes; add cayenne and salt, with a grating of nutmeg and the juice of three oranges. Strain and add a table- 41 spoonful of butter creamed with one of flour, return to the fire and let it boil up once, when it is ready to use. Serve with duck roasted twenty minutes, ^ PHEASANT ^ GUT a small loaf of stale bread into thin slices and soak in a half-pint of cold water with one teaspoonful of black pepper, one of salt and some grated lemon- peel. When the bread is soft, beat it to a smooth paste, and let it come to a boil in a stewpan. Add a quarter of a pound of butter and two tablespoonfuls of cream. Serve hot in a sauce-boat with stuffed roasted pheasant or partridge. !^ SALMI ^ BOIL together one cupful of bouillon, a clove of garlic, two tablespoonfuls of currant jelly, a little lemon-juice and a few cloves. Cook thoroughly and pour over duck rechauffe. ^ SOUTHERN ^ FOUR tablespoonfuls of vine- gar, one teaspoonful of made mustard, one of currant jelly and one of walnut catsup. Pour this hot over broiled rabbit. 42 VENISON ^ PUT together one glassful of red wine, one tablespoonful of currant jelly, one large tablespoonful of butter, one tea- spoonful of made mustard, one tablespoonful of chopped celery and one tablespoonful of mush- room catsup ; salt and cayenne to taste. Add this to the water in which cold sliced venison has been stewed, let it boil five minutes and serve piping hot. ^ ^ ^ 43 W PI VEGETABLE ^ ^ ^ 1^ ^ ^ ALLEMANDE ^ HEAT two tablespoonfuls of vinegar and add a table- spoonful of butter and one- half cupful of sour cream ; season with salt and pepper. Pour this boiling hot over two beaten eggs. Serve with shredded cabbage. ^ CHARLESTON ^ BEAT one egg until light and add to it, gradually, half a pint of cream. In a small saucepan put four tablespoonfuls of vinegar, one bay-leaf, a slice of onion and two tablespoonfuls of olive-oil. Cook slowly for five minutes and then strain very slowly into the egg and cream. Serve with boiled or chopped cooked cabbage. ^ CHEESE ^ MIX one tablespoonful of but- ter with one of flour, and put in a pint of milk and heat in a double boiler. Add four tablespoonfuls of soft cheese, grated, or two tablespoonfvils of Parmesan. Stir carefully until the cheese is all melted. Serve with boiled cauli- flower or macaroni. 47 CREOLE COOK two tablespoonfuls of green pepper and one of onion, chopped fine, in three tablespoonfuls of butter, until yel- lowed and softened. Add three tablespoonfuls of flour and half a teaspoonful of salt and cook until frothy ; then gradually add one cupful of brown stock and half a cupful of tomato puree. Stir until the sauce boils, then add a grating of horseradish with half a tea- spoonful of lemon-juice. Serve with plain boiled rice. ^ INDIA ^ COOK one tablespoonful each of chopped onion and green pepper, with a clove of garlic, in three tablespoonfuls of butter. Add three tablespoonfuls of flour and two of curry-powder and stir until perfectly smooth. Then add slowly one cupful of brown stock and lastly two tablespoonfuls of currant jelly and two of grated cocoanut. Serve with boiled rice. ^ PUNGENT % BEAT together two tablespoon- fuls of butter, one-half table- spoonful of vinegar, one tea- spoonful of Worcestershire sauce, 48 salt and paprika. Pour hot over broiled mushrooms. ^ SHAKER ^ BEAT the yolks of three eggs; add one-half a teaspoonflil of made mustard, two table- spoonfuls of sugar, one teaspoon- ful of curry-powder, one-half a tea- spoonful of grated horseradish, three drops of tabasco sauce, two table- spoonfuls of butter and five of vine- gar. Stir constantly while cooking over hot water until thick and smooth. Remove and put on ice. Serve with cold shredded cabbage. TOMATO TARTARE ADD one tablespoonful of whipped cream to a gill of stifFmayonnaise; Putin one- half a cupful of cold cooked peas, a little mustard, the pulp of two tomatoes and a tablespoonful, each, of chopped gherkins, capers and parsley. Mix thoroughly and chill on ice before using. Serve with uncooked tomatoes. ^ WASHINGTON RUB one-quarter of a table- spoonful of butter with one of flour and season with pep- per and salt. Add a cupful of 49 warm water and set over the fire until cooked and mixed smooth. Remove and pour slowly over the beaten yolks of one egg and add the juice of one lemon, a little chopped parsley and a grating of nutmeg. Pour over boiled cauli- flower. ^ ^ ^ 50 IS ^ PUDDING, Co/^ ^ «^ ^ ^ a ALMOND BLANCH a pint of almonds and pound them fine; mix this with a pint of cream slightly sweetened. Peel six ripe bananas and pulp them; add this to the almond cream with a tea- spoonful of orange-flower water. Beat thoroughly and put on ice. ^ BARTLETT J^ WIPE four pounds of pears, remove stems, quarter, core and cut into small "chips"; add two pounds of sugar and an eighth of a pound of Canton gin- ger and let them stand overnight. In the morning add two lemons seeded and cut into small pieces. Cook all together slowly for three hours. Remove and cool. To be served cold over lemon or vanilla ice-cream. CHARLOTTE RUSSE BEAT together one cupful of sugar and one-half cupful of butter; add a cupful of rich cream and beat all together until smooth and light. Flavor with vanilla or lemon and set on ice until ready to use. S3 CRUSHED ORANGE BEAT the whites of two eggs to a stiff froth and stir in enough powdered sugar to make it creamy. Add the juice and pulp of two oranges, one tablespoonful of melted butter and one of grated orange peel. Serve very cold. ^ EGG-NOG ^ BEAT the yolks of three eggs and a quarter of a teaspoon- ful of mace until light and thick. Gradually beat in one-half a cupful of sugar and cook over hot water until slightly thickened; then cut and fold in the whites of the three eggs beaten dry. Cook until the egg is "set"; then re- move from the fire and when cold add one-half a cupful of brandy and one cupfvil of cream beaten stiff. ^ FOAMY ^ WHIP the white of one egg with one- half cupful of powdered sugar to a stiff froth. Beat separately one cupful of thick cream to a solid froth. Mix the two lightly together and flavor with one teaspoonfiil of sherry. 54 ^ FRAPPE ORANGE ^ BOIL one-half a cupful of water and three-fourths of a cupful of sugar to the thread de- gree; then stir this very slowly on the beaten yolks of five eggs, beat- ing constantly. Add two table- spoonfuls of Kirsch, half a cupful of orange-juice and the pulp and juice of half a lemon. Set the dish on ice and stir with a whisk until cold ; then fold in three-fourths of a cupful of whipped cream and the whites of three eggs beaten dry. Let stand on ice until ready to serve. %• GOLDEN ^ BEAT one cupful of sugar, with one-half cupful of butter to a white cream; add a table- spoonful of brandy, then gradually the yolks of two eggs and last the flavoring. Put on the ice until needed. % JELLY ^ STIR half a glassful of jelly until it is rather thin and smooth; put it over the fire with four tablespoonfuls of water; let it reach 55 boiling point and then pour it slowly into the well-beaten whites of two eggs. Put on ice and serve cold. ^ MACAROON BOIL one cupful of sugar with a cupful of water until it threads. Beat this slowly into the stiff whites of three eggs; when cold fold this into a pint of whipped cream. Flavor and add a few macaroons crumbed. ^ SNOW BALL ^ CREAM one-third of a cupful of butter, and add gradually, beating constantly, a cupful of powdered sugar; add one table- spoonful of cream, two-thirds of a teaspoonful of vanilla and one-third of a teaspoonful of lemon extract. Shape in balls and roll in shredded cocoanut. J3S» SOUR CREAM ^ BEAT one cupful of sour cream until thick; add two table- spoonfuls of powdered sugar and one-half a teaspoonful of va- nilla. Serve with steamed corn- meal pudding. 56 STRAWBERRY ^ BEAT half a teacupful of butter and one and one-half teacup- fills of powdered sugar to a cream; add one pint of strawberries mashed till juicy, and the beaten white of an egg. WHIPPED CREAM WHIP a pint of thick sweet cream, add the beaten whites of two eggs, sweeten and flavor to taste. %^ %^ %^ ^ 57 w. ^ PUDDING, ^0/ ^ ^ ^ :g| ^ BRANDY % MEASURE one cupfiil of sugar; take two tablespoon- fuls of this and put on the fire in a thick saucepan with one tablespoonful of water; stir and cook until very dark but not burned. Dissolve one -half teaspoonful of corn-starch in a little water, add one cupful of boiling water and the rest of the sugar; put this with the browned sugar and boil ten minutes. When about to serve, strdn and add a teaspoonful, each, of the extract of bitter almonds and vanilla, and one-half pint of brandy. ^ CREAMY ^ BEAT one-quarter of a cupful of butter with one-half a cup- ful of powdered sugar until light; add slowly two tablespoon- fuls of cream and the flavoring. Heat slightly just before serving, merely to blend. Jip CURRANT % MELT one cupful of red cur- rant jelly and add one glass- ful of white wine and a tea- spoonful of extract of raspberry. 6i Thicken with a little arrowroot dis- solved in water. Quince jelly with lemon-juice instead of the wine can be substituted. ^ DUMPLING ^ CREAM three tablespoonfuls of butter with one and one- half of flour; to this add a cup and a half of boiling water, one cupful of brown sugar, one teaspoonful of salt, one-half tea- spoonful of nutmeg and two table- spoonfuls of vinegar. Stir and boil one minute. ^ FAVORITE ^ RUB together thoroughly one tablespoonful of butter with one teacupfiil of powdered sugar; add the yolks of four eggs beaten very light and the juice of one lemon. Beat the whole briskly for ten minutes and then pour in a glass of wine, stirring hard while doing so. Set the bowl in a sauce- pan of boiling water and stir until it is heated through. Jfe» FOAMY SYRUP ^ CREAM two-thirds of a cupful of butter and beat into it one cup of syrup; add one-fourth of a cupful, each, of hot water and 62 cream. Place over boiling water until heated through, stirring occa- sionally. Just before serving stir in the stiffly beaten whites of two eggs and one-half teaspoonful of vanilla. Add a little hot water if too thick. HOT CHOCOLATE STIR half a cake of grated chocolate into a cupful of hot cream. Dissolve four heaping teaspoonfuls of arrowroot in a gill of cold milk. Boil one cupful of granulated sugar in a pint of water until clear; add chocolate cream, arrowroot and milk; cook, stirring steadily, for seven minutes. Remove and add a dessert-spoonful of vanilla extract. Serve hot over vanilla ice-cream. ^ LEMON ^ CREAM one cupful of butter and one of sugar; add the yolk of an egg well beaten, and the grated rind and juice of a lemon. Set it over hot water and stir until heated through. When serving put the beaten white of the egg on top, and, over that, grate a little nutmeg. 63 ^ MAPLE % GRATE maple-sugar until you have a teacupfiil, and dis- solve it in a teacupful of hot water; add half a teacupful of but- ter, mixed with one tablespoonful of flour, and boil for five minutes. ^ MOLASSES ^ BOIL together for ten minutes one cupful of molasses, one tablespoonful of vinegar, one tablespoonftil of butter and a pinch of salt. "Whip on the fire until light and creamy, and flavor with cinnamon. Serve with apple- dumplings. ^ MORAVIAN ^ CREAM one-fourth of a cupful of butter with one cupful of light brown sugar in a small bowl. Shave into this one square of unsweetened chocolate and set over hot water, stirring into the mixture, gradually, four tablespoon- fuls of hot water. When the chocolate is melted and the sauce is smooth and creamy it is ready to serve. Flavor with vanilla. This sauce is served with rice, bread pudding, and with some steamed puddings. 6+ ^ REXFORD ^ DISSOLVE one teaspoonful of corn-starch in a little water and stir in one cupful of boil- ing water; add two-thirds of a cup- flil of brown sugar and boil ten minutes. As you take it from the fire put in a large tablespoonful of butter and one-half cupful of scald- ing hot cider. Pour this over the beaten yolks of two eggs and whip all together. %* ROYAL ^ BRING slowly to a boiling point one-half pint of wine; add the yolks of four eggs and one cupful of sugar. Whip it on the fire until very frothy and rather thick. Serve hot. ^ SHIRLEY ^ BEAT one whole egg and two yolks, and into this, gradually, one-half cupful of sugar. Set over hot water and beat constantly, while half a cupful of sherry wine is added slowly. When the sauce has thickened slightly, add a tea- spoonful of lemon-juice and turn into a cold dish to arrest the cook- ing. Serve hot. . 65 ^ SOFT ^ CREAM together a teacupful of powdered sugar and one- half cupful of fresh butter ; add a well-beaten egg and the juice and grated rind of a lemon. Put in a double saucepan with a pint of boiling water which has been thick- ened with a teaspoonful of corn- starch and stir slowly until very hot. Flavor with grated nutmeg. ^ ^ ^ ^ w ^ MANUSCRIPT RECIPES ^ ^ ^ k :g| MANUSCRIPT RECIPES 69 MANUSCRIPT RECIPES 70 MANUSCRIPT RECIPES 71 MANUSCRIPT RECIPES 72 MANUSCRIPT RECIPES 73 INDEX. FISH. Cold Page Creole Cucumber . , .3 Lotus ..... 3 New England Mayonnaise , . 3 Shallot Tartare 4 4 9 FISH, Hot Anchovy .... 7 Bisque . . , . .7 Delmonico .... 8 Egg 8 Genoese Parsley ... 9 Green .... Hollandaise . . . .10 Hot Tartare . . . .10 Michigan Hollandaise . . .11 Parmesan . . . . .11 Parsley . . . . .12 Roe . . . . , .12 Sour . . . . . 13 MEAT, Cold Celebrated . . . . • i? Chutney . . . . 17 Cranberry . . . . • 17 Currant . . . . . iS German Mustard . . . .18 Horseradish . . . . 19 Mint . . . . . .19 Yankee . . . . . 19 MEAT, Hot Apple . . . . .23 Bordelaise . . . . 23 Bread . . . . .23 Caper ..... 24 Cardinal . . . . .24 Chile 25 MEAT, Hot— Continued Delight Foundation French Mushroom Italian Jardiniere Metropolitan Olive. Piquante Poivrade Ravigote Sirloin Terrapin Tomato Wayside Inn . Wow-Wow FOWL Celery . Celestine Chestnut Onion Perjgueux Pilau . Relish . . Simple Chestnut Sweet Potato , GAME Bigarade . Duck Orange Pheasant Salmi . Southern Venison VEGETABLE AUemande Charleston . Cheese . Page • 25 25 . 26 26 • 27 27 . 28 28 . 29 29 • 30 30 • 31 31 • 32 35 35 35 36 36 37- 37 38 38 41 4' 41 42 42 42 43 47 47 47 VEGETABLE— Continued Creole India Pungent Shaker . Tomato Tartare . Washington PUDDING, CoU Almond Bartlett . Charlotte Russe Crushed Orange Egg-Nog . Foamy . Frappe Orange Golden . Jelly . . Macaroon Snow Ball . , Sour Cream Strawberry . Whipped Cream PUDDING, Hot Brandy Creamy . Currant Dumpling Favorite Foamy Syrup Hot Chocolate Lemon . Maple Molasses Moravian Rexford Royal Shirley . Soft . Paob . 48 48 . 48 49 • 49 49 53 53 53 54 54 54 55 55 55 56 56 56 57 57 61 61 61 62 62 62 63 63 64 64 6+ 65 65 65 66 ^:''^:'^-':-M m ■ ' '- -^^\:i*^ - • } • } -4 - '-y. '. "r:r^C .,..----': -^ pn