No. 2. Take the yolks of two eggs and stir them slightly.
Add a saltspoonful of salt, half a saltspoonful of pepper,
and a tablespoonful of French vinegar. Pour in, drop by
drop, a gill of salad oil. When all is well mixed stir in a
teaspoonful of ready-made mustard or tarragon vinegar.
Take a small bunch of parsley and put into a small sauce-
pan of boiling water for two seconds. Dry it thoroughly,
and then chop it finely. Also chop up finely a few capers
or gherkins, put into the sauce, and mix well.
SAUCES
193
Tomato Sauce. — IsTo. 1. Take tomatoes when perfectly
ripe, bake them quite tender, skin and rub them through a
coarse sieve ; to every pound of pulp add one quart of chili
vinegar, one ounce of garlic, and one ounce of sliced shallots,
a quarter of an ounce of white pepper finely sifted, and
half an ounce of salt ; if the chili vinegar is not strong, add
an additional half an ounce of pepper ; boil the whole
together till every ingredient is tender ; rub it through a
sieve, and to every pound of fruit add the juice of three
lemons✪ Tomato Sauce No. 1 ; boil the whole again till it becomes of the thickness
of good cream ; when quite cold bottle it, cork it well, and
tie a bladder over it, and keep it in a cool and dry place.
No. 2. Take a dozen tomatoes and put them into a
saucepan with four onions sliced, a little parsley, thyme,
one clove, a little cayenne, three shallots, and a quarter of a
pound of butter. Set the saucepan on the fire, stirring
occasionally for three-quarters of an hour. Strain and
bottle, or use.
Sauce for Wild Fowl. — One tablespoonful of Worcester
sauce, one of mushroom ketchup, one of water, one of lemon
juice, one slice of lemon peel, one shallot, and a trifle of
cayenne✪ Sauce for Wild Fowl. Simmer this mixture over the fire for five
minutes, strain, and serve.
Sauce Verte. — Boil some slices of ham or veal in equal
quantities of chablis. When cooked let all simmer over a
slow fire till the sauce is reduced, and then pass it through
a tammy sieve. Pound some fresh herbs, and parsley, and
an anchovy in the mortar ; then pass through a sieve, and
season with salt, pepper, and lemon juice ; thicken with the
yolks of eggs, and colour with a little of Breton's green
colouring.
White Lemon Sauce. — Make a good white or cream sauce,
flavoured with about two inches of lemon rind when cooking.
When the sauce is done, take out the lemon rind, take the
flesh of the lemon✪ White Lemon Sauce, after the white pith has been peeled off",
cut into small pieces the size of a green pea. Mix this with
the white sauce. Heat it up, and pour into the tureen.
Note. — Driessen's foundation sauces are great aids in
cookery, and every housewife should keep a stock of them ;
any flavouring can be added to them.
194
THE housewife's EEFEKEE
SWEETS
" Here we wander in illusions." — Comedy of Errors.
Apple and Kice. — Boil a quarter of a pound of rice in
one quart of milk till done ; add two or three eggs, sugar to
taste, and three or four pounded macaroons. Peel and core
five apples ; boil in a very little water and sugar some lemon
peel and one glass of wine✪ Apple and Rice till tender, but they must not
break. Lay the rice one inch thick at the bottom of a dish,
the apples on the top ; fill the holes left by the core with
preserved cherries, and send to table warm.
Page 134 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
No. 2. Take the yolks of two eggs and stir them slightly. Add a saltspoonful of salt, half a saltspoonful of pepper, and a tablespoonful of French vinegar. Pour in, drop by drop, a gill of salad oil. When all is well mixed stir in a teaspoonful of ready-made mustard or tarragon vinegar. Take a small bunch of parsley and put into a small saucepan of boiling water for two seconds. Dry it thoroughly, and then chop it finely. Also chop up finely a few capers or gherkins, put into the sauce, and mix well.
Tomato Sauce. — No. 1. Take tomatoes when perfectly ripe, bake them quite tender, skin and rub them through a coarse sieve ; to every pound of pulp add one quart of chili vinegar, one ounce of garlic, and one ounce of sliced shallots, a quarter of an ounce of white pepper finely sifted, and half an ounce of salt ; if the chili vinegar is not strong, add an additional half an ounce of pepper ; boil the whole together till every ingredient is tender ; rub it through a sieve, and to every pound of fruit add the juice of three lemons ; boil the whole again till it becomes of the thickness of good cream ; when quite cold bottle it, cork it well, and tie a bladder over it, and keep it in a cool and dry place.
No. 2. Take a dozen tomatoes and put them into a saucepan with four onions sliced, a little parsley, thyme, one clove, a little cayenne, three shallots, and a quarter of a pound of butter. Set the saucepan on the fire, stirring occasionally for three-quarters of an hour. Strain and bottle, or use.
Sauce for Wild Fowl. — One tablespoonful of Worcester sauce, one of mushroom ketchup, one of water, one of lemon juice, one slice of lemon peel, one shallot, and a trifle of cayenne. Simmer this mixture over the fire for five minutes, strain, and serve.
Sauce Verte. — Boil some slices of ham or veal in equal quantities of chablis. When cooked let all simmer over a slow fire till the sauce is reduced, and then pass it through a tammy sieve. Pound some fresh herbs, and parsley, and an anchovy in the mortar ; then pass through a sieve, and season with salt, pepper, and lemon juice ; thicken with the yolks of eggs, and colour with a little of Breton's green colouring.
White Lemon Sauce. — Make a good white or cream sauce, flavoured with about two inches of lemon rind when cooking. When the sauce is done, take out the lemon rind, take the flesh of the lemon, after the white pith has been peeled off", cut into small pieces the size of a green pea. Mix this with the white sauce. Heat it up, and pour into the tureen.
Note. — Driessen's foundation sauces are great aids in cookery, and every housewife should keep a stock of them ; any flavouring can be added to them.
THE HOUSEWIFE'S REFEREE
" Here we wander in illusions." — Comedy of Errors.
Apple and Kice. — Boil a quarter of a pound of rice in one quart of milk till done ; add two or three eggs, sugar to taste, and three or four pounded macaroons. Peel and core five apples ; boil in a very little water and sugar some lemon peel and one glass of wine till tender, but they must not break. Lay the rice one inch thick at the bottom of a dish, the apples on the top ; fill the holes left by the core with preserved cherries, and send to table warm.
Records on this page
Tomato Sauce No. 1Sauce for Wild FowlWhite Lemon SauceApple and Rice