FoodNetArchive

The Blue grass cook book

1904

Page 36 · 5 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 tablespoon of chopped capers, 1 tablespoon of chopped cucumber pickles. Make the same as mayonnaise dressing, add the chopped things last. This sauce can be used with fish and boiled meats, or meats served in jelly. CELERY SAUCE Take cream or rich milk, and boil with pieces of celery till the flavor is extracted. Remove it and season sauce with salt and pepper, and add butter, then a little flour to thicken it✪ Celery Sauce. Serve with vegetables. CHAMPIGNON SAUCE FOR BOUDINS Cut up 1 can of champignons and let them boil ^ hour. Add half can of truffles, cut up and boil with champignons, cayenne pepper and salt to taste. As the champignons are salty, do not put too much. Add 1 pint of rich cream, and while 119 THE BLUE GRASS COOK BOOK boiling, add 1 tablespoon of butter with a little flour to thicken the sauce. Pour over Boudins and serve. CHAMPIGNON SAUCE FOR QUENELLES E. D. P. ft cans of champignons, 1 quart of clear soup, 1 dessertspoon of flour, 1 large spoon of butter, 2 tablespoons of wine, Salt and cayenne pepper to taste✪ Champignon Sauce for Boudins. Cut the champignons into small pieces and cook in their own liquor for ^ hour. Let the clear soup come to a boil and add the champignons with the salt and pepper. Rub flour and butter together and stir in the champignons until thick as cream. Heat the wine and pour in just before serving. CHESTNUT STUFFING FOR TURKEY E. D. P. 1 teacup of mashed sweet potatoes, 1 teacup of mashed and boiled chestnuts, 120 SAUCES 1 dessertspoon of butter, 1 wineglass of cream, Salt and black pepper to the taste. Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is half-roasted. Baste often. CRANBERRY SAUCE FOR TURKEY Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till the skins burst. Mash and strain through a colander and return to fire. Add 1 cup of sugar and cook till thick. Mould in any shape and serve cold. CUCUMBER SAUCE Mrs. Cyrus McCormick 1 dozen fresh green cucumbers, 1 dozen white onions, 1 quart of good cider vinegar. Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or more of good vinegar. 121 THE BLUE GRASS COOK BOOK Put in wide-mouthed bottles or little glass jars and put 1 tablespoon of olive oil in each before sealing. This recipe requires no cooking, and will keep 2 years in a cool place. DRAWN BUTTER FOR FOWL Melt ^ pound butter and stir in 2 teaspoons flour. Mix thoroughly and add 6 teaspoons of cold water, a little at a time. Cook till smooth. Add salt and pepper to taste. If preferred, add oysters while mixture is simmering. FISH SAUCE (No. 1) V. C. G. 1 pint of boiled milk, 9, tablespoons of butter, 1 tablespoon of flour, 1 tablespoon of wine, 1 tablespoon of capers, 1 egg. Salt and cayenne pepper to taste✪ Cucumber Sauce. Put the milk in a saucepan, and when it comes to a boil stir in a well-beaten egg, salt and pepper. 122 SAUCES Cream the flour and butter till perfectly smooth, and stir into the milk until it thickens. Have the capers in the sauce-dish and pour the sauce over them. Serve hot. FISH SAUCE (No. 2) V. C. G.