Boston Cooking-School cook book

Y{ cup finely chopped mint leaves 1 tablespoon powdered sugar VY cup vinegar Dissolve sugar in vinegar. Pour over mint and let stand 30 minutes in warm place. If vinegar is very strong, dilute with water. CURRANT MINT SAUCE Separate 4½ tumbler of currant jelly in small pieces, but do not beat. Add 1¼ tablespoons finely chopped fresh mint leaves and 1 tablespoon grated orange rind or thin yellow orange rind, cut in fine pieces with scissors. COLD ORANGE SAUCE 6 tablespoons currant jelly 2 tablespoons orange juice 3 tablespoons sugar 2 tablespoons lemon juice Grated rind 2 oranges VY teaspoon salt 2 tablespoons port wine Y% teaspoon cayenne Put first 3 ingredients in bowl and beat 5 minutes; add remaining ingredients and stir until well blended. HORSE-RADISH SAUCE I 3 tablespoons cracker crumbs 3 tablespoons butter ¥% cup grated horse-radish root VY teaspoon salt 1% cups milk 1 teaspoon pepper Cook first 3 ingredients 20 minutes in double boiler. Add butter, salt, and pepper. HORSE-RADISH SAUCE II 4 tablespoons grated horse- VY teaspoon salt radish Few grains cayenne 1% tablespoons vinegar 4 cup heavy cream Mix first 4 ingredients and add cream beaten stiff. EPICUREAN SAUCE 3 tablespoons Mayonnaise (p. 490) 1% to 1 teaspoon prepared 2 tablespoons grated horse- mustard radish root V4 teaspoon salt 4 cup heavy cream Few grains cayenne Beat cream until stiff. Cut and fold in remaining ingredients. VINAIGRETTE SAUCE 1 teaspoon salt 6 tablespoons olive oil V4 teaspoon paprika 1 tablespoon chopped green pepper Few grains pepper 1 tablespoon chopped cucumber pickle 1 tablespoon tarragon vinegar 1 teaspoon finely chopped parsley 2 tablespoons cider vinegar 1 teaspoon finely chopped chives Combine ingredients. Vary as desired. COLD SPANISH SAUCE 11% cups canned tomatoes Few grains cayenne 14 onion 3 egg yolks, slightly beaten Sprig of parsley 3 tablespoons olive or salad oil Bit of bay leaf 1 tablespoon granulated gelatine 6 cloves dissolved in 34 tablespoon tar- ¥% teaspoon salt ragon vinegar and 34 table- 14 teaspoon paprika spoon cold water Cook tomato and seasonings 15 minutes. Rub through sieve. Add olive oil to egg yolks. Combine mixtures, cook over hot water, stirring constantly. Add dissolved gelatine. Strain and cool. SAUCE TYROLIENNE 34 cup Mayonnaise (p. 490) ¥% tablespoon finely chopped V4 tablespoon capers parsley 2 tablespoons Tomato Purée (p. 191) 1 finely chopped gherkin Add seasonings to Mayonnaise. GUAYMAS SAUCE 14 cup Tomato Sauce (p. 198) 1144 cup Mayonnaise (p. 490) 3 tablespoons shredded olives Add Mayonnaise and olives to Tomato Sauce just before serving. TARTARE SAUCE 34 cup Mayonnaise (p. 490) Pickles | , + 1½ shallot, finely chopped, or 2 tablespoons finely chopped onion Pickles Olives Parsley 14 tablespoon capers 1 tablespoon tarragon vinegar Combine ingredients. CUCUMBER SAUCE I 2 cucumbers pared, grated, and Salt and pepper thoroughly drained Vinegar Season cucumbers to taste. CUCUMBER SAUCE II 4 cup heavy cream 2 tablespoons vinegar 14 teaspoon salt 1 cucumber, pared, chopped, and Few grains pepper thoroughly drained Chill all ingredients thoroughly. Beat cream until thick but not stiff. Add vinegar gradually to cream while beating constantly. Season and fold in cucumber. To Select Fish. A fresh fish has firm and elastic flesh, bright eyes and gills, and a characteristic odor which can only be described as “ fresh,” but which is easily learned. Fresh fish sinks when put in water. : Allow one pound of solid fish for three persons or one pound for two persons, if bought in the round (with skin and bones). (Substitute any dry-meated fish in recipes calling for halibut or haddock.)