Buckeye cookery

Heat one table-spoon butter in a skillet, add a tea-spoon flour, — and stir until perfectly smooth, then add gradually one cup of cold milk, let boil up once, season to taste with salt and pepper, and serve. This is very nice for vegetables, omelets, fish, or sweet — breads. CurRRY POWDER. An ounce of ginger, one of mustard, one of pepper, three of coriander seed, three of turmeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cumin seed ; pound all fine, sift and cork tight. One tea-spoon of powder is sufficient to season any thing. This is nice for boiled meats and stews.—Mrs. C. F ullington. 5 Cutt SAUCE. : ‘Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, and boil one and a half hours. Bottle and it will keep a long time. Stone jugs are better than glass cans. One quart of canned tomatoes may be used instead of the ripe ones. This Chili sauce is excellent and much better and more healthful than catsups.— Mrs. EE. W. Herr. Jo Minneapolis, Minn. CAPER SAUCE. To a pint of drawn butter, add three table-spoons of capers. Serve with boiled or roast mutton. Another method is the following: Fifteen minutes before the mutton is done, melt two tablespoons butter in a sauce-pan, stir into it one table-spoon flour ; when thoroughly mixed add half a pint of the liquor in which the mnt- CATSUPS AND SAUCES, _ a8 ton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes (to swell the grains of the flour), and just before serving (in order that their color may not be lost by standing) add two heaped table-spoons capers. CAPER Burter. Chop one table-spoon of capers very fine, rub through a sieve with a wooden spoon, and mix them with a salt-spoon of salt, quarter of a salt-spoon of pepper, and one ounce of cold butter. Put a layer of this butter on a dish, and serve fish on it. Drawn Burrer. _ Rub a small cup of butter into half a table-spoon flour, on it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, and taking care not to let it quite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by placing the sauce-pan containing it in a larger one of boil ing water, covering and shaking frequently until it reaches the - boiling point. A great variety of sauces which are excellent to eat with fish, poultry, or boiled meats, can be made by adding different herbs, such as parsley, mint, or sweet marjoram, to drawn butter. First throw them into boiling water, cut fine, and they are ready ta be added, when serve immediately, with two hard-boiled eggs, chopped fine. This makes a nice sauce to serve with baked fish. The chopped inside of a lemon with the seeds out, to which the chicken liver has been added, makes a good sauce for. boilea chicken. For anchovy sauce, add two tea-spoons of anchovy extract or paste | (kept by all grocers) to a half pint of drawn butter sauce, and stir well. For lobster sauce, chop the meat of the tail and claws — of a good-sized lobster into pieces (not too small). Half an hour before dinner, make half a pint of drawn-butter, add the chopped lobster, a pinch of coral, another of cayenne, and a little salt. When done it should not be a solid mass, but the pieces of lobster should appear distinctly in the thin sauce. GREEN TomMATO SAUCE. Cut up two gallons of green tomatoes; take three gills black ; mustard seed, three table-spoons dry mustard, two and a half of. black pepper, one and a half allspice, four of salt, two of celerv 134. 02C«=*~*”:~—~<CSsSsS A TST AND SAUCES.