The century cook book

. A Cheap Gravy for Hashes, etc. Take bones and trimmings of the cooked joint intended for hashing, y^ teaspoonful of salt, % teaspoonful of whole pepper, ^ teaspoonful of whole allspice, a small faggot of savory herbs, }^ head of celery, i onion, i oz. of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs and celery. Cover with boiling water, and let the whole boil for two or three hours. Slice and fry the onion in the butter till it is of a pale brown, and mix in flour in the proportion of i dessertspoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Strain, and the .gravy will be ready for use. A bacon bone or rind is an improvement. A Good Beef Gravy for Poultry, Game, etc. Procure ^^ lb. of lean beef, pint of cold water, i shalot or 78 Meat and Fish Sauces small onion, 5^ a teaspoonful of salt, a little pepper, i tablespoonful of store sauce or mushroom ketchup, a teaspoonful of arrowroot. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot. Poivrade Sauce. Needed: Six oz. of ham, i oz. of butter, I clove of garlic, i bay leaf, i sprig of sweet basil, I of thyme, 2 cloves, 4 young onions, ^ pint of consomme, No. 276; I oz. of celery, i pinch of pepper and cayenne (where liked) ; 3 sprays of parsley, wineglassful of tarragon vinegar. Cut the ham into small pieces, and fry it in the butter, with the parsley, onions, garlic, bay leaf, basil, thyme and cloves. When well fried over a quick fire, add the cayenne, sliced celery and pepper, vinegar and consomme; let all simmer gently half an hour. Strain through a tammy and serve. Robert Sauce. (For Steaks, etc.) Needed: Eight oz. of butter, 3 onions, i teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 272, salt and pepper to taste, i teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of y^ lemon. Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onion in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar and lemon juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for. SALADS Tomato Salad in Bowl. Tomato Salad. Take one quart of best tomatoes, and drain in colander; cut the tomatoes quite fine, and add a finely minced onion, a level teaspoonful of salt and half a one of pepper, a heaping tablespoonful of sugar and one of vinegar. Mix well together, and serve.