Capers are the unopened buds of a low, trailing shrub growing in Asia and Africa, and they are now culti- vated in Europe. They are pickled in vinegar and salt before being imported, and are used to flavor sauces and vinegars. They have a pleasant pungent taste, and pos- sess both stimulant and laxative properties. They are sometimes colored green by the use of copper vessels, producing a poisonous adulteration. This can be detected by inserting a polished piece of steel or iron, and if copper is present it will coat the metal in a short time, the same as described for pickles. The hys- sop of Scripture is a variety of caper. THE OAPEB. CAULIFLOWER SAUCE — Make a drawn butter sauce with part cream, and to it add boiled cauliflower, cut into small dice. Nice for fried or boiled fowls. CELERY SAUCE — Take G sticks of celery and cut the white part into pieces ^ inch long; cook them in salted water for 20 min- utes, pour off the water and cover them with 1 pint of milk; boil until the celery is tender — about 15 minutes; add an even tablespoon of flour and a piece of butter the size of an egg; rub the flour SAUCES FOE FISH, SHELL=FISH AND MEATS 101 rimooth with a little cold milk; season with salt and cayenne to taste. Boil 2 minutes to thicken. CHESTNUT SAUCE.— Take 2 cups shelled chestnuts, and blanch them by putting them for 3 minutes into boiling water and then taking off the skin; Cook till soft in salted water, and then mash very fine. Put 2 tablespoons of butter and 1 tablespoon of flour✪ Chestnut Sauce into a saucepan, and cook till brown; add it to the chestnuts, stir it in well, cook 3 minutes, and season to taste with pepper and salt. Make a gravy of the drippings of the poultry, stir in the chest- nuts, and serve. Good for roast turkey, CHUTNEE SAUCE. 1 cup granulated sugar. 1 clove of garlic. 2 cups vinegar. ^ teaspoon mustard. ^ tablespoon ground ginger. 1 large onion. 15 sour apples. ^ teacup raisins, seeded and chopped✪ Chutnee Sauce. Peel, core and slice the apples, and stew soft in just enough vinegar to cover them; then mash finely. Chop the onions and gar- lic finely and add, with the sugar, raisins, salt, ginger and mustard; scald all together and set away till next day ; then add the vinegar, cold, and mix all together thoroughly. Bottle and cork tightly, and keep in a cool, dark place. Good for meat or fish. CURKANT SAUCE. 1 cup of soup^stock. 1 mustard=spoon of cloves 1 teaspoon of salt. and black pepper. 1 tumbler of currant jelly. Juice and rind of 1 lemon. Put a piece of butter the size of an egg in a sauce-pan with the above ingredients, and let them come to the boiling point; then add 1 tablespoon of corn-starch✪ Currant Sauce wet with a little water: stir until it thickens, then send to the table. Good with game and poultry. CREAM SAUCE — Heat 2 tablespoons of butter in a sauce-pan, and stir in 2 tablespoons of flour; add a little salt and a little white pepper, then add gradually a pint of hot cream✪ Cream Sauce. Scald the cream by putting it in a pitcher; set the pitcher in a tin dish or kettle of hot water, and set on the hot stove. Cream sauce is good to serve with an omelet, or any kind of boiled fish.

AI-modernized reading of the original text

Capers are the unopened buds of a low, trailing shrub growing in Asia and Africa, and they are now cultivated in Europe. They are pickled in vinegar and salt before being imported, and are used to flavor sauces and vinegars. They have a pleasant pungent taste, and possess both stimulant and laxative properties. They are sometimes colored green by the use of copper vessels, producing a poisonous adulteration. This can be detected by inserting a polished piece of steel or iron, and if copper is present it will coat the metal in a short time, the same as described for pickles. The hyssop of Scripture is a variety of caper. [illustration: THE CAPER]. CAULIFLOWER SAUCE — Make a drawn butter sauce with part cream, and to it add boiled cauliflower, cut into small dice. Nice for fried or boiled fowls. CELERY SAUCE — Take G sticks of celery and cut the white part into pieces ^ inch long; cook them in salted water for 20 minutes, pour off the water and cover them with 1 pint of milk; boil until the celery is tender — about 15 minutes; add an even tablespoon of flour and a piece of butter the size of an egg; rub the flour smooth with a little cold milk; season with salt and cayenne to taste. Boil 2 minutes to thicken. CHESTNUT SAUCE.— Take 2 cups shelled chestnuts, and blanch them by putting them for 3 minutes into boiling water and then taking off the skin; Cook till soft in salted water, and then mash very fine. Put 2 tablespoons of butter and 1 tablespoon of flour into a saucepan, and cook till brown; add it to the chestnuts, stir it in well, cook 3 minutes, and season to taste with pepper and salt. Make a gravy of the drippings of the poultry, stir in the chestnuts, and serve. Good for roast turkey, CHUTNEE SAUCE. 1 cup granulated sugar. 1 clove of garlic. 2 cups vinegar. ^ teaspoon mustard. ^ tablespoon ground ginger. 1 large onion. 15 sour apples. ^ teacup raisins, seeded and chopped. Peel, core and slice the apples, and stew soft in just enough vinegar to cover them; then mash finely. Chop the onions and garlic finely and add, with the sugar, raisins, salt, ginger and mustard; scald all together and set away till next day ; then add the vinegar, cold, and mix all together thoroughly. Bottle and cork tightly, and keep in a cool, dark place. Good for meat or fish. CURRANT SAUCE. 1 cup of soup-stock. 1 mustard-spoon of cloves 1 teaspoon of salt. and black pepper. 1 tumbler of currant jelly. Juice and rind of 1 lemon. Put a piece of butter the size of an egg in a sauce-pan with the above ingredients, and let them come to the boiling point; then add 1 tablespoon of corn-starch wet with a little water: stir until it thickens, then send to the table. Good with game and poultry. CREAM SAUCE — Heat 2 tablespoons of butter in a sauce-pan, and stir in 2 tablespoons of flour; add a little salt and a little white pepper, then add gradually a pint of hot cream. Scald the cream by putting it in a pitcher; set the pitcher in a tin dish or kettle of hot water, and set on the hot stove. Cream sauce is good to serve with an omelet, or any kind of boiled fish.

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Chestnut SauceCaper SauceChutnee SauceCurrant SauceCream Sauce

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