The Ideal cook book

244. Cranberry Sauce—Ingredients—1 qt. of ripe cranberries, granulated sugar, a teacupful of water. Wash the berries, and carefully pick them, then put them into a stewpan with the above quantity of water ; allow them to stew very slowly, stirring occasicnally. They require about an hour and a half to cook; when done sweeten with sugar, put into a mould, and when cold it is ready to serve. 245. Peach Sauce—Ingredients—Peaches, water, sugar. Take a quart of dried peaches and soak in water four hours, wash them, drain, and put in saucepan with enough water to cover them; when they break in pieces, pulp them, and sweeten to taste with white sugar. 246. Onion Sauce (Brown)—Ingredients—2 oz. of butter, rather more than % a pt. of rich gravy, 6 large onions, pepper and salt to taste. Put into your stewpan, the onions, sliced, fry them of a light brown color, with the two ounces of butter ; keep them stirred well to prevent them turning black ; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender ; skim off all fat, add seasoning and rub the whole through a sieve ; then put in a saucepan and when it bolls, serves, olf a high flavor is wanted asmail quantity of mushroom catchup may be added. THE DomINIoN Cook Book. 247. Roux (Brown, a thickening for soups and gravies)—Ingredients—6 oz. of butter, 9 oz. of flour. Melt the butter slowly over the fire, and dredge in very slowly the flour, stirring all the time, and when it turns a light brown color it is done, and can be put aside into a jar mac) for use. It will keep good for some time. 248. Roux (White, for thickening white sauces), Proceed as in the last receipt, but do not keep it on the fire so long, and take care not to let it color. 249. Tomato Sauce—Ingredients—1o lbs. ripe tomatoes, 1 pt. best brown vinegar, 2 oz. salt, ¥% oz. cloves, I oz. allspice, % lb. white sugar, I oz. garlic, 4% oz. black pepper, 34 oz. cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft ; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste. 250. Oyster Sauce—Ingredients—Oysters, butter, a little flour, milk, blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a few drops of lemon juice. Parboil the oysters in their own liquor, beard them, and reserve all the liquor. Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and a enough milk to make as much sauce as is wanted. Put in a blade of mace and a bay leaf tied together, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as _ they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. 251. Worcester Sauce—Ingredients—Two tablespoonfuls Indian soy, two tablespoonfuls walnut catchup, one dessertspoonful of salt, one teaspoonful cayenne pepper, one nutmeg (sliced thin), one doz. cloves, % oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, I pt. vinegar, 3 oz. lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients ; put all into a wide-necked bottle. It — Should stand for a month before using, and is better if shaken — “a SAUCES. cat) er every day. At the end of the month pour off clear into bottles. It is well to make a quart or three pints at a time.