Kentucky receipt book

Two tablespoons of butter, ^ teaspoon onion juice, 3 tablespoons of flour, 1 cup of brown stock, % teaspoon of salt, % teaspoon of pepper. Cook onion in butter until light brown; remove onion and stir butter until well brown. Add flour with the seasoning. Brown the flour, adding stock gradually. Chop % cup of mushrooms and simmer for a few minutes in their liquor. Add the sauce when ready to serve. Celery Sauce. Boil 1 head of celery in cold water until tender, then press through a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pepper. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper, and 1 tablespoon Worcestershire sauce may be added. Let sauce boil up once ; if too thick, thin with stock, pour through a fine sieve. Bouquet. One stalk celery, 4 stalks of parsley, 1 bay leaf, 3 cloves, % blade of mace, % sprig of thyme. Wrap all in the parsley, tie closely at end. Dry for winter use. Nut Sauce. Put 1 pint of cream in double boiler, when hot add 1 tablespoon of butter, 1 tablespoon flour well blended and ^ pound of chopped pecans. Use with croquettes or peppers. Chutney Sauce. Chop together very fine 6 green sour apples, 2 green peppers with seed removed, 2 onions, 1 coffee cup seeded raisins, 1 tablespoon mustard seed, 1 tablespoon of salt, 1 coffee cup of brown sugar ; simmer for half an hour, pour into small bottles and seal. Serve with meats or fowls. Mushroom Sauce. Remove the stems and inside skin from 1 pint of small mushrooms; add 1 pint of cream and cook slowly; then 1 kitchen spoon of butter, % onion, pepper and salt ; cook until consistency of cream. Serve with steak, poultry or fish. Sauce For Boiled or Baked Fish. Let 1 pint of rich milk come to a boil, then, add % coffee cup of butter and 1 tablespoon of flour worked to a cream, pepper and salt. When ready to serve % coffee cup of sherry wine and 1 tablespoon of capers may be added. Sauce For Fish. One-fourth cup of butter creamed, 1 tablespoon lemon juice, 1 tablespoon parsley, pepper and salt. Cook a few minutes, stir until smooth and serve. Dressing. Put 3 yolks in a cold bowl which must rest on a block of ice ; add 1 saltspoon of salt and stir rapidly ; add the oil, drop at a time (more than 1 pint of oil may be used), also 1 tablespoon of vinegar or lemon juice, with cayenne pepper to taste. The quantity may be increased by adding to it when ready to serve, the same amount of whipped cream stirred in lightly. Serve at once. Sauce For Fish. Take ^ pint of Mayonnaise dressing and add to it 4 olives, 1 gherkin, 1 tablespoon of capers, 1 teaspoon of parsley chopped &ae and 1 teaspoon of onion juice. French Dressing. Put 4 tablespoons of olive oil in a cold bowl, add to it 1 saltspoon of cayenne pepper, ^ saltspoon of salt and 1 tablespoon of tarragon or cider vinegar. Mushroom Sauce. Cook 1 cup of cream in double boiler ; add % cup of mushrooms that have been previously cooked in their liquor and chopped, 1 tablespoon of lemon juice, 1 dessertspoon of butter, 1 heaping teaspoon of flour. When it comes to boiling point, serve. Madeira Sauce. Take 1 pint of Spanish sauce, add to it 1 gill of Madeira wine, 1 gill of liquor from mushrooms, pepper to taste. Cook slowly for 30 minutes. Skim off grease and strain. Orange Sauce.