l^'oiii- l;il)U'S|)()()ii< Hour. 1 |)ii!l sti-.iiiu'il lidiinloos. i l;|lik'S[)(K)ii,s biiltci', li- tca-
s|ii)(in> s.ill. I'cd |)('])|)('r.
A(l(] .', I'll]) wntci' to }, (•nil loiiuiloi's and sininicr 10 minntos. soa.-Diiino" witli a
j)iccr of cclci-x-. 'lav leal', a lilllc mace and onion. Sti-ain and use the li(|ni(l. ^Ft'lt
tiic hutli')- and ini\ with it carcrnllv llic llour. add tlic strained loii)atn(\^ and stir
luitil it I'ca.clics Itoilinu' |t(iinl. add <adl and |ic|»|)im- and use a^. once.
Mrs. B. W. Wright.
Cream Tomato Sauce.
Sti'ain siinificnll\- slewed oi- caniu'd loinatocs to make }, a pint; add a slice of
onion, a hav l^at and a hladc of iiiai-c: cook ,u-entl\- until rt'duced -|. IJub together
1 tablespoonrul n\' huttei- -mmI 1 of Hour: aild to the tomatoes; eook foi- a moment.
Take ih'oni tlie !iie and aild \ a cuid'ul of \ei\ i-it-li mill<. ] a tea-|)oonfnl of salt and
1 sal tspoonful ol' peppo]-. Sfi'ain and ser\'e.
French Tomato Sauce.
liul) touvtlier 1 taMe^poiinful id' Inittei' and 1 of flour✪ Cream Tomato Sauce; a(l(f ^ a pint of strained
tomatoes; stir and conk foi' :> minute^; add 1 teaspoonfnl of salt, 1 of onion juice
and tI a teaspoonfu! of iii'ound niiiee. Huh tile mixing-spoon with a clove of garlic;
stii- and cook tin.' sauce a moment longer; take from tlu' lire, add 5 tablespoonfuls
ot thick cream. Strain tlii-ough a \rvy tine sieve, and serve witli boiled or fried
i-iiicken. Ol' (dlicl<en cutlets.
>•
Sauce Bechamel.
K'uh togethi'r 1 talde-pooiifnl of butter and 1 of lioui-; till the cup half full of
milk and the remaining half with eliicken stock; stir until boiling. Take from the
lii-e; add i a tea>|)ooiiful of salt and a da-^h <d' |)eppei'. Beat the yolk of 2 eggs with
d tables])oonfuls (d' cream; stir them in the hot saui'C ; reheat; do not boil or the
eggs will "curdle."" I'sc at once.
This is o2ie of the nicest sauces for chicken, sweetbreads or other white meats.
Apple Sauce.
This sance is used ^^•itll roast duck, goose or pork.
Cut the ai)}des in quarters, remove the cores, but do not pare the apples; cut
them into thin slices; cover with boiling water, cover the saucepan and boil rapidly
until the apples are tender but light in color. Press quickly through a colander; to
oacli i)int add '? tablespoonfuls of sugar✪ Apple Sauce and stand aside to cool.
The colandei' slu^uld he i-atber coarse; a|)ple sauce that is pressed through a
sieve becomes discolored and hea\y.
Apple and Cranberry.
\\'ash a (piart of cranberries, put tliem in a stewing pan wdtli 1 pound of tarl
apples coi'ed, not pai'ed, and cut in thin slices; add a pint of water; cover the sauce-
pan, boil r.ipidly for 10 nunutes; press through a colander; add 1 pound of sugar✪ Apple and Cranberry Sauce;
>iir until the sugai- i< dissolved and l)oil For o nunutes.
Cranberry.
Wash and pick over a (piaid of rrajiheri'ies : put them in a granite or porcelain
saucepan with 1 pinl of cold water; covei' the saucepan, bring to l)oiling point and
Itoil rapidly for T) ndnutes. Press through a colaiult'r. Add 1 pint of sugar, stir
iiiilil the sugar is dissohcd and turn the sauce out to eool.
Sauce Hollandaise.
Ili'at in a saucepan 1 slice of onion, 1 bayleaf, a little chopped celery or a salt-
s])()onful (d' celery seed, 1 clove of garlic mashed, and 4 tablespoonfuls of tarragon
sr'IM":RI(H\' CO(^K r'.DOK 41
Page 25 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
l^'oiii- l;il)U'S|)()()ii< Hour. 1 |)ii!l sti-.iiiu'il lidiinloos. i l;|lik'S[)(K)ii,s biiltci', li- tca-
s|ii)(in> s.ill. I'cd |)('])|)('r.
A(l(] .', I'll]) wntci' to }, (•nil loiiuiloi's and sininicr 10 minntos. soa.-Diiino" witli a
j)iccr of cclci-x-. 'lav leal', a lilllc mace and onion. Sti-ain and use the li(|ni(l. ^Ft'lt
tiic hutli')- and ini\ with it carcrnllv llic llour. add tlic strained loii)atn(\^ and stir
luitil it I'ca.clics Itoilinu' |t(iinl. add <adl and |ic|»|)im- and use a^. once.
Mrs. B. W. Wright.
Cream Tomato Sauce.
Sti'ain siinificnll\- slewed oi- caniu'd loinatocs to make }, a pint; add a slice of
onion, a hav l^at and a hladc of iiiai-c: cook ,u-entl\- until rt'duced -|. IJub together
1 tablespoonrul n\' huttei- -mmI 1 of Hour: aild to the tomatoes; eook foi- a moment.
Take ih'oni tlie !iie and aild \ a cuid'ul of \ei\ i-it-li mill<. ] a tea-|)oonfnl of salt and
1 sal tspoonful ol' peppo]-. Sfi'ain and ser\'e.
French Tomato Sauce.
liul) touvtlier 1 taMe^poiinful id' Inittei' and 1 of flour; a(l(f ^ a pint of strained
tomatoes; stir and conk foi' :> minute^; add 1 teaspoonfnl of salt, 1 of onion juice
and tI a teaspoonfu! of iii'ound niiiee. Huh tile mixing-spoon with a clove of garlic;
stii- and cook tin.' sauce a moment longer; take from tlu' lire, add 5 tablespoonfuls
ot thick cream. Strain tlii-ough a \rvy tine sieve, and serve witli boiled or fried
i-iiicken. Ol' (dlicl<en cutlets.
>•
Sauce Bechamel.
K'uh togethi'r 1 talde-pooiifnl of butter and 1 of lioui-; till the cup half full of
milk and the remaining half with eliicken stock; stir until boiling. Take from the
lii-e; add i a tea>|)ooiiful of salt and a da-^h <d' |)eppei'. Beat the yolk of 2 eggs with
d tables])oonfuls (d' cream; stir them in the hot saui'C ; reheat; do not boil or the
eggs will "curdle."" I'sc at once.
This is o2ie of the nicest sauces for chicken, sweetbreads or other white meats.
Apple Sauce.
This sance is used ^^•itll roast duck, goose or pork.
Cut the ai)}des in quarters, remove the cores, but do not pare the apples; cut
them into thin slices; cover with boiling water, cover the saucepan and boil rapidly
until the apples are tender but light in color. Press quickly through a colander; to
oacli i)int add '? tablespoonfuls of sugar and stand aside to cool.
The colandei' slu^uld he i-atber coarse; a|)ple sauce that is pressed through a
sieve becomes discolored and hea\y.
Apple and Cranberry.
\\'ash a (piart of cranberries, put tliem in a stewing pan wdtli 1 pound of tarl
apples coi'ed, not pai'ed, and cut in thin slices; add a pint of water; cover the sauce-
pan, boil r.ipidly for 10 nunutes; press through a colander; add 1 pound of sugar;
>iir until the sugai- i< dissolved and l)oil For o nunutes.
Cranberry.
Wash and pick over a (piaid of rrajiheri'ies : put them in a granite or porcelain
saucepan with 1 pinl of cold water; covei' the saucepan, bring to l)oiling point and
Itoil rapidly for T) ndnutes. Press through a colaiult'r. Add 1 pint of sugar, stir
iiiilil the sugar is dissohcd and turn the sauce out to eool.
Sauce Hollandaise.
Ili'at in a saucepan 1 slice of onion, 1 bayleaf, a little chopped celery or a salt-
s])()onful (d' celery seed, 1 clove of garlic mashed, and 4 tablespoonfuls of tarragon
sr'IM":RI(H\' CO(^K r'.DOK 41