The Toronto Cook Book

Put into a saucepan a tablespoon of chopped onion and one of butter. When both are brown, add a tablespoon of flour and allow that to become brown also. Stir constantly. Pour in a cup of brown stock and cook until the sauce has thickened sufficiently. Strain to remove particles of onion and season with pepper and salt. Fish and Fish Sauces Brown Sauce Put one cup of butter into a saucepan, add one slice of carrot, one of onion, a sprig of parsley, and six peppercorns. Cook until the butter is browned but not burned. Stir in six tablespoons of flour and, when well browned, add gradually two cups of brown stock. When at boiling point, remove, strain, and season with pepper and salt. Boiled Egg Sauce Add to a drawn butter sauce two minced hard-boiled eggs. Sauce a la Garlic Two tablespoons of butter, two of chopped bacon, three each of chopped onion, carrot and celery, one clove of garlic, one bay leaf and one sprig each of thyme and parsley. Cook slowly twenty minutes; add three gills of vinegar, one of water, one teaspoon of salt and one-half teaspoon of pepper ; simmer twenty minutes, strain and cool. Use to season fish either before or after cooking. VEGETABLES Boiled Potatoes Wash, pare and allow to stand in water always before boiling. If preparing for scalloped or French-fried, place in water in same way, and before cooking, dry well with a nice clean cloth. The rule is that potatoes should be boiled in cold water, well salted. (This is a privilege the housewife has to decide.) Mealy potatoes should always be plunged into boiling hot water and boiled very slowly, and should be drained immediately they are cooked. All potatoes should be boiled in double the quantity of water, as the greater amount of water holds the heat; potatoes boil more quickly and are much nicer. It should always be remembered that potatoes should not be boiled too rapidly. When done, set on stove, removing cover of saucepan in order for the steam to escape. They must be tightly covered while boiling. Scalloped Potatoes Slice raw potatoes thin and allow to stand few minutes in water, drying well before placing in baking dish. Sprinkle pepper, salt and butter over each layer, with a little dash of flour in centre. Pour over milk or milk and cream, as preferred, allowing to bake in slow oven according to quantity. How to Cook New Potatoes First scrape, immerse in cold water, place in boiling water and allow to cook for fifteen or twenty minutes. Drain and allow to dry for few minutes on back of stove. Saratoga Chips Peel and slice raw potatoes as thinly as possible, either with knife or potato slicer; place in cold water to keep from turning black; when all are sliced, place on cloth to dry; have ready deep kettle with boiling lard ; drop in few at a time ; salt as they are taken from the fat; have colander ready with large brown paper to absorb the grease. Anyone who has ever had the privilege of visiting Revere Beach, Boston, can quite appreciate the meaning of the words "Saratoga Chips," for this is the original home, and from there have been snipped many, many barrels to be served with fish dinners. Vegetables Baked Potatoes