| 4 pigeons | ½ teaspoon salt |
| Bread Stuffing (see No. 208) | 1/8 teaspoon pepper |
| 4 tablespoons bacon fat | 2 cups boiling water |
| ½ onion sliced | 3 tablespoons flour |
| ½ carrot sliced | 4 tablespoons cold water |
| 1 cup celery tops |
Clean pigeons, wipe dry, stuff, and truss neatly into shape. Brown in hot bacon fat in the frying pan, and place in a casserole dish or bean pot; add vegetables, seasonings, and boiling water. Cover, and bake in a slow oven three hours. Remove pigeons to serving dish, thicken the stock with the flour mixed to a paste with cold water; cook ten minutes, strain, and pour over pigeons. The giblets may be cooked in boiling salted water about ten minutes, chopped, and added to the sauce.
144.—COUNTRY CLUB RABBIT
Cut a young rabbit in pieces for serving; sprinkle with salt and pepper; dip in flour, then in egg, and coat thickly with crumbs; put into a well-greased baking pan, and bake in a hot oven about half an hour, basting often with bacon fat. Arrange rabbit on serving dish, and make a brown sauce in the pan, using three tablespoons each of bacon fat and flour, one teaspoon of grated onion, and one and one-half cups of stock, milk, or boiling water. Season with one-half teaspoon of salt, one-fourth teaspoon paprika, and two tablespoons tomato ketchup.
145.—CASSEROLE OF RABBIT AND OKRA
| 3 slices bacon | ¼ teaspoon pepper |
| 1 rabbit | 2 cups boiling water |
| 1 onion finely chopped | 1 cup tomatoes |
| 3 tablespoons flour | 1 pint okra sliced |
| 1¼ teaspoons salt |
Cut bacon into one-inch pieces, and cook in frying pan until brown; remove bacon; cut rabbit in pieces for serving and soak half an hour in cold salted water; drain, dredge with flour, brown in bacon fat, and put with cooked bacon in a casserole dish; cook onion in bacon fat until brown; add flour, salt, pepper, and boiling water; stir until smooth, and pour over rabbit; add tomato and okra, sprinkle with salt; cover, and bake in a moderate oven one hour and a half.
146.—ROAST PORK
Have the bone removed from a six-pound fresh shoulder of pork; wash, dry, and stuff with Bread Stuffing (see No. 208) or Peanut Stuffing (see No. 211); season with salt and pepper, dredge with flour, and roast in a moderate oven about two and three-quarters hours. Baste often, and be sure oven is not too hot, as pork must cook slowly. This is an excellent cut, and less expensive than the loin or fresh leg. Strain the fat and add it to the frying fat, or use in place of lard. Have the bones sent and use for stock. Serve with Dark Red Apple Sauce (see No. 663).
147.—PORK CHOPS BAKED WITH POTATOES
Pare potatoes, and cut in thin slices; wash, drain, season with salt and pepper, and put into a baking dish; cover with small pork chops from which part of the fat has been removed; dust with salt, pepper, and flour; add half a cup of boiling water, and bake in a hot oven about forty minutes. Turn chops when half cooked.
148.—SAUSAGE CAKES
| ½ pound sausage meat | 1/3 cup hot water |
| 1 teaspoon grated onion | 1/3 cup sifted crumbs |
| ¼ teaspoon salt |
Mix well, shape into small flat cakes, roll in crumbs, and bake in a hot oven about twenty minutes, or until brown.
149.—SAUSAGE CAKES BAKED WITH APPLE
| 1 pound sausage meat | 4 apples |
Shape meat into small flat cakes, and put in the center of a dripping pan; core apples, cut into half-inch slices, and put around sausage. Bake in a hot oven until brown, basting frequently with the fat from the sausage.
150.—SAUSAGES WITH OYSTERS AND EGGS
| 4 small sausages | 2 eggs slightly beaten |
| 1 teaspoon grated onion | ¼ teaspoon salt |
| 1 cup small oysters |
Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown; add oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.
151.—BREAKFAST BACON
Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.
152.—BROILED HAM
Ham for broiling should be cut in very thin slices. Trim off superfluous fat, cover ham with lukewarm water, and stand on back of range for fifteen minutes; dry, and broil over clear fire until fat is brown.
153.—BAKED SLICED HAM
Order a small slice of ham cut an inch and a half thick; cover with warm water, and place on the back of the range for an hour. Drain ham, cover with a mixture of two tablespoons of flour, two tablespoons of brown sugar, one-half teaspoon of mustard, and a dash of cayenne. Put a few small bits of the fat on top, and bake twenty-five minutes in a moderate oven. Place ham on platter, pour off fat in the pan, add one-fourth cup of cider or weak vinegar; bring to boiling point, and pour around ham.
154.—HAM LOAF
| 1 pound raw ham | 2 beaten eggs |
| 1 cup dried crumbs | ¼ teaspoon mustard |
| 1 cup boiling water | ¼ teaspoon salt |
Put ham, including the fat, through meat chopper; add crumbs, water, eggs, and seasonings; mix well, and bake in a small bread pan, in a slow oven, an hour and a half; or cook in steamer two hours.
155.—ROAST BREAST OF VEAL STUFFED
Have a pocket cut in veal, wash, dry, and stuff with Crust Stuffing (see No. 209); skewer neatly into shape, dredge with flour, season with salt and pepper, and cover with two thin slices of fat salt pork; place on rack in dripping pan, and roast in a moderate oven two hours, basting often. Serve with gravy made from drippings in the pan, three tablespoons of flour, and one and one-half cups of water. Season with salt and pepper, and strain.
156.—VEAL WITH VEGETABLES
| 3 pounds knuckle of veal | 2 cups hot water |
| ½ cup each of finely chopped onion, carrot, turnip, and celery | 1¼ teaspoons salt |
| ¼ cup pearl barley | ¼ teaspoon paprika |
Order veal cut in three-inch lengths; remove meat from bone, and put in a casserole dish; add vegetables, barley (which has been soaked for an hour in cold water), hot water, and seasonings; place the pieces of bone, cut edge down, on top; cover closely, and bake in a moderate oven two and a half hours. Remove the bones before serving.
157.—VEAL LOAF (Baked)
| 2½ pounds raw veal | 1 cup dried and sifted crumbs |
| ¼ pound salt pork | ½ cup boiling water |
| ½ teaspoon pepper | ½ cup milk |
| 2 teaspoons salt |
Put veal and pork through the meat chopper; add pepper, salt, crumbs, water, and milk. Mix well, press into a deep pan, cover with paper, and bake slowly for two hours. Serve hot or cold. A teaspoon each of poultry seasoning and grated onion may be added.
158.—VEAL LOAF (Boiled)
| 4 pounds knuckle of veal | 4 cups hot water |
| 1 onion | ½ package gelatine |
| 1 bay leaf | ¼ cup cold water |
| 4 cloves | Juice of 1 lemon |
| 2½ teaspoons salt | 1 hard-boiled egg |
| ½ teaspoon pepper | 2 gherkins |
Cook veal with seasonings in hot water until meat is very tender; strain, remove fat and bone, and chop meat; soak gelatine in cold water, add to strained stock in which meat was cooked, add meat and lemon juice, cool, and turn into deep pan which has been garnished with slices of hard-boiled egg and pickles sliced lengthwise. Put in the ice-box for several hours before serving.
159.—POTTED HEAD
| 1 calf's head | ½ teaspoon paprika |
| 1 pound lean fresh pork | 1 teaspoon onion juice |
| 6 cups boiling water | 1 teaspoon poultry seasoning |
| 1¾ teaspoons salt |
Have head split and dressed at the market; singe, wash well, put in kettle with pork and boiling water, cover, and simmer three hours. Remove bones, and put meat through chopper; reduce stock to one and one-half cups, strain, and add, with seasonings, to the meat. Press into a bread pan and put in a cold place. Serve sliced cold, or dip slices in egg and crumbs, and fry in deep fat.
160.—BRAISED LIVER
| 3 pounds liver | ½ teaspoon salt |
| 1½-inch cube salt pork | 1/8 teaspoon pepper |
| 1/3 cup onion finely chopped | 2 cups boiling water |
| 1/3 cup celery finely chopped | ¼ cup flour |
| 1/3 cup carrots finely chopped |
Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water.
161.—BROWN FRICASSEE OF LIVER
| 1 pound liver | 4 tablespoons flour |
| 2 cups boiling water | ¾ teaspoon salt |
| 2 tablespoons bacon fat | ¼ teaspoon paprika |
| 1 tablespoon grated onion | 6 slices of toast |
Cut liver into half-inch cubes, and soak in cold salted water fifteen minutes; drain; cover with the boiling water, and simmer six minutes; cook bacon fat, onion, and flour until brown; add seasonings, and stock in which liver was cooked; stir until smooth; add liver, and pour over toast or small, thin baking powder biscuit.
162.—CHICKEN LIVERS AND BACON
Cook chicken livers in boiling salted water fifteen minutes; put each liver on half of a slice of bacon, fold other half over liver, and bake in a hot oven until bacon is crisp; moisten slices of toast with the stock in which livers were cooked, and serve two pieces of bacon and livers on toast for each person.
163.—FRIED LAMB'S LIVER AND BACON
Cut liver in one-third-inch slices; soak in cold water for half an hour; drain, dry, and cook in hot deep fat, with six slices of bacon, until brown.
164.—LAMBS' KIDNEYS IN BROWN SAUCE
| 6 lambs' kidneys | ¼ teaspoon paprika |
| 1½ cups boiling water | ½ teaspoon onion juice |
| 1½ tablespoons butter | 1 teaspoon Worcestershire sauce |
| 3 tablespoons flour | Few drops kitchen bouquet |
| ½ teaspoon salt | 6 slices of toast |
Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.
165.—DEVILLED KIDNEYS
| 6 lambs' kidneys, split | 1 tablespoon Worcestershire sauce |
| 3 tablespoons drippings | 1 teaspoon mustard |
| 1 tablespoon chopped onion | ¼ teaspoon salt |
| 3 tablespoons flour | Dash of cayenne |
| 1 cup water or stock |
Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.
166.—SPANISH TRIPE
| 1 pound fresh boiled tripe | ½ cup chopped white cabbage |
| ½ can tomatoes | ¾ teaspoon salt |
| ½ onion chopped | Few grains cayenne |
| ½ green pepper chopped | 2 slices bacon |
Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.
167.—TRIPE FRIED IN BATTER
| 1 pound fresh boiled tripe | 1 cup flour |
| 1 slice onion | 1½ teaspoons baking powder |
| 2 cloves | ¼ teaspoon salt |
| ½ bay leaf | 1 egg well beaten |
| 1 tablespoon vinegar | 1/3 cup water |
Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).
168.—TRIPE FRIED IN CRUMBS
Prepare tripe as for Tripe Fried in Batter (see No. 167); dip each piece of tripe first in tomato ketchup, then in crumbs, then in beaten egg, and then in crumbs again. Fry in deep fat for one minute, and drain on soft paper.
WARMED-OVER MEATS
169.—SAVORY BEEF
| 1½ cups tomatoes | 1½ cups cold roast beef |
| 1/3 cup beef gravy | 2 cups cooked spaghetti |
| ½ onion | ½ cup bread crumbs |
| 4 cloves | 2 tablespoons beef drippings |
| 1 teaspoon salt | 1 tablespoon butter |
| 1/8 teaspoon pepper |
Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato soup may be used in place of the tomato sauce. Any meat may be used.
170.—SCALLOPED CORNED BEEF
| 2 tablespoons beef drippings | 1 cup corned beef stock |
| 5 tablespoons flour | ¾ cup hot milk |
| 1 teaspoon grated onion | 1½ cups corned beef cut in half-inch cubes |
| ¼ teaspoon paprika | ½ cup Buttered Crumbs (see No. 472) |
| ¼ teaspoon celery salt |
Melt drippings, add flour, onion, and seasonings, and cook two minutes; add stock and milk, and stir until smooth; add meat, and put into a greased baking dish; cover with crumbs, and bake until crumbs are brown.
171.—BAKED HAM AND POTATO
| 3 cups well-seasoned mashed potato | 6 pimolas chopped |
| 1 cup chopped cooked ham | ½ cup hot milk |
| 1 teaspoon grated onion | ¼ cup crumbs |
| 1 teaspoon chopped parsley | 1 tablespoon bacon fat |
| ½ teaspoon mustard |
Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
172.—HAM MOUSSE
| 1½ cups chopped cooked ham | 1 teaspoon mixed mustard |
| ½ cup soft bread crumbs | ¼ teaspoon paprika |
| 1 tablespoon gelatine | Whites of 2 eggs |
| 1 cup hot milk |
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
173.—CORNED BEEF HASH WITH BEETS
| 1½ cups corned beef | ¾ teaspoon salt |
| 2 cups cooked potatoes | 1 teaspoon Worcestershire sauce |
| ½ cup cooked beets | ¼ cup stock or water |
| 1 teaspoon grated onion | 2 tablespoons beef drippings |
Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
174.—SAVORY HASH (Baked)
| 1 cup cold meat cut fine | 1 cup tomatoes |
| 2 cups cold cooked potatoes | ¾ teaspoon salt |
| ½ onion finely chopped | 1/8 teaspoon pepper |
| 2 stalks celery chopped, or | 2 tablespoons melted bacon fat or beef drippings |
| ¼ teaspoon celery salt |
Mix, and bake in casserole in moderate oven forty-five minutes.
175.—SOUTHERN HASH
| 4 raw potatoes | ¾ cup stock or water |
| 2 green peppers | 1½ cups cold chopped beef |
| 2 tomatoes | Salt and pepper |
| 1 onion | Toast points |
Put vegetables through the meat chopper, using coarse cutter; cook in the stock, covered, until tender; add beef, salt, and pepper, and when hot turn on a platter and garnish with toast points. If corned beef and stock are used, use salt with care.
176.—LIVER PATTIES
| 2 cups chopped cooked liver | Salt and pepper |
| 2 cups mashed potato | Coarse stale bread crumbs |
| 2 tablespoons finely chopped pickles |
Mix liver, potato, and pickles, and season with salt and pepper. Grease patty pans or cups; sprinkle with crumbs, and fill with mixture. Bake fifteen minutes in a hot oven, turn out on serving dish, and serve with Brown Sauce (see No. 185) or Tomato Sauce (see No. 203).
177.—MEAT AND TOMATO PIE
| 2 cups cooked meat cut in inch pieces | ½ cup gravy or stock |
| 1 can tomatoes drained | ½ teaspoon onion juice |
| Salt and pepper | 1 teaspoon Worcestershire sauce |
| ¼ cup fine crumbs | Quick Drop Biscuit (see No. 429) |
In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.
178.—MEAT SOUFFLÉ
| ½ cup dry bread crumbs | ½ onion chopped fine |
| 1½ cups hot stock or milk | 1½ teaspoons salt |
| 1 tablespoon butter | ½ teaspoon paprika |
| 1½ cups chopped meat | Yolks of 2 eggs |
| 1 cup celery or white cabbage chopped fine | Whites of 2 eggs |
Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.
179.—MEAT SHORTCAKE
| 1½ cups cooked meat chopped | ¼ teaspoon paprika |
| ½ cup celery tops chopped | ½ teaspoon dry mustard |
| 1 teaspoon grated onion | 1 cup meat gravy or thickened stock |
| ¼ teaspoon salt |
Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).
CHAPTER X
SAUCES AND STUFFINGS FOR FISH AND MEATS
180.—ANCHOVY SAUCE
Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.
181.—BANANA SAUCE
| 2 bananas | Few grains cayenne |
| 1 tablespoon butter | Few grains salt |
| 1 teaspoon sugar | 2 teaspoons Worcestershire sauce |
| Juice of ½ lemon | 1 teaspoon horseradish |
Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.
182.—BECHAMEL SAUCE
| 1 cup white stock | 2½ tablespoons flour |
| 1 slice onion | ½ teaspoon salt |
| 1 slice carrot | Few grains cayenne |
| Sprig of parsley | 1 teaspoon butter |
| 1 tablespoon shortening |
Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.
183.—BLACK BUTTER
| 1/3 cup butter | ¼ teaspoon onion juice |
| 2 tablespoons vinegar | ¼ teaspoon Worcestershire or Brand's A 1 sauce |
Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.
184.—BREAD SAUCE
| 1½ cups milk | Sprig of parsley |
| ½ onion | ¼ teaspoon paprika |
| 2 cloves | ½ teaspoon salt |
| Bit of bay leaf | 1/3 cup soft bread crumbs |
Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.
185.—BROWN SAUCE
| 1 cup brown stock | ¼ teaspoon salt |
| 1 slice onion chopped | 1/8 teaspoon pepper |
| 1 slice carrot chopped | 1½ tablespoons butter |
| 1 sprig parsley | 2½ tablespoons flour |
| 2 cloves |
Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.
186.—CAPER SAUCE
To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.
187.—CELERY SAUCE
| 1 cup celery chopped | 1/8 teaspoon pepper |
| 1 teaspoon grated onion | ½ cup milk |
| 1 cup boiling water | 1 tablespoon butter |
| ¼ teaspoon salt | 2 tablespoons flour |
Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together.
188.—CHEESE SAUCE
| 1 tablespoon butter | ¼ teaspoon salt |
| 1½ tablespoons flour | ¼ teaspoon mustard |
| 1 cup milk | ¼ teaspoon paprika |
| 1/3 cup cheese cut fine |
Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.
189.—CHEESE SAUCE WITH CHIVES
Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.
190.—CIDER SAUCE
| 2 tablespoons bacon fat | ¼ teaspoon paprika |
| 2 tablespoons flour | 1/8 teaspoon salt |
| 1 cup cider | 1/8 teaspoon mustard |
Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham.
191.—CREOLE SAUCE
| ½ can tomatoes | 1 tablespoon flour |
| 2 tablespoons bacon fat | ¼ teaspoon salt |
| ½ onion | 1 teaspoon Worcestershire sauce |
| 1 green pepper |
Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.
192.—CROQUETTE SAUCE
| 3 tablespoons shortening | ¼ teaspoon salt |
| 1/3 cup bread flour | 1/8 teaspoon pepper |
| 1 cup milk |
Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup.
193.—CUCUMBER SAUCE
Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish.
194.—DRAWN BUTTER
| 2 tablespoons butter | ¼ teaspoon salt |
| 2 tablespoons flour | 1/8 teaspoon pepper |
| 1 cup hot water | 1 teaspoon butter |
Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.
195.—EGG SAUCE
Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped.
196.—HOLLANDAISE SAUCE
| ¼ cup butter | ½ cup hot water |
| 1 tablespoon flour | 1 egg yolk |
| ½ teaspoon salt | 1 tablespoon lemon juice |
| Few grains cayenne |
Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once.
197.—HORSERADISH SAUCE
To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.
198.—MINT SAUCE
| 1 bunch mint | 2 tablespoons sugar |
| ¼ cup boiling water | ¼ teaspoon salt |
| ¼ cup vinegar | Few grains cayenne |
Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.
199.—MUSHROOM SAUCE
Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.
200.—MUSTARD PICKLE SAUCE
To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped.
201.—ORANGE MINT SAUCE
| ¼ cup vinegar | 1 tablespoon sugar |
| 4 cups orange juice | ¼ cup mint leaves chopped |
| ¼ teaspoon orange rind |
Let stand on back of range for half an hour, and serve cold.
202.—SAUCE TARTARE
To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.
203.—TOMATO SAUCE
| 1½ cups tomatoes | ½ teaspoon salt |
| ½ cup hot water | ¼ teaspoon paprika |
| 1 slice onion | 2 tablespoons bacon fat |
| 1 clove | 4 tablespoons flour |
| 1 teaspoon sugar |
Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.
204.—SAUCE FOR ROAST PORK OR GOOSE
Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.
205.—SHARP SAUCE
| 1½ cups vinegar | ½ teaspoon paprika |
| 1 tart apple chopped fine | 1½ teaspoons Worcestershire sauce |
| 1 onion chopped fine | 1½ cups brown sugar |
| ¼ teaspoon salt | 1½ teaspoons cornstarch |
Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.
206.—SOUBISE SAUCE
Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.
207.—WHITE SAUCE
| 2 tablespoons shortening | ¼ teaspoon salt |
| 2 tablespoons flour | 1/8 teaspoon pepper |
| 1 cup milk |
Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.
208.—BREAD STUFFING
| ¼ cup beef drippings or bacon fat | ¼ teaspoon pepper |
| 1 teaspoon grated onion | 2 teaspoons poultry seasoning |
| 2 cups soft stale bread crumbs | ½ cup boiling water |
| ½ teaspoon salt |
Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using.
209.—CRUST STUFFING
| 3 cups bread crusts broken and dried in oven | 1 tablespoon grated onion |
| ½ teaspoon salt | ¼ teaspoon pepper |
| ¼ cup sausage fat | 1 tablespoon poultry seasoning |
| 1 cup boiling water |
Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings.
210.—FISH STUFFING (Bread)
| 2 tablespoons shortening | 1 teaspoon grated onion |
| 1 cup soft stale bread crumbs | 1 teaspoon chopped parsley |
| ¼ teaspoon salt | 1 tablespoon chopped pickles |
| 1/8 teaspoon pepper | ¼ cup boiling water |
Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.