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Classic
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page 110
butter, salt, and milk or cream, thickened with a little flour:
Or make a dressing by adding to half pint milk or cream, the well-beaten yolks
of two eggs, a bit of butter, and a little salt and pepper or grated nutmeg;
bring just to boiling point, pour over stewed celery and serve with roast
duck.--Mrs. A. Wilson.
CURRY POWDER.
An ounce of ginger, one of mustard, one of pepper, three of coriander seed,
three of tumeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter
ounce cummin seed; pound all fine, sift and cork tight. One tea-spoon of powder
is sufficient to season any thing. This is nice for boiled meats and
stews.--Mrs. C. Fullington.
CHILI SAUCE.
Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two
table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel
tomatoes and onions, chop all fine, and boil one and a half hours. Bottle and it
will keep any length of time.
One quart of canned tomatoes may be used instead of the ripe ones.--Mrs. E. W.
Herrick, Minneapolis, Minn.
DRAWN BUTTER.
Rub a small cup of butter into half a table-spoon flour, beating it to a cream,
adding, if needed, a little salt; pour on it half a pint boiling water, stirring
it fast, and taking care not to let it quite boil, as boiling makes it oily and
unfit for use. The boiling may be prevented by placing the sauce-pan containing
it, in a larger one of boiling water, covering and shaking frequently until it
reaches the boiling point. A great variety of sauces which are excellent to eat
with fish, poultry, or boiled meats, can be made by adding different herbs, such
as, parsley, mint, or sweet marjoram, to drawn butter. First throw them into
boiling water, cut fine, and they are ready to be added, when serve immediately,
with two hard-boiled eggs, chopped fine. This makes a nice sauce to serve with
baked fish. The chopped inside of a lemon with the seeds out, to which the
chicken liver has been added, makes a good sauce for boiled chicken.
HOLLAND SAUCE.
Put into a sauce-pan a tea-spoon flour, two ounces butter, two table-spoons each
of vinegar and water, the beaten yolks of two eggs,
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