|
Classic
Cook Books
< last page | next page >
page 144
them in the oven and bake slowly two hours or more, or until they are a deep red
brown; quite as nice as preserves.
CRANBERRY SAUCE.
One quart of cranberries, two cupfuls of sugar, and a pint of water. Wash the
cranberries, then put them on the fire with the water, but in a covered
sauce-pan. Let them simmer until each cranberry bursts open; then remove the
cover of the sauce-pan, add the sugar and let them all boil for twenty minutes
without the cover. The cranberries must never be stirred from the time they are
placed on the fire. This is an unfailing recipe for a most delicious preparation
of cranberries. Very fine with turkey and game.
APPLE OMELET.
Apple omelet, to be served with broiled spare-rib or roast pork, is very
delicate. Take nine large, tart apples, four eggs, one cup of sugar, one
tablespoonful of butter; add cinnamon or other spices to suit your taste; stew
the apples till they are very soft; mash them so that there will be no lumps;
add the butter and sugar while they are still warm; but let them cool before
putting in the beaten eggs; bake this till it is brown; you may put it all in a
shallow pudding-dish or in two tin plates to bake. Very good.
FLAVORED VINEGARS.
Almost all the flavorings used for meats and salads may be prepared in vinegar
with little trouble and expense, and will be found useful to impart an acid to
flavors when lemons are not at hand.
Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet-marjoram, etc.,
may be prepared by putting three ounces of either of these herbs, when in
blossom, into one gallon of sharp vinegar; let stand ten days, strain off clear,
and bottle for use.
Celery and cayenne may be prepared, using three ounces of the seed as above.
CUCUMBER VINEGAR.
Ingredients.--Ten large cucumbers, or twelve smaller ones, one quart of vinegar,
two onions, two shalots, one tablespoonful of salt, two tablespoonfuls of
pepper, a quarter of a teaspoonful of cayenne.
Mode.--Pare and slice the cucumbers, put them in a stone jar, or wide-mouthed
bottle, with the vinegar; slice the onions and shalots, and add them, with all
the other ingredients, to the cucumbers. Let it stand four or five days; boil it
all up, and when cold, strain the liquor through a piece of muslin, and
< last page | next page >
Classic
Cook Books
|
