 |
 |
Free Books / Cooking / The Hostess Of To-Day / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Hot Sauces. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Hostess Of To-Day / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Hot Sauces. Part 2 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
55 cts.
A : Brown Sauce No. 230 (Brown Sauce) ;
B : 1 c. American champagne or white wine, 1 tsp. sugar,
3 cloves, 3 pepper-corns, or 1 tbsp. sweet red peppers, minced.
Sweet red peppers, or Pimentos, may be bought in cans for 15 cts.
25 cts.
A : 1 tbsp. hot butter, 1 tbsp. flour, 1/4 tsp. salt, dash cay-enne;
B : 1 c. hot chicken stock, \ c. cream, 1 c. chicken, cut into small pieces, 1 tbsp. parsley ; C : 2 egg-yolks, beaten.
Cook A thoroughly, add B, a little at a time, when boiling add C, stir 1 m. and serve.
15 cts.
A : 2 tbsps. butter or fat from turkey or chicken, 2 tbsps. flour, 1/4 tsp. salt, 1/4 tsp. paprica;
B : 11/2 cs. hot stock, 1 c. chestnuts, boiled and mashed, 1 tsp. tomato catsup.
Cook A until smooth, add B, gradually, when boiling
9 cts.
A : Brown Sauce No. 230 (Brown Sauce) ;
B : 2 tbsps. chives, minced fine.
15 cts.
A : Brown Sauce No. 230 (Brown Sauce) ;
B: 1/2 tsp. onion-juice, 4 tbsps. currant jelly, 4 tbsps.
port wine.
Cook A, add B, when boiling serve.
10 cts.
A : White Sauce No. 229 (White Sauce) ;
B : 1 tsp. onion-juice, 1 tbsp. curry-powder, d i in a little water.
Cook A, when boiling add B, stir thoroughly and serve.
15 cts.
A : 2 tbsps. hot butter, 1 tbsp. each chopped ham, onion, celery, carrot, and parsley, 3 tbsps. flour, 1/4 tsp. salt, 1/2 tsp.
paprica;
B : 2 cs. veal-stock, 1/2 bay-leaf, 2 cloves, blade mace.
Cook A until brown, add B, simmer gently % hours. Strain and serve.
16 cts.
Vegetables.
A : 1/2 c. butter, creamed, add 4 egg-yolks, one by one ;
B : 1 tbsp. lemon-juice, 1/8 tsp. salt, dash cayenne and nutmeg;
C : 1 c. boiling water.
Cook A in double boiler, add B, stir until thick, add ' slowly, stir until creamy and serve.
8 cts.
A: 4 tbsps. grated horseradish, 4 tbsps. fine bread-crumbs, 1 tsp. powdered sugar, 1/2 tsp. salt, 1/2 tsp. made mustard, 1/4 tsp. paprica, 2 tbsps. vinegar;
B : 1/2 c. hot cream, or 1 c. white sauce.
Mix A thoroughly, put in double boiler, add B, when boiling, serve.
15 cts.
A : Brown Sauce No. 230 (Brown Sauce),1 tbsp. each of ham and celery, minced, 1/4 tsp. each Chili pepper and Kitchen Bouquet;
B : 1/4 c. Madeira. Simmer A 1/2 an hour, strain, add B, mix and serve. If this is to be served with lamb chops, add thin slices of marrow ; remove marrow from bones, soak 1 hour in salted water, cut in slices, and add to sauce with 1/2 tsp. tarragon vinegar.
Continue to:
luncheon, cooking, hostess, cook book, dinner, lunch, breakfast, recipes
|
|
|
|
 |
|