Allow a few slices of onion to stand in sauce for 10 m., then strain and it is nice for the table for any use.
1 qt. stewed tomatoes
1 or 2 large bay leaves
2 large sprigs thyme
(or 1/4 teaspn. dry thyme)
1 tablespn. chopped onion 1/8 of a lemon, rind and all
2 tablespns. oil
2 1/2 or 3 tablespns. flour salt
Cook all except flour, oil and parsley together for 20 m. Strain, heat oil, add flour and the strained tomato mixture. Then add 1 1/4 to 1 1/2 teaspn. salt (or enough to destroy the acid taste of the tomato), and the parsley.
4 qts. stewed tomatoes 1 3/4 - 2 1/4 tablespns. salt
2-3 pints finely-sliced onion 1 1/2 - 2 tablespns. celery salt
1 cup sugar 4 large bay leaves 1 1/4 cup lemon juice 1/4 - 1/2 teaspn. thyme
Cook tomato, onion and bay leaf together until onions are tender; then add dry ingredients (which have been mixed together), and the lemon juice. Boil up well, put into jars and seal. Thyme and bay leaf may omitted.'
2 qts. strained, stewed tomato 4 tablespns. sugar 1 large head of celery 4 teaspns. salt.
Slice celery very fine, add with sugar and salt to the boiling tomatoes; cook until the celery is tender and the sauce rather thick.
Simmer chopped onion in oil 5-10 m. Add thick slices of apple with salt and a very little water. Cover close; cook until apples are tender. Serve with broiled trumese or nutmese, or with omelets or scrambled eggs.
Apples in quarters, not pared, grated onion, a little tomato, sugar, salt and celery salt, water to cook apples tender. Rub through colander.
1 pt. ripe gooseberries 1/2 cup water
1/2 cup sugar a little salt
Put all into baking dish, cover close, bake about an hour.
Suitable for Brussels sprouts, cauliflower, breaded carrots or bean croquettes.
2 tablespns. oil or oil and butter yolks of 2 eggs
1 tablespn. lemon juice
1/4 teaspn. salt
1/4 - 1/3 cup of hot water
Cook in double boiler like custard, adding only a part of the water at first.
A little less water may be used.
For variety add chopped or sliced olives, or onion juice and parsley, or olives and onion.
Cream the yolk of a hard boiled egg with a tablespn. of butter; place on back of range and add 1/2 - 1 tablespn. of lemon juice with water to make 2 tablespns., and salt. As soon as the mixture thickens, pour it over the carrots.'
1 tablespn. butter 1 cup boiling water yolks of 3 eggs 1 1/2 tablespn. lemon juice
2 tablespns. cream 1/4 - 1/2 teaspn. salt
Mix creamed butter and beaten yolks of eggs with cream; pour boiling water over; cook in double boiler until thick. Remove from fire, add lemon juice and salt. Serve at once. Excellent without lemon juice.
Cream butter and work into it lemon juice to taste. Add chopped parsley, 1 tablespn. to each half cup of butter.
A few chopped nuts may also be added.
2 parts lemon juice, 1 part water, 1 - 1 1/4 part sugar, a trifle of salt or none; heat to boiling, pour over vegetables, drain off.
With string beans a little celery salt or finely-sliced celery may be used.