Glazing For Meat

No. 1 - Boil one quart of consomme until it is reduced to one cup. For half-glaze, reduce it to one pint.

No. 2 - Simmer a small amount of jellied stock with burnt sugar until it becomes like a sirup.

No. 3 - To one cup brown stock, add one-half tablespoon gelatin soaked in four tablespoons water. The glaze should be melted over hot water and applied to meat, fish, game or poultry.

Cranberry Sauce

No. 1.

1 quart cranberries

2 cups sugar

2 cups boiling water

Boil the sugar and water together for five minutes. Remove any scum that may have formed. Add the cranberries and cook without stirring until they are thick and clear.

No. 2 - Cook the cranberries and water together until the skins of the berries are broken. Add the sugar and simmer for five or ten minutes. Chill before using.

No. 3 - If a strained sauce is desired, cook the cranberries and water as in No. 2 and rub through a sieve. Return the strained portion to the fire, add the sugar and simmer for five or ten minutes.

Spiced Cranberries

4 cups cranberries

5 cloves

3 cups sugar

5 allspice

2 sticks cinnamon

2 blades mace

Pick over and wash the berries. Place in a saucepan and cover with cold water. Tie spices in a cheese-cloth bag and drop in with the berries. Cook until the berries burst. Remove spices, add sugar, and cook until the mixture is clear. Chill.

Mock Wild Cherry Sauce

1 quart cranberries 1 cup water

2 1/4 cups sugar

1 teaspoon almond flavoring

Add cranberries to boiling water, cover and cook until the berries burst. Add sugar and boil a few minutes longer. Add flavoring.

Apple Sauce

No. 1.

4 quarts sweet cider

2 quarts apples

By boiling it uncovered, reduce four quarts of new cider to two quarts. Pare, quarter and core the apples and simmer with the cider for four hours. Flavor with cinnamon, if desired.

No. 2.

1 quart apples

1 cup sugar

1 cup water

Pare, chop and place apples in a deep pudding-dish; sprinkle with sugar, and pour water over them. Bake in a slow oven (250°-350° F.) two hours or more, until they are a rich red-brown. Serve with goose, pork or game.

Mint Sauce

1 tablespoon powdered sugar 1/2 cup vinegar

1/4 cup minced mint leaves

Dissolve sugar in vinegar. Pour this over minced mint leaves and set where it will keep warm but not hot. Allow it to infuse for half an hour. If vinegar is very strong, dilute with water.

Currant Mint Sauce

2/3 cup currant jelly Shavings from orange-rind

1 to 2 tablespoons chopped mint leaves

Separate jelly into pieces, but do not beat it. Add chopped mint leaves and orange-rind shavings. Serve around roast.

Southern Barbecue Sauce

1/2 cup butter or other fat

1 sour pickle, finely chopped

2 tablespoons chopped onion 2 tablespoons Worcestershire sauce

2 tablespoons chili sauce

4 slices lemon

1 teaspoon brown sugar

1 green pepper, chopped fine

1 cup vinegar

Combine all ingredients and mix thoroughly. Place in a saucepan and simmer until butter or other fat melts, stirring constantly. Place in the top of a double boiler and keep warm until ready to use on barbecued meats or as a sauce for barbecued sandwiches. Makes 1 3/4 cups sauce.

Barbecued Meats, beef, lamb, veal and pork in the form of roasts, chops or steaks are braised in this sauce. Chicken may also be used.