This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Sugar and nutmeg to taste
Pare, core and slice the apples, put them in a porcelain kettle with the water, cook and stir until soft (about ten minutes); then mash them through a sieve, or, better, a
This should accompany all pork dishes.
Yolks of four eggs Dash of cayenne
4 tablespoonfuls of olive oil 1/4 teaspoonful of salt
4 tablespoonfuls of hot water
1 tablespoonful of tarragon vinegar
Beat the yolks until creamy, add the water and oil, stand the bowl in a pan of boiling water, and stir until the eggs thicken. Take from the fire and add the vinegar, salt and pepper; mix well, and stand away to cool.
1 tablespoonful of butter
1 gill of stock
2 dashes of pepper
1 tablespoonful of flour 1 gill of cream Yolk of one egg
1/2 teaspoonful of salt
Melt the butter without browning, then add the flour, mix until smooth; add the stock and cream, stir continually until it boils; take from the fire, add the salt, pepper, and the yolk of the egg well beaten.
1 pint of milk
1 tablespoonful of onion juice, or one small onion 2 tabfespoonfuls of butter
1/2 pint of bread crumbs 1 blade of mace 1 bay leaf Salt and pepper to taste
Put the bread and milk in a farina boiler, add the onion, mace, and bay leaf, cook five minutes; then press through a sieve, return to the fire, add the butter, salt and pepper to taste, and it is ready to use.
Make a Drawn Butter, according to the recipe given, add to it one large tablespoonful of capers.
5 roots of celery
1 even tablespoonful of flour
1 tablespoonful of butter
1 pint of cold water
1 gill of milk
Salt and pepper to taste
Clean the celery, cut it into small pieces, put it in a saucepan, add the water, cover the saucepan, and stew slowly for half an hour, then press it through a colander. Put the butter in a frying-pan; when melted, add the flour, mix; add the milk and celery, stir continually until it boils; add salt and pepper, and it is ready to use.
This sauce is usually served with boiled poultry.
Make Brown Sauce No. 1, omitting the onion juice; take from the fire, add one gill of champagne.
This is suitable for game. It may be varied by adding one gill of port wine instead of champagne.
1 pint of the large chestnuts
1 pint of stock
1 tablespoonful of flour
1 large tablespoonful of butter Salt and pepper to taste
Roast the chestnuts; when done, peel them, mash fine. Melt the butter and stir until a dark brown, then add the flour, mix well; add the stock and chestnuts, stir continually until it boils; add the salt and pepper.
This is especially nice for roasted poultry.