MINT SAUCE
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about
one-half hour. Do not allow to boil. Serve hot.
HORSE-RADISH SAUCE
2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold
until served.
CRANBERRY SAUCE
1 quart cranberries
2 cups sugar
1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan.
Cover until it boils. Remove cover and cook about 10 minutes or until
berries have all burst. Pour into mold, chill and serve. For cranberry
jelly strain after cooking.
TOMATO SAUCE
3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1/2 teaspoon salt
few gratings of nutmeg
cayenne
1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour,
tomatoes which have been heated and strained, and stir until thick.
Add seasoning and peppers.
EGGS
BOILED EGGS
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20
minutes for hard boiled or place eggs in boiling water, cover, and
cook over moderate heat without boiling from 6 to 8 minutes for soft,
45 minutes for hard cooked.
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