Author: Mary Green
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TOMATO PIE

2 cups cooked meat cut in inch pieces ½ cup gravy or stock 1 can tomatoes drained ½ teaspoon onion juice Salt and pepper 1 teaspoon Worcestershire sauce ¼ cup fine crumbs Quick Drop Biscuit (see No. 429)

In a deep dish arrange in alternate layers meat and tomatoes cut in pieces; season each layer with salt and pepper, and sprinkle with crumbs; add onion and Worcestershire sauce to gravy, and pour over all; bake twenty minutes in a hot oven; remove from oven, and drop biscuit mixture by spoonfuls on top; bake about fifteen minutes longer. Use tomato juice for soup or sauce.

178.—MEAT SOUFFLÉ

½ cup dry bread crumbs ½ onion chopped fine 1½ cups hot stock or milk 1½ teaspoons salt 1 tablespoon butter ½ teaspoon paprika 1½ cups chopped meat Yolks of 2 eggs 1 cup celery or white cabbage chopped fine Whites of 2 eggs

Mix in the order given, beating the yolks until thick and light, and the whites until very stiff. Bake in a moderate oven about half an hour. Any left-over meat may be used.

179.—MEAT SHORTCAKE

1½ cups cooked meat chopped ¼ teaspoon paprika ½ cup celery tops chopped ½ teaspoon dry mustard 1 teaspoon grated onion 1 cup meat gravy or thickened stock ¼ teaspoon salt

Mix ingredients, simmer for fifteen minutes, and put between layers of Shortcake (see No. 441).

CHAPTER X SAUCES AND STUFFINGS FOR FISH AND MEATS 180.—ANCHOVY SAUCE

Add to Drawn Butter (see No. 194) one and one-half teaspoons of anchovy paste and one tablespoon of lemon juice.

181.—BANANA SAUCE

2 bananas Few grains cayenne 1 tablespoon butter Few grains salt 1 teaspoon sugar 2 teaspoons Worcestershire sauce Juice of ½ lemon 1 teaspoon horseradish

Peel and scrape bananas, and force through coarse sieve; melt butter, add sugar, lemon juice, seasonings, and bananas; stir until hot, and serve with cold roast beef.

182.—BECHAMEL SAUCE

1 cup white stock 2½ tablespoons flour 1 slice onion ½ teaspoon salt 1 slice carrot Few grains cayenne Sprig of parsley 1 teaspoon butter 1 tablespoon shortening

Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.

183.—BLACK BUTTER

1/3 cup butter ¼ teaspoon onion juice 2 tablespoons vinegar ¼ teaspoon Worcestershire or Brand's A 1 sauce

Cook butter until brown, but do not burn; simmer vinegar, onion juice, and sauce five minutes, and add to butter. Serve with cauliflower, celery, fried eggs, or fish. A tablespoon of chopped capers or parsley may be added.

184.—BREAD SAUCE

1½ cups milk Sprig of parsley ½ onion ¼ teaspoon paprika 2 cloves ½ teaspoon salt Bit of bay leaf 1/3 cup soft bread crumbs

Scald milk and seasonings, except salt, in double boiler half an hour, strain, add salt and soft crumbs, and simmer ten minutes.

185.—BROWN SAUCE

1 cup brown stock ¼ teaspoon salt 1 slice onion chopped 1/8 teaspoon pepper 1 slice carrot chopped 1½ tablespoons butter 1 sprig parsley 2½ tablespoons flour 2 cloves

Simmer stock, vegetables, and seasonings for fifteen minutes, and strain; brown the butter, add flour, and brown, add stock, and beat until smooth. Any stock may be colored with a few drops of kitchen bouquet, and used; or beef cubes or extract may be used with water instead of stock, but in that case less salt and pepper should be used.

186.—CAPER SAUCE

To recipe for Drawn Butter (see No. 194) add one-fourth cup of capers.

187.—CELERY SAUCE

1 cup celery chopped 1/8 teaspoon pepper 1 teaspoon grated onion ½ cup milk 1 cup boiling water 1 tablespoon butter ¼ teaspoon salt 2 tablespoons flour

Simmer celery, onion, water, and salt for half an hour; add pepper and milk, and thicken with butter and flour creamed together.

188.—CHEESE SAUCE

1 tablespoon butter ¼ teaspoon salt 1½ tablespoons flour ¼ teaspoon mustard 1 cup milk ¼ teaspoon paprika 1/3 cup cheese cut fine

Melt butter, add flour, and blend well; add milk and stir until smooth; add cheese and seasonings, and stir until cheese is melted.

189.—CHEESE SAUCE WITH CHIVES

Follow directions for Cheese Sauce (see No. 188), and just before serving add one tablespoon of finely chopped chives. Serve with any white fish, or with plain omelet.

190.—CIDER SAUCE

2 tablespoons bacon fat ¼ teaspoon paprika 2 tablespoons flour 1/8 teaspoon salt 1 cup cider 1/8 teaspoon mustard

Blend bacon fat and flour, add cider, and stir until boiling point is reached; add seasonings and simmer one-half hour. Serve with roast pork or ham.

191.—CREOLE SAUCE

½ can tomatoes 1 tablespoon flour 2 tablespoons bacon fat ¼ teaspoon salt ½ onion 1 teaspoon Worcestershire sauce 1 green pepper

Cook tomatoes until reduced to one cup; peel and finely chop onion; remove seeds and veins from pepper, chop, and cook with onion in bacon fat for ten minutes; add flour, salt, and Worcestershire sauce, and stir well; add tomato, and simmer five minutes.

192.—CROQUETTE SAUCE

3 tablespoons shortening ¼ teaspoon salt 1/3 cup bread flour 1/8 teaspoon pepper 1 cup milk

Proceed as for White Sauce (see No. 207). Stock may be used in place of milk, and the seasonings may be varied according to the croquette material, using a few drops of onion juice, a dash of nutmeg, cayenne, paprika, or a small quantity of table sauce or ketchup.

193.—CUCUMBER SAUCE

Pare and grate two small cucumbers, drain, and season with salt, pepper, and vinegar. Serve with fish.

194.—DRAWN BUTTER

2 tablespoons butter ¼ teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup hot water 1 teaspoon butter

Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.

195.—EGG SAUCE

Add to Drawn Butter (see No. 194) or White Sauce (see No. 207) one hard-cooked egg coarsely chopped.

196.—HOLLANDAISE SAUCE

¼ cup butter ½ cup hot water 1 tablespoon flour 1 egg yolk ½ teaspoon salt 1 tablespoon lemon juice Few grains cayenne

Cream half of the butter with flour, salt, and cayenne; add hot water, and cook over hot water for ten minutes, stirring constantly until thickened; add egg yolk slightly beaten, lemon juice, and remainder of butter; cook about two minutes, or until thick; beat well, and serve at once.

197.—HORSERADISH SAUCE

To recipe for Bread Sauce (see No. 184) add one-third cup grated horseradish and the juice of half a lemon.

198.—MINT SAUCE

1 bunch mint 2 tablespoons sugar ¼ cup boiling water ¼ teaspoon salt ¼ cup vinegar Few grains cayenne

Wash and dry mint, pick leaves, and chop very fine, add other ingredients, put on back of range, and keep warm for half an hour.

199.—MUSHROOM SAUCE

Wash six mushroom caps, cut in small pieces, and simmer with one teaspoon of butter for ten minutes. Add to recipe for Brown Sauce (see No. 185), or to recipe for White Sauce (see No. 207). If the mushrooms are fresh and tender the stems may be used also.

200.—MUSTARD PICKLE SAUCE

To Drawn Butter (see No. 194) add two tablespoons of mixed mustard pickles chopped.

201.—ORANGE MINT SAUCE

¼ cup vinegar 1 tablespoon sugar 4 cups orange juice ¼ cup mint leaves chopped ¼ teaspoon orange rind

Let stand on back of range for half an hour, and serve cold.

202.—SAUCE TARTARE

To one cup Mayonnaise Dressing (see No. 339) add three tablespoons finely chopped mixed pickles and one tablespoon finely chopped parsley.

203.—TOMATO SAUCE

1½ cups tomatoes ½ teaspoon salt ½ cup hot water ¼ teaspoon paprika 1 slice onion 2 tablespoons bacon fat 1 clove 4 tablespoons flour 1 teaspoon sugar

Simmer tomatoes, water, and seasonings for fifteen minutes, and press through a sieve; thicken with bacon fat and flour blended together, and cook five minutes. If tomatoes are very acid, add a pinch of soda.

204.—SAUCE FOR ROAST PORK OR GOOSE

Pour off most of fat in the pan, leaving two tablespoons; add three tablespoons of flour and one and a half cups of boiling water, and stir until smooth. Season with one-third teaspoon salt and one teaspoon each of mixed mustard, vinegar, and Brand's A 1 sauce.

205.—SHARP SAUCE

1½ cups vinegar ½ teaspoon paprika 1 tart apple chopped fine 1½ teaspoons Worcestershire sauce 1 onion chopped fine 1½ cups brown sugar ¼ teaspoon salt 1½ teaspoons cornstarch

Heat vinegar, add apple, onion, and seasonings; when boiling stir in the sugar and cornstarch mixed together; cook fifteen minutes. Serve cold with ham or pork.

206.—SOUBISE SAUCE

Follow recipe for White Sauce (see No. 207), and add one-fourth cup of stock, and three onions which have been cooked until tender in boiling salted water and then drained and chopped.

207.—WHITE SAUCE

2 tablespoons shortening ¼ teaspoon salt 2 tablespoons flour 1/8 teaspoon pepper 1 cup milk

Melt shortening, add flour, and stir until well blended; add milk and seasonings, and beat with wire whisk until smooth. For a thin sauce, use one and one-half tablespoons flour.

208.—BREAD STUFFING

¼ cup beef drippings or bacon fat ¼ teaspoon pepper 1 teaspoon grated onion 2 teaspoons poultry seasoning 2 cups soft stale bread crumbs ½ cup boiling water ½ teaspoon salt

Melt fat in the frying pan, add onion and crumbs, and stir until crumbs begin to brown; add seasonings and boiling water; cool slightly before using.

209.—CRUST STUFFING

3 cups bread crusts broken and dried in oven 1 tablespoon grated onion ½ teaspoon salt ¼ teaspoon pepper ¼ cup sausage fat 1 tablespoon poultry seasoning 1 cup boiling water

Put crusts in a bowl, add salt, sausage fat, and boiling water; let stand ten minutes; mix well, and add seasonings.

210.—FISH STUFFING (Bread)

2 tablespoons shortening 1 teaspoon grated onion 1 cup soft stale bread crumbs 1 teaspoon chopped parsley ¼ teaspoon salt 1 tablespoon chopped pickles 1/8 teaspoon pepper ¼ cup boiling water

Melt shortening, add crumbs, and stir until crumbs are golden brown, then add seasonings and water. The pickles may be omitted, or capers may be used in place of them.

211.—PEANUT STUFFING

1 cup dried bread crumbs ½ teaspoon salt 2/3 cup boiling water ¼ teaspoon paprika 2 tablespoons bacon fat 1 teaspoon grated onion ¾ cup shelled peanuts

Mix bread crumbs with boiling water and bacon fat, add peanuts finely chopped, and seasonings.

CHAPTER XI EGGS 212.—BOILED EGGS

For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled eggs, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of eggs to be cooked, the size of the saucepan, and the amount of boiling water. For uniform results, use medium-sized eggs, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact

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