Plain White Sauce

White Sauce

for

Vegtables

2 Tbs. Butter

2 Tbs. Flour

1/4 tsp. Salt

1/8 tsp. Pepper

1 c. Milk

Mix Butter and Flour together first,
then add the Salt and Pepper.
Mix in hot Milk, a little at a time.

Put cooked vegtable in a caserole dish and
poor over the White Sauce.

Set in oven until hot.

Spaghetti Meat Sauce

From a
worn out
cook book
\\\\\\\\\

.

4 Tbsp. Salad Oil
3 lbs. Ground Beef
2 large Onions, {chopped
2 Cloves Garlic, {Minced
1 c. Celery, {chopped
1 large Green Pepper, {diced
1 Tbsp. Salt
12 oz. Tomato Paste
2 c. Tomato Juice
2 or 3 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1/2 tsp. Curry Powder
2/3 c. Parmesan Cheese
.

Add Salad Oil and brown Beef.
Add Onion,
Garlic,
Celery,
Pepper,
and Salt.
Then add combined Tomato Paste,
Tomato Juice,
Chili Powder,
Cayenne Pepper,
and Curry Powder.
Put on cover
and set on low heat,
stir every now and then.
Cook until all is tender,
(about 10 to 15 minutes).
~~~~~~~~~~~~~~~~~

Spanish Mustard

From a
1923
cook book
`````````

.

3 tsp. Dry Mustard
3 tsp. Dry Chili Powder
1 tsp. Sugar
1/2 tsp. Salt
1 Tbsp. Vinegar
1 Tbsp. Olive oil
1 Egg Yolk
.

Mix until smooth
and cook over hot water until smooth.
Bottle.

.

Good for Sandwiches.
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Sauce for Roast Beef

From an
1888
cook book
~~~~~~~~

.

Grate Horse-Radish on a grater into a basin,
add 2 Tbsp. of Cream,
with a little Mustard and Salt,
mix well together,
add 4 Tbsp. of the Best Vinegar,
and mix the whole thoroughly.
The Vinegar and Cream are both to be cold.
````````````````
~~~~~~~~~~~~~~~~

White Sauce # 2

From an
1888
cook book
~~~~~~~~~

.

In 3 Tbsp. of nice, melted Butter,
mix thoroughly
1 Tbsp. of Sifted Flour,
add 3/4 pt. of Milk,
boil once,
and then stir quickly.
For color,
add a little Yolk of Egg,
and for flavor,
Lemon Juice.
~~~~~~~~~~

Thousand Island Salad Dressing (home made)

From a
1923
cook book
~~~~~~~

.

2 Egg Yolks
1 pt. Salad Oil, or Olive Oil
small bottle Olives
2 canned Red Pimentos
2 Hard Boiled Eggs
2 blades Chives
some Vinegar
little Salt
some Paprika
.

Put Egg Yolks in a bowl
and beat with either a fork or egg beater.
then add Oil a few drops at a time beating constantly.
When all the Oil is used this mixture should be very thick.
Then add Vinegar to the consistency of Whipped Cream.
Add Salt and Paprika to taste.
Then add other ingredients---
Olives,
Pimentos,
Hard Boiled Eggs,
and Chives.
All chopped very fine.
```````````````````

Chocolate Sauce

From a
1925
cook book
~~~~~~~~~

.

1 Tbsp. Butter
1 c. Sugar
1/2 tsp. Vanilla
1 oz. Unsweetened Chocolate
1 Tbsp. Flour
2-3 c. Boiling Water
.

Melt the Chocolate,
then add Butter,
mix Flour and Sugar together,
then add Boiling Water,
mix all together and boil 15 minutes.
Add Vanilla.
````````````

Chilli Sauce

From a
1925
cook book
\\\\\\\\\\

.

18 ripe Tomatoes
3 Onions
1/2 c. Sugar
2 Tbsp. Salt
2 c. Vinegar
1 Green Pepper, {chopped
1 tsp. each of all different kinds of Spices
.
.

Slice Tomatoes,
add other Ingredients
and cook for 2 hours.
Can and seal while hot.
==============
_ _ _ _ _ _ _ _ _ _ _

Horse-Radish Vinegar

From a
1909
cook book
\\\\\\\\\\

.

Mix 1 1/2 ounces of Horse-radish,
1/2 oz. of Minced Shallot,
1/2 oz. of Cayenne Pepper or Paprika,
and pour over it a pint of Vinegar.
Let stand a week or 10 days,
strain through cheese cloth,
and bottle for use.
````````````````

Dressing for Cold Slaw

From a
1914
cook book
``````````

.

1 Egg, well beaten
1 Tbsp. Sugar
1/2 tsp. Salt
1 dash Pepper
1/2 c. Vinegar
.

Mix together,
set on the stove and let come to a boil,
stirring constantly.
Add a piece of Butter
and pour hot over chopped or shaved Cabbage.
``````````````````````````````````````````

Gelatine Sauce

From a
1912
cook book
\\\\\\\\\\\

.
11

1 Tbsp. Gelatine and soak in 1 gill (1/2 c.) of Water one hour,
beat the Yolks of 3 Eggs, with 4 Tbsp. of Sugar,
stir into 1 pt. of hot Cream;
cook one minute,
add the Gelatine,
strain,
and when cool flavor to taste.
~~~~~~~~~~~~~~~~~~~~

Chili Sauce

From a
1925
cook book
\\\\\\\\\\\
~~~~~~~~~~~

.

18 ripe Tomatoes
3 Onions
1/2 c. Sugar
1 tsp. each of all different kinds of Spices, {your choice
2 Tbsp. Salt
2 c. Vinegar
1 Green Pepper, {chopped
.

Slice the Tomatoes,
add all other ingredients
and cook for 2 hours.

.

Can and seal while still hot.
~~~~~~~~~~~~~~~~~~

Dried Beef Frizzled in Cream

From an
1888
cook book
- - - - - - - - -

.

Chip the Beef as thin as paper with a very sharp knife.

Melt in a frying-pan Butter the size of an Egg,
stir the Beef about in it for 2 or 3 minutes,
dust in a little Flour,
add 1/2 a teacupful = (1/4 cup) of rich Cream,
boil, and serve in a covered dish.

.Note:
``````
. This may also be served over Toast.
==========================

Strawberry Sauce

.

1/2 c. Butter

1 c. Powdered Sugar

1 c. Strawberries

1 Egg White, -{beaten

.

Cream Butter;

add Sugar, Egg White;

beat well;

add Strawberries crushed to a pulp.

Serve

========

Horse-radish Sauce

From a

1907

cook book

""""""""""""""

.

1/4 c. Horse-radish, -{freshly grated

1/4 c. soft Bread Crumbs

1/2 tsp. Salt

1 c. White Sauce

1/4 tsp. Paprika

2 Tbsp. Lemon Juice

1 Tbsp. Vinegar

.

Mix Horse-radish, Bread Crumbs,

Salt, Paprika, and White Sauce.

When hot, add Lemon juice and Vinegar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Coffee Sauce

From a

1907

cook book

"""""""""""""

.

1/2 c. Sugar

2 Eggs

3/4 c. strong, Black Coffee

1/2 c. Cream

a few grains Salt

.

Mix Eggs, Sugar, Salt, and Coffee;

Cook in double boiler until mixture thickens.

Chill;

add beaten Cream

and serve cold.

^^^^^^

~~~~~~~~~~~~

Brandy Sauce

From an

1888

cook book

"""""""""""""

.

1/4 lb. Butter

1 lb. White Sugar

1 wineglass, ~ (1/4 c.) Brandy

1/2 small Nutmeg

.

Beat Butter to a Cream,

add gradually the Sugar,

Brandy, and Nutmeg.

.

Beat until light and white,

then pile up in a pyramid.

_-_

-------

----------

Mushroom Sauce

From a

1911

cook book

"""""""""""""""

.

This Sauce is a very popular one for any kind of

roasted, broiled, or braised meat,

being particularly flavored for Beef.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

.

1 can French Mushrooms

1 Tbsp. Flour

2 c. Stock

4 Tbsp. Butter

some Salt

some Pepper

.

Heat the Butter, add the Flour, and stir until

of a very dark-brown hue.

Gradually add the Stock, and when it boils,

pour in the Liquor from the Mushrooms.

Season to taste with Salt and Pepper;

then simmer gently for 20 minutes,

skimming off any Fat that rises.

Add the Mushrooms, and

Cook for 4 minutes,

and serve.

.

If Mushrooms are not very gently treated,

they will quickly become tough.

Too much cooking ruins them,

3 or 4 minutes being quite sufficient.

`````````````````````````````````````

''''''''''''''''''''''''''''''''''''''''''''

Onion Sauce

From a

1907

cook book

"""""""""""""""""""

.

To 1 c. of White Sauce

add 1/2 c Cream

and 1 c. boiled Onions, finely chopped.

Simmer for 20 minutes.

Chow Chow

From a

1903

cook book

"""""""""""""

.

1 peck Green Tomatoes, -{chopped and drained

6 Green Peppers, ~ (or less, if you don't want it too hot)

2 c. Sugar

1 c. Mustard

1 Tbsp. Ground Cloves

1 Tbsp. Ground Cinnamon

1 Qt. Vinegar, ~ (or more, if needed)

.

Mix thoroughly,

and can.

*