Mrs. Wilson's Cook Book Part 90

One cup of thick cream sauce,

Yolk of one egg, One teaspoon of paprika, One teaspoon of salt, One teaspoon of grated onion, Juice of one-half lemon, One-half cup of stewed tomatoes, One tablespoon of finely minced parsley.

Heat slowly, beating thoroughly to blend. Rub through fine sieve and then serve cold.

TOMATO SAUCE

One cup of canned tomatoes rubbed through a sieve, One and one-half cups of cold water, Four onions, minced fine, One carrot, cut fine, One f.a.got of soup herbs.

Cook slowly for twenty minutes and then add

Three tablespoons of cornstarch, One tablespoon of sugar, Two teaspoons of salt, One teaspoon of pepper, One-quarter teaspoon of mustard dissolved in one-half cup of cold water.

Bring to a boil and then cook for ten minutes. Rub through a fine sieve and use.

BROWN SAUCE

To make a brown sauce, place four tablespoons of fat in a frying pan and add three tablespoons of flour. Stir until brown. Brown until a very dark color and then add one cup of stock or water. Stir until the mixture is perfectly smooth and at the boiling point for three minutes. Season as desired.

AMERICAN SAUCE

To make a sauce American take

One-half cup of thick cream sauce, One-half cup of stewed tomatoes, One tablespoon of grated onion, One teaspoon of salt, One teaspoon of paprika, One tablespoon of grated cheese.

Blend and put through the fine sieve. Serve hot.

CREAM SAUCE

Place one cup of milk in saucepan and add three level tablespoons of flour. Stir with a fork or egg-beater until well mixed and then bring to a boil. Cool for three minutes and then stir constantly. Remove from the fire and use.

BOHEMIAN SAUCE

One cup of thick cream sauce, Juice of one-half lemon, One teaspoon of paprika, One teaspoon of salt, One tablespoon of fresh grated horseradish.

Beat to mix and then serve either hot or cold.

CANADIAN SAUCE

Place in a saucepan

Two grated onions, One green pepper, Two tomatoes, chopped very fine.

Cook slowly until soft, and then cool and add

Six tablespoons of salad oil, Three tablespoons of vinegar, One-quarter teaspoon of mustard, One-half teaspoon of pepper, One teaspoon of salt, One-quarter teaspoon of sugar.

Mix thoroughly and serve cold over the fish.

HORSERADISH SAUCE

Add two tablespoons of grated horseradish and one tablespoon of Worcesters.h.i.+re sauce to either cream sauce or brown sauce.

MEXICAN CHILI SAUCE

Split open and then remove the seeds from one dozen chilis (green peppers). Now sc.r.a.pe the three or four veins to remove seeds that run through the pepper lengthwise. Now drop them into boiling water for fifteen minutes. Remove the skin and chop fine. Place four tablespoons of oil in an iron frying pan and add one-half cup of finely chopped onions. Cook slowly until tender, taking care not to brown. Now add two tablespoons of flour. Blend well and then add the chilis and

Two cups of tomato pulp rubbed through a fine sieve, One cup of boiling water.

Simmer slowly until thick, smooth sauce. Season with salt to taste.

Rub hand with salad oil, before preparing the peppers, to prevent burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it thoroughly. The mere fact of pouring boiling water or milk upon the cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it; when this is used to stir the chocolate it churns the mixture to a froth.

The French use a number of switches, bound into a whip. The American housewife uses a flat wire whip for this purpose.

Cocoa.--Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and then cook for five minutes. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa. Bring to a boil again and then serve.

Chocolate.--Use three ounces of chocolate to one quart of water. Cut the chocolate fine and then add water and stir constantly. Bring to a boil and cook for ten minutes. Add one cup of scalded cream and then bring again to boiling point and serve. One tablespoon of whipped cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA

From an old tea merchant in London I received my instructions for making a perfect cup of tea. First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil. Just before the water boils, turn out the water in the teapot and wipe dry. Then add the tea leaves and pour on the freshly boiled water. Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes. The tea is now ready to drink. This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.

The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling. Use one level teaspoon of tea to each one-half pint of water. Measure the water before boiling. The water must be poured on the tea immediately upon reaching the boiling point.

After boiling for two minutes or longer the water quickly loses its natural gases.

COFFEE

Many varieties abound in the market. Among the best is the Arabian, with Liberian and Maragogipo closely following. After the coffee is harvested the quality and the value depend on the care in curing and packing. Brazil supplies the United States with about 80 per cent, of all the coffee used. Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.