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SAUCES AND DRESSINGS. 163

CRANBERRY SAUCE.

ONE quart of cranberries, two cupfuls of sugar and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered saucepan. Let them simmer until each cranberry bursts open; then remove the cover of the saucepan, add the sugar and let them all boil twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most delicious preparation of cranberries. Very fine with turkey and game.

APPLE OMELET.

APPLE omelet, to be served with broiled sparerib or roast pork, is very delicate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoonf ul of butter ; add cinnamon or other spices to suit your taste ; stew the apples till they are very soft ; mash them so that there will be no lumps ; add the butter and sugar while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown ; you may put it all in a shallow pudding-dish or in two tin plates to bake. Very good.

FLAVORED VINEGARS.

ALMOST all the flavorings used for meats and salads may be pre- pared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand.

Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet mar- joram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, into one gallon of sharp vinegar, let stand ten days, strain off clear, and bottle for use. , Celery and cayenne may be prepared, using three ounces of the

seed as above.

CUCUMBER VINEGAR.

Ingredients. Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a teaspoonful of cayenne.

Mode. Pare and slice the cucumbers, put them in a stone jar, or wide-mouthed bottle, with the vinegar ; slice the onions and shallots, and add them, with all the other ingredients, to the cucumbers. Let it stand four or five days ; boil it all up, and when cold, strain the

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