Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

MOCK HOLLANDAISE

To one cupful of cream sauce add

  Yolk of one egg,
  Two tablespoons of lemon juice,
  One teaspoon of salt,
  One teaspoon of paprika,
  One teaspoon of grated onion.

BATARDI SAUCE

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 fagot 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.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.