197. Pare, core and slice your apples, put them in a kettle with water enough to keep them from burning, cover them, and as soon as they are soft mash them very fine. When they are nearly cold sweeten them to the taste.
Quince sauce is made in the same manner.
LEMON SAUCE.
198. Half a pint of water,
Five ounces of nice brown sugar,
Two ounces of butter,
Three tea spoonsful of flour,
The rind of a lemon grated, and some of the juice.
Mix the flour smoothly with a little cold water, and stir it into half a pint of boiling water, let it boil one minute, then add the sugar, the butter, and the grated rind of one lemon. Stir in as much of the lemon juice as will make it an agreeable acid. Some prefer nutmeg and vinegar to the lemon.
To be served hot.
YORKSHIRE SAUCE.
199. Three ounces of butter,
Five table spoonsful of powdered sugar,
Three drops of essence of lemon,
Nutmeg or cinnamon to the taste.
Beat the butter and sugar to a cream, and add the lemon and spice.
This sauce is eaten with baked puddings, fritters, &c. Some add a tea spoonful of brandy.
NUN'S BUTTER.
200. Take equal portions of butter and sugar; beat them well together, then add cinnamon and nutmeg to the taste.
DRIED PEACH SAUCE.
201. Pick your fruit, wash it through several waters; then pour as much hot water on as will cover it, and let it stand all night. The next morning put the fruit, and the water it was soaked in, into a preserving kettle, and stew the peaches till they are very soft; when done pass the fruit through a colander to make it perfectly smooth, sweeten it to your taste, put it back in the stew-pan and let it boil once. Stand it away to cool.
CRANBERRY SAUCE.
202. Pick and wash your cranberries, and add half a tea-cup of water to a quart; stew them till they will mash, then add the sugar; let them boil a few minutes, and pour them while warm into the dishes they are to be served in.
WINE SAUCE.
203. Two gills of water,
Two table spoonsful of brown sugar,
Two small tea spoonsful of flour,
One ounce of butter,
One gill of wine.
Stir the sugar into the water, and as soon as it boils add the flour, which should be mixed smoothly with a little cold water. Let it boil one minute, then take it off the fire, and add the butter and wine. It should be sent to the table warm. Add ground cinnamon to your taste.
RICH WINE SAUCE.
204. Half a pint of boiling water,
Five ounces of sugar,
Three ounces of butter,
Two gills of wine.
Mix the flour to a smooth paste with a little cold water, stir this into the half pint of boiling water. Let it boil about one minute. Take it off, and add the sugar, (brown is the best,) butter, and wine. Some prefer a little nutmeg.
Serve it hot.
CREAM SAUCE.
205. Boil a pint of cream, sweetened very well with white sugar, and flavored with grated lemon-peel, or vanilla.
Let it boil once, then take it off the fire and strain it.
Serve it hot or cold, according to the dishes it is to be eaten with.
VEGETABLE SAUCE.
206. Take equal quantities of ripe tomatoes and young ochras; chop the ochras fine, skin the tomatoes, and slice an onion. Put all into a stew-pan, with half an ounce of butter, salt and pepper to the taste. Stew it very slowly. When the vegetables are tender serve it.
With cold meat this sauce is very good.
TOMATO MUSTARD.
207. Cut a peck of tomatoes in small pieces, boil them till tender. Rub them through a sieve to extract the pulp, which put on and boil until nearly dry. Then add one table spoonful of cayenne pepper, one table spoonful of black pepper, one tea spoonful of cloves, two table spoonsful of mustard seed, and two table spoonsful of salt. Boil the whole a few moments, and when cold bottle it and cork it tightly.
If this should not be quite salt enough, a little more may be added before it is boiled the last time.
Put a table spoonful of sweet oil on the top of each bottle before it is corked, to exclude the air.
EGG SAUCE.
208. Boil half a pint of milk, and stir into it as much flour mixed with cold water as will thicken it. Then take it off the fire, and beat in gradually three ounces of butter; add a little salt. Boil two eggs hard; chop them finely, and add them to the milk and butter.
This sauce is used for boiled chicken or fish.
DRAWN BUTTER.
209. Boil half a pint of milk, and stir into it as much wheat flour mixed with cold milk, as will thicken it. Take it off the fire and beat in gradually three ounces of butter. Add a little salt.
This is poured over asparagus and some other vegetables.
ONION SAUCE.
210. Peel the onions, put them on to boil in equal portions of milk and water, but no salt, as it will curdle the milk. When soft, drain them in a colander, put them in a pan, chop them up finely, and add butter, pepper and salt to the taste. Onions for sauce ought to be white.
MINT SAUCE.
211. Choose some young mint, pick and wash it; chop it very fine, and pour on enough vinegar to wet it. To every gill of vinegar allow two gills of brown sugar.
The sugar should be dissolved in the vinegar, then poured on the mint.
MUSHROOM SAUCE.
212. Peel and wash a quart of mushrooms, put them in a stew-pan, with a little salt, pepper, and two ounces of butter. Cover the stew-pan, and simmer them slowly till they are tender. Mix smoothly one tea spoonful of flour with a gill of cream, stir this into the mushrooms, let them boil once, and serve them.
Mace, nutmeg, and cloves may be stewed with this sauce, if spices are preferred.
PARSLEY SAUCE.
213. Make some drawn butter, (see No. 209,) and whilst it is warm stir into it some parsley finely chopped.
CAPER SAUCE.
214. Make a half-pint of drawn butter, (see No. 209,) and into this stir half a wine-glass of capers with two table spoonsful of vinegar.
HASLET SAUCE.
(For roast Pig.)
215. Put on the feet and liver of the pig with just enough water to cover them, with a little salt. Let them stew slowly, when the feet are tender take them up, cut them in two or three pieces, but do not take out the bones; chop the liver, return it and the feet to the liquor they were boiled in; set the stew-pan over the fire, add pepper, salt and sweet-marjoram to the taste. Roll a piece of butter in flour, and stir in to thicken the gravy, add two glasses of port wine and serve it hot.
Any kind of spice may be added.
HORSE RADISH SAUCE.
216. Grate a stick of horse-radish, mix with it as much vinegar as will cover it, and a tea spoonful of sugar, with a little salt.
This is generally eaten with roast beef or cold meat.
FRENCH TOMATO SAUCE.
217. Peel your tomatoes and cut them in small pieces. Make a dressing for six tomatoes of a table spoonful of sweet oil, one table spoonful of vinegar, half a tea spoonful of common mustard, or one tea spoonful of French mustard, cayenne pepper and salt to the taste. Pour this dressing over the tomatoes, stir them well and serve them.
Tomatoes may be dressed as cucumbers, and make a very good sauce for cold meat.
OYSTER SAUCE.
218. Cut off the beards and boil them with the liquor with a bit of mace and lemon peel. In the mean time throw the oysters in cold water and then drain them; strain the spice from the liquor, put it into a sauce-pan with the oysters, with two ounces of butter rolled in flour, and a gill of rich milk or cream. Let it boil once, squeeze in a little lemon juice, and serve it hot.
TOMATO SAUCE.
219. Wash a dozen tomatoes, cut them in pieces but do not skin them. Put them in a stew-pan with salt, cayenne pepper, one tea spoonful of whole allspice, half a dozen cloves, and four or five blades of mace. Stew them slowly till they are soft, pass them through a sieve to remove the skins and spice; put them back in the stew-pan, let them boil five minutes, then add two ounces of butter rolled in half a tea spoonful of flour, let it boil once, then serve it.
