Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-25
FOR MEATS

IL Is SAID that what Is sauce for the gooSs
is sauce for the gander. And that may he
ALL but let the sauce be good and the gan
der will not mind; prepare the sauce care
fully and with judgment and the gander aud
all those who are TO partalSe of his parts
, will be overjoyed.
Nearly all sauces for meats-and all cat
sups-should be cooked in porcelain and not
in metal of any sort. and should he stirred
with wooden spoon. Catsups never should
be bottled in tin, but in stone or glass and
they should invariably be kept in cool
dry. dark place. An excellent way In which
to prevent mold is TO fail to fill the bottles
| quite to the top and I'LL them up from there
with hot vinegar.
Tomato Catsup.
This is a reliable old southern recipe for
catsup. and it is not a difficult one to fol-
low. Wipe OF and cut out the cores of "A
bushel of firm but ripe tomatoes and put
them into porcelain-lined iron kettle. Add
about three pints of water. a dozen onions
cut up fine. and full cup of peach leaves
and place them over the fire. Boil until the
tomatoes are done-usually about two hours
then strain through coarse sieve. Pour
the liquid back into the kettle and add to it
half a gallon of good cider vinegar. Have
in readiness two ounces of ground spice.
two ounces of ground black pepper. two
ounces of mustard. one ounce OF ground
cloves. two grated nutmegs, two pounds of
light brown sugar and one pint of salt. Mix
them well together and add to the kettle OF
liquid and stir the whole carefully for two
hours to keep 1t from burning. When cool.
bottle and seal with wax and set in a cool,
dry place.
Celery Sauce.
Scrape the stalks of celery and cut into
pieces a half inch long and let them stand
in cold water for about half an hour. Place
in boiling water and cook until tender: then
drain off the water and dress with butter.
salt, and milk cream thickened with a
little flour. This is good sauce to serve
with duck.
Caper Sauce.
To three tablespoonfuls of capers add a
pint of drawn butter to serve with mutton.
Season with pepper and salt
Caper butter is about the same as caper
sauce in taste. but it is made differently
and is served with fish instead of mutton,
The cspers must be chopped very fine a "a
rubbed through sieve and mixed well WA
salt pepper and cold butter.
Lemon Sauce.
This is a simple and tasty method o>
dressing boiled fowl. Cut four slices Of
lemon into tiny dice and drop them into
drawn butter. Let this come barely to the
boiling point and pour over the fowl.
Sauce Hollandaise.
Beat to a cream half a cupful of butter
and add the yolks of two eggs the juice OF
half lemon. a pinch of paprka. half .
teaspoonful of salt, and place this bowl of
ingredients in a saucepan Of boiling water.
beating it for minute until 1t begins to
thicken, then add half a cupful of boiling
water, beating all the time. When 1t Is
fairly thick ii is done-that is in about Ave
minutes IL the water boils and the bowl Is
not too thick to let the heat penetrate
quickly.
Pepper Vinegar.
This is excellent for seasoning sauces or
to use a condiment for meat or fish. Fill
bottle with small peppers-either green or
rpe--add two tablespoonfuls of sugar and
fill up with cider vinegar. This is the recipe
for quart bottle.
Maple Sugar Sauce.
This sauce is good to use with any sort
of boiled pudding II the favor of maple is
liked. Melt in half teacup of water and
over a slow fire half pint Of genuine maple
sugar. Let 1t simmer and remove all scum.
then add four tabespoonfuls Of butter mixed
with teaspoonful of -four and part OF
grated nutmeg Boil for few minutes
and serve.
Lemon Sauce.
Two eggs, the juice and rind OF two
gether and just before serving add a pint
of boiling water Set this on the stove and
when it comes to the boiling point 1t Is
ready to serve Sauce boiled after the
lemon has been added will be bitter.
Whipped Cream Sauce.
This sauce is delicious with fruit pud-
dings, and was discovered by a western
woman Whip up a pint of thick sweet
hoat wi Of twp
eggs and sweeten to taste Place the pud-
ding in the center Of the dish and surround
it generously with this sauce and 1t IS ready
for the table,
Orange Hard Sauce.
Cut the skin of a thin orange into six
equal parts, turn down the parts and re-
move the orange. Extract the juice and
drop it into white sugar until the whole will
make a ball. Then place the ball back in
the orange skin and it is ready to serve.
Lemon sauce is made in the same way, but
the lemon is cut into only four pieces
Grape Jelly Sauce.
Melt two tablespoonful of grape jelly
and an ounce of sugar over the fire in a
half pint of boiling water and stir into 1t
half a teaspoonful of corn starch dissolved
in half a cup of cold water. Let this come
to a boil and it is ready to use.
Cream Sauce.
One teacup of powdered white sugar. a
small half teacup Of butter and half tea
cup of rich cream. The butter and sugar
must be beaten thoroughly before the cream
is put with them. Stir the whole into a
half teacup of boiling water, place over the
fire for few moments, stirring constantly;
remove and add favoring to taste.
Picked Pigs Feet.
Clean and scrape thoroughly ten or
twelve pigs feet. soak in cold water for an
hour. then scrape again. Place In large
kettle with two tahlesnonnfuls of salt and