The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1922-08-30
The KITCHEN


n lliCdI SdUCG IGCABG WAS given III =
by an old English cook, who has a
small chop house on one Of the side !
streets neae the hotel; this sauce
takes a little time and trouble, but
when finished has a flavor all It's
own. Mix together half a pcHnd OF
peeled, sliced and cored apples, hall
a pound of sliced and peeled toma-
toes, half a pound of salt, half a
pound iof brown sugar, half a pound
Of seeded r~aisins, three ounces Of cay
enne pepper, four ounces OF ground
ginger, two ounces Of chopped on
ion, half an cunSe of chopped garlic,
three pints Of matt vinegar and two
cups of lemon juice. Place all in a
stone jar and let stand for one month,
stir each day three or four times. At
the end of the month strain off the
liquor, let residue drain well, don't
press it. Pour into small bottles and
cork tight. This is the finest sauce
for cold lamb that l have tasted.
English Cur-ied Chickens.
This cook also gave me a recipe
for curried chicken that ne claims he !
secured in In0ia. Clean and gut a
! for stewed chicken, one medium-sized
young chicken and fry lightly in four
tablespoons of butter. Remove the
chicken from the pan and lay on a
plate in a warm place. Add to the
butter in which the chicken was fried
one finely minced onion and cook IN
til clear, do not brown, then add one
tablespoon of flour and one table
spoon of currie powder, cook for
three minutes, then stir in one and a
half cups of white stock and stir I'M
til it boils. Add the chicken, one ia
blespoon OF chutney sauce, n apple,
peeled, cored and sliced, two tea
spoons Of lemon juice and cook slow
~ for as minutes, or until the chick
en- is tender. Arrange the chicken
on a hot platter. Add two tablespoons
of cream to the sauce and strain over
the chicken. Serve boiled rice and
chutney in separate dishes.
! English Fruit Gingerbread.
A fruit gingerbread that is very
popular with the school children here
is made by heating half a cup of but
! ter IN a saucepan with one and a half
cups of molasses and half a cup OF
milk. When cool stir into six cups
J of flour that has been sifted with
half a cup of brown sugar, one tea
! spoon of soda, half a teaspoon of salt
two teaspoons of ground ginger
three-quarters of a teaspoon Oh
: ground cinnamon and three-quarters
! of a teaspoon of ground mace. Nil
y well and beat in one cup of seeded
raisins and the well beaten yolks O.
twp eggs and the whites of three
. eggs. Bake in a well CREASED anC
: floured shallow pan. When nearly
= baked brush the top with the yolk O.
= an egg beaten with two teaspoons o.
milk. Return to the oven and finisl
baking.
= Salmon Loaf.
' One-pound can salmon, one-hal
cup ~evaporated milk, salt and peppe
= 20 taste, n cup soft bread crumbs
two beaten eggs, grated rind of one
half lemon, one teaspoon minced on
ion.
Drain liquor from salmon and n
serve for sauce if desired. Remov
salmon bones, separate into flake
: and mix with other ingredients. Mol
:. into loaf, pack in creased bread pa
and bake IN a moderate oven for A
!. minutes. When sold, cut in slice
: or serve hot with this sauce:
: Melt two tablespoons butter. ST
- into it two tablespoons flour an,
- when smooth, add the salmon liquo
= diluted with enough water to max
- one and one-fourth cupful, adding
gradually and stirring constantly III
l. til thickened. Then add two MOI
tablespoons butter broken into bit
Oh one teaspoon lemon juice, nj te,
~ spoon minced parsley and salt ar
no pepper. When the butter is melte
:, serve.
= Tomato Preserves.
y Scald and peel small, perfect
formed tomatoes, not too ripe. Prit
- with a needle to prevent burstin
ha Add an equal amount of sugar /
liz weight. That is, if your tomato<
he weigh two pounds, add two pounds
sugar and let stand over night.
de the morning pour off all the juis
WIS into a preserving kettle and boil
10 until it is a thick syrup. Add q Ii
10 tic white of egg TO clarity it al
so then add the tomatoes. Boil careful
-. " until the tomatoes Look transpa
81 - t a.