Mrs. Wilson's Cook Book Part 18

One cupful of chopped onions, One bunch of potherbs, One teaspoonful of sweet marjoram, Six cloves, Five allspice, Two bay leaves.

Now cover, using a mixture of two parts vinegar and one part water.

Set in a cool place for three days, turning the rabbit over every day, then put in a ca.s.serole dish or stewing pan and cook until tender.

Thicken the gravy. Serve potato dumplings with this dish, or it may be eaten cold.

RABBIT PIE

Clean and prepare a pair of rabbits for cooking; cut into suitable pieces. Brown quickly in hot fat; lift to a baking dish and add one quart of hot water.

Two large onions, minced very fine, Salt and pepper to taste.

Cook very slowly until tender, thicken the gravy and add one cupful of sour cream, then cover the top of the baking dish with mashed and seasoned sweet potatoes, one inch thick. Brush with syrup and dust lightly with cinnamon, and dot with bits of b.u.t.ter. Bake until slightly brown.

CUSTARD SAUCE

One cup of milk, Two tablespoons of cornstarch.

Stir to dissolve and bring to a boil, cook for three minutes and then add

One-quarter teaspoon of nutmeg, Five tablespoons of sugar, Yolk of one egg.

Beat to blend and then cool.

CARAMEL SAUCE

One cup of brown sugar, Four tablespoons of water, One tablespoon of b.u.t.ter.

Place in a frying pan and cook until caramelled, then add one and one-half cups of water. Bring to a boil and then add four tablespoons of cornstarch dissolved in five tablespoons of water. Stir until the mixture thickens and cook for five minutes, then add one teaspoon of vanilla and use.

FRUIT SAUCE

Place in a saucepan

One cup of crushed fresh fruit, One cup of brown sugar, One cup of water.

Cook until the fruit is soft and then cool. Rub through a fine sieve and then add

Three tablespoonfuls cornstarch

dissolved in

Three tablespoons of water.

Bring to a boil and cook for five minutes.

SWEETENED CREAM SAUCE

Place in a saucepan

Two cups of milk, Four tablespoons of cornstarch.

Dissolve the cornstarch in cold milk and bring to a boil. Cook for five minutes and then add

One-half cup of sugar, One-half teaspoon of nutmeg, One well-beaten egg.

Beat to mix.

VANILLA SAUCE

Place in a saucepan

One-half cup of sugar, One-half cup of white corn syrup, One-half cup of water, Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil and cook three minutes. Now add

One tablespoon of vanilla extract.

LEMON SAUCE

Place in a saucepan

Grated rind of one lemon, Two cups of water, Four tablespoons of cornstarch.

Dissolve the starch and then bring to a boil. Cook slowly for five minutes and then add

One cup of sugar, Juice of two lemons.

Beat to thoroughly mix and then serve.

SABOYON SAUCE

Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.

SWEET SPICED BLACKBERRY SAUCE

Place in a saucepan

One cup of well-cleaned blackberries, One cup of sugar, One cup of water,

and the following spices tied in a little piece of cheesecloth: