Stevenson Memorial Cook Book Part 14

Add this to your regular bread mixture for stuffing fowl.

CHESTNUT STUFFING

Sh.e.l.l and blanch French chestnuts, there should be two cups. Cook in boiling salted water until soft. Drain, mash and pa.s.s through a potato ricer; add one-four cup b.u.t.ter; one teaspoonful salt; one-eighth teaspoonful pepper; a few grains nutmeg and one-half cup cream. Melt one-fourth cup b.u.t.ter, pour over one cup soft bread crumbs; mix well; combine mixtures and use as filling for turkey, capon or guinea chicken.

OYSTER DRESSING FOR FOWLS

Mrs. W. S. Kiskaddon

For an eight or ten-pound turkey cut the brown crust from slices of stale bread until you have as much as the inside of a pound loaf. Put into a suitable dish and pour tepid water over it; take up a handful at the time and squeeze it hard and dry with both hands, placing it as you go along in another dish; now when all is pressed dry, toss it all up lightly through your fingers; now add pepper and salt--about a tablespoonful--also powdered summer savory and sage, and one pint of oysters drained and slightly chopped. For geese and ducks the dressing may be made the same.

RICE DRESSING FOR DUCK OR GOOSE

Mrs. H. P. E. Hafer

Boil one cup of rice tender. Chop one stalk celery; two onions; one outside of green pepper; a little piece of garlic; fry in b.u.t.ter and add boiled rice.

SAUCES

HOLLANDAISE SAUCE

Mrs. A. Donald Campbell

One tablespoonful flour and one teaspoonful b.u.t.ter; mix over fire until smooth; add, gradually, one pint of boiling water, until all is the consistency of cream. Boil for two or three minutes and season with one salt spoon of salt; one-half teaspoonful mustard; one-quarter teaspoonful pepper. Take from fire and add yolks of two eggs, well beaten; mixing all until smooth. Add slowly, three tablespoonfuls oil and one tablespoonful vinegar. Lemon juice instead of vinegar makes it much more delicate.

HOLLANDAISE SAUCE

Belle Shaw

Two tablespoonfuls b.u.t.ter; one tablespoonful flour; one-half pint boiling water; one-half teaspoonful salt; add gradually yolks of two eggs, well beaten; juice of one-half lemon; one-half teaspoonful onion juice; cook over hot water. Be careful not to get sauce too thick.

TARTAR SAUCE NO. 1

Mrs. Carl S. Junge

Sweet cuc.u.mber pickles; green peppers and onion. Chop fine and mix with mayonnaise salad dressing.

TARTAR SAUCE NO. 2

Mrs. Carl S. Junge

Tablespoonful mixed capers; tablespoonful cuc.u.mber pickles, chopped; teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard; one-half pint mayonnaise dressing.

RICH GRAVY WITHOUT MEAT

Mrs. T. M. Butler

Heat a sufficient amount of lard or drippings in a skillet into which two or three tablespoonfuls of flour have been stirred until a very light brown; then add two-thirds milk to one-third water and season with salt and pepper, adding a level teaspoonful of extract of beef and stir until completely dissolved.

A VEGETABLE SAUCE

One-half teaspoonful kitchen boquet; one level tablespoonful flour; two tablespoonfuls b.u.t.ter; one-fourth teaspoonful salt; two cupfuls hot milk; two egg yolks; blend flour and b.u.t.ter; add salt and milk and boil until smooth and of the desired thickness. Then gradually add the yolks of eggs and kitchen boquet. This may be served on any vegetable desired.

CREOLE SAUCE

One teaspoonful Kitchen Boquet; one onion; five shallots; two green peppers; one tablespoonful b.u.t.ter; one tablespoonful flour; four large tomatoes; one-half bean garlic; one teaspoonful salt; one teaspoonful sugar; six canned mushrooms; one-half teaspoonful parsley. Slice fine onion, shallots and pepper. Cook in b.u.t.ter to a light brown; stir constantly. Then the garlic minced, and the flour. Stir all together and add tomatoes, seasoning, mushrooms, and parsley. Cook twenty minutes, stirring occasionally. Just before serving, add one teaspoonful Kitchen Boquet.

MUSHROOM SAUCE

Three tablespoonfuls Kitchen Boquet; one-third cupful b.u.t.ter; one-third cupful flour; one teaspoonful salt; dash cayenne; one teaspoonful onion juice; two cupfuls milk; one can mushrooms. Melt the b.u.t.ter, add flour and milk gradually, stirring all the while. When cooked, add the salt, cayenne, onion and kitchen boquet. Drain and chop mushrooms; add to sauce and cook three minutes.

TOMATO CELERY SAUCE

Two teaspoonfuls kitchen boquet; one quart tomatoes; one teaspoonful sugar; three pepper-corns; one tablespoonful b.u.t.ter; one head of celery; one onion; one green pepper; one bay leaf; four cloves; salt and pepper; one tablespoonful flour. Place the tomatoes in a saucepan; add the celery cut up into inch lengths; the onion slices and spices. Simmer slowly for twenty minutes, pa.s.s through a sieve; return to the fire, and stew down until you have one cupful of puree. Blend the flour and b.u.t.ter together in a double boiler; stir in the tomato-celery puree, and stir until smooth and thick; season with kitchen boquet, salt and pepper. If too thick, add a little water or stock. This is fine to serve with meat loaf, salmon loaf or rice croquettes, etc.

SAUCE BERNAISE

Heat a granite saucepan slightly and break into it four eggs. Beat the eggs briskly over a slow fire, but do not let them boil; mix four tablespoonfuls hot water and two tablespoonfuls beef extract, and as the eggs begin to cook stir in the mixture, adding the juice of one lemon, one tablespoonful onion juice and one teaspoonful Tarragon vinegar, salt and pepper. When this is well mixed pour on beef-steak and serve.

MINT SAUCE

One bunch mint; one tablespoonful sugar; three-fourths cup vinegar.

Rinse the mint in cold water; chop very fine; dissolve the sugar in the vinegar; add the mint; let it stand for one hour to infuse before using.

If the same is wanted hot, heat the vinegar and stir in the mint just before using.

SAUCE ALLEMANDE

Mrs. Bertha C. Hansen

Four tablespoonfuls b.u.t.ter; four tablespoonfuls flour; one egg yolk; one cup white stock; one cup cream; one-half teaspoonful salt; few grains pepper. Make same as a thin white sauce. Just before serving, add the yolk of one egg and cook slightly.