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Classic
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page 109
and a half of tomatoes; strain through a sieve, and bottle while hot; cork the
bottle and dip into hot sealing wax.--Mrs. Erastus Byers, Minneapolis, Minn.
BREAD SAUCE.
Half pint grated bread crumbs, one pint sweet milk, and one onion; boil until
the sauce is smooth, take out onion and stir in two spoonfuls butter with salt
and pepper; boil once and serve with roast duck or any kind of game.--Mrs. H. C.
E.
CRANBERRY SAUCE.
After removing all soft berries, wash thoroughly, place for about two minutes in
scalding water, remove, and to every pound fruit add three-quarters of a pound
granulated sugar and a half pint water; stew together over a moderate but steady
fire. Be careful to cover and not to stir the fruit, but occasionally shake the
vessel, or apply a gentler heat if in danger of sticking or burning. If
attention to these particulars be given, the berries will retain their shape to
a considerable extent, which adds greatly to their appearance on the table. Boil
from five to seven minutes, remove from fire, turn into a deep dish, and set
aside to cool. If to be kept, they can be put up at once in air-tight jars.
Or, for strained sauce, one and a half pounds of fruit should be stewed in one
pint of water for ten or twelve minutes, or until quite soft, then strained
through a colander or fine wire sieve, and three-quarters of a pound of sugar
thoroughly stirred into the pulp thus obtained; after cooling, it is ready for
use. Serve with roast turkey or game.
When to be kept for a long time without sealing, more sugar may be added, but
its too free use impairs the peculiar cranberry flavor. For dinner-sauce half a
pound is more economical, and really preferable to three-quarters, as given
above. It is better, though not necessary, to use a porcelain kettle.
Some prefer not to add the sugar till the fruit is almost done, thinking this
plan makes it more tender, and preserves the color better.--C. G. & E. W. Crane,
Caldwell, N. J.
CELERY SAUCE.
Scrape the outside stalks of celery and cut in pieces an inch long, let stand in
cold water half hour, then put in boiling water enough to cover, and cook until
tender; drain off water and dress with
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