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Classic
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page vi
CHAPTER IV.
SAUCES AND GRAVIES.
Melted Butter . . . . 30
Thickening for Gravy, Sauce, or Soup . . . . 30
Gravy for Roast Meat . . . 31
" " Boiled Meat . . . . 31
Turtle Sauce . . . . . 31
Tomato . . . . . . . 32
Apple . . . . . . . 32
To mix Mustard . . . . . 32
Egg Sauce . . . . . . 33
Lemon . . . . . . 33
Celery . . . . . . . . . . 33
Currant Jelly . . . . . 33
Salad Mixture . . . . . 34
Sauce for Tripe . . . . 34
Mint Sauce . . . . . . 34
Imitation of Capers . . . . 35
My Uncle's Sauce . . . . 35
Fish Sauce . . . . . . 35
Oyster . . . . . . . . 36
Chestnut . . . . . . 36
Chestnut Stuffing . . . . 36
Mushroom Catsup . . . . 37
Mushroom Sauce . . . . . 37
Mushroom Stewed . . . . 38
" Quintessence of . 38
Sorrel Sauce . . . . 38
Onion . . . . . . . 39
Indiana . . . . . . . 39
Oyster Catsup . . . . . 39
Cucumbers a la mode . . . . 40
Steamboat Sauce . . . . 40
Tomato Catsup . . . . . 40
" Sauce . . . . . . 41
" Omelette . . . . . 41
" Preserved, No 1 . . . . 41
" " No 2 . . . 42
Grape Syrup . . . . . . 42
Apple Preserves . . . . 42
Whortleberries . . . . 42
Orange Salad . . . . . 43
Peach . . . . . . 43
Strawberry . . . . . . 43
Tomato . . . . . . 44
Mint Sauce . . . . . . 44
Sandwiches . . . . . . 44
Powdered Horseradish . . . 44
CHAPTER V.
PICKLING.
Cucumbers . . . . 45
Mangoes . . . . . 45
Onions . . . . . . 46
Yellow Pickle . . . . . 46
Tomatoes . . . . . . 47
Ripe do . . . . . . . 48
Green Tomatoes . . . . 48
Green Peppers . . . . . 49
Cherries . . . . . . 49
Peaches . . . . . . . 50
Walnuts . . . . . . . 50
Cucumbers sliced . . . . 50
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