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Classic
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page 143
stock, or gravy, or even a little hot water with butter. Pour this when done
through a fine sieve. Of course a larger quantity can be prepared at once than
is mentioned here.
MUSHROOM SAUCE.
Wash a pint of small button mushrooms, remove the stems and outside skins, stew
them slowly in veal gravy or milk or cream, adding an onion, and seasoning with
pepper, salt and a little butter rolled in flour. Their flavor will be
heightened by salting a few the night before, to extract the juice. In dressing
mushrooms, only those of a dull pearl color on the outside and the under part
tinged with pale pink should be selected. If there is a poisonous one among
them, the onion in the sauce will turn black. In such a case throw the whole
away. Used for poultry, beef or fish.
APPLE SAUCE.
When you wish to serve apple sauce with meat prepare it in this way: Cook the
apples until they are very tender, then stir them thoroughly so there will be no
lumps at all; add the sugar and a little gelatine dissolved in warm water, a
tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it
will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can
be treated in the same way. Many prefer this to plain stewing.
Apples cooked in the following way look very pretty on a tea-table, and are
appreciated by the palate. Select firm, round greenings; pare neatly and cut in
halves; place in a shallow stew-pan with sufficient boiling water to cover them,
and a cupful of sugar to every six apples. Each half should cook on the bottom
of the pan, and be removed from the others so as not to injure its shape. Stew
slowly until the pieces are very tender; remove to a dish carefully; boil the
syrup half an hour longer; pour it over the apples and eat cold. A few pieces of
lemon boiled in the syrup adds to the flavor. These sauces are a fine
accompaniment to roast pork or roast goose.
CIDER APPLE SAUCE.
Boil four quarts of new cider until it is reduced to two quarts, then put into
it enough pared and quartered apples to fill the kettle; let the whole stew over
a moderate fire four hours; add cinnamon if liked. This sauce is very fine with
almost any kind of meat.
OLD-FASHIONED APPLE SAUCE.
Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish;
sprinkle over them a heaping coffee-cupful of sugar and one of water. Place
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