Tuniato Sauce This sauce is best made with fresh tomatoes. Take six or eight tomatoes and remove the stalks, then squeeze out the juice and seeds; take a three pint stewpan with a close-fit ting lid, put in the tomatoes and add a gill of water, a little salt and pepper, and a small bou quet garni• boil for twenty minutes or half an hour, with frequent stirring. When soft, pass them through a wire sieve. Melt half an ounce of butter, and stir into it a teaspoonful of flour; stir for two or three minutes. Take it off the fire, and add in small portions the puree of toma toes, constantly stirring; add a gill of stock, hetter if flavored with a rasher of ham or bacon, and boil for a quarter of an hour. Should the sauce be too thick, add a little more stock. If preserved tomatoes are used, begin with them as if a puree, and proceed as already described, and the sauce is ready. Almost constant stirring is required.
Bread Sauce. Take a clean stewpan and put in six ounces of stale .bread-crumbs with one pint of new milk and one eschalot, boil for ten minutes and the sauce is ready. See that the bread-crumbs are good, and take care that the sauce does not boil over.
Oyster Sauce. Open a dozen oysters, and let them boil for two minutes in their own liquor, drain them over a colander, and strain the liquor. Mix to a smooth paste three-quarters of an ounce of butter with the same weight of flour, then add the liquor of the oysters, and make nearly a pint by adding milk; stir over the fire till it comes to the boil, take it off the fire and stir in half an ounce of butter till melted, remove the beards from the oysters, and return the oysters into the sauce to warm. The sauce must not boil after the oysters are added.
Mushroom Sauce. Wnsh and pick a pottle of mushrooms, remove the gritty part hear the stalk, and put them into a basin of cold water for three or four minutes, then dry them on a cloth trim them, and, if you like, whiten them in a stewpan with a tablespoonful of lemon-juice and the same quantity of water, mince them, stalks and all, and put them into a clean quart saucepan with an ounce of butter; when the mushrooms are nearly done add half a pint of Bechamel sauce, and simmer for half an hour. Pass the whole through a strainer, and serve hot. Good Becharnel sauce and young mushrooms will he required.
Lemon, and Li?`"l' Sauce. Wash and score the liver of a fowl or a rabbit, blanch it for a few minutes eut half a lemon into small slices, remove all the white and seeds, take a quarter of the lemon-rind and mince it and the liver finely, prepare half a pint of melted butter, add the minced liver and lemon, and season with a little salt. Let it come gradually to a good temper ature without boiling, and then serve. Be sure
the livers are fresh and healthy.
_term. and Parsley Sauce. Proceed as in the last recipe by blanching the parsley and liver, mincing them separately, and stirring the melted butter. The same as the preceding.
/?ottx. Melt three ounces of butter, and stir in one ounce of flour, until it becomes of a light brown color. Cover the stewpan and let it remain for half an hour on the stove, then add half a pint of boiling water, season with pepper and salt, and stir gently till well mixed. Con tinue the stirring five minutes after it comes to the boil. Stock, as I have before explained, is hetter than water. Roux is used for thickening sauces and gravies; when wanted white it must not remain on the fire long enough to brown. The difference between brown roux and white roux is simply in the browning of the butter. It ean be kept for some days in a clean earthenware jar in a cool place. Great care must be given to the preparation of roux, for if the butter and flour are not good, or allowed to become too brown, the flavor of the sauce is strong and acrid.
Soups. In the article on Cooking some general directions are given for making soups and stews. In the making of soups the meat should be put into cold water and heated gradually, and throughout the cooking the water should only shnmer, the object being to extraet the juices of the meat. It may also be added that the broth should be thoroughly skimmed during the oper ation of bringing it to the scalding point.
Pea Soup. Take half it pound of good split peas, wash them in several waters, and let them soak all night in a pint of water. In the morn ing put two ounces of good butter or sweet drip ping into a saucepan; when it is melted add the peas, well drained from the water, with a lump of sugar the size of a walnut; stir the peas frequently, and as they begin to thicken add from time to time a little water (half teacupful); when they have been on the tire about an hour add an onion, shredded very finely, half a tea spoonful of dried herbs, and half a teaspoonful of dried mint. Let all boil gently for two hours longer, add water as it thickens, and stir fre quently to prevent burning, then rub through a coarse sieve, return the pulp to the saucepan with a quart of good stock; add salt and pepper to taste, let it boil five minutes and the soup is ready. This soup may be made with mutton broth, or the liquor in which beef has been boiled, if not too salt. Then the water may be omitted and the broth used instead. If the soup is required to be very thick, use one pound of peas instead of half a pound. This soup will require frequent stirring. Beans may be cooked in the same way.