Chicken Sauce

Ingredients

• two cupfuls of milk
• two tablespoonfuls of butter
• three ounces of butter
• one ounce of flour
• two ounces of the butter in a pan
• one tablespoonful of white sugar to one-half a cup of vinegar
• one pint of hot cream
• one-half teaspoonful of salt
• one pint of cream
• one-half teaspoon salt one-half saltspoon of pepper
• two cups of soup stock
• two tablespoons of flour
• four tablespoons of butter
• a pint of boiling water
• a tablespoon of butter
• a pint of water
• a cup of vinegar
• a saltspoonful of white pepper
• a teaspoonful of celery salt
• two eggs
• two tablespoon- fuls o
• three hard boiled eggs chopped
• two even tablespoonfuls of butter
• two heaping tablespoonfuls of corn starch
• one third the cream
• one heaping tablespoon of butter
• two heaping tablespoons flour
• butter the size of an egg into a sauce pan
• lemon juice
• vinegar
• salt
• pepper

Directions

1. Put butter the size of an egg into a sauce pan, when it bubbles add a tablesj)Oonf ul of flour ; cook, add a pint of boiling water, when smooth take from the lire, add the beat en yolks of two eggs and a few drops of lemon juice.

2. TOMATO SAUCE FOR CHOPS AND CROQUETTS. One can of Old Reliable tomatoes, half of an onion, six or ei-^lil cloves. Boil half an hour, then take two tablespoon- fuls o. butter and two of flour. Put on the fire and siir un- til blown, then mix with other ingredients and let all boil up once. Strain through a sieve.

3. BREAD SAUCE FOR GAME. Two cupfuls of milk, one of dried bread crumbs, a quar- ter of aii onion, two tablespoonfuls of butter, and salt and pepper. Dry the bread in a warm oven, and roll into rather ccaise crumbs. Sift, and put the fine crumbs which come till ougli .-ind which make about one-third of a cupful on to boil with the milk and onion. Boil ten or fifteen minutes and add a tablespoon of butter and the seasoning. Skim out the onion. Fry the coarse crumbs a light brown in the remaining butter, which must be very hot before they are put iu. Stir over a hot oven two minutes, being watchful not to burn. Cover the breast of the x'oasted birds with

4. Use Mansfield's Pure Spices.

5. 18 these and serve the sauce poured around the birds or in a gravy dish.

6. DEAWN BUTTER SAUCE. Three ounces of butter, one ounce of flour, half a pint of water, little salt and pepper. Put two ounces of the butter in a pan ; when it bubbles, add flour ; stir it well with a wire egg- whisk, do not let it color ; then add the water. Put it through a sieve and add the other ounce of butter cut in pieces. Add three hard boiled eggs chopped. Serve with meat or fish.

7. MINT SAUCE. Mix one tablespoonful of white sugar to one-half a cup of vinegar ; add mint chopped fine and half a teaspoonf ul of salt. Serve with roast lamb or mutton.

8. CREAM SAUCE NO. 1. One pint of hot cream, or milk, two even tablespoonfuls of butter, two heaping tablespoonfuls of corn starch, one-half teaspoonful of salt, one-half a saltspoonful of white pepper, aue-half a teaspoonful of celery salt, a few grains of cayenne pepper. Scald the cream, melt the butter in a granite sauce pan. when bubbling add the dry corn starch, stir until well mixed, add one third the cream and stir as it boils and thick- ens ; add more cream and boil again ; when smooth add the remainder of the cream and seasoning.

9. Mix with the chicken in making croquettes. CREAM SAUCE TO BE SERVED WITH CROQUETTES. One pint of cream or milk, one heaping tablespoon of butter, two heaping tablespoons flour, one-half teaspoon salt one-half saltspoon of pepper. Make same as cream sauce No. 1.

10. MUSHROOM SAUCE. One can of mushrooms, two cups of soup stock, two tablespoons of flour, four tablespoons of butter, salt and pepper. Melt the butter ; add the flour and stir until a dark brown ; add the stock gradually. When it boils add the liq- uor from the mushrooms ; season and simmer twenty minutes. Skim oif the fat that rises; add the mushrooms and simmer five minutes. Serve with beef steak.

11. Butter, Cheese and Eggs a Specialty

12. If care is taken in j^icking and dressing fowls and birds, there is no need of washing them.

13. EOAST TURKEY. First dress it. Season well. Sprinkle pepper and salt on the inside. Stuff it and tie well in shaj)e. Wet the skin in water and sprinkle with pepper, salt and flour. Pour a little boiling water in the j)an. Baste it often and cook three or four hours according to size.

Nutrition, whole recipe (rough)

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.