How We Cook in Tennessee

Ingredients

• one tablespoon sugar
• one tablespoon lemon juice
• one teaspoon worcester sauce
• one-fourth cup of browned butter
• one-half cup butter
• one-third cup of boiling water
• three tablespoons of butter
• one teaspoon salt
• half teaspoon ground pepper
• one pint of milk
• one tablespoon of flour
• a pint of mushrooms
• a spoonful of butter rolled in flour
• a pint of small button mushrooms
• one among
• two eggs
• one saltspoon salt
• six sliced onions in a saucepan
• pepper
• salt
• cayenne

Directions

1. reduced to a thick marmalade. Put in glasses and seal. Serve with game or the roast.

2. Mushroom Sauce. — Take a pint of mushrooms ; remove the outside skins if fresh, if canned they are ready for use; stew them slowly in milk or cream, seasoning with pepper, salt, and a spoonful of butter rolled in flour; stew them until they are tender, stirring them with a silver spoon. This sauce served with beefsteak or chicken boiled is very good. — Gulf City Cook Book.

3. 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. — White House Cook Book.

4. Tartar Sauce for Fish. — One tablespoon sugar, one tablespoon lemon juice, one teaspoon Worcester sauce. Put together in a bowl over hot water. One-fourth cup of browned butter, strained into the liquid. — Columbia (Tenn.) Cook Book.

5. Hollandaise Sauce. — Cream one-half cup butter, add yolks two eggs and beat well, then add the juice of half a lemon, one saltspoon salt, and a few grains of cayenne. Just before serving add slowly one-third cup of boiling water and cook over hot water slightly thick. This sauce, if well made, is particularly nice to serve with fish.

6. Onion Sauce. — Put six sliced onions in a saucepan with three tablespoons of butter, one teaspoon salt, same of sugar, half teaspoon ground pepper; cook slowly till it thickens to a pulp, stirring constantly. Then add one pint of milk, thick- ened with one tablespoon of flour. Boil till thick, strain through a coarse sieve and serve.

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 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.