. The original Appledore cook book : containing practical receipts for plain and rich cooking . o eat with roast meat. Pickled Blueberries, Nearly fill a jar with ripe berries, and then fill up withgood molasses, cover, and set away, and in a few weeks theywill be ready for use. Chili Sauce» Take nine large or eighteen small tomatoes, scald, peel,and chop, with two peppers and one large onion. Add onetablespoonful of salt, two of sugar, one teaspoonful each ofginger, cloves, allspice, cinnamon, one nutmeg, and twosmall cups of vinegar^ Stew half an hour; bottle while hot. To Pickle Oysters. Tw
. The original Appledore cook book : containing practical receipts for plain and rich cooking . o eat with roast meat. Pickled Blueberries, Nearly fill a jar with ripe berries, and then fill up withgood molasses, cover, and set away, and in a few weeks theywill be ready for use. Chili Sauce» Take nine large or eighteen small tomatoes, scald, peel,and chop, with two peppers and one large onion. Add onetablespoonful of salt, two of sugar, one teaspoonful each ofginger, cloves, allspice, cinnamon, one nutmeg, and twosmall cups of vinegar^ Stew half an hour; bottle while hot. To Pickle Oysters. Two hundred large oysters, one half pint of vinegar, onehalf pint of white wine, four spoonfuls of salt, six spoonfulsof whole black pepper, and a little mace. Strain the liquor, PICKLES. 203 and add the above-named ingredients, then put on the fireand boil up, and pour while boiling hot over the oysters, andlet them stand ten minutes; then pour the liquor off themand let both oysters and liquor get cold; then put theoysters in a jar with the liquor, and cover tight. They willkeep some Dra^wn Butter. Beat one cup of butter and two spoonfuls of flour to acream, and pour over this one pint of boiling water. Set onthe fire and let it come to a boil^ but do not boil. Serveimmediately. Egg Sauce. Chop up two hard-boiled eggs^ and stir into drawn butter. Oyster Sauce. Set a basin on the fire with half a pint of oysters and onepint of boiling water; let them boil three minutes, and thenstir in half a cup of butter beaten to a cream, with two spoon-fuls of flour j let this come to a boil, and SAUCES. 205 Celery Sauce. Chop fine two heads of celery, and boil one hour; at theend of that time, have about a pint and a half of water withit, and stir in two spoonfuls of flour wet with cold this ten minutes, and then stir in two spoonfuls of with pepper and salt, and serve. Caper Sauce. Into a pint of drawn butter stir three spoonfuls of capers. Mint S
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
