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"I know not Lethe nor Nepenthe," remarked he; "but I have learned many new secrets in the wilderness, and here is one of them a recipe that an Indian taught me, in requital of some lessons of my own, that were as old as Paracelsus. Drink it! It may be less soothing than a sinless conscience. That I cannot give thee.
Add to this a hunger which had endured since early morning and a series of rapid-fire questions, and you have the true recipe for bad bread, at least. Kitty Bonnair had taken a course in sanitation and domestic science in her college days, since which time the world had been full of microbes and every unpleasant bacillus, of which she discoursed at some length.
"It is a case which recalls the word of Casal," interrupted Pietrapertosa, "when that snob of a Figon recommended to us at the club his varnish manufactured from a recipe of a valet of the Prince of Wales. If the young man is not settled by us, I shall be sorry for him."
Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of cookery, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances.
These must be added to one third the quantity of Espagnole, or Spanish sauce, given in the foregoing recipe. Then stir in gradually, bit by bit, one ounce of butter, letting each piece blend before adding more.
Take off the cloth, wash it, and remove all the scum that adheres to the pail, and lay a clean cloth over the pickles again. Do not use more than a cup of salt in the new brine, which must be thoroughly dissolved. You will find among Salads a nice recipe wherein salt pickles are used. Take two or three dozen medium-sized cucumbers and lay them in salt water overnight.
Dressing made according to the following recipe: One teaspoonful mixed mustard; one-half teaspoonful sugar; four tablespoonfuls salad oil; four tablespoonfuls milk; two tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop by drop, to the mustard and sugar, mixing carefully; next add milk and vinegar very gradually, lest the sauce curdle, and the seasoning.
"That's the way with Chloe and Phyllida in Arcadia," said her father. "But not here," said Betty. "In the house, I was detained a little while, for the housekeeper wanted me to explain my recipe for taking out the grease spots." "A little while, sister?" said Harriet. "It was through the dancing of three minuets, and the country dance had long been begun."
She said to herself, that Aunt Izzie was very unkind to make her work in vacation, and she pulled the top-drawer open with a disgusted groan. It must be confessed that Miss Izzie was right. A bureau-drawer could hardly look worse than this one did. It reminded one of the White Knight's recipe for a pudding, which began with blotting-paper, and ended with sealing-wax and gunpowder.
This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato. But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour. A little butter may be added just before serving. Allow 1 level dessertspoon cornflour to 1/2 pint milk.
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