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Melted butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about two tea-spoonfuls of flour. When it is thoroughly mixed, put it into the sauce-pan, and add to it four table-spoonfuls of cold water.
She had seen her bending over a fire above which hung a great sauce-pan full of water, into which she flung some of the herbs she had gathered, singing as she did so, in a strange language. "Could it possibly be," thought the king, "that Kadali-Garbha had deceived him? Was she perhaps a witch after all?" He remembered that he really did not know who she was, or who her father was.
101. =Cranberry Sauce.= Carefully pick and wash one quart of cranberries; put them over the fire in a sauce-pan with half a pint of cold water; bring them to a boil, and boil them gently for fifteen minutes, stirring them occasionally to prevent burning; then add four ounces of white sugar, and boil them slowly until they are soft enough to pass through a sieve with a wooden spoon; the sauce is then ready to serve.
Cover the sauce-pan, and set it in a large tin pan of boiling water. Then let it rest till it boils up. If you set it on hot coals, or over the fire, it will be oily. If the butter and flour is not well mixed it will be lumpy. If you put too much water, it will be thin and poor. All these defects are to be carefully avoided.
James Fish Chowder.= Put half a pound of sliced salt pork in the bottom of a deep sauce-pan and fry it brown; take it out, and put in layers of potatoes, onions and fish sliced, seasoning each layer plentifully with salt and pepper; using about three pounds of fish, and a quart each of potatoes and onions; cover with cold water, bring gradually to a boil, and cook slowly for thirty minutes; then add two pounds of sea-biscuits soaked for five minutes in warm water, and boil five minutes longer and serve.
When it is done, dredge it all over with fine bread-raspings shaken on through the top of the dredging box; and set it before the fire to brown. For gravy, take the wine in which the ham was steeped, and add to it the essence or juice which flowed from the meat when taken from the spit. Squeeze in the juice of two lemons. Put it into a sauce-pan, and boil and skim it. Send it to table in a boat.
153. =Red Cabbage.= Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoonful each of ground cloves and salt, half a saltspoonful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot.
If you wish them quite soft, put them into a sauce-pan of water that is boiling hard at the moment, and let them remain in it five minutes. The longer they boil the harder they will be. In ten minutes' fast boiling they will be hard enough for salad. If you use one of the tin egg-boilers that are placed on the table, see that the water is boiling hard at the time you put in the eggs.
207. =A good Breakfast= can be made of fresh milk sweetened with a little sugar and eaten with bread a day old, lightly buttered. 208. =Stewed Fruit.= Put a quart of apples pared and sliced over the fire in a thick sauce-pan, with half a pint of water, to prevent burning, and when tender break them well up and sweeten them with four ounces or more of sugar, according to the flavor of the apples.
166. =Stuffed Tomatoes.= Cut off the tops from eight or ten large smooth round tomatoes; scoop out the inside, and put it into a sauce-pan with quarter of a pound of scraps of ham, bacon or tongue minced fine, a saltspoonful of salt, two ounces of butter, half an ounce of chopped parsley, and four ounces of grated cheese and bread crumbs mixed; stir these ingredients over the fire until they are scalding hot, fill the tomato skins with this forcemeat, fit them neatly together, dust them with sifted bread crumbs, put over each a very little sweet oil to prevent burning, brown them in a quick oven, and serve them on a hot dish with their own gravy turned over them.
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