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Take middling cucumbers and cut them in slices, but not too thin, strow over them a little salt to bring out the water, put them into a stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump of butter, and a spoonful or two of vinegar to your taste; let them boil all together; thicken them with flour, and serve them up with sippets. To make an OATMEAL PUDDING.
Cover them and let them stand all night. Crack half the peach-stones, break them up, put them into a small sauce-pan and boil them slowly in as much water as will cover them. Then when the water is well flavoured with the peach-kernels, strain them out, and set the water aside. Take care not to use too much of the kernel-water; a very little will suffice.
Cover it closely, and set it on the top of a stove, or in a slack oven for half an hour till it is warm all through; but do not let it get so heated as to boil. Then make a mixture as for cold slaw, of a quarter of a pound of butter, half a pint of water, a little salt and cayenne, and add to it a clove of garlic minced fine. Boil this mixture in a sauce-pan, and pour it hot over the warm cabbage.
They paid the landlady for the use of her gas-range, and would cook a sauce-pan full of some one of these things, and fill up with it three times a day. Then, at intervals, some one would invite them out to dinner; and because they were under-nourished they would gorge themselves which was evidently not an ideal method of procedure.
219. =Fruit Farina.= Sprinkle three tablespoonfuls of farina into one quart of boiling milk, using a sauce-pan set into a kettle of boiling water, in order to prevent burning; flavor and sweeten to taste, and boil for half an hour, stirring occasionally; then add one pint of any ripe berries, or sliced apples, and boil until the fruit is cooked, about twenty minutes: the pudding may be boiled in a mould or a cloth after the fruit is added.
23. =Dutch Sauce.= Put one ounce of butter, and one ounce of flour in a sauce-pan over the fire, and stir constantly until it bubbles; then add gradually one gill of boiling water, remove the sauce from the fire, stir in the yolks of three eggs, one at a time, add one saltspoonful of dry mustard; add one tablespoonful of vinegar and three of oil, gradually, drop by drop, stirring constantly till smooth.
Fry two pounds of pork chops cut from the loin, brown in a very little butter, pour off all the grease, add to them half a pint of Spanish sauce, and a tablespoonful of curry powder mixed smooth with two tablespoonfuls of cold water; cover the sauce-pan, and simmer the chops for fifteen minutes; then dish them in a wreath on a hot platter, pour the sauce on the bottom of the dish, and fill the centre with rice.
After the last turning, cover each steak with some of the seasoning from the sauce-pan, and let all broil together till thoroughly done. Instead of the onions and parsley, you may season the veal steaks with chopped mushrooms, or with chopped oysters, browned in butter.
Put tamarinds into a pitcher or tumbler till it is one-third full; then fill it up with cold water, cover it, and let it infuse for a quarter of an hour or more. Currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid. Put into a sauce-pan a pint of the best West India molasses; a tea-spoonful of powdered white ginger; and a quarter of a pound of fresh butter.
Pound in a mortar some of the best loaf-sugar, and then sift it through a very fine sieve. Mix it with the lemon-juice, making it so thick that you can scarcely stir it. Put it into a porcelain sauce-pan, set it on hot coals, and stir it with a wooden spoon five minutes or more. Then take off the pan, and with the point of a knife drop the liquid on writing paper.
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