Sauce made from prunes or fresh plums, cherries, strawberries, raspberries, gooseberries, currants, grapes, apples or apricots.
- ½ lb. of fruit puree
- Sugar to taste
- 1 small piece of cinnamon
- ¾ qt. of water
- 1½ tbsps. of corn starch
- ½ cup of white wine
- ¾ lemon
Preparation: The fruit puree is made very savory with sugar and spices. The corn starch is mixed with a little water and stirred into it, also the rest of the water, then the whole is cooked and rubbed through a fine sieve. If the sauce should be too thin, use more corn starch. The wine may be omitted.
CHAPTER 11.
POTATOES.
The various recipes for the preparation of potatoes.
The potato is a very useful food and may be prepared in many ways. Salt is necessary to make the potato savory. It must be boiled well done and quickly. It may be peeled long before using, but should be kept covered with water after it is peeled, otherwise it will turn brown. Potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts. They sprout also in the spring; the sprouts should be immediately removed.
No. 1—POTATOES IN THEIR SKINS OR JACKETS.
Quantity for 6 Persons.
- 2 lbs. of medium-sized potatoes
- Water sufficient to cover them
- 3 tbsps. of salt
Preparation: The potatoes must be of equal size. They are cleaned in cold water and put to boil in cold water in a covered kettle. When done, drain off the water, shake them a little and set them aside to dry and their jackets will burst.