To make a Piquant Sauce (Recipe 2).—Boil a quarter of a pound of bruised cloves, a quarter of a pound of minced shallots, and half an ounce of cayenne pepper in half a gallon of vinegar for twenty minutes. Strain, and, when the liquor is cool, add half a pint of an equal mixture of walnut catsup and soy. Thoroughly mix and bottle.
To make a Piquant Sauce (Recipe 3).—Boil a quarter of a pound each of allspice, minced shallots, and minced garlic, and two ounces of salt in a quart of vinegar for twenty minutes. Strain, and, when the mixture is cool, add a gallon each of walnut catsup and mushroom catsup. Thoroughly mix and bottle.
To make Anchovy Sauce.—Heat, until it thickens, a mixture of a pint of vinegar, a pint and a quarter of water, two pounds and a half of butter, three-quarters of a pound of flour, and thirty minced anchovies. Rub the mixture through a coarse hair sieve and bottle.
To make a Salad Dressing to be stored.—Salad dressings should be mixed freshly as required; but it is sometimes thought desirable to keep a stock dressing bottled and ready for all emergencies. Thoroughly beat the yolks of three eggs, and gradually stir in half a tea-cupful of olive oil, together with a table-spoonful of mustard, a little pepper, two table-spoonfuls of salt, and half a tea-cupful of vinegar; adding, last of all, the well-beaten whites of the three eggs. Bottle in well-stoppered bottles.
PRESERVES
IT is easy to make good jam at home if a few simple rules are followed. Excellent jams can, it is true, be bought, but they are generally too sweet, a large proportion of sugar being used in order to make the jam keep for a considerable time.