QUICK TOMATO AND CHILI RELISH FOR LOBSTER, SHELL FISH AND HAM.—Six tomatoes peeled, chopped and drained, two tablespoons minced celery or one half teaspoon celery seed, two tablespoons of vinegar, a little garlic or onion, one chopped chili pepper or one drop of tabasco sauce and one teaspoon of salt. If chili pepper is used bake it until skin cracks open, then peel and seed and chop fine. Let it cool and add to the tomato mixture. This is a relish served when ripe tomatoes are in season. It is not cooked. By substituting one cup of whipped cream for the vinegar and omitting the tabasco sauce, a nice sauce is quickly made to serve with cold beef, mutton or veal.
PIQUANTE SAUCE OR OLIVE OR VINEGAR SAUCE.—One tablespoon of chopped onion, one tablespoon of capers, two tablespoons of chopped pickles, or teaspoon of sugar, one half teaspoon of salt, two tablespoons of vinegar, one half saltspoon of pepper, four tablespoons of soup stock or water, and last if liked, three olives stoned and chopped fine or one tablespoon of minced parsley. Heat the soup stock, add vinegar and other ingredients. Serve with calf's head, boiled mutton, lobster or pigs feet.
SPANISH SAUCE.—One and one half pints stock, one tablespoon gelatine dissolved in water, four tablespoons of butter, two tablespoons of flour, two tablespoons chopped onion, a sprig of parsley, one tablespoon chopped celery, one tablespoon chopped carrot, one bay leaf, three whole cloves, a blade of mace, one teaspoon of salt and half saltspoon of pepper. Boil stock with the seasoning, until it is reduced to a pint, rub flour and butter together and add, cook thick and strain. At the last moment add the gelatine and serve with any fowl or meat that requires a rich brown sauce.
CELERY SAUCE.—One bunch of celery, one tablespoon of flour, and one of butter; one pint of stock, six tablespoons of cream, one level teaspoon of salt, dash of white pepper. Wash and cut up the celery, using green tops. Cook in the stock or water until very tender. Press through sieve; rub flour and butter together and cook in the celery puree, add the seasoning and serve with boiled mutton, chicken or rabbit.
OYSTER SAUCE.—Drain half a pint of oysters, wash and cook them in a saucepan until gills curl. Add to cream sauce and serve with boiled poultry or fish.
SAUCE SAUBISE.—Boil three chopped onions in water until tender; drain and add to cream sauce. Serve with fowl.
Bread and Rolls
"The loaf is, after all, the thing that's most essential."—J. W. Foley.
WHITE AND RYE BREAD.—While boiling potatoes I save the potato water, about one pint. After it is cooled and only luke warm, I soak in it one cake of yeast foam, one teaspoonful of sugar and a small pinch of ginger, and then let it dissolve until supper time; then take a quart of wheat flour and mix with a little warm water, or water and milk, and add your yeast so that the sponge will not be too thin, but like a stiff batter. Let it stand over night in a warm place to raise. Next morning I divide the sponge, using two thirds of it for wheat bread and one third for rye bread, as you can bake six loaves of bread from one cake of yeast; four of wheat and two of rye. To the two thirds part of sponge I take two quarts of wheat flour, one tablespoonful of salt and water enough to make quite a stiff dough. For the rye bread one quart of rye flour with one and one half cups of wheat flour and one teaspoonful of salt. Knead it same as for wheat bread, then let it raise again and when it has doubled in size, it is ready for the tins and after raising there until light, it is ready for the oven in which if hot it will bake in from three fourths to one hour. Before putting it in the oven, I usually wash it with luke warm milk to give it a nice brown color while baking.—Mrs. John Bruegger. Demonstration of German Cookery, breads and cookies.