This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle.—Mrs. C. C.
Pepper Vinegar.
Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar, and fill with good cider vinegar.
Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.—Mrs. S. T.
Tomato Sauce.
Scald and peel six large ripe tomatoes; chop them up and stew slowly. Cream one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together.
When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.
Stir the butter, sugar, and flour in. Let boil up and serve.—Mrs. S. T.
Mushroom Sauce.
Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour; stir in two tablespoonfuls warm water; let it simmer. Pour in one teacup cream, and stir; throw in one pint young mushrooms, washed, picked, and skinned; add pepper, salt, another small piece of butter.