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The 1918 Fanny Farmer Cookbook
powdered sugar
/2 cup vinegar
1
Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of
range to infuse. If vinegar is very strong, dilute with water.
6
0
Currant Jelly Sauce
To one cup Brown Sauce, from which onion has been omitted, add one−fourth tumbler
current
jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve
roast lamb. Currant Jelly Sauce is suitable to serve with lamb.
with
6
1
To one cup Brown Sauce, from which onion has been omitted, add one−eighth tumbler
jelly, two tablespoons Port wine, and a few grains cayenne.
current
6
2
Vinaigrette Sauce
1
1
teaspoon salt
6
tablespoons olive
oil
/4 teaspoon
paprika
1
tablespoon
chopped pickles
Few grains pepper
1
tablespoon
chopped green
pepper
1
tablespoon
tarragon vinegar
1
teaspoon chopped
parsley
2
tablespoons
cider vinegar
1
teaspoon chopped
chives
Mix ingredients in order given.
6
3
Sauce Tartare
Chapter XVIII − FISH AND MEAT SAUCES
322
Page
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