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QUERIES AND ANSWERS. 



Cooking and white broth to cover ; let simmer for an hour. Drain the celery 

 Receipts. through a sieve or cloth, saving the liquor, to which add Espagnole sauce. 

 Skim the fat so as to form a sauce, press thoroughly through a napkin ; 

 place the celery on a dish and pour over the sauce. 



Espagnole Sauce. — Take half pound clarified butter, add one pound 

 flour ; roast very light brown. Add onions, carrots, a bouquet of herbs, 

 allspice, a knuckle of veal and a ham bone. Let simmer slowly in sauce- 

 pan, then moisten with three quarts of stock to a thin light sauce. Let 

 cook for three hours slowly. Skim off the grease ; then strain the sauce, 

 and reduce with sherry or white wine, according to taste. 



Salad. — Use the hard roots as well as stems. After washing well cut 

 the stems, both blanched and green, into small pieces. Serve with 

 French or Mayonaise dressing. 



Corn — Boiled. — Wash and boil in plenty of water with a small quantity 

 of milk ; cook for twenty minutes. 



Fritters. — Grate corn raw or cooked. For dressing take one pint of 

 milk, four eggs, two teaspoonsful of baking powder, half pound of flour, 

 salt, pepper, sugar, beat into light batter. Fry on both sides in pan with 

 hot lard, one tablespoonful of batter to each fritter. 

 _ Pudding. — Place half pound of Indian meal in three pints of boiling 



milk lightly sugared. Cook for twenty minvites, add molasses, six raw 

 eggs, and spices, mix well together. Put in a baking dish and bake in a 

 moderate oven. Serve with vanilla or other flavored sauce. 



Cucumber — Salad. — Peel and cut in very thin slices and soak in salt 

 . water for two hours. Strain till very dry. Serve with French dressing. 



Sliced — Pickled. — Peel and slice fresh cucumbers and put in a pan and 

 let stand with plenty of salt to draw the water. Press dry and put them 

 in a jar, pour over cold boiled vinegar. Add salt, pepper and a few 

 slices of onions. 

 Cooking Egg Plant — FVied. — Peel the fruit and cut crosswise in slices of full 



Receipts. diameter and of one-third of an inch in thickness, sprinkle salt between 

 the slices and set aside for a half hour, when remove the water, dry and 

 dip in butter and bread crumbs and fry in hot lard until brown. 



Baked. — Peel the fruit and cut into small pieces. Place in a pan with 

 butter and sweet oil over a fire for three minutes, add salt, pepper, and a 

 little sauce or gravy. Take it from the pan and put in a baking dish, 

 coat over with bread crumbs and Swiss cheese and bake in oven till quite 

 brown. 



Kohl-Rabi — Boiled. — Remove the skin, cut in quarters. Boil in salted 

 water with a little butter, drain, put in a saucepan with melted butter, 

 stir a few moments over the fire and add Espagnole sauce with salt, pep- 

 per, butter ; mix well and serve in a deep dish. 



Mushrooms — Stewed. — Wash thoroughly, peel and cut off injured 

 parts. Place in porcelain stewing pan with salt, pepper and butter, and 

 two teaspoonsful of salt water, stew for eight minutes. Serve on toast. 



Baked. — Clean thoroughly, remove the stems and fill the cavities with 



