1824 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



Mix the oil, salt, sugar and vinegar to- 

 gether, then beat in the catsup and final- 

 ly add the cream, beating it in gradually. 



This dressing is very good for yos^c- 

 tables, or for fish salads. 



seasomngs for sat'cks for vkok- 

 takm;s 



Tarrairoii Yiiipgnr 



Strip about three oun:'es of leaves from 

 the branches of tarragon; put into a 

 quart fruit jar and fill with good vinegar. 

 Close and let stand for about 20 days, then 

 strain. The best vinegar to use for this 

 purpose is white wine vinegar, but good 

 cider vinegar will also answer. The best 

 time to make tarragon vinegar is about 

 the last of August, when the plants are 

 large and vigorous. Tarragon vinegar 

 may be used for salads and sharp sauces, 

 when the fresh herb is not available. 



Cream Sance 



One-half pint milk, one tablespoonful 

 butter, one teaspoonful flour, one-half tea- 

 spoonful salt, one-quarter teaspoonful pep- 

 per. 



Heat the milk over boiling water; beat 

 the butter and flour to a cream and stir 

 into the hot milk. Cook five minutes, 

 then add salt and pepper, and use. This 

 sauce is suitable for boiled cauliflower, 

 potatoes, carrots, etc. It is also a good 

 sauce for escalloped dishes. This sauce 

 may be modified by the addition of flav- 

 oring herbs. 



Cream Mnstard Sance 



Make the cream sauce as directed 

 above. Mix one tablespoonful of mustard 

 with a teaspoonful of cold water and stir 

 into the sauce about two minutes before 

 serving. The quantity of mustard may 

 be increased or diminished, as one may 

 desire the flavor strong or mild. 



White Sauce 



This sauce is made like the cream 

 sauce, except that half a pint of white- 

 meat broth is substituted for the milk, 

 and two tablespoonfuls of flour instead 

 of one are used. The saucepan is put 

 directly on the stove and the sauce is 

 simmered 10 minutes. White sauce, like 

 cream sauce, may be modified by the add- 

 ition of other flavors. 



Tomato Sauce 



Cook one pint of peeled and cut to- 

 matoes 10 minutes, then rub through a 

 strainer. Beat in a saucepan until 

 smooth and light one tablespoonful of 

 Hour and one generous tablespoonful of 

 butter. Gradually beat the hot tomato 

 into this. Add the salt and pepper and 

 cook 10 minutes. This sauce may be 

 served with macaroni, rice, etc., as well 

 as with fish and meat. The flavor of the 

 tomato sauce may be modified by the 

 addition of onion, spice or herbs. 



TEGETABLE SOUPS 



Nearly every vegetable grown may be 

 employed in the preparation of soups, 

 either as the foundation for the soup or 

 as a garnish to any kind of meat stock. 

 A few types of vegetable soups are here 

 given. Meat, meat broth or beef extract 

 may be added to any of them if addi- 

 tional flavor is desired, but as they stand 

 they are very satisfactory soups. 



Mixed Vegetable Soup 



Three quarts water, one quart shred- 

 ded cabbage, one pint sliced potato, one- 

 half pint minced carrot, one-half pint 

 minced turnip, one-half pint minced 

 onion, one leek, two tomatoes, two table- 

 spoonfuls minced celery, two tablespoon- 

 fuls green pepper, two tablespoonfuls but- 

 ter or drippings, three teaspoonfuls salt, 

 one-half teaspoonful pepper. 



Have the water boiling hard in a stew- 

 pan and add all the vegetables except the 

 potatoes and tomatoes. Boll rapidly for 

 10 minutes, then draw back where it will 

 boil gently for one hour. At the end of 

 this time add the other ingredients and 

 cook one hour longer. Have the cover 

 partially off the stewpan during the en- 

 tire cooking. This soup may be varied 

 by using different kinds of vegetables. 



Herb Soup 



One-half pint finely shredded spinach, 

 one-fourth pint shredded sorrel, one- 

 fourth blanched and sliced leek, the white 

 heart leaves of a head of lettuce, four 

 potatoes (medium size), three level tea- 

 spoonfuls salt, four tablespoonfuls but- 

 ter, one tablespoonful chevril, two quarts 

 boiling water, one-half pint bread cut in 



