FRUIT SAUCES.
The sirup of any nice canned fruit may be used cold as sauce for cold
puddings and blancmanges, or heated and thickened for hot, allowing to a
pint of juice a heaping teaspoonful of corn-starch dissolved in a little
cold water, and boiling it five minutes. Strawberry or raspberry sirup is
especially nice.
PLAIN SALAD DRESSING.
Three tablespoonfuls of best olive-oil; one tablespoonful of vinegar; one
saltspoonful each of salt and pepper mixed together; and then, with three
tablespoonfuls of best olive-oil, adding last the tablespoonful of
vinegar. This is the simplest form of dressing. The lettuce, or other
salad material, must be fresh and crisp, and should not be mixed till the
moment of eating.
SPANISH TOMATO SAUCE.
One can of tomatoes or six large fresh ones; two minced onions fried brown
in a large tablespoonful of butter. Add to the tomatoes with three sprigs
of parsley and thyme, one teaspoonful of salt, and half a one of pepper;
three cloves and two allspice, with a small blade of mace and a bit of
lemon peel, and two lumps of sugar. Stew very slowly for two hours, then
rub through a sieve, and return to the fire. Add two tablespoonfuls of
flour, browned with a tablespoonful of butter, and boil up once.
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