The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

you have any. Cut up a boiled chicken that weighs two or three pounds, into small strips, and turn the sauce over it. 47. _Sauce for Turtle, or Calf's Head._ To half a pint of drawn butter, or thickened beef gravy, put the juice of half a lemon, a little sage, basil, or sweet marjoram, a little cayenne pepper, and a wine glass of white wine, just before you take it up. 48. _Apple Sauce._ Pare and quarter the apples, take out the cores, stew them in cider. When soft take them up, put in a piece of butter of the size of a walnut, to every quart of the sauce, sweeten it to your taste, with brown sugar. Another way which is very good, is to boil the apples, with a few quinces, in new cider, and molasses enough to sweeten them, till reduced to half the quantity. This kind of sauce will keep good for several months. 49. _Pudding Sauce._ Mix a tea cup of butter, with two of nice brown sugar, when white, put in a wine glass of wine, or brandy, flavor it with nutmeg, essence of lemon or rosewater. If you wish to have it liquid make two thirds of a pint of thin starch, and stir it into the butter and sugar. If you wish to have it foam, put in a little cider. Cider instead of wine, or brandy, answers very well, for common pudding sauce. 50. _Tomato Catsup._ Wipe the tomatoes, which should be perfectly ripe. Boil them till soft in a little water. Strain the whole through a sieve, season it highly, with salt, pepper, cloves, allspice and mace, then boil it fifteen minutes. Let it stand twenty four hours, then take off the watery part, bottle the remainder, seal it tight, and keep it in a cool place. Made in this way it will keep the year round. The catsup, should be stewed in tin, and the later in the season it is made, the less liable will it be to spoil. 51. _Mushroom Catsup._ Put a layer of fresh