Home

Mrs. Wilson's Cook Book Part 47

Mrs. Wilson's Cook Book - novelonlinefull.com

You’re read light novel Mrs. Wilson's Cook Book Part 47 online at NovelOnlineFull.com. Please use the follow button to get notification about the latest chapter next time when you visit NovelOnlineFull.com. Use F11 button to read novel in full-screen(PC only). Drop by anytime you want to read free – fast – latest novel. It’s great if you could leave a comment, share your opinion about the new chapters, new novel with others on the internet. We’ll do our best to bring you the finest, latest novel everyday. Enjoy

Three or four cupfuls of cream sauce may be made at one time and then poured into a bowl and covered with a damp napkin, and placed in the icebox until needed. The sauce will keep in a cool place for three or four days and will relieve the necessity of making a sauce every day.

To use, measure three-quarters of a cupful of sauce and add one-quarter cupful of hot water. Place in a double boiler to heat, stirring frequently to blend. It is then ready to use. Always use a double boiler in the preparation of sauces made from this cream sauce.

This will prevent scorching.

CUc.u.mBER SAUCE

One cup of thick cream sauce, One small cuc.u.mber, pared and grated, One and one-half teaspoons of salt, One teaspoon of paprika.

Heat to the boiling point and then cook for five minutes.

OYSTER SAUCE

One cup of thick cream sauce, Eight medium-sized oysters, chopped fine, One teaspoon of finely minced parsley, One teaspoon of salt, One teaspoonful of white pepper.

Blend well and then heat to the boiling point, and cook for five minutes.

MUSHROOM SAUCE

Place one and one-half cups of milk in a saucepan and add four tablespoons of flour. Stir until dissolved and then bring to a boil.

Cook for five minutes and then add

One cup of diced and parboiled mushrooms, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of finely chopped parsley.

Beat to mix and then cook for two minutes and use.

PARSLEY SAUCE

One and one-half cups of cream sauce, One-half cup of finely chopped parsley, Three tablespoons of b.u.t.ter, Two teaspoons of salt, One teaspoon of white pepper.

Beat to mix.

CREOLE SAUCE

One cup of stewed tomatoes, Three onions, One green pepper, chopped fine.

Place in a saucepan and cook slowly until the onion and pepper are soft. Rub through a fine sieve and then add

Two tablespoons of cornstarch dissolved in One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One-fourth teaspoon of mustard.

Bring to a boil and cook slowly for ten minutes and then serve.

TARTARE SAUCE

One-half cup of mayonnaise dressing, One onion grated, Five tablespoons of finely chopped parsley, One sour pickle, chopped fine, One teaspoon of salt, One-half teaspoon of mustard, One-half teaspoon of paprika.

Mix thoroughly and then serve very cold.

HERB SAUCE

Make one and one-half cups of cream sauce and then add

One cup of finely chopped parsley, One tablespoon of grated onion, One-half green pepper, minced fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.

Simmer slowly for ten minutes.

MINT SAUCE

Shred a bunch of mint fine, and then place in a saucepan and add

Three-quarters cup of water, One-quarter cup of sugar.

Bring to a boil and cook slowly for ten minutes. Add one-half cupful of white wine vinegar and remove from the fire. Let stand for one-half hour and then strain. Leftover portions may be bottled and the bottles stored in a cool place for future use.

ENGLISH MUSTARD SAUCE

Place in a soup plate

One teaspoon of mustard, One teaspoon of sugar, One-half teaspoon of salt, One-half teaspoon of paprika, Two tablespoons of salad oil.

Work to a smooth paste, and then slowly beat in three tablespoons of cream and one teaspoon of lemon juice. Beat until thick and then serve.

HOLLANDAISE SAUCE

Four tablespoons of salad oil, Two tablespoons of vinegar, One tablespoon of water, One teaspoon of salt, One-half teaspoon of paprika.

Heat in a double boiler to the scalding point and then drop in the yolk of an egg. Stir until thick. Use at once. If it should curdle, add one tablespoonful of boiling water and stir constantly until thick.

RAVIGOTTE SAUCE

Chop very fine sufficient parsley. To measure

One-half cup, One large green pepper, One onion, One leek.

Place in a bowl and add

One cup of mayonnaise, One teaspoon of salt, One teaspoon of paprika, One-half teaspoon of mustard, Two teaspoons of lemon juice.

Blend well to thoroughly mix.

Please click Like and leave more comments to support and keep us alive.

RECENTLY UPDATED MANGA

The Grand Secretary's Pampered Wife

The Grand Secretary's Pampered Wife

The Grand Secretary's Pampered Wife Chapter 574.1: JiaoJiao and Long Yi Author(s) : Pian Fang Fang, 偏方方, Folk Remedies, Home Remedy View : 243,953
My Rich Wife

My Rich Wife

My Rich Wife Chapter 2679: The Miracle Author(s) : Taibai And A Qin View : 1,540,261
Overgeared

Overgeared

Overgeared Chapter 2011 Author(s) : Park Saenal View : 12,414,264
Tondemo Skill de Isekai Hourou Meshi

Tondemo Skill de Isekai Hourou Meshi

Tondemo Skill de Isekai Hourou Meshi Chapter 602: Easy Bacon-Style Porkbelly Author(s) : 妖精壱号, Yosei Ichigo, Eguchi Ren, 江口連 View : 2,393,633
I am a Gao Fushuai Villain

I am a Gao Fushuai Villain

I am a Gao Fushuai Villain Chapter 608: Author(s) : 向往的都市神豪 View : 621,642

Mrs. Wilson's Cook Book Part 47 summary

You're reading Mrs. Wilson's Cook Book. This manga has been translated by Updating. Author(s): Mary A. Wilson. Already has 552 views.

It's great if you read and follow any novel on our website. We promise you that we'll bring you the latest, hottest novel everyday and FREE.

NovelOnlineFull.com is a most smartest website for reading manga online, it can automatic resize images to fit your pc screen, even on your mobile. Experience now by using your smartphone and access to NovelOnlineFull.com