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Barbecue Sauce For Frankfurters

Barbecue Sauce For Frankfurters image

Good for Football Guests

2 medium onions (chopped fine), 1 cup celery (chopped fine), 4 tbsps. fat, 4 tbsps. vinegar, 4 tbsps. brown sugar, 4 tbsps. lemon juice, 1 can tomato paste, 2 tbsps. Worcestershire Sauce, 1 tbsp. prepared mustard, 1 cup water, 2 cups catsup, salt to taste, dash red pepper.

Brown onions and celery in fat. Add rest of ingredients and let simmer.

Red Pepper Preserve for Meat

Red Pepper Preserve for Meat image

12 large sweet red peppers, chopped, and put into brine for 3 hours. (Remove most of the seeds from peppers). 2 tablespoons of salt for brine

Drain and add 3 cups brown sugar 1 pint vinegar

Simmer until thick.

Chili Sauce

Chili Sauce image

25 large ripe tomatoes
6 green sweet peppers
8 medium onions
4 cups vinegar
12 tablespoons brown sugar, 4 of salt
1 tablespoon each of cinnamon
cloves, ginger, and mustard seed

Peel and slice tomatoes, remove pepper seeds and chop peppers and onions fine. Boil all together 1 1/2 hours. Makes about 9 pints.

Chili Sauce

Chili Sauce image

3 large peppers
1 pk. ripe tomatoes
1 pt. onions
4 large stalks celery, 5 cooking apples
1/4 cup salt 1/2 ounce mustard seed
1/2 ounce cinnamon,
1/4 ounce grated nutmeg
2 tablespoons curry powder
1 tablespoon tumeric

Put spices in bag and remove before sealing. Chop onion and peppers very fine. Mix and cook until thick. Can at once.

Good Sauce for Any Meal

Good Sauce for Any Meal image

1 cup of Good Cheer
1 cup of Courtesy
1 teaspoon of Hilarity
2 tablespoons of Order
1 cup each of Grace and Beauty
A pinch of dignity
Mix well and flavor with a Good Appetite.

Onion Sauce

Onion Sauce image

Time, nearly 1/2. an hour, 4 or 5 white onions, 1/2 pint hot milk,
1 oz. butter, pepper and salt to taste. Peel onions and boil till
tender; press water from them, chop them very fine, make milk
hot; pulp onions with it; add butter, pepper and salt to taste.

Oyster Sauce

Oyster Sauce image

One pint oysters, 1/2 lemon, 2 tablespoonfuls butter rolled well
in flour, 1 teacup milk, cayenne pepper and nutmeg to taste. Heat
the oyster liquor and when it boils skim, and put in oysters. Soon
as they boil stir in butter, cut up and well floured, spice and lemon
juice. Boil 5 minutes; take from fire and put with milk which
has been heated in another vessel. Stir up well and serve.

Mint Sauce

Mint Sauce image

Mix 1 tablespoonful white sugar to 1/2 teacupful good vinegar; add mint chopped fine; 1/2 teaspoonful salt. Serve with roast lamb or mutton.

Mayonnaise Sauce

Mayonnaise Sauce image

Work yolks of 2 raw eggs to a smooth paste, add 2 saltspoonfuls salt, l/2 saltspoonful cayenne pepper, saltspoonful dry mustard and teaspoonful salad oil. Mix these ingredients thoroughly and add strained juice of 1/2 a lemon. Take remainder of 1/2 pint finest salad oil and add gradually teaspoonful at a time. Every fifth teaspoonful add few drops of lemon juice, until you have used 2 lemons and 1/2 pint of oil. There are almost as many ways of making mayonnaise sauce as there are of cooking eggs.

Horseradish Sauce

Horseradish Sauce image

One dessertspoonful of olive oil, same quantity of powdered mustard, 1 tablespoonful of vinegar, 2 of grated horseradish and 1 teaspoonful of salt.