8 - SAUCES

CHUTNEY SAUCE

1 dozen sour apples, 1 dozen ripe
tomatoes, 44 pound of brown sugar,
4 pound of mustard, % pound of
chopped onions, 1 pound chopped
seeded onions, 1 pound chopped
seeded raisins, 1] ounce whole cloves,
3 pints of Deluxe Pickling Vinegar.
Grate apples, cut tomatoes in small
pieces, add the other ingredients and
boil all together until cooked to a pulp,
put through colander, turn into jars
and seal.

GOVERNOR SAUCE

1 peck green tomatoes, 6 green
peppers, 3 onions, slice ingredients
very fine and sprinkle with 1% cup
salt, let stand over night, then pour
on 2 quarts water, drain well, put on
to cook with 1 grated horseradish, 2
cups sugar, 2 teaspoons each of ground
cloves, cinnamon and allspice mixed
in a little Pure Malt Vinegar, 3 cups
Pure Malt Vinegar. Boil 3 or 4 hours
bottle hot.

CHILI SAUCE

1 peck of ripe tomatoes, 214 cups
granulated sugar, 4 large onions, 2 red
peppers, 2 cups of Deluxe Pickling
Vinegar, salt to taste. 1 large table-
spoonful whole mixed spice. Boil
gently about 114 hours. Then mix
34 cup cornstarch and stir in. Let boil
10 or 15 minutes. Seal while hot.

VINAIGRETTE SAUCE

4 tablespoons of salad oil, 2 table-
spoons of Deluxe Pickling Vinegar, 1
teaspoon of chopped pickled gherkin,
4 teaspoon finely chopped parsley,
14 teaspoon of finely chopped shallots,
14 teaspoon salt and a pinch of pepper.
Mix together and use as required.

BORDEAUX SAUCE

2 quarts chopped cabbage, 1 quart
chopped green tomatoes, 3 quarts
chopped red peppers, 3 quarts chopped
onions, 1 lb. sugar, 144 cup salt, %
ounce celery seed, 14 oz. tumeric, 1
quart Deluxe Pickling Vinegar. Chop
vegetables fine, mix all together and
boil for two hours.

VENISON SAUCE

An old English recipe is: 1 small onion,
1 oz. lean ham, 1 oz. butter, 12 crushed
whole peppers, 1 bay leaf, 14 a small
minced carrot, a little thyme and
chopped parsley, 1 glass grape juice,
1 large spoon grape jelly, 1 cup
Deluxe Pickling Vinegar. Mince the
onion and ham, fry in butter, add
other ingredients and cook in a
saucepan for 10 minutes; skim and
strain, serve hot.

HOLLANDAISE SAUCE

Melt 1% cup of butter in a saucepan;
add the yolks of 2 eggs and stir well;
add 1 tablespoon of white Vinegar
and 14 cup of boiling water, and keep
stiring; season with 14 teaspoon salt
and a pinch of cayenne pepper. The
sauce is excellent for fish, asparagus
and artichokes.

MINT SAUCE

l¢ cup chopped mint leaves, 1 table-
spoonful of powdered sugar, 4% cup
of Deluxe Pickling Vinegar, salt and
pepper to taste. Add sugar to vinegar.
When dissolved, pour over mint and
let stand 30 minutes over slow fire to
infuse. If vinegar is too strong, dilute
with water. Serve hot with roast
lamb.

TARTAR SAUCE

% cup of French mayonnaise, 2
tablespoonfuls of chopped olives, 2
tablespoonfuls of chopped pickles, 1
tablespoonful of chopped parsley, 14
tablespoonful of chopped white onions,
1 teaspoon of mustard. Mix all in-
gredients and fold into the mayonnaise
and serve cold.

WORCESTER SAUCE

24 tomatoes, 6 onions, 5 red peppers,
3 garlics, 1 bunch celery, 1 tablespoon
cloves, 1 tablespoon allspice, 1 table-
spoon cinnamon, 14 cup salt; boil all
together until soft put through sieve,
add 2 cups brown sugar, % cup
mustard, 1 quart Pure Malt Vinegar,
cook 34 hour, put onions, celery,
peppers and garlic through the mincer

Our Vinegars Are Economical Because they are Made
in Your Own Region