Seasoning Suggestions - Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce

*** START OF THE PROJECT GUTENBERG EBOOK 61678 *** [Illustration: _Seasoning Suggestions_ ] [Illustration] Lea & Perrins' Sauce is manufactured from the choicest ingredients collected from various countries and scientifically blended under the most sanitary conditions. It has earned its world-wide reputation by always maintaining the highest standard of quality through several generations. Messrs. Lea & Perrins alone hold the recipe for manufacturing the original Worcestershire Sauce, and the flavor and quality of their sauce is the recognized standard throughout the world. It is known in South Africa, in India, in far China and Japan, in South America, in Canada, as well as America. It stands on the tables of every-equipped dinning car, steamship line, luxurious hotel and in millions of homes: the housekeeper also uses it in cooking to give zest and unequalled flavor to the simple but delicious dishes which she prepares at home. Every bottle of the original Worcestershire Sauce bears their signature, thus: [Illustration: _Lea & Perrins_] If Lea & Perrins' signature does not appear on the wrapper and label, it is not the original Worcestershire. When ordering sauce, order by the name "Lea & Perrins" and thus get the original Worcestershire. For additional copies of this book, write _Lea & Perrins_ 241 WEST STREET, NEW YORK, N. Y. [Illustration] _Seasoning Suggestions_ Revealing the Chef's Seasoning Secrets for Improving over One Hundred and Fifty Dishes with Lea & Perrins' Sauce [Illustration] _Lea & Perrins_ 241 West Street, New York, N. Y. Copyright, 1922, by John Duncan's Sons New York, N. Y. ALPHABETICAL INDEX TO RECIPES Recipe Page A Salad Dressing Made Without Oil, 29 An Uncooked Tomato Catsup, 30 Appetizer Dressing, 4 Apple Chutney, 31 Bacon Omelet, 22 Baked Bean Soup, 13 Baked Egg, 20 Basic Brown Dressing, 9 Basic Recipe for Croquettes, 15 Basic Sauce for Timbales, 17 Basic White Dressing, 10 Beef Stew, 18 Beet Ball Appetizer, 5 Bearnaise Dressing, 11 Casserole of Veal with Carrots and Peas, 19 Cauliflower Dressing, 10 Celery Dressing, 10 Cheese and Egg Filling, 26 Cheese and Mayonnaise Filling, 26 Cheese and Nut Filling, 26 Cheese and Pepper Filling, 26 Cheese and Tomato Rarebit, 25 Cheese Dressing, 10 Cheese Omelet, 22 Cheese Sandwich Fillings, 26 Cheese Souffle, 23 Chicken a la King, 25 Chicken Cutlets, 15 Chicken Souffle, 23 Chicken Timbales, 17 Chiffonade Mayonnaise, 28 Chow Chow, 32 Clam Chowder, 12 Consomme, 14 Cooked Salad Dressing, 29 Corn Chowder, 13 Corn Omelet, 22 Corn Soup, 14 Creamed Eggs, 25 Creamed Salmon, 25 Creamed Shrimps, 25 Other Creamed Dishes, 25 Creole Dressing, 9 Creole Oyster Gumbo, 14 Creole Rice, 23 Devilled Egg Appetizer, 5 Devilled Eggs, 30 Egg and Bacon Filling, 27 Egg and Olive Filling, 26 Egg and Pimento Filling, 27 Egg and Tomato Filling, 27 Egg Balls for Soup, 14 Egg Dressing, 11 Egg in Nest, 20 Egg Yolks in Soup Garnishing, 14 English Chowder, 12 Fish Chowder, 12 Fish Cutlets, 16 Fish Salads, 29 Fish Timbales, 17 Flaked Fish Filling, 27 Fluffy Mayonnaise, 28 Fluffy Omelet, 21 French Dressing, 29 Fried Eggs, 20 Fried Polenta, 19 Fruit Salad, 30 Grated Cheese Filling, 26 Green Mayonnaise, 28 Green Pepper Dressing, 29 Ham Omelet, 22 Ham Souffle, 23 Ham Timbales, 17 Hollandaise Dressing, 11 Italian Chowder, 13 Jelly Dressing, 10 Julienne Soup, 13 Kidney or Chicken Liver Omelet, 22 Lamb Kidney Stew, 19 Lea & Perrins' Clam Cocktail, 5 Lemon Dressings, 11 and 29 Macaroni and Cheese, 23 Macaroni Croquettes, 16 Macaroni Garnish, 14 Maitre de Hotel Dressing, 11 Mayonnaise Dressing, 28 Meat and Cheese Filling, 27 Meat and Mayonnaise Filling, 27 Meat and Tomato Filling, 27 Minced Meat Filling, 27 Mint Dressing, 11 Mushroom Appetizer, 5 Mushroom Catsup, 31 Mushroom Croquettes, 16 Mushroom Dressing, 9 Mushroom Souffle, 23 Mushroom Soup, 13 Mustard Relish, 32 New York Fish Chowder, 12 Olive and Pepper Souffle, 23 Olive Dressings, 9 and 29 Onion Dressing, 10 Oyster Dressing, 10 Oyster or Clam Appetizer, 5 Oyster Souffle, 23 Panned Oysters, 25 Peanut or Walnut Croquettes, 16 Pickle Dressing, 10 "Pigs in Blankets", 25 Plain Butter Dressing, 11 Plain Cuts of Meat Filling, 27 Plain Omelet, 21 Plain Souffle, 22 Poached Eggs, 20 Polenta, 19 Potato Chowder, 13 Potato Salad, 30 Ragout of Mutton or Lamb, 18 Red Mayonnaise, 28 Red Pepper Rarebit, 25 Red Pepper Relish, 31 Rice Croquettes, 16 Roasted Meat Loaf, 19 Rolled Sandwiches, 27 Roquefort Dressing, 29 Russian Mayonnaise, 28 Salmon Cutlets, 16 Sardine Appetizer, 5 Sardine Filling, 27 Sardine Omelet, 22 Scalloped Rice and Cheese, 23 Scrambled Eggs, 21 Shirred Egg, 21 Shrimp Appetizer, 5 Soft-Boiled Egg, 20 Spaghetti Soup, 13 Spanish Dressing, 10 Spanish Omelet, 22 Split Pea Soup, 13 Surprise Croquettes, 16 Sweet Potato Croquettes, 16 Tartare Sauce, 28 Tomato Appetizer, 5 Tomato Chutney, 31 Tomato Dressing, 9 Tomato Omelet, 22 Tomato Soup, 13 Veal Croquettes, 15 Vegetable Omelet, 22 Vegetable Salad, 30 Welsh Rarebit, 24 White Mayonnaise, 28 CONTENTS Chapter Page I The New Dinner Appetizer 4 Dishes Improved with Lea & Perrins' Sauce on the Table 6 Dressings and Gravies 7 II How to Improve Dressings and Gravies with Lea & Perrins' Sauce 8 Different Kinds of Dressings 8 How and When to Season Dressings with Lea & Perrins' Sauce 9 Brown Dressings 9 White Dressings 10 Drawn Butter Dressings 11 Miscellaneous Dressings 11 III Chowders and Soups 12 Garnishings for Soup 14 IV Croquettes, Timbales, Casseroles, Stews and Other Meat Dishes 15 Timbales 17 Stews and Casserole Dishes 18 V Eggs, Omelets, Souffles, Creole and Rice Dishes 20 Omelets and Souffles 21 Rice and Creole Dishes 23 VI Chafing Dish Suppers 24 VII Sandwich Fillings 26 Cheese Sandwich Fillings 26 Egg Sandwich Fillings 26 Meat Sandwich Fillings 27 Fish Sandwich Fillings 27 VIII Salad Dressings and Salads 28 IX Catsups, Chutneys, Pickles and Home-Made Relishes 30 CHAPTER I THE NEW DINNER APPETIZER _Improved with Lea & Perrins' Sauce_ "But, isn't there something new to serve at the beginning of a dinner in place of fruit, or soup, or oysters, or the now prohibited cocktail?" Yes--there is--something new and delicious and different. It is the new "dinner appetizer"--the piquancy and "punch" of which come from the delicious appetizer dressing--seasoned with =Lea & Perrins' Sauce=. This Appetizer Dressing is made by combining in the proper proportions, the finest table catsup with the finest table sauce--=Lea & Perrins' Sauce=--the original Worcestershire. It is the zest--the inimitable flavor and the unequalled seasoning power--of =Lea & Perrins' Sauce= which makes these new first courses for dinner worthy of the "Dinner Appetizer" name. These new Dinner Appetizers are not only inexpensive and easy to prepare at home, but they seem to surround the home table with the attractive and costly atmosphere of the most luxurious hotel. A wine, cocktail, sundae or other glass is placed in the center of a small plate. The appetizer--tomato, devilled egg, mushroom, shrimp, beet or olive--is arranged on lettuce leaves on the plate around the glass, and the glass is filled with the appetizer dressing. These are placed with an oyster or other fork on a service plate at each individual cover just before dinner is announced and create an attractive and appetizing impression as each guest enters the dining room. Each appetizer and lettuce leaf is dipped in the Appetizer Dressing just before it is eaten. To vary the arrangement of these dinner appetizers the Appetizer Dressing may be served in a tomato shell, or a green pepper case from which all seeds and pulp have been removed, or in a little cup cut from bread, and fried in deep fat for forty seconds to brown and harden the surface. APPETIZER DRESSING _Improved with Lea & Perrins' Sauce_ 2 teaspoonfuls of =Lea & Perrins' Sauce=. 4 tablespoonfuls of tomato catsup. For every individual service desired, use the above proportions of =Lea & Perrins' Sauce= and tomato catsup. Add the =Lea & Perrins'= to the catsup, blend well, and put in the ice-box to chill. Place this dressing in a chilled cocktail, sundae or other glass in the center of a small plate and serve surrounding with crisp lettuce leaves on which tomato, devilled egg, shrimp, sardine or other attractive dinner appetizers have been arranged. The lettuce and appetizers are dipped in the dressing with an oyster fork and eaten. TOMATO APPETIZER _Improved with Lea & Perrins' Sauce_ One tomato may be used for two services. Put the tomatoes in a wire strainer and quickly dip in and out of boiling water. Place immediately in cold water and peel. Place on ice to chill thoroughly. When ready to serve, quarter each tomato and recut each quarter into two or three parts, depending on the size. Arrange these on crisp lettuce leaves around a cocktail, sundae or other glass containing the Appetizer Dressing. Serve with an oyster fork. Dip each tomato and leaf in the Appetizer Dressing just before eating. DEVILLED EGG APPETIZER _Improved with Lea & Perrins' Sauce_ Use one hard-cooked egg for each individual service. Cut the egg in half and remove the yolk to a bowl. Add 1 tablespoonful of grated cheese, ¼ teaspoonful of salt and a drop of =Lea & Perrins' Sauce= to each yolk of egg. Cream all together and refill egg white. Cut each egg half into four quarter pieces and place on lettuce leaves. Arrange the Appetizer Dressing in a glass in center of plate. Serve with oyster fork. BEET BALL APPETIZER _Improved with Lea & Perrins' Sauce_ Cut small balls from a cooked beet with a fancy potato ball cutter, or cut a small beet into quarters and recut each quarter into suitable sizes. Place the cut beets in a bowl and cover with vinegar. Chill. When ready to serve drain off vinegar and roll each piece of beet in finely grated cheese. Arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate and serve with an oyster fork. SARDINE APPETIZER _Improved with Lea & Perrins' Sauce_ Cut large canned sardines into pieces easily handled with an oyster fork and arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate. SHRIMP APPETIZER _Improved with Lea & Perrins' Sauce_ Arrange small canned shrimps on lettuce leaves, place the Appetizer Dressing in a glass at one side or the center of the plate and serve with an oyster fork. Dip each shrimp and leaf in the Appetizer Dressing just before it is eaten. MUSHROOM APPETIZER _Improved with Lea & Perrins' Sauce_ Remove the stems from fresh mushrooms, peel the caps and cook in slowly boiling, salted water for ten or fifteen minutes. If canned mushrooms are used, drain, remove stems and cook slowly in freshly boiling, salted water for five minutes. Drain the mushrooms, cool and place in ice box to chill. When ready to serve, arrange the mushrooms on crisp lettuce leaves and place the Appetizer Dressing in a glass in the center of the plate. Serve with an oyster fork. Each mushroom and lettuce leaf are dipped in the dressing just before eating. LEA & PERRINS' CLAM COCKTAIL _Improved with Lea & Perrins' Sauce_ 25 clams with own juice. 4 cupfuls of water. 3 large stalks of celery. Add the water and celery to the clams and juice and boil seven minutes. Strain through fine cloth and cool. Serve in cups, adding to each cup 1 teaspoonful of =Lea & Perrins' Sauce=. NOTE.--Canned or bottled clam bouillon may be used in this recipe in place of the clams. In this case, use only 2 cupfuls of water and 2 cupfuls of the canned clam bouillon. OYSTER OR CLAM APPETIZER _Improved with Lea & Perrins' Sauce_ When oysters or clams are to be served on the half shell, place the Appetizer Dressing in a small glass in the center of each plate. Dishes Improved with Lea & Perrins' Sauce on the Table COLD MEATS Improved by adding =Lea & Perrins' Sauce= at the table. Cold Sliced Beef. Cold Sliced Lamb. Cold Sliced Mutton. Cold Sliced Veal. Cold Sliced Pork. Cold Sliced Chicken, Turkey or Game. HOT MEATS Improved by adding =Lea & Perrins' Sauce= at the table. Steaks. Roasts. Lamb, Mutton and Pork Chops. SALADS Improved by adding =Lea & Perrins' Sauce= at the table. Egg Salad. Tomato Salad. Fish Salad. Chicken and Veal Salads. FISH Improved by adding =Lea & Perrins' Sauce= at the table. Fried Shad or any Fried Fish. Baked Fish. Planked Fish. Boiled Fish. Broiled Fish. SHELL FISH Improved by adding =Lea & Perrins' Sauce= at the table. Oysters. Clams. Soft-Shell Crabs. Boiled Crabs. Devilled Crabs. Lobster. EGG DISHES Improved by adding =Lea & Perrins' Sauce= at the table. Soft-Boiled Eggs. Poached Eggs. Baked Eggs. Fried Eggs. Omelets. Soufflés. DRESSINGS AND GRAVIES IMPROVED WITH LEA & PERRINS' SAUCE IN THE COOKING Appropriate Dressings and Gravies for Different Meats and Vegetables BROWN DRESSINGS SHOULD BE SERVED WITH Brown Gravy. Roasted Meats, Cold Meats, Stewed Meats, Chopped Meats. Creole Dressing. Roasted Pork, Pork Chops, Broiled Fish, Croquettes, Rice. Pickle Dressing. Steak, Fried Liver, Game. Jelly Dressing. Roast Turkey, Duck, Goose or other Game. Mushroom Dressing. Steak, Fillet Mignon, Timbales, Croquettes, Chicken. Olive Dressing. Steak, Roast Duck, Baked Fish, Game, Chicken, Omelets, Croquettes. Onion Dressing. Steaks, Meats, Croquettes, Chopped Meats. Spanish Dressing. Omelets, Rice, Cornmeal, Croquettes, Fish Cakes. Tomato Dressing. Macaroni, Rice, Beef Steak, Croquettes, Fish Cakes. WHITE STOCK DRESSINGS SHOULD BE SERVED WITH Cauliflower Dressing. Boiled Chicken, Turkey or other Poultry. Celery Dressing. Broiled Fish, Chicken or Turkey. Cheese Dressing. Macaroni, Hominy, Rice, Fish, Vegetable Croquettes, Cauliflower, Asparagus. Oyster Dressing. Baked Fish, Croquettes, Chicken or Game. DRAWN BUTTER DRESSINGS SHOULD BE SERVED WITH Plain Butter Dressing. Fish and Fresh Vegetables. Egg Dressing. Fish or Vegetable Croquettes, Macaroni, Rice. Lemon Dressing. Shad, Shad Roe and other Fish. MISCELLANEOUS DRESSINGS SHOULD BE SERVED WITH Bearnaise Dressing. Steaks and Game. Maître de Hotel Dressing. Fish, Boiled, Baked or Fried. Fresh Vegetables. Hollandaise Dressing. Fish, Asparagus and Cauliflower. Mint Dressing. Lamb and Cold Meats. CHAPTER II HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE After all, there are only a certain number of meats and fishes--and a tiresomely small number, too, we often think. But the thing that makes them seem more varied--the different feature of each is the dressing or gravy that is served with them--the dressing which is made through the inimitable flavor of =Lea & Perrins' Sauce=, a distinguishing addition to the dish. The zest, the piquancy, the keen edge which =Lea & Perrins' Sauce= gives to a dressing or gravy has long been known and used to advantage by the high-salaried chefs of our luxurious restaurants and hotels. And now that the chef's secret is known, every homemaker has at her fingers' ends the basic knowledge for creating from one or two recipes an infinite variety of rich, delicious dressings that will transform the plainest food and make the simplest home meal an appetizing repast. Foods that are too dry can be bettered with a thin dressing--enhanced by the addition of =Lea & Perrins' Sauce=; for more moist foods a thicker gravy, also seasoned with Lea & Perrins' Sauce, should be added. Plain dishes may be embellished, rich dishes "toned down" with contrasting flavors. But whether the dressing be thick or thin, mild or rich, the addition of =Lea & Perrins' Sauce= improves beyond your expectation the recipe wherein it is used. Its flavor cannot be imitated, and it has never been equalled. It is the original Worcestershire--and the only all-perfect seasoning. =Lea & Perrins= are the sole manufacturers of the Original Worcestershire Sauce. Be sure to add =Lea & Perrins' Sauce= to all recipes. DIFFERENT KINDS OF DRESSINGS There are two big classes of dressings, brown and white. The brown dressings are usually made with meat juices or extracts known as "stock," or by first browning the flour which is used to thicken them. The white or cream dressings are made with white stock, the water in which vegetables, onion, celery, rice, chicken or mutton have been cooked, milk or cream as the liquid ingredient, and thickened with white flour. The brown dressings are more frequently served with meats, poultry and game, the white or cream dressings with fish and vegetables. Dressings are also named by the main ingredient from which they gain their flavor, as Mushroom Dressing, Tomato Dressing, Mint Dressing, Cheese Dressing. Other dressings are classified by the ingredient with which they are thickened, as Flour and Butter Dressings, Cornstarch Dressings, Egg Dressings and Drawn Butter Dressings. HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE To procure the full zest, piquancy and flavor of =Lea & Perrins' Sauce= in seasoning any dressing or gravy, you must add the Lea & Perrins' Sauce just before removing the dressing from the fire. If the dressing must stand for any length of time, do not add =Lea & Perrins' Sauce= until just before serving time. The proportion of LEA & PERRINS' SAUCE to add to meat dressings and gravies is, for an average taste, about two teaspoonfuls of =Lea & Perrins'= to every cupful of dressing. To delicate white stock dressings and vegetable sauces, in which the flavor of the vegetable should dominate, use one-half of a teaspoonful of =Lea & Perrins' Sauce= to every cupful of dressing. When such vegetables as onion, bay leaf, carrots or other highly seasoned vegetables are used in a sauce, they should be cooked in the butter or fat with which the sauce is made before the liquid is added. But if the vegetable which is used in the dressing is to be retained in the sauce, it is frequently added after the dressing has been completed. This is the case when chopped olives, asparagus tips, mushrooms and other vegetables are used. BROWN DRESSINGS BASIC BROWN DRESSING _Improved with Lea & Perrins' Sauce_ 2 teaspoonfuls of =Lea & Perrins' Sauce=. 2 tablespoonfuls of butter. 3 tablespoonfuls of flour. ½ teaspoonful of salt. 1 cupful of brown meat stock or other liquid.[1] Melt the butter, remove from fire and stir in flour until smooth; reheat and again remove from fire. Slowly stir in the liquid, which may be meat juice, stock, or bouillon broth. Return to fire and allow sauce to boil for two or three minutes. Add the =Lea & Perrins' Sauce=, and serve at once. This sauce is good with roasted meats, croquettes or stews. [Footnote 1: STOCK.--When brown meat stock or white vegetable stock is mentioned in a recipe, it means the water in which the meat or vegetable was cooked. In case of roasting or broiling, the juices, which cook out of the meat are used.] MUSHROOM DRESSING _Improved with Lea & Perrins' Sauce_ Add ½ cupful of finely chopped, canned or fresh cooked mushrooms to the Basic Brown Dressing. Cook for five minutes and serve with croquettes, meat cakes, steak or chicken. OLIVE DRESSING _Improved with Lea & Perrins' Sauce_ Sauté ½ cupful of chopped olives in a little butter and add to the Basic Brown Dressing just before serving. Serve with steak, roast fowl or baked fish. TOMATO DRESSING _Improved with Lea & Perrins' Sauce_ Add an extra teaspoonful of =Lea & Perrins' Sauce= to the above recipe and in place of the meat stock use the same amount of tomato juice. Serve with meat or fish croquettes, macaroni or rice. CREOLE DRESSING _Improved with Lea & Perrins' Sauce_ To make this sauce, add 5 finely cut olives and ½ of a chopped green pepper to the Tomato Dressing recipe and cook until well blended. Serve with meats, fish or fish croquettes. PICKLE DRESSING _Improved with Lea & Perrins' Sauce_ Chop 2 small pickles into fine pieces and add to the Basic Brown Dressing recipe together with 1 tablespoonful each of capers and chives. Just before serving add an extra teaspoonful of Lea & Perrins' Sauce if a very hot sauce is desired. Serve with steak, fried liver or game. JELLY DRESSING _Improved with Lea & Perrins' Sauce_ Melt ¼ of a glassful of currant jelly over hot water, add 1 tablespoonful of lemon juice and add 1 cupful of Basic Brown Dressing. Serve with roast turkey, chicken, goose or any preferred game. SPANISH DRESSING _Improved with Lea & Perrins' Sauce_ To the butter with which the Basic Brown Dressing is made add 1 sliced carrot, 2 tablespoonfuls of chopped parsley and ½ of a chopped onion. Cook well and finish cooking as usual. Serve with meats, meat croquettes, fish or omelettes. ONION DRESSING _Improved with Lea & Perrins' Sauce_ To the butter or fat with which the Basic Brown Dressing is made, add ½ chopped onion. Cook until the onion is brown, add the rest of the ingredients and the =Lea & Perrins' Sauce=. Serve with meats, particularly steak, croquettes or chopped meats. WHITE DRESSINGS BASIC WHITE DRESSING _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 2 tablespoonfuls of butter. 2 tablespoonfuls of flour. ¼ teaspoonful of salt. 1 cupful of white vegetable stock. Melt the butter, add the flour and stir until smooth. Add the salt. Remove from the fire and stir in the white vegetable stock (water in which vegetables, celery, onion, rice, cereal or macaroni were cooked) until smooth. Return to fire, let boil one minute and add the =Lea & Perrins' Sauce= just after removing from the fire to serve. Serve with vegetables--canned or fresh--rice or macaroni, or vegetable croquettes. CAULIFLOWER DRESSING _Improved with Lea & Perrins' Sauce_ To the Basic White Dressing add 1 cupful of cooked cauliflower buds, 1 teaspoonful of lemon juice and just before serving 1 tablespoonful of butter. Serve with reheated chicken, turkey or fish. CELERY DRESSING _Improved with Lea & Perrins' Sauce_ Use 1 cupful of the water in which celery has been cooked as the stock in making the Basic White Dressing. Add to it 1 cupful of chopped celery and serve with boiled fish or reheated chicken or turkey. CHEESE DRESSING _Improved with Lea & Perrins' Sauce_ To 1 cupful of the Basic White Dressing, made with the water in which rice was cooked, add ½ of a cupful of grated cheese and 2 extra teaspoonfuls of =Lea & Perrins' Sauce= just after removing from the fire. Serve with macaroni, spaghetti, rice, hominy, cauliflower, asparagus or potatoes. OYSTER DRESSING _Improved with Lea & Perrins' Sauce_ Heat 12 oysters until their edges begin to curl. Drain off the liquor and use it in making the Basic White Dressing. If there is not enough oyster liquor to make one cupful, add white vegetable or cereal stock to it. Make the White Dressing as usual and when ready to serve add the oysters finely chopped. Serve with baked or boiled fish, or fish croquettes or roasted fowl. This also makes a delicious sauce to pour over stewed celery or panned mushrooms. DRAWN BUTTER DRESSINGS PLAIN BUTTER DRESSING _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 6 tablespoonfuls of butter. 2 tablespoonfuls of flour. ½ teaspoonful of salt. 1 cupful of boiling water. Melt 3 tablespoonfuls of the butter. Stir in the flour until smooth. Add the salt. Remove from fire and add the boiling water slowly, stirring smooth. Return to fire and boil for three minutes. Remove from fire but keep pan on warm part of stove and beat in the rest of the butter, adding it a teaspoonful at a time. This last part must be done very carefully or a good butter sauce cannot be obtained. Add the _Lea & Perrins' Sauce_. Serve with fish, cauliflower, asparagus or other fresh vegetables. LEMON DRESSING _Improved with Lea & Perrins' Sauce_ Add 3 tablespoonfuls of lemon juice to the Plain Butter Dressing and beat into it with the last of the butter the yolks of 2 eggs. Serve with shad, shad roe or other fish. EGG DRESSING _Improved with Lea & Perrins' Sauce_ Add 2 hard-cooked eggs, cut into tiny pieces with a silver knife, to the Plain Butter Dressing. Serve with macaroni, rice or fish croquettes. MISCELLANEOUS DRESSINGS MAÎTRE DE HOTEL DRESSING _Improved with Lea & Perrins' Sauce_ Cream 4 tablespoonfuls of butter; add ½ a teaspoonful of salt, 2 teaspoonfuls of finely chopped parsley, 2 teaspoonfuls of lemon juice, creaming them into the butter very slowly. Last add 4 or 5 drops of =Lea & Perrins' Sauce= and cream in well. Serve with broiled meats or fish. BEARNAISE DRESSING =Improved with Lea & Perrins' Sauce= 2 tablespoonfuls of =Lea & Perrins' Sauce=. 2 tablespoonfuls of chopped onion. 1 teaspoonful of vinegar. 2 egg yolks. 6 tablespoonfuls of butter. 1 tablespoonful of chopped parsley. Cook the chopped onion in one teaspoonful of butter and add the vinegar. Add another small piece of the butter, the well-beaten yolks of the eggs and cook over hot water. Add the rest of the butter slowly, a little at a time, beating the sauce constantly until all has been added. Lastly add the chopped parsley and the =Lea & Perrins' Sauce=. The sauce should be almost as thick as mayonnaise dressing. It may be served either hot or cold, with steak, fillet mignon or fish. HOLLANDAISE DRESSING _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 6 tablespoonfuls of butter. 2 egg yolks. ¼ teaspoonful of salt. ½ cupful of boiling water. Juice of ½ lemon. Cream the butter, add the egg yolks, well beaten, one at a time, and cream them thoroughly into the butter. Add the salt and boiling water and cook over hot water, stirring constantly until the sauce thickens; add the lemon juice last and remove from the fire. Add the =Lea & Perrins' Sauce=. Do not cook the sauce too rapidly as there is danger of it separating. If it does, remove at once to a pan of cold water and beat vigorously. Serve with asparagus, cauliflower, baked or boiled fish. MINT DRESSING _Improved with Lea & Perrins' Sauce_ Carefully pick a bunch of mint leaves from the stems and chop very fine. Pour ¼ cupful of boiling water over them, add 2 tablespoonfuls of sugar, cover and stand half an hour in a cool place. Add 3 tablespoonfuls of vinegar and ½ teaspoonful of =Lea & Perrins' Sauce=. CHAPTER III CHOWDERS AND SOUPS _Improved with Lea & Perrins' Sauce_ In soups and chowders, where herbs and spices are such an important element, =Lea & Perrins' Sauce=, an unusual blending of many spices and flavors, forms the finest possible addition. It will blend with whatever herb, spice or vegetable the recipe requires, and in cases where certain spices are hard to obtain it will, with its own inimitable piquancy, give the dish a perfect, complete and unequalled flavor. In earlier days the fishermen each brought their own share of fish to the big family caldron, and when the dish, which contained biscuits, onions and a "hodge-podge" of other vegetables, was finished, the members of the family received an equal share. So a real genuine chowder should be composed of fish, although we have to-day many combinations of vegetable chowders. FISH CHOWDER _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 3 pounds of fish. ¼ pound of salt pork. 10 large potatoes. 1 onion. 12 soda crackers. Salt. 3 cupfuls of white stock or rice water. 3 tablespoonfuls of flour. 4 tablespoonfuls of butter. Any fresh, white fish may be used. Skin the fish, remove the fleshy part and cover the bones, head and skin with water. Let simmer for half an hour. Add the onion with the salt pork, both cut in small pieces. Strain this liquid through a fine strainer and pour over the white flaky part of the fish. Add the potatoes cut in small pieces, salt, and simmer until the potatoes are tender. Then add the white stock or rice water and the soda crackers cut in half and spread with part of the butter. Melt the rest of butter. Stir in the flour and add part of the liquid stock from the fish to make a smooth paste. Pour this back into the chowder to thicken it. Add the =Lea & Perrins' Sauce=. Serve in soup plates or from a soup tureen. NEW YORK FISH CHOWDER _Improved with Lea & Perrins' Sauce_ For this chowder use 3 cupfuls of tomato juice in place of the white stock or rice water, and 1 cupful of freshly crumbled bread in place of the soda crackers in the above recipe. Also add a bit of parsley. Cook and serve as usual. ENGLISH CHOWDER _Improved with Lea & Perrins' Sauce_ Add ½ cupful of croutons--fried bread cubes--to the New York Fish Chowder before serving. CLAM CHOWDER _Improved with Lea & Perrins' Sauce_ For this use 20 clams in place of the fish in the above recipe. Sort and wash them thoroughly. Allow to stand in cold water for half an hour, drain off the water, straining it through several thicknesses of cheese cloth. Scald the clams in this water and use the water in place of the stock or rice water in making the chowder. Make a sauce from the clam liquor, the butter and the flour, and add the potatoes, clams, onion and =Lea & Perrins' Sauce= to this. Add crackers last. ITALIAN CHOWDER _Improved with Lea & Perrins' Sauce_ Sprinkle the New York Fish Chowder generously with grated cheese when serving each dish, or pass the grated cheese and permit each person to sprinkle their own chowder with cheese as they desire. CORN CHOWDER _Improved with Lea & Perrins' Sauce_ For this chowder use in place of the fish given in the Fish Chowder recipe a quart can or 4 cupfuls of corn. Omit the salt pork and onion and use 5 potatoes instead of 10, and just before removing from the fire stir in the well-beaten yolk of an egg. POTATO CHOWDER _Improved with Lea & Perrins' Sauce_ This is made in the same way as the plain fish chowder, omitting the salt pork and fish and adding just before serving one chopped hard-cooked egg. MUSHROOM SOUP _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 1 cupful of dried mushrooms or 2 cupfuls fresh or canned mushrooms. 2 egg yolks. 2 cupfuls of white sauce. If dried mushrooms are used, soak them in water over night. Put the mushrooms through the meat grinder, or cut very fine with scissors. Sauté the ground mushrooms in a little fat, add a small amount of water and press through a purée strainer. Add this to the white sauce. Add the yolks of 2 eggs and cook one minute more. Add the =Lea & Perrins' Sauce=. Serve at once. BAKED BEAN SOUP _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 2 cupfuls of cold baked beans. 4 cupfuls of water. Salt. 2 slices of onion. ¼ sliced carrot. 2 tablespoonfuls of fat. 2 tablespoonfuls of flour. Put the beans, onion and carrot in a saucepan with four cupfuls of water, and allow to simmer for half an hour. Put through a colander or coarse sieve. Add a little salt and the flour and fat which have been cooked together. Season with the =Lea & Perrins' Sauce= and serve. TOMATO SOUP _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 1 can of tomatoes. 2 cupfuls of water. 1 small onion. 2 teaspoonfuls of sugar. ½ teaspoonful of soda. ½ teaspoonful of salt. 2 tablespoonfuls of butter. 3 tablespoonfuls of flour. Cook the tomatoes, water, onion, sugar and soda together for twenty minutes. Strain; add the salt. Melt the butter, add the flour, stir until smooth, then add to the tomato juice. Cook for ten minutes. Add the =Lea & Perrins' Sauce= and serve hot in heated bouillon cups or soup plates. SPAGHETTI SOUP _Improved with Lea & Perrins' Sauce_ Add 2 cupfuls of cooked spaghetti to the Tomato Soup recipe and serve, sprinkling each plate with grated cheese as served. JULIENNE SOUP _Improved with Lea & Perrins' Sauce_ For this, use the Tomato Soup recipe, substituting 4 cupfuls brown meat stock or broth, or bouillon in place of the tomatoes and omitting the water, soda and sugar. Cut raw carrots and turnips into long, thin strips, cook in boiling salted water until soft and add to the soup. A quarter of a cupful of cooked peas and string beans should also be added just before serving. SPLIT PEA SOUP _Improved with Lea & Perrins' Sauce_ This is made in the same way as the Tomato Soup, substituting 2 cupfuls of mashed and strained peas for the tomatoes and omitting the sugar, soda and onion. CORN SOUP _Improved with Lea & Perrins' Sauce_ Substitute 2 cupfuls of mashed and strained corn or cornlet for the tomatoes in the Tomato Soup recipe and omit the sugar, soda and onion. CREOLE OYSTER GUMBO _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 2 dozen oysters. 1 Spanish onion. 2 tablespoonfuls of olive oil. 1 tablespoonful of flour. 1 teaspoonful of salt. Drain the liquor from the oysters and save. Heat the oil and add the chopped onion. Add the flour and salt. Cook for a few minutes and add the oyster liquor and the oysters. Cook for five minutes longer. Add the =Lea & Perrins' Sauce= and serve. CONSOMME _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 3 pounds of soup beef. 3 pounds of veal knuckle. 3½ quarts of water. 6 slices of salt pork. 1 cupful each of chopped onion, celery, carrot. 1 bunch of parsley. 1 tablespoonful of salt. Cut the salt pork into fine pieces and brown. Add the veal, cut into pieces, add the beef and sear together with the salt pork. Add the water and any cracked bones and simmer for three hours. Add the vegetables and salt and cook an hour more. Set aside to cool, skim the fat from the top and strain the consommé through several thicknesses of cheese cloth. Add the =Lea & Perrins' Sauce= and serve hot. GARNISHINGS FOR SOUP _Improved with Lea & Perrins' Sauce_ The attractive garnishings which are served in soups in the big hotels are very easy to prepare at home and add a touch of luxury that more than pays for the trouble put into their making. EGG YOLKS IN SOUP GARNISHING _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 6 egg yolks. 1 teaspoonful of salt. Use only fresh eggs, as the yolks must be kept whole. Slide the yolks--one at a time--carefully from a saucer into boiling water to which the salt and _Lea & Perrins' Sauce_ have been added. Simmer until the yolks are set and serve one in each plate of consommé or other thin soup. MACARONI GARNISH _Improved with Lea & Perrins' Sauce_ Cut strips of cooked macaroni into very narrow little rings, and sauté in bacon drippings to which 1 teaspoonful of _Lea & Perrins' Sauce_ has been added. Add to the soup just as it is served. EGG BALLS FOR SOUP _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 1 tablespoonful of bacon drippings. 3 hard-cooked eggs. flour. 1 raw egg. Extract the hard-cooked yolks of the egg from the whites and press through a fine strainer or sieve; add the bacon drippings and =Lea & Perrins' Sauce= and enough raw egg to make the cooked yolk hold together. Shape this mixture into small round balls; roll in the raw egg and a little flour and sauté in bacon drippings until brown. Arrange in a small vegetable dish and place one or two in each soup plate as it is served at the table. CHAPTER IV CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES =Improved with Lea & Perrins' Sauce= One of the greatest problems in the average household is what to do with meat, fish or vegetables which are of too small a quantity to serve alone and yet too worth-while to be wasted. Deliciously seasoned with =Lea & Perrins' Sauce=, croquettes, cutlets, meat cakes or creamed dishes, served in attractive bread and pastry cases, not only help to keep down the meat bill, but also to keep up the family's enthusiasm for mother's cooking. By forming the well-known cone-shaped croquette into a cylinder-shaped or a crescent-shaped cutlet, and serving it with any one of the delicious Spanish, Creole, Tomato or Mushroom Dressings given in Chapter II, an old recipe is made into a new dinner surprise. BASIC RECIPE FOR CROQUETTES _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 4 tablespoonfuls of butter. 8 tablespoonfuls of flour. 1⅓ cupfuls of stock or rice water. ½ teaspoonful of salt. 2 cupfuls of cooked meat. 1 egg. Bread crumbs. Melt the butter, add the salt, remove from fire and stir in the flour until smooth. Add the stock or rice water slowly, stirring constantly, until all is added and boil for five minutes, or until thick and creamy. Add the cooked meat, ground, the =Lea & Perrins' Sauce=, and cool. When thoroughly chilled, pat mixture into desired cylinder or cutlet shape and roll in bread crumbs. Beat the egg until well blended, adding to it 1 tablespoonful of melted butter and 3 tablespoonfuls of water. Dip the croquette in this egg mixture, roll in the bread crumbs again, and put into the ice-box for an hour or more to harden before frying. Fry in deep fat or oil which will brown a cube of bread to a golden brown in 40 seconds. Do not fry croquettes for more than 40 seconds. Drain in frying basket or on brown paper. If desired, pour 2 tablespoonfuls of oil or melted fat over the unfried croquettes and bake in a very hot oven for from five to eight minutes, dressing occasionally with more oil if necessary. Serve with Tomato, Cheese, Mushroom or Hollandaise sauce given in Chapter II. If croquettes have been shaped into cutlets, a macaroni stick is usually stuck in the pointed end to imitate a chop bone. VEAL CROQUETTES _Improved with Lea & Perrins' Sauce_ A delicious combination calls for 1 cupful of cooked and cubed veal and ½ cupful of rice in place of the meat required in the above recipe. Proceed as usual, shaping the croquette into cutlet or chop shape. Serve with a Tomato, Spanish, Creole or a Mushroom dressing. CHICKEN CUTLETS _Improved with Lea & Perrins' Sauce_ For this use 1½ cupfuls of cooked cubed chicken, or 1 cupful of chicken and ½ cupful of cooked sweetbreads, celery or mushrooms as desired, in the Basic Croquette recipe. Serve with White, Celery or Oyster dressing given on page 10. RICE CROQUETTES _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 4 cupfuls of cooked rice. ¼ cupful of grated cheese. 2 eggs. Bread crumbs. Add the grated cheese to the rice and bind the mixture together with 1 well-beaten egg to which 2 tablespoonfuls of water has been added. Add the =Lea & Perrins' Sauce=. If too stiff, add a little more water, form into croquettes, roll in bread crumbs, beaten egg and bread crumbs again and chill. Fry in fat hot enough to brown a cube of bread in 40 seconds. Drain and serve with Spanish or Creole dressing. These croquettes may form the basis of a luncheon menu or may be served as a vegetable or side dish for dinner. MACARONI CROQUETTES _Improved with Lea & Perrins' Sauce_ Cut cooked macaroni into fine pieces, and measure four cupfuls. Add ½ cupful of grated cheese, bind the mixture together with 1 well-beaten egg, add 2 tablespoonfuls of =Lea & Perrins' Sauce=, a little more water if the mixture is too stiff to mold, shape into croquettes, chill and fry as usual. PEANUT OR WALNUT CROQUETTES _Improved with Lea & Perrins' Sauce_ Use 4 cupfuls of ground peanuts or walnuts in place of meat in the Basic Croquette recipe. Add enough of the croquette sauce to the nuts to make them easy to mold. Shape into croquettes, roll in bread crumbs, egg and crumbs again and chill. Fry as usual. SWEET POTATO CROQUETTES _Improved with Lea & Perrins' Sauce_ These are made the same way as the rice croquettes, using sweet potatoes in place of the rice in the Rice Croquettes recipe and omitting the cheese. MUSHROOM CROQUETTES _Improved with Lea & Perrins' Sauce_ For these use 2 cupfuls of chopped mushrooms in making the Basic Croquette recipe. Add to them just enough of the croquette sauce to mold firmly together. Shape and fry as usual. Serve with a Cream, Hollandaise or Bearnaise Sauce. SALMON CUTLETS _Improved with Lea & Perrins' Sauce_ Use 2 cupfuls of canned salmon and 2 cupfuls of cooked rice, adding 2½ tablespoonfuls of =Lea & Perrins' Sauce=, ½ teaspoonful of salt and 1 tablespoonful of lemon juice. Bind together with an egg and shape into croquettes, rolling in bread crumbs and beaten egg as usual. Fry and serve with Tomato, Bearnaise or Hollandaise Sauce. FISH CUTLETS _Improved with Lea & Perrins' Sauce_ Proceed as in making Salmon Cutlets, using the same proportions of any preferred cooked fish. SURPRISE CROQUETTES _Improved with Lea & Perrins' Sauce_ Press into the center of fish or meat croquettes, just before rolling in the bread crumbs, a raw oyster, a cooked mushroom, a stuffed olive or a piece of hard-cooked devilled egg. When the croquette is eaten the diner is delighted to find in the center this spicy surprise. REMEMBER:--_Lea & Perrins' is the Only Original Worcestershire Sauce. None of the so-called "Worcestershires" can be used in these recipes with good results._ TIMBALES _Improved with Lea & Perrins' Sauce_ Timbales are in reality very fine croquette mixtures, pressed into individual molds and poached in hot water or baked in the oven. In making timbales the meat, fish or vegetable is pounded or mashed until it is very fine and added to a very thick white sauce. This is poured into an oiled mold which is lined with buttered bread crumbs, macaroni, spaghetti, olives, peas or fancy cut pimentos. BASIC SAUCE FOR TIMBALES _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 2 tablespoonfuls of butter. ½ cupful of flour. ½ cupful of boiling water. 1 egg. ¼ teaspoonful of salt. Melt the butter and stir in half of the flour. Add half of the boiling water, stir until smooth. Add the rest of the flour slowly, stirring constantly, so that no lumps will be formed, and the rest of the boiling water, and the salt. Cook, stirring constantly to prevent scorching, until the whole sauce will leave the pan in one thick mass. Remove from fire and beat the egg, which has been well beaten, into the mixture. Add =Lea & Perrins' Sauce=. Allow to cool, add desired ingredient and pour into buttered or oiled timbale molds and poach in hot water. CHICKEN TIMBALES _Improved with Lea & Perrins' Sauce_ Add 1 cupful of chicken meat which has been ground through a meat chopper and forced through a purée strainer to the Basic Timbale Sauce. Add also 3 finely chopped mushrooms. Fill oiled timbale molds, lined with one long piece of spaghetti, with the chicken timbale mixture and poach in boiling water or bake in a hot oven for ten minutes. Serve with Mushroom or Celery Sauce and garnish with parsley. FISH TIMBALES _Improved with Lea & Perrins' Sauce_ Add 1 cupful of finely picked fish which has been forced through a purée strainer to the Basic Timbale Sauce. Add an extra teaspoonful of =Lea & Perrins' Sauce= and 1 tablespoonful of lemon juice. Blend well and force into well-oiled timbale molds. Poach or bake for ten minutes and serve with Hollandaise Sauce. HAM TIMBALES _Improved with Lea & Perrins' Sauce_ Cut cold, boiled ham into fine pieces to make one cupful and run through finest cutter of meat chopper. Run again through meat chopper and then force through purée strainer. Add this to the Basic Timbale Sauce and fill into timbale mold which has been oiled and lined with olive rings. Poach in hot water for ten minutes or bake in the oven for that time. Serve with Bearnaise sauce and garnish with parsley. STEWS AND CASSEROLE DISHES _Improved with Lea & Perrins' Sauce_ In stews and casserole dishes our object is to make tender by slow, long cooking the meat selected, besides cooking with it herbs, spices and vegetables to supplement and flavor it. Of all the spices and herbs which it is possible to add to these casserole dishes and stews, there is no seasoning that will produce just that zestful, appetizing flavor which =Lea & Perrins' Sauce=--itself a secret blend of the finest spices--gives. Use it freely in seasoning all kinds of long-cooked meat dishes--goulashes, pot roasts, ragouts, stews, casseroles and meat pies. Use it also in making meat loaf and rolled meated dishes, in croquettes and timbales. In fact, wherever you use meat in cooking, remember to-- _Improve it with Lea & Perrins' Sauce._ BEEF STEW _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 3 pounds of stewing beef. 1 onion. 1 carrot. 6 potatoes. 1 turnip. 6 cupfuls of water. 1 green pepper. Select a piece of shin meat, the flank end of a roast or a cut of the chuck ribs, as these contain fat meat, lean meat and a little bone, all of which are necessary to a good stew. Cut the meat from the bones, wipe the bones carefully to remove any small cracked pieces and place in stewing kettle. Add the 6 cupfuls of boiling water. Melt a piece of fat, from the meat, in a shallow pan and cook the cut onion in it until brown. Slice and brown the carrot and turnip, and add to the kettle. Braise the meat in these same fat drippings, turning frequently and cooking on all sides until white, which closes the meat tubes and keeps the juices within the meat during the long, slow cooking that follows. Add the meat and the drippings in which it was cooked to the stewing kettle. Remove seeds and pulp from pepper and add to the stew. Simmer slowly for three hours or until the meat is tender. Skim the fat from the kettle and remove the bones. Add the potatoes, which have been washed, peeled and cut in quarters. Cook until these are done and the meat will be ready to serve. Add the =Lea & Perrins' Sauce=. Arrange the carrot, turnip, onion, pepper and potato around the meat on a platter. Thicken the stock left in the kettle with shortening and flour. Add an extra teaspoonful of =Lea & Perrins' Sauce=, and serve. RAGOUT OF MUTTON OR LAMB _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 3 pounds of mutton or lamb. 2 onions. 2 carrots. 6 potatoes. 2 cupfuls of tomato juice. 1 teaspoonful of salt. Cube the meat into pieces two inches square and sear in drippings from the fat of the meat. Put meat in kettle and cover with water. Brown the onion in the drippings and add with salt and drippings to meat. Simmer for two hours or more, skim off fat, add the tomato juice, the potatoes peeled and cut in quarters and the carrot cubed or cut in balls with a potato cutter. Remove meat from stew, place on platter surrounded with the vegetables, add the =Lea & Perrins' Sauce= to the meat stock, and pour over the meat and vegetables. Serve at once. LAMB KIDNEY STEW _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 6 lamb kidneys. 1 teaspoonful of salt. 2 tablespoonfuls of drippings. 2 tablespoonfuls of flour. 1 cupful of water or meat stock. Remove all skin and fat from the kidneys and set them in water to cover, to which a handful of salt has been added. Let stand three or four hours, or, if possible, over-night. Remove water, put in pan with fresh water to cover and slowly bring to boiling point but do not boil. Drain and cut into tiny pieces. Brown the drippings and sauté the cut kidneys in them. Add the flour and stir until smooth, then the water or meat stock slowly, stirring constantly to make a smooth gravy. Add the =Lea & Perrins' Sauce=. Pour over toast on a hot platter and serve. CASSEROLE OF VEAL WITH CARROTS AND PEAS _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 2 pounds of breast of veal. 2 pieces of salt pork. 4 carrots. 1 cupful of peas. 3 potatoes. 1 onion. Cut the veal into small pieces and sear it in a shallow pan in drippings from one piece of the salt pork. Place the veal in a glass casserole greased with the salt pork. Brown the onion in the salt pork and add to the casserole. Cut the second piece of salt pork into small squares and add to casserole. Cover meat with water and cook in oven for an hour. Cut the potatoes and carrot into dice-shaped pieces. Add these with the peas to the casserole about half an hour before it is ready to take from the oven. Blanched rice added at the same time is often a welcome addition. When both meat and vegetables are tender, add the _Lea & Perrins' Sauce_ and serve at once in the dish in which it was baked. ROASTED MEAT LOAF _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 3 cupfuls of finely ground raw meat (about 2 pounds). 2 cupfuls of soft bread crumbs. 2 slices of bacon. 1 cupful of celery. 1 green pepper. 1 onion. 1 egg. Mix the finely ground meat with the bread crumbs and celery. Add the chopped green pepper, a little salt and pepper, the egg well beaten and the =Lea & Perrins' Sauce=. Add enough water to make mixture moist and pack into greased brick-shaped pan. Place in ice-box to chill and remove when cold to a greased roasting pan, turning the loaf out of the mold. Place the bacon cut into thick strips on top of the loaf and also slices of the onion. Pour a cupful of thin tomato sauce over the whole and roast the meat in a hot oven for from fifty minutes to an hour. Serve hot with Tomato Sauce, sliced onion and crisp bacon. POLENTA _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 1 cupful of yellow cornmeal. 2 cupfuls of boiling water. 2 cupfuls of cold water. 1 teaspoonful of salt. 2 tablespoonfuls of butter. 4 tablespoonfuls of grated cheese. Cover the cornmeal with the cold water and let stand five minutes. Add to the boiling water and cook directly over the fire for half an hour. Add the salt, the =Lea & Perrins' Sauce=, the grated cheese and the butter. Cook five minutes more and pour into a buttered baking dish and serve with Creole Sauce given on page 9. FRIED POLENTA _Improved with Lea & Perrins' Sauce_ Allow the polenta to cool, cut into 1-inch squares, roll in egg and bread crumbs and fry in deep fat. Serve with Tomato, Creole or Spanish Sauce given on pages 9 and 10. CHAPTER V EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES _Improved with Lea & Perrins' Sauce_ It is almost unbelievable until you have tried it--to discover how surprisingly delicious just a drop or two of =Lea & Perrins' Sauce= can make a soft-boiled breakfast egg taste. And when you have tried it, you will want furthermore to fry and poach, scramble, omelet and soufflé all of the eggs that you cook with just a little of Lea & Perrins' Sauce added as an inimitable seasoning. SOFT-BOILED EGG _Improved with Lea & Perrins' Sauce_ There are several ways of cooking a soft-boiled egg--the best of which is not to boil it at all. Use one pint of _boiling_ water for each egg to be cooked. Carefully lower the egg into the water, cover the saucepan and let stand on back of stove for eight or ten minutes. Do not increase or diminish heat. The white of the egg will be tender and the yolk firm all the way through, instead of the yolk being partly uncooked and the white very tough as is the case with a three-minute boiled egg. Still another way is to put the egg on in cold water and remove as soon as the water boils. Remove egg from shell to a hot egg cup and add a large piece of butter, a bit of salt and 2 or 3 drops of =Lea & Perrins' Sauce=. Blend well and serve at once. FRIED EGGS _Improved with Lea & Perrins' Sauce_ Eggs should never be fried, as this method of cooking, like boiling, toughens the albumen. However, if your family must have fried eggs, you will find the addition of a teaspoonful of =Lea & Perrins' Sauce= to the fat in which they are cooked a decided improvement to the eggs. Put the =Lea & Perrins' Sauce= on the table and serve with the eggs. POACHED EGGS _Improved with Lea & Perrins' Sauce_ Brush a heavy iron frying pan with oil and add boiling water to the depth of an inch or more. Add 1 tablespoonful of =Lea & Perrins' Sauce= and a pinch of salt. Break fresh eggs into a saucer and gently slip from saucer to water. Cook without allowing water to boil until the egg is firm. Remove with skimmer or quickly dip piece of toast under egg and lift out at once. Drain, then put on hot plate and serve. If one is fortunate enough to have an egg poacher, poaching eggs is an even simpler matter. Serve with _Lea & Perrins' Sauce_ on the table. BAKED EGG _Improved with Lea & Perrins' Sauce_ Grease an individual glass or fire-proof ramekin with oil or butter and break an egg into it. Sprinkle with salt and season with a few drops of =Lea & Perrins' Sauce=. Bake surrounded by water in a moderate oven for from five to ten minutes and serve with =Lea & Perrins' Sauce= at the table. EGG IN NEST _Improved with Lea & Perrins' Sauce_ Beat the white of an egg with a sprinkling of salt until light and frothy and pile on top of a piece of toast in an individual ovenware dish. Make a slight dent on the top of the egg white and carefully place the yolk in the center; add a drop of =Lea & Perrins' Sauce=. Place in a pan of water and cook in a moderate oven until yolk and white are set. Serve with =Lea & Perrins' Sauce= at the table. SHIRRED EGG _Improved with Lea & Perrins' Sauce_ Add 1 teaspoonful of =Lea & Perrins' Sauce= to 2 tablespoonfuls of finely chopped ham or bacon and 2 tablespoonfuls of bread crumbs. Add enough oil or butter to blend well, and press against the buttered sides and bottom of an individual baking dish. Break an egg into the dish and sprinkle top with buttered bread crumbs. Bake in a moderate oven, the dish being surrounded with hot water. Serve in the dish in which it was baked with =Lea & Perrins' Sauce= at the table. Mashed potato, spinach or tomato are often used to fill sides and bottom of ramekin. SCRAMBLED EGGS _Improved with Lea & Perrins' Sauce_ In Scrambling eggs, great care should be exercised in the cooking, the mixture being of a custard-like, creamy consistency when finished, and not dry and lumpy as some scrambled eggs become. The secret is in allowing the egg to cook as much in the heat of the pan as over the fire. Keep stirring the mixture constantly removing the pan from the fire if the eggs seem to get too dry in any one spot. In scrambling eggs, beat the egg until light and add for each egg used, 2 tablespoonfuls of water and a few drops of =Lea & Perrins' Sauce=. OMELETS AND SOUFFLES _Improved with Lea & Perrins' Sauce_ An omelet may be made with or without separating the yolks and whites of the eggs, the one being called a plain--the other a fluffy omelet. A soufflé is a fluffy omelet made with a white sauce foundation and baked in the oven. Cheese, tomatoes, chopped meats and vegetables are all attractive additions to these dishes, but, no matter what else may be added, =Lea & Perrins' Sauce= as a seasoning for omelets and soufflés cannot be equalled. PLAIN OMELET _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 3 eggs. 3 tablespoonfuls of water. ¼ teaspoonful of salt. 1 tablespoonful of butter. Beat the eggs without separating and add the water. Add the salt, the butter melted and the =Lea & Perrins' Sauce=. Heat a heavy iron frying pan and grease well with oil, bacon fat or shortening. Pour in the egg and lower heat under pan. Tilt pan backward and forward and from side to side, allowing liquid to run under egg as it cooks. When cooked throughout, run spatulate or knife under omelet and roll it into a roll. Turn out on platter and serve with toast or any desired addition. FLUFFY OMELET _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 4 eggs. 6 tablespoonfuls of water. ½ teaspoonful of salt. 1 tablespoonful of butter. Separate the eggs; add the water, salt and melted butter to the yolks. Also add the =Lea & Perrins' Sauce=. Beat the whites until light and frothy and carefully fold them into the yolks. Grease a heavy iron pan with bacon fat and pour in the omelet. Lower heat under pan and let cook slowly until brown on the bottom and almost dry. Place lid over pan and let dry on top, or place in oven for two minutes. Cut the omelet lightly on the top and fold over without breaking under part. Turn out on platter and serve at once. TOMATO OMELET _Improved with Lea & Perrins' Sauce_ Spread sliced and fried tomatoes in between the omelet before folding and pour the tomato gravy, which cooked out of the tomatoes in frying, over the finished dish. SPANISH OMELET _Improved with Lea & Perrins' Sauce_ Just before folding omelet over, spread with the following mixture and pour what is left, over the whole omelet after it is placed on the platter: 2 finely chopped onions, 1 chopped green pepper, a few cut olives, and, if possible, a few mushrooms. Sauté these ingredients in 2 teaspoonfuls of oil, add 1 cupful of tomato juice and spread in between and pour over omelet. CORN OMELET _Improved with Lea & Perrins' Sauce_ Spread the omelet with cooked corn before folding. VEGETABLE OMELET _Improved with Lea & Perrins' Sauce_ Spread the omelet with any desired combination of, or individually cooked vegetable, as peas, carrots, asparagus, cauliflower, onions. This also helps to use up any vegetables of which too small a quantity has been left to permit using them alone. The vegetable used should be heated in a little butter or cooking oil to which a few drops of =Lea & Perrins' Sauce= have been added. CHEESE OMELET _Improved with Lea & Perrins' Sauce_ Sprinkle grated cheese over the omelet before and after folding. Or add ½ cupful of grated cheese to the omelet in the making. BACON OMELET _Improved with Lea & Perrins' Sauce_ Fry four or five slices of bacon until crisp. Use the bacon drippings in place of the butter in making and frying the omelet. Spread the bacon, cut into small pieces, on the omelet before folding. Garnish the plate with bacon. Serve at once. HAM OMELET _Improved with Lea & Perrins' Sauce_ Chop previously fried ham very fine and reheat in some fat to which =Lea & Perrins' Sauce= has been added. Spread on omelet. SARDINE OMELET _Improved with Lea & Perrins' Sauce_ Sauté some sardines in a little cooking oil to which =Lea & Perrins' Sauce= has been added and spread on omelet before folding. KIDNEY OR CHICKEN LIVER OMELET _Improved with Lea & Perrins' Sauce_ Reheat previously cooked chicken livers or kidneys in a little cooking oil to which =Lea & Perrins' Sauce= has been added and spread on omelet before folding. Pour a little kidney or liver gravy over omelet. PLAIN SOUFFLÉ _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of Lea & Perrins' Sauce. 2 tablespoonfuls of shortening. 2 tablespoonfuls of flour. ½ cupful of milk or water. 3 eggs. Melt the shortening, stir in the flour until smooth, remove from the fire and slowly stir in the liquid. Add the salt and cook for three or four minutes or until a thick, smooth sauce is made. Beat the yolks of the eggs until creamy and add to the sauce. Remove from the fire and add the stiffly-beaten whites of the eggs. Add the =Lea & Perrins' Sauce=. Pour into a buttered baking dish, place dish in a pan of hot water and bake in a slow oven for twenty or twenty-five minutes. Serve at once. The dish in which a soufflé is baked should be broad and wide, rather than high and narrow, to prevent the soufflé from rising too high in the center and then falling. It is a big help to pin a buttered paper band around a soufflé dish before baking, so that it will rise easily without overflowing. CHEESE SOUFFLÉ _Improved with Lea & Perrins' Sauce_ For this, use tomato juice in place of the milk or water in the plain Soufflé recipe and add 1 cupful of grated cheese just before folding in the egg whites. Pour into a buttered baking dish and bake as usual. MUSHROOM SOUFFLE _Improved with Lea & Perrins' Sauce_ Use 1 cupful of mushroom gravy in making the sauce for the Basic Soufflé and add 1 cupful of finely chopped mushrooms before folding in the egg whites. OLIVE AND PEPPER SOUFFLE _Improved with Lea & Perrins' Sauce_ Add ¼ cupful of finely chopped olives and the same amount of finely chopped peppers to the Plain Soufflé before the egg whites are added. Proceed and bake as before. CHICKEN SOUFFLE _Improved with Lea & Perrins' Sauce_ Increase the amount of liquid in the Plain Soufflé recipe to 1 cupful and add 2 cupfuls of very finely ground chicken meat to sauce before folding in egg whites. Chicken stock may be used as liquid. OYSTER SOUFFLE _Improved with Lea & Perrins' Sauce_ Substitute oyster liquor for water in making the Plain Soufflé recipe and add ½ cupful of finely chopped panned oysters to the Soufflé before folding in the egg whites. HAM SOUFFLE _Improved with Lea & Perrins' Sauce_ Increase the liquid used in the Plain Soufflé recipe to 1 cupful and add before folding in the egg white 1 cupful of very finely chopped ham. RICE AND CREOLE DISHES CREOLE RICE _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 2 green peppers. 1 onion. ½ cupful of ham. 4 tablespoonfuls of oil. 1 cupful of rice. 3 cupfuls of tomato juice. 4 tomatoes. Melt the shortening, and sauté in this oil the green peppers finely chopped, the sliced onion, and the ham, finely ground. Put the rice in a sieve and dip into rapidly boiling water for five minutes. Add with the tomato juice to the other ingredients. Cook directly over the fire for twenty minutes, add the whole tomatoes cut into slices and finish the cooking in the top of a double boiler. Add the _Lea & Perrins' Sauce_. When the rice is puffed and flaky the dish is ready to serve. SCALLOPED RICE AND CHEESE _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 2 cupfuls of cooked rice. 1 tablespoonful of oil. 1 tablespoonful of flour. 1 cupful of finely grated cheese. 1 cupful of rice water. Bread crumbs. Stir the flour into the oil until a smooth paste is formed. Add the rice water slowly, stirring constantly. Add the =Lea & Perrins' Sauce= and the grated cheese. Arrange the cooked rice in a well-greased baking dish and pour the cheese sauce over it. Sprinkle the top with bread crumbs and brown in the oven. Serve hot. MACARONI AND CHEESE _Improved with Lea & Perrins' Sauce_ This dish is made in the same way as the rice and cheese dish, filling the casserole with macaroni instead of rice. CHAPTER VI CHAFING DISH SUPPERS _Improved with Lea & Perrins' Sauce_ CHAFING DISH SUPPER MENU _To be prepared with Lea & Perrins' Sauce in the cooking_ Welsh or Tomato Rarebit on Toasted Crackers Devilled Ham, Celery and Lettuce Sandwiches Salted Nuts Stuffed Olives Coffee or Ginger Ale Orange Juice High Ball At no other time do we so desire tasty, spicy piquant food as when we have a chafing dish supper. And there is no other dish wherein the supreme quality of =Lea & Perrins' Sauce= shows off to better advantage than in the chafing dish recipe. For the midnight college spread--the Welsh, Cheese or Tomato Rarebits--for the kitchenette apartment dinner of Creamed Dried Beef, Ham, Shrimps or Eggs, or for the simple home Sunday night supper of Creamed Oysters, Chicken or Chicken à la King--=Lea & Perrins' Sauce=--the original Worcestershire--forms the unsurpassed, the perfect seasoning. A chafing dish is composed of two flat pans, one called the blazer, the other the hot-water pan. The usual chafing dish recipe directs the first cooking of the material to be directly over the heat--and is finished and the food kept hot over the hot-water pan. The chafing dish, particularly if it is one in which alcohol is the heating element, should always be placed on a tray, to avoid any danger from fire or a possible "boiling over" of the food. A wooden or chafing dish spoon is a help although not essential. The butter, flour and things necessary for the dish to be made should be measured and placed on the tray besides the chafing dish so that the recipe may be made up without hurry or getting up and down from the table. With electric grills the toast may be made under the grill while the other things are cooking above. WELSH RAREBIT _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 1 tablespoonful of butter. 2 cupfuls of grated American cheese. ½ cupful of cream. Buttered soda crackers or toast. Melt the butter in the blazer over the hot-water pan, in which the water should be boiling. Add the grated cheese and the cream alternately, a little at a time, allowing the cheese to melt slowly. Add the =Lea & Perrins' Sauce=. Keep over the hot water while serving and serve on buttered crackers or toast. Serve =Lea & Perrins'= on the side, to be used for a flavor to suit each taste. CHEESE AND TOMATO RAREBIT _Improved with Lea & Perrins' Sauce_ In the Welsh Rarebit recipe, substitute tomato purée for the cream, add a well-beaten egg and cook until smooth and creamy. Serve with toast or crackers as desired. RED PEPPER RAREBIT _Improved with Lea & Perrins' Sauce_ To the Welsh Rarebit add one chopped red pepper from which the seeds and pulp have been removed. "PIGS IN BLANKETS" _Improved with Lea & Perrins' Sauce_ Wrap around peeled mushroom caps or oysters a strip of bacon, pinning it down with tooth-picks. Cook in the chafing dish until the bacon is crisp, add a teaspoonful of =Lea & Perrins' Sauce= and serve with toast. CHICKEN À LA KING _Improved with Lea & Perrins' Sauce_ 1 teaspoonful Lea & Perrins' Sauce. 2 cupfuls of cooked cubed chicken. ½ cupful of cut mushrooms. 1 green pepper. 2 tablespoonfuls of flour. 4 tablespoonfuls of butter. 1 cupful rice or vegetable water. Remove all seeds and pulp from the pepper and chop it up fine. Peel the mushrooms and break them into fine pieces. Melt the 2 tablespoonfuls of butter directly over the chafing dish flame or grill and sauté the mushrooms and peppers in it. Add the rest of the butter and slowly stir in the flour. Add the rice water, stirring all until smooth. Cook until it boils for one minute, then place in the pan over the hot water, add the chicken and cook for five minutes. Add the =Lea & Perrins' Sauce=. Serve on toast. CREAMED SHRIMPS _Improved with Lea & Perrins' Sauce_ Break the shrimps from a can into small pieces and run under the cold water. Drain. Use the same amount of butter, flour and liquid given in the Creamed Egg recipe to make a sauce, adding the shrimps after the sauce has been cooked for one minute. Cook over hot water for ten minutes before serving. CREAMED EGGS _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of Lea & Perrins' Sauce. 6 hard-cooked eggs. ½ teaspoonful of salt. 1 tablespoonful of butter. 1 tablespoonful of flour. 1 cupful of rice water or vegetable stock. Melt the butter directly over the chafing dish flame or grill, add the flour, stir until smooth and slowly stir in the rice water. Cut the hard-cooked eggs into small pieces, saving out the yolk of one. Add the chopped egg to the white sauce and continue the cooking over hot water. Add the =Lea & Perrins' Sauce= and the salt. Serve on points of toast and garnish with the yolk of 1 egg rubbed through a fine strainer and sprinkle on top of the whole dish. CREAMED SALMON _Improved with Lea & Perrins' Sauce_ This is made by using salmon in the Creamed Egg recipe in place of the eggs. Chop one hard-cooked egg into fine pieces and add to dish before serving. OTHER CREAMED DISHES _Improved with Lea & Perrins' Sauce_ Any fish or meat which has been previously cooked may be creamed in a chafing dish, using the Creamed Egg recipe and substituting the desired ingredient for the eggs. PANNED OYSTERS _Improved with Lea & Perrins' Sauce_ 2 teaspoonfuls of =Lea & Perrins' Sauce=. 25 oysters. ½ teaspoonful of salt. 2 tablespoonfuls of flour. 2 tablespoonfuls of butter. 1 cupful of oyster liquor. Heat the oysters directly over the flame until the edges curl. Add the butter and flour, which has been mixed with a little of the oyster liquor to make a smooth paste, and when blended add the rest of the liquid to make a white sauce. Continue cooking over hot water for a few moments and add the =Lea & Perrins' Sauce=. Serve with toast. CHAPTER VII SANDWICH FILLINGS _Improved with Lea & Perrins' Sauce_ Delicious and different sandwich fillings, for picnics or party refreshments, depend for their distinction, not so much upon the meat or cheese which is used as a filling, but upon the seasoning. =Lea & Perrins' Sauce=, which is so delicious with meat or cheese, adds an unequalled and spicy touch in the seasoning of sandwiches. Bread for sandwiches should not be over a day old. In buttering the bread, always cream the butter first in a bowl and then spread the bread evenly with the softened butter. If saving crusts is not necessary, it is very nice to remove these, cutting the bread into fancy shaped slices. If a large number of sandwiches are made up for a reception, it is best to wrap them in a wet cheese-cloth and keep them wrapped until ready to serve. CHEESE SANDWICH FILLINGS CHEESE SANDWICH FILLINGS _Improved with Lea & Perrins' Sauce_ Mash one cream or pimiento cheese in a bowl and add to it 1 teaspoonful of =Lea & Perrins' Sauce=. Mix well. Add a tablespoonful of cream and a little salt. Spread on buttered bread. To 1 cake of pimiento or cream cheese, or to ¼ lb. of any solid cheese add 2 teaspoonfuls of =Lea & Perrins' Sauce=. Combine 1 cake of cream cheese with equal part Roquefort, and 2 teaspoonfuls (or more) of =Lea & Perrins' Sauce=. To 3 finely chopped hard boiled eggs add salt, ½ teaspoonful mustard, 1 tablespoonful salad dressing and 1 teaspoonful =Lea & Perrins' Sauce=. Celery may also be stuffed with any cheese prepared as above and top garnished with stuffed olives chopped, or nuts. CHEESE AND NUT _Improved with Lea & Perrins' Sauce_ Add ¼ of a cupful of finely ground nuts to the cheese sandwich filling. CHEESE AND PEPPER _Improved with Lea & Perrins' Sauce_ Remove the seeds and pulp from a large green pepper and chop it very fine. Add to the cheese sandwich filling. CHEESE AND MAYONNAISE _Improved with Lea & Perrins' Sauce_ Add ½ of a cupful of heavy mayonnaise dressing to the cheese sandwich filling and cream well. CHEESE AND EGG _Improved with Lea & Perrins' Sauce_ Cut 2 hard-cooked eggs into very fine pieces and add to the cheese sandwich filling. GRATED CHEESE FILLING _Improved with Lea & Perrins' Sauce_ Grate a cupful of sharp American cheese and add to it 1 teaspoonful of =Lea & Perrins' Sauce=, and mix well. Add also a little salt and spread on buttered bread. EGG SANDWICH FILLINGS EGG AND OLIVE _Improved with Lea & Perrins' Sauce_ Chop 2 hard-cooked eggs into fine pieces and add to them 4 tablespoonfuls of finely chopped olives. Add to these enough olive oil to moisten. Season with 1 teaspoonful of =Lea & Perrins' Sauce= and spread on sandwiches. EGG AND PIMENTO _Improved with Lea & Perrins' Sauce_ Add 4 tablespoonfuls of finely chopped pimentoes to 2 chopped, hard-cooked eggs. Season with a teaspoonful of =Lea & Perrins' Sauce=. EGG AND TOMATO _Improved with Lea & Perrins' Sauce_ Cut hard-cooked egg in circles and also cut a tomato into thin slices. Add 1 teaspoonful of =Lea & Perrins' Sauce= to 1 tablespoonful of olive oil. Add this to the butter with which the bread is spread. Arrange the tomato with the sliced egg on top of it in the center of the bread, taking care that it does not come too near the edge. Place bread on top and wrap each sandwich in individual wax papers. EGG AND BACON _Improved with Lea & Perrins' Sauce_ To 1 hard-cooked, finely chopped egg, add 4 tablespoonfuls of finely chopped bacon. Spread the sandwiches with mayonnaise dressing which has been seasoned with =Lea & Perrins' Sauce=, and fill with the bacon and egg. MEAT SANDWICH FILLINGS MINCED MEAT _Improved with Lea & Perrins' Sauce_ Grind ham, chicken, veal or any desired meat through the meat grinder and measure it by the cupful. To every cupful add 1 tablespoonful of =Lea & Perrins' Sauce= and 4 tablespoonfuls of chopped sour pickles. Add salt and spread between sandwiches. PLAIN CUTS OF MEAT _Improved with Lea & Perrins' Sauce_ When these are used in a sandwich, pour a little =Lea & Perrins' Sauce= in a bowl and dip a butter spreader into it, spreading the =Lea & Perrins' Sauce= well over the meat. This gives a delicious zest to the sandwich without making it too hot. MEAT AND CHEESE _Improved with Lea & Perrins' Sauce_ Add to 1 cupful of ground meat ½ of a cupful of creamed pimiento cheese. Season with a teaspoonful of =Lea & Perrins' Sauce= and use as a sandwich spreading. MEAT AND MAYONNAISE _Improved with Lea & Perrins' Sauce_ To 1 cupful of ground meat add ½ cupful of thick mayonnaise. Season with 1 teaspoonful of =Lea & Perrins' Sauce= and use as a sandwich spread. MEAT AND TOMATO _Improved with Lea & Perrins' Sauce_ Chop a tomato into fine pieces and add it together with the juice to 1 cupful of finely chopped meat. Season with 1 teaspoonful of =Lea & Perrins' Sauce= and use as a sandwich spread. FISH SANDWICH FILLINGS SARDINE _Improved with Lea & Perrins' Sauce_ Cut canned sardines into small pieces and add the juice of ¼ of a lemon. Season with a few drops of =Lea & Perrins' Sauce= and spread on sandwiches. FLAKED FISH _Improved with Lea & Perrins' Sauce_ Cooked flaked, white fish makes a delicious sandwich filling when seasoned with 1 teaspoonful of =Lea & Perrins' Sauce= and moistened with mayonnaise. ROLLED SANDWICHES _Improved with Lea & Perrins' Sauce_ Cut thin slices from long side of loaf. Sprinkle with water. Spread with filling seasoned with =Lea & Perrins' Sauce=. Roll. Tie with ribbon. CHAPTER VIII SALAD DRESSINGS AND SALADS _Improved with Lea & Perrins' Sauce_ In salad dressings, where flavor and spices are the very heart of the recipe, =Lea & Perrins' Sauce= reaches the height of its seasoning power. You cannot imagine how delicious a mayonnaise or a French dressing can be until you have tasted one which has been seasoned with =Lea & Perrins' Sauce=, the original Worcestershire flavoring. Use it in your own favorite salad dressing or in the delicious salad dressing recipes given here. You will be surprised and delighted with the new, piquant taste which =Lea & Perrins' Sauce= adds, in a never-to-be-equalled manner, to the dish. MAYONNAISE DRESSING _Improved with Lea & Perrins' Sauce_ 1 tablespoonful of =Lea & Perrins' Sauce=. 2 egg yolks. 1 teaspoonful of soft sugar. ½ teaspoonful of salt. 1 pint of olive oil. 2 tablespoonfuls of lemon juice. 2 tablespoonfuls of vinegar. Beat the yolks of the eggs well. Add the =Lea & Perrins' Sauce= and the vinegar and stir well. Add 1 teaspoonful of the olive oil and beat well. Use a double-wheel egg-beater from this stage on. Add the olive oil first by teaspoonfuls and then tablespoonfuls at a time, beating constantly and rapidly. When all of the oil has been used add 2 tablespoonfuls of boiling water to smooth the sauce. Put in a cold bowl or pint preserve jar and keep in the ice-box until needed. FLUFFY MAYONNAISE _Improved with Lea & Perrins' Sauce_ Beat the white of an egg until very stiff and fold into the mayonnaise after it is very cold. CHIFFONADE MAYONNAISE _Improved with Lea & Perrins' Sauce_ Add 2 tablespoonfuls of chopped red pepper, from which the pulp and seeds have been removed, 1 small onion chopped fine, and 3 tablespoonfuls of chopped parsley to every cupful of mayonnaise. Last, add paprika to give red tint. RUSSIAN MAYONNAISE _Improved with Lea & Perrins' Sauce_ Add to every cupful of mayonnaise dressing ¼ cupful each of finely chopped green and red peppers and ½ cupful of chopped stuffed olives. One quarter of a cupful of chilli sauce makes a nice addition if it is desired. TARTARE SAUCE _Improved with Lea & Perrins' Sauce_ Add 2 tablespoonfuls each of finely chopped pickles, olives and parsley and 1 teaspoonful of onion juice to each half cupful of mayonnaise. GREEN MAYONNAISE _Improved with Lea & Perrins' Sauce_ To give mayonnaise a green color, cook ½ cupful of spinach, peas and parsley together and press through a purée sieve. Re-cook this purée until rather dry. Add just enough to the mayonnaise to tint it a delicate green. RED MAYONNAISE _Improved with Lea & Perrins' Sauce_ Mayonnaise may be given a red or pink tint by the addition of tomato juice or paprika. WHITE MAYONNAISE _Improved with Lea & Perrins' Sauce_ If 1 cupful of whipped cream or 2 egg whites are folded into mayonnaise dressing it will make it almost white in color. COOKED SALAD DRESSING _Improved with Lea & Perrins' Sauce_ 1 teaspoonful of =Lea & Perrins' Sauce=. 2 egg yolks. ½ teaspoonful of salt. 1 teaspoonful of sugar. ½ cupful of milk. 1 cupful of oil. 2 tablespoonfuls of vinegar. Add the dry ingredients to the well-beaten yolks of the eggs. Beat until well blended and then add the milk, vinegar and oil. Cook in the top of a double boiler until smooth and thick and beat with an egg-beater during the cooking so that it will not curdle. Remove from the fire as soon as it reaches the correct consistency. Plunge pan into cold water and continue beating. Add =Lea & Perrins' Sauce=. Put into preserve jar for convenient keeping in the ice-box. A SALAD DRESSING MADE WITHOUT OIL _Improved with Lea & Perrins' Sauce_ By using 2 egg yolks and 1 whole egg and 1 cupful of cream instead of ½ cupful of milk, a delicious salad dressing may be made from the above recipe without using any oil at all. These cooked salad dressings may be varied just as the mayonnaise by the addition of olives, peppers, parsley and other ingredients used as directed under the Mayonnaise Dressing recipes. FRENCH DRESSING _Improved with Lea & Perrins' Sauce_ 2 teaspoonfuls of =Lea & Perrins' Sauce=. 2 teaspoonfuls of vinegar. 3 tablespoonfuls of olive oil. ½ teaspoonful of salt. First rub a small bowl with ice. Remove and add the salt, the =Lea & Perrins'= Sauce and 1 tablespoonful of olive oil. Stir well and add the vinegar. As the dressing thickens through stirring, add the rest of the olive oil and continue beating. This may be poured into a bottle and kept in the ice-box, beating or shaking again before it is served. LEMON DRESSING _Improved with Lea & Perrins' Sauce_ Use lemon juice in place of vinegar in making the French Dressing and proceed as usual. Serve with fruit salads. ROQUEFORT DRESSING _Improved with Lea & Perrins' Sauce_ Add 3 tablespoonfuls of Roquefort cheese to the French Dressing and use enough paprika to produce a red color. OLIVE DRESSING _Improved with Lea & Perrins' Sauce_ Add 2 tablespoonfuls of finely chopped olives to the French Dressing. GREEN PEPPER DRESSING _Improved with Lea & Perrins' Sauce_ Add 1 tablespoonful of finely chopped green peppers to the French Dressing just before serving. SALADS _Improved with Lea & Perrins' Sauce_ In making these salads use your favorite dressing, to which =Lea & Perrins' Sauce= has been added;--2 teaspoonfuls to a cup of dressing. In making an oil mayonnaise, alternate in thinning from time to time with =Lea & Perrins' Sauce= and vinegar or lemon juice, until amount of dressing required is finished. This gives a flavor unsurpassed. FISH SALADS _Improved with Lea & Perrins' Sauce_ Put a medium sized can of light tuna, salmon, lobster or crab in a bowl and shred with a fork. Pour 1½ tablespoonfuls of =Lea & Perrins' Sauce= over same and mix well. Add ½ cupful of celery and the salad dressing containing =Lea & Perrins' Sauce=. POTATO SALAD _Improved with Lea & Perrins' Sauce_ Pare 4 or 5 medium sized potatoes and boil in water containing 2 teaspoonfuls of salt. Dice potatoes, salt well and pour 1 to 1½ tablespoonfuls =Lea & Perrins' Sauce= over same, mixing thoroughly. Add ½ cupful of chopped celery, 2 tablespoonfuls of chopped onion and 2 hard boiled eggs. Use any salad dressing containing =Lea & Perrins' Sauce=. VEGETABLE SALAD _Improved with Lea & Perrins' Sauce_ Mix equal parts of lima and string beans, cold boiled potatoes and celery; 1 tablespoonful each of chopped onion and sweet pickle. Stir in 1 tablespoonful =Lea & Perrins' Sauce= and any salad dressing containing same. (Any combination of vegetables may be used). FRUIT SALAD _Improved with Lea & Perrins' Sauce_ Mix equal parts of pineapple, banana, orange and tart apple; ½ cupful finely chopped celery. Through this stir 2 teaspoonfuls of =Lea & Perrins' Sauce= and add any dressing preferred containing Sauce and slightly sweetened. This gives zest and a delicious flavor to fruit salad. DEVILLED EGGS _Improved with Lea & Perrins' Sauce_ To yolks of ½ doz. hard boiled eggs add 1 tablespoonful salad dressing, small teaspoonful mustard, 1 teaspoonful =Lea & Perrins' Sauce= and 1 teaspoonful each of finely chopped celery and onion. These are very fine served on lettuce leaves with mayonnaise dressing containing =Lea & Perrins' Sauce=. CHAPTER IX CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES _Improved with Lea & Perrins' Sauce_ In pickling, we think first of Grandmother and the delicious catsups, pickles and chutneys which she served with Sunday-night suppers and wonder why we see these delicious relishes so seldom these days. But we need not forego our home-made catsups, pickles and chow-chows, nor even find them less relishing because we have no herb garden, for in _=Lea & Perrins' Sauce=_ we have the most complete--the most ideal and perfect relish seasoning. =Lea & Perrins'= Original Worcestershire is in itself a secret blending of spices which will give to any home-made relish the keen edge--the snap--the zest it requires. Use =Lea & Perrins' Sauce= in seasoning catsups, chow-chows, pickles, vinegars, chutneys, piccalilli and chilli sauce relishes--it is the unequalled spice for them all. AN UNCOOKED TOMATO CATSUP _Improved with Lea & Perrins' Sauce_ 4 tablespoonfuls of =Lea & Perrins' Sauce=. 2 quarts of red ripe tomatoes. 1 cupful of onions. ¼ cupful of salt. 1 cupful of sugar. 3 cupfuls of vinegar. Dip the tomatoes quickly into rapidly boiling water, dip in and out of cold water and peel. Put into large preserving kettle and add the onions well chopped. Mash these two together and add the salt, sugar, vinegar and last, the =Lea & Perrins' Sauce=. Thoroughly sterilize catsup bottles by boiling and fill with the cold catsup. Cork loosely. Place bottles on a wire rack, stand in a pan which allows rapidly boiling water to come to the neck of the bottle, and boil or sterilize for thirty minutes. Some experts claim this final "water bath" to be unnecessary, but the inexperienced preserver will have better success if the last cooking is performed. For perfect keeping and especially if the catsups are made up to sell, the corks should be driven in tightly and the bottles sealed with sealing wax or melted paraffin as soon as they are removed from the water bath. Stamping the soft wax or paraffin with a special sealing stamp also helps to give an identifying and distinguishing mark to the product. MUSHROOM CATSUP _Improved with Lea & Perrins' Sauce_ 3 tablespoonfuls of =Lea & Perrins' Sauce=. 2 quarts of mushrooms. 1 cupful of vinegar. 1 tablespoonful of salt. 1 tablespoonful of mustard. Peel the mushrooms, cut into small pieces, cover with ½ cupful of boiling water and cook until quite tender and soft. Mash through a fine purée strainer or sieve and add the vinegar, salt, and last the =Lea & Perrins' Sauce=. Cook from half to three-quarters of an hour or until of the consistency of catsup and pour into sterilized bottles and seal at once. Label and store. TOMATO CHUTNEY _Improved with Lea & Perrins' Sauce_ 4 tablespoonfuls of =Lea & Perrins' Sauce=. 4 quarts of tomatoes. 1 quart of onions. 1 quart of apples. 1 pound of raisins. 1½ cupfuls of brown sugar. 1 tablespoonful of salt. 1 quart of vinegar. Peel the tomatoes and cut fine. Peel and chop the onions, and skin and chop the apples, and place all of these ingredients in a heavy iron kettle. Add the brown sugar and salt. Cook for half an hour, add the vinegar, boil ten minutes longer, add the =Lea & Perrins' Sauce=. Pour into sterilized jars and seal. APPLE CHUTNEY _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 12 tart apples. 1 onion. 2 green peppers. 1 red pepper. 2 cupfuls of sweet vinegar. ½ cupful of tart currant jelly. 4 lemons. 2 cupfuls of sugar. 1 tablespoonful of salt. 1 cupful of ground raisins. Skin and cut the apples fine. Peel and cut the onion; remove seeds and pulp from the peppers and chop fine. Put all these ingredients into a heavy iron kettle, add the jelly, the juice of the lemons, the sugar, salt and vinegar and simmer slowly for one hour. Add the raisins last. Cook an hour longer, stirring to prevent sticking. Then add the =Lea & Perrins' Sauce=. Pour into sterilized pint or quart preserving jars, seal, label and store with your other preserves. RED PEPPER RELISH _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 4 quarts of red peppers. 2 green peppers. 4 pounds of brown sugar. 1 teaspoonful of salt. 1 quart of vinegar. Remove seeds and pulp from peppers and cut into long, thin strips with scissors. Cover with boiling water, and simmer, but do not boil, for ten minutes. Drain and plunge into ice water. Remove. Pack in hot sterilized jars. Add the sugar, salt and =Lea & Perrins' Sauce= to the vinegar. Boil until all are well blended and pour over the peppers. Seal the jars. Label and store in a cool place. CHOW-CHOW _Improved with Lea & Perrins' Sauce_ 4 tablespoonfuls of =Lea & Perrins' Sauce=. 2 cupfuls green tomatoes. 4 cupfuls tiny green cucumbers. 6 cupfuls white button onions. 1 head cabbage. 2 heads cauliflower. 2 stalks celery. 2 red peppers. 2 green peppers. 8 cupfuls vinegar. 2 cupfuls brown sugar. 1 cupful flour. 6 tablespoonfuls mustard. 1 teaspoonful curry powder. Cut tomatoes into quarters; cut cucumbers into small pieces; cut cabbage, but do not chop it fine; separate cauliflower head into small flowerettes; cut onions; also cut peppers and celery into small strips. Soak this vegetable chow in salt and water to cover over-night. In the morning bring them to the boiling point in the same brine and drain. Mix the mustard and flour in a large kettle and add enough vinegar to make a smooth paste. Add the curry powder, brown sugar and the rest of the vinegar. Heat until the mixture is thick and add the drained vegetable chow. Cook for five minutes. Add =Lea & Perrins' Sauce=. Carefully pack into sterilized jars and seal. MUSTARD RELISH _Improved with Lea & Perrins' Sauce_ 2 tablespoonfuls of =Lea & Perrins' Sauce=. 1 pint cucumbers. 1 pint onions. 1 cupful string beans. 3 green peppers. 3 red peppers. 1 pint tomatoes. Dressing. 2 cupfuls vinegar. 4 tablespoonfuls flour. 1 cupful sugar. 3 tablespoonfuls mustard. ½ tablespoonful turmeric. Cut the vegetables before measuring, halve the tomatoes, cut cucumbers into slices, string beans in half and chop peppers after removing seeds and pulp. Soak the vegetables in a brine of salt and water over-night, drain and stand in clear water for two hours. Drain and scald in one-half of the quantity of vinegar used in the dressing and the same amount of water. To make the dressing, mix the mustard, turmeric, flour and sugar together. Add the vinegar slowly, stirring to make a smooth paste. Cook over hot water, stirring constantly until the mixture thickens. Add the =Lea & Perrins' Sauce=. Drain the vegetables and pour the mustard dressing over them while it is hot. Mix well and pack in sterilized jars. Seal, but not too tightly, and simmer in hot water for twenty minutes. Remove, tighten jar lids and label. REMEMBER:--_Lea & Perrins' is the Only Original Worcestershire sauce. None of the so-called "Worcestershires" can be used in these recipes with good results._ [Illustration] Telephone Directory Fill in Address and Phone No. of the nearest -----------------------+----------+-------- | Station | No. -----------------------+----------+-------- Physician | | -----------------------+----------+-------- Druggist | | -----------------------+----------+-------- Hospital | | -----------------------+----------+-------- Police Station | | -----------------------+----------+-------- Fire Department | | -----------------------+----------+-------- Grocer | | -----------------------+----------+-------- Butcher | | -----------------------+----------+-------- Baker | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- | | -----------------------+----------+-------- For additional copies of this book, write _Lea & Perrins_ 241 WEST STREET, NEW YORK, N. Y. [Illustration] _Montclair, N. J.--The Globe Press, Inc. New York, N. Y._ [Illustration: Seasoning Suggestions] Transcriber's Notes: 1. Printer's errors have been silently corrected. 2. Italics are shown as _italics_. 3. Bold print is shown as =bold=. End of Project Gutenberg's Seasoning Suggestions, by Lea & Perrins Company *** END OF THE PROJECT GUTENBERG EBOOK 61678 ***