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25 chapters
Seasoning Suggestions
Seasoning Suggestions
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 know
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THE NEW DINNER APPETIZER
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 th
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HOW TO IMPROVE DRESSINGS AND GRAVIES WITH LEA & PERRINS' SAUCE
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 us
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DIFFERENT KINDS OF DRESSINGS
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
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HOW AND WHEN TO SEASON DRESSINGS WITH LEA & PERRINS' SAUCE
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
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BROWN DRESSINGS
BROWN DRESSINGS
Improved with Lea & Perrins' Sauce 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. [1] STOCK.—When brown meat stock or white vegetable stock is mentioned in a recipe, it means the
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WHITE DRESSINGS
WHITE DRESSINGS
Improved with Lea & Perrins' Sauce 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. Improved with Lea & Perri
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DRAWN BUTTER DRESSINGS
DRAWN BUTTER DRESSINGS
Improved with Lea & Perrins' Sauce 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
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MISCELLANEOUS DRESSINGS
MISCELLANEOUS DRESSINGS
Improved with Lea & Perrins' Sauce Cream 4 tablespoonfuls of butter; add 1/2 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. Improved with Lea & Perrins' Sauce Cook the chopped onion in one teaspoonful of butter and add the vinegar. Add another small piece of the butter, the well-beate
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CHOWDERS AND SOUPS
CHOWDERS AND SOUPS
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 fam
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CROQUETTES, TIMBALES, CASSEROLES, STEWS AND OTHER MEAT DISHES
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
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TIMBALES
TIMBALES
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. Improved with Lea & Perrins' Sauce Melt the butter and stir in half of the flour. Add half of the
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STEWS AND CASSEROLE DISHES
STEWS AND CASSEROLE DISHES
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 dishe
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EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES
EGGS, OMELETS, SOUFFLES, CREOLE AND RICE DISHES
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. Improved with Lea & Perrins' Sauce There are several ways of cooking a soft-boiled egg—the b
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OMELETS AND SOUFFLES
OMELETS AND SOUFFLES
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. Improved with Lea & Perrins' Sauce Beat the e
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RICE AND CREOLE DISHES
RICE AND CREOLE DISHES
Improved with Lea & Perrins' Sauce 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 a
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CHAFING DISH SUPPERS
CHAFING DISH SUPPERS
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
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SANDWICH FILLINGS
SANDWICH FILLINGS
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 soften
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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 1/4 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
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EGG SANDWICH FILLINGS
EGG SANDWICH FILLINGS
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. 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 . Improved with Lea & Perrins' Sauce Cut
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MEAT SANDWICH FILLINGS
MEAT SANDWICH FILLINGS
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. 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'
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FISH SANDWICH FILLINGS
FISH SANDWICH FILLINGS
Improved with Lea & Perrins' Sauce Cut canned sardines into small pieces and add the juice of 1/4 of a lemon. Season with a few drops of Lea & Perrins' Sauce and spread on sandwiches. 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. Improved with Lea & Perrins' Sauce Cut thin slices from long side of loaf. Sprinkle with wat
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SALAD DRESSINGS AND SALADS
SALAD DRESSINGS AND SALADS
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, piq
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SALADS
SALADS
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. 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 1-1/
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CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES
CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES
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 i
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