The home journal. (Winchester, Tenn.) 1858-188?, 1873-07-03

slices Of bread are cut in dice and fried
with a little butter, and put in the soup
turecR before turning the mixture there
in. Cover ii for two minutes, and serve.
LOBSTER soUP, Or BIsQUE. This
makes an oIccll0nt soup. The proper
tions are, two th~ree-pound Holsters,
three unces Of butter, two quarts Of
broth, and eight ounces Of bread. Boil
the Holsters, and after having removed
the dark BLUSH vein and the stomach,
cut tho head off about IN inch back Of
the eyes put the flesh Of the tail aside,
and pound tho rest well, shell, small
and large claws, and all that is in the
body shell. 1t il then put in a sauce
pan with the butter, aud stirred until
the butter is melted then a quart Of
broth is added, and the whole simmered
for about fifteen minutes. The mixture
IL turned into a strainor, all the liquid
il pressed out Of it, and is set back on
the fire with the toasted bread for Il few
minutes. The whole il then turned into
II colander, and forced through with a
pOtatO-mashcr. About another quart
Of broth is added, n few minutes boil
ing are given, and it is ready to use.
Put IN tho soup tuTeCn some bread cut
in dice and fried in butter, and also the
coral part Of the lobster, chopped, and
about n quarter Of n pound Of the flesh
the above mixture on the whole, and
serve. What is left Of the flesh is made
into lobstcr-salad.
SAUCES. The majority Of sauces are
all commenced in the same way. When
the butter and flour are thoroughly
mixed and cooked the sauce is more
than half made the rest Of the work is
comparatively casy, The most incxpc-
rlcnccd h%ousekccpcr will be able to
make almost any sauce after two or
three experiments.
WHITE SAUCE The proportions for
tins sauce are, two OUNCES Of butter.
one Tablespoonful of Hour, u yolk of
egg, salt, and white pepper. A white
saucc IL the basis Of several others, IA
will be Bccn below. 1t is made in this
way When the -four ~ cooked, as III.
rcctcd, with the butter, and rs soon IA
1t turns yollowish, pour into the pan
about n pint Of boiling water, little by
little, stirring briskly the while with IA
wooden spoon take from the fire when
1t IN getting thick beat II yolk of egg
with half a tablespoonful of cold water;
put it into the pan with salt and white
pepper, mix it well with the rest, and
you have IN excellent sauce. A little
grated nutmeg and vinegar, or lemon
Juice, are added, if liked. Lemon iuicc
III better than vinegar when the sauce
IL used with fish. The cooking of the
flour is done on a rather sharp fire,
which is had by removing the cover of
the stove or range and by putting the
cover back to it's place u good or modcr.
ate fire Is obtained. and by placing the
pan on the corner Of the range you have
a slow fire.
BEcIAMEL ~sAuCE.--IB made exactly
like a white sauce, with the exception
that milki is used instead of water.
CREAM SAUCE. This is also made like
a white sauce, with the exception that
cream is used instead Of water.
BLONDE SAUCE. Broth is used for
this sauce instead Of water, and the rest
OF the process is the same rs for a white
sauce.
LonsTRR SAUCE. Add two or three !
tablo-spoonfuls Of the flesh of boiled
lobster, chopped, 10 II white sarlce.
SHRIMP sAuoE.-Boll and clean a.
quart OF shrimps, remove the shells, !
chop the flesh, and add it to II white
sauce. FM. q
OYSTER cE.-Blanch a pint or so
Of oysters, mix them with Il white luce,
nd lemon Juice to suit the taste, and
he sauce is made.
MUssEb sAUCE.-When the mussels I
re boiled and thoroughly cleaned, chop c
bout a pint of them, and mix with a t
Shite sauce, adding lemon Juice to u
aste. n
CArER SAUCE. When the white sauce II
Is made, addtoit one, two, or three table
Spooniuis OF capcrs, either whole or $,
chopped. =,
oEhEhY E.-Blanch a few stalks a,
OF celery, chop them rather fine and -
add them to a white sauce, giving ms, .,
one boil after the celery is in. q
CUCUMBER sAUcE.-Chop fine a table G
Of picked cucumber, mix them G
With a white sauce, give n boil, and it 1
, ready.
Eco SAUCE. Chop two or more hard j
oiled eggs, mix them with a white
Iuce, and serve. 4
MUSHROOM sAUcR.-It is made with
Their fresh or preserved mushrooms. c
tablespoonful or more is chopped o
d mixed with a white sauce; then
il for half n minute, and it is done. VI
rRUPFLE sAUCR.-Made like The above n,
ng truffies instead of mushrooms.
ZINES ERBEs sAUCE, This sauce is sI'
a has ssiiu-oI ~ 10. 'als ,nl5l "a
j. uoiicsiiA lgu1It -tilbS