Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-06-28
my31-su

form of aphorisms, proverbs or epigrama
These extracts are short and pointed, and he
favored the method from an ardent desire
that the sentiments thus conveyed would be
in this manner more readily recognized and
better retained both bv those who cook and
by those who eat. From his chapter on
sauces we have taken the extract which
follows. 1t will be observed that he differs
very much from those who imagine that the
making of sauces implies but little more
than the mixing together and the cooking
of certain Ingredients:
The De1cacy of Sauce Making.
Fine Hollandaise sauce and fine sauce
blanche are both exceedingly simple in their
composition and both great tests Of a cooks
skill. Then, why do we so rarely find them
well made? This problem is as mysterious
as the rarity of good dinners on this earth.
domain Of sauces, is a very delicate art, re-
quiring the exercise OF many qualities OF
delicate perception. The cook who makes
perfect sauce blanche must take pleasure in
his art and perform every detail OF the
operation with extreme attention. vibrating
over his saucepan as painter V1Drates over
his picture, delicately sensitive to the
the Hour and butter become transmitted
into a yelyety LIQUID that has to the eye an
aspect as of the surface of fine porcelain,
close in texture, exquisite in glIze.
To the testimony of Theodore Child I
add that of Dubois Bernard, another great
authority, who, among other things, says:
A man is never a great cook if he does
not possess q perfect knowledge Of sauces,
and If he has not made d special study OF
the methodical principles on which their
perfection depends. Two causes contribute
to the imperfection of sauces-defectiva
knowledge or defective materials.
Rooueplan, one of the highest in the pro-
.s ia1 Hr-ifh win
as to how sauces should be made, but he
gives points as to serving them. 'tNothing,"
said he sis more ugly than a sauce seen in
the sunlight" And this is one among the
reasons given why the true gourmet eats by
candle 1ight-avoiding breakfast parties,
lunches, high teas, pienics and analogous
solecisms
White Sauce and Cream Sauce.
Juliet Carson-the friend of the young
and inexperienced housekeeper-who has
made the world better for the knowledge
she has impaired by her useful lectures on
economical cooking, gives minute directions
in the following recipe for making good,
plain sauces-such as are used every day In
most families:
For a quart of sauce put over the IRE IN q
thick saucepan two heaping tablespoonfuls
of dry flour and two tableSpOonfuls of butter,
and stir them constantly until the butter
meltS and is smoothly blended with the 0Our.
then begin to use quart of boiling water,
adding it to the butter and flour by the half
cupful, and stirring each portion smoothly
with the sauce before adding any more; II
this direction Is followed the sauce will be
free from Jumps; when all the water has been
smoothly stirred with the butter and flour,
season the sauce palatably with salt, white
pepper and very little grated nutmeg, and
fet boil for a moment. The sauce should be
thick enough to coat spoon dipped into tt,
but by no means pasty. The cooking of the
flour With half water and half milk the
sauce is richer; all milk makes cream sauce.
Melted Butter.
MANY young housekeepers in making
melted, or drawn butter, often find 1t so
lumpy that straining is necessary before 1t
melt the butter first, then add the flour,
which will readily blend with it, Add boil
ing water, with salt to taste, and stir over
the fire until it thickens.
Tomato Sauco.
Tomato sauce may be readily mnde by
adding to a half pint Of ketchup g1n Ok
of flour dissolved in water. Simmer until
thick.
Plain Curry Sauce.
Put two ounces of fresh butter into o stew.
pan, with a little more than an ounce Of
flour and a good tablespoonful Of curry
Daste or powder: knead well together, then
add little shred carrot, celery and onionsi
moisten with a pint OF well reduced con.
somme; stir the sauce over the fire until 10
boils, and keep it boiling for 20 m1nutesi
pass through q sieve and keep in the balm
marie or water bath until needed
How to Prepare Peas.
In the time of Queen Elizabeth peas were
brought from Holland. 1t was observed by
Thomas Fuller, the English divine and
author, that they were INT dainttes for
ladies they came so far and cost so dear"
Peas when young and fresh maintain their
flavor sweetness and crispness If simply
boiledin saltand water After draining them,
stir in q pat of the sweetest and freshest but
ter salt to taste and add a little black pep
per, rich in fragrance, just from the mill.
Hints to the Household.
To avoid coming upon hard pieces OF po-
tatoes, pass them through fine sieve after
they are boiled
BEFORE using paper cases for cooking they
should be siled throughout with fine salad
oil.