Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-12-13

VIM serve-though not advised; heat this
stock to boiling and at the same time cook
the butter and the flour together until the
ute But nosbisr Vital will If uou
cook it two. or half a minute instead OF
minute! You need a hot. fire for
this part. As soon as both mixtures
are boiling pour the liquid into the
once, stirring vigorously with the left hand
while you pour with the right. We are hap
PLY provided with two hand for just such
emergencies. In few minutes the mixture
will begin to tiIicken: then set the saucepan
on the back of the stove where it will gently
simmer, and let it simmer at least an hour;
and an hour and a half will not hurt it. II
you wish the flavor of onion, CRATE small
one into this when it is set back. Salt anc
pepper with red pepper or white. the black
will discolor it. Just before serving add the
juice of half of lemon and gill OF cream,
thick and sweet
Eggs Need Very Little Cooking.
This sauce can be indefinitely varied. If
you want a yellow sauce (Hollandaise) you
need only add the yelk of an egg or two
yelks if you prefer. The vital point with
eggs added this way is not to cook them
more than barely enough to set them,
minute is time enough. And here it is inn
portant that You should be exact in your
time, one minute, not one and half or two
minutes
Brown sauces of all kinds are made in the
same way, the change in color being made
(with good deal of bother) by browning
the -four and butter or (without any risk
and bother at alp by making the plain
white sauce and adding-at almost any
period, when it is put back on the stove
is my own Preferences French caramel
colcring tablet, to be obtained at any gro
GERS, teaspoonful of China SOW, or tes-
spoonful of Kitchen Boquet on little
burnt sugar. Kitchen Boquet like best,
but the caramels are very good. The addi-
tion of mushrooms, olives, chestnuts, etc,
makes other sauce very easy and very
delicious. I like, also, real cream
sauce, made entirely of cream, which is
heated instead of the stock.
There are two varieties of sauce that
should have mention, perhaps, tomato sauce
and bread sauce for game. The latter is
not so popular in this country as it should
be, although one encounters it at every
turn in England, with every kind of fowl,
and in every stage of resemblance to poul-
tice.
For Tomato and Bread Sauces.
Tomato sauce is made very easily, by lrst
stewing Slowly the tomatoes until all the
Juice of the vegetable is extracted, then
straining and using this liquor instead of
the stock Half stock and half tomato
makes a very goodly company. A little
chill sauce or tomato ketchup helps the
favor to an extraordinary extent. Onions
should be added and chopped parsley.
Shalots are better than onions for most
sauce f1avors,' being more delicate They
are the little green sprouts OF onions, and,
by merciful dispenSation, come just when
onions have grown rank and old. 1t Is often
worth while to let some onions sprout all
their being into shalots.
Bread souce is made by a different method,
the simplest way is to dry stale brean hard
in the cool oven and then roll it with the
roller into minute crumbs. The bread must
be white and not Drowned in the least, in
the oven. A small cupof crums is allowed
for good pint of milk. Heat the milk to
boiling, melt a tablespoonful of butter in
the milk season, and add the crumbs. Let
it cook on the back of the stove for half or
three-Quarters of an hour and just before
serving add gill or two of cream to make
it the right consistency, which should not
be very thick. The thickness of a thick
gravy is right. Onion is a help. One small
onion is about enough unless the family
taste has been acquired in Italy, on garlic.
Wine is usually help to the favoring of
sauces. A wineglass of sherry or madeira
or marsala is the allowance for the quantity
of sauce mentioned Lemon will curdle
milk but not cream.
In conclusion, 1 may say that the slow
cooking and frequent-not constant-stir-
ring, is the secret OF that mellow and silken
smoothness to be found in a perfect sauce
and everyone of my readers, with little
care, may attain It'll OCTAVE THANEr.