Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1894-12-09

That Frequently Puzzle the
most Experienced Cooks.
Iuolsst stew or the plainest hash
rsie 50 good that one could de-
Alrr better in the way OF meat,
nv be made--as they too often are
.u.loaklng. tasteless mess really
4 food. This state OF matters OK
suse cooks do not take enough
ID tbelr sauces; their imagination
4 them cannot soar beyond plenty
1 lump OF butter. much water,
,,limIted supply OF Yorkshire rel
MS require butter, and that Of the
Il, milk or cream. vinegar. oil,
II al Of them in small quanti-
: secret OF the want Of success
aI,hes IL that far too much gravy
70 them. A little well-flavored
Isoklng liquid is what should be
Thls Is got by taking some good
iuelng it-that is, boiling 1t with
1 the aucepan-and seasoning It
levsr Is appropriate TO the sub
Ing cooked.
1 can make a nice melted butter
to become a good cook. for 1t Is
ny often spoiled. Like the boiling
every one supposes she can man
! simple thing, but simple things.
I their simplicity. require much
SAUCE. 1.-The small saucepan
be used ought TO be In the most
sdliion before this or any other
as, II 1t is musty, the
! butter will intensity the musti-
sucepsns should be cleaned In
ysllow soap. plenty OF Sand, and
se or four times with Int and
When the pan Is At fer use.
IN ounce Of butter; when that
,nally add nearly, but not quite, i
{ hour, six drops OF fresh lemon
a Will keep the sauce light in
'isep constantly stirring with a
eon, as that smooths out the
hi pint OF milk should be
added. or II not wished so Tlch.
tier and one OF milk, white pep
III This sauce ought to be as
cream and about as thick. and
white In color. On first trying
doubtless II Will be lumpy, ss-
en- the first Of the liquid is Put
p on stirring the same way.
hquid slowly. all Jumps will
, and by the time the last Of the
he sauce will be quite smooth.
IS seven minutes to cook the
us sauce is to be served with
use half milk and half liquid
. kettle, but be sure TO put tho
'APER sAUCE.-To half a pint
'uce. made with milk or half
VI the liquid In which the nut
ociled. add a tablespoonful Of
aTs, tablespoonful OF lemon
lessert spoonful of the liquid OF
On no account strain this
eapers must be seen In 1t.
sAUCE.-Thls is made exactly
way. but It rarely gets any
scept white pepper and few
lemon. The parsley must be
"a and must never boil, only
cE'-For a pint OF this make
as before directed, using more ;
lour, three-quarters of a pint
Wished extremely rich. a gill
SOL three eggs until they are
,ut the whites into neat, small
Iess the yolks through a sieve,
mat none of 1t adheres to the
the sieve: the white OF egg is
. minutes In tho sauce, while
olks only need warming. that
ifring into the sauce. Should
z be wished white DO not use
n sAUCE.-Boii a small Gu /
small quantity OF water, and 8
I, pulp 1t through a sieve. and 4
e'quarters OF a pint OF white
I ooll two minutes after the
sadel. and II wished thin give =
iqlla the cucumber was boiled c
q tablespoonful OF vinegar and O
lust as II is to be served. n 4
wished green. color It with (,
w or the liquid in which
lany Persons who cannot take O
ye' Ike Its tart flavor; for c
.sI IN which fennel has been a
a good substitute y