Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-06-16
A GOOD WHITE SAUCE

I
COMMENDED To YOUNG HoUsEKEEPERs
So valuable and far reaching are the
good qualities Of this one recipe, that
would like on entering the houses OF all
young housekeepers To see framed upon
the wall: 1.-Two tablespoonfuls OF but
ter, two tablespoonfuls Of flour, and one
pint of milk" This Is the simple method
Of making the sauce. Take two table
spoonfuls of butter; put in saucepan
on the fire. As It begins to melt, stir
smoothly in two even tablespoonfuls OF
-four, and TO that one pint Of milk; stir
all the time so that the sauce may not
burn, and when thickened take from the
fire and season with pepper and salt
This is the beginning of any OF the
purees.
TOMATO PUREE.
Make one pint OF white sauce; pass a
three-pound can OF tomatoes through q
sieve, rubbing all the pulp through and
getting out all seed; into this stir enc
half teaspoonful of soda, and when the
trothing Is done, add salt, and then stir
| into the sauce on the fire. Have some
dice of toasted bread in the tureen and
pour in the hot soup.
POTATO PUREE
l. made In a similar style. only omit
ting the soda and not having the sauce
so thick TO start with; PURGE OF green
peas, OF cauliiiower or celery Is also
made in the same way, first boiling the
vegetables until tender, then pressing
through the sieve. Any 81 these soups
especially the tomato, can be quickly
made, and will relieve the mind OF 4
hostess who has TO sdd 10 her dinner OF
short notice.
WHITE SAUCE
Il valuable in many ways with fish
Tor boiled bass, red snapper or club u
Is the sauce par excellence. To PIN
II sauce. add three hard boiled egg
cut into small pieces, tablespoonful o.
minced parsley. tablespoonful OF lemon
Juice, and one OF Worcestershire sauce
| All fish IL better with touch OF lemon
whatever fish Is left over should be- pick
I'd up, and put into covered dish on Ice
The next morning pour over Vt som'
white sauce, mix we'll and season with
| little red pepper and salt, put into a bss
or or individual fish dishes, scatter owe
with bread crumbs and few bits OF but
ter and bake few moments; or MAKE
the sauce little thicker, form the mkt
ure into croquettes. roll In cracker dus
and fry lightly.
OYSTERS.
There Il no nicer way 20 cook oyster
than 20 cream them; here Il the recipe
Make pint Of sauce. take one quart o
oysters. add little finely chopped Gel
cry, salt and pepper, boil until tn
oysters are plump, drain OF the iquo
aud then put oysters and sauce together
stirring lightly. These served In pattie
are particularly good
sTEwEp swEETBREAps.
Have the sweeibreads trimmed AM
skinned. simmer slowly until ;ende-, dro
into cold wster, take out and wipe, GU
up small with silver knife-steel In
lures the flayor-hayo one pint of sauc
for two average-sized sweetbresds, ad
a teaspoonful Of minced parsley. stir i
the sweetbreads while on the fire sn
serve very hot. 4 can of mushroom
can be added also.
DREAMED EGGS
Is another very nice dish for break
fast, luncheon or supper. Boil hard on
dozen eggs. cut up small, season wit
salt and pepper; add TO these one pint O
white sauce II is good then, or perhap
better IL put into baker, with brea
crumbs and little butter put on tor
and Drowned.
COLD MEATS.
often a small quantity Of cold fowl
on hand, seemingly Of little use, but tr
this plan: Mince II all very fine, add I
IL on the fire one pint OF white sauce.
necessary TO Increase the quantity, Gu
small "A can OF mushrooms; 10 ten or III
teen minutes you have dish that no on
will fail 10 relish.
CANNED SALMON
Makes a very good imitation la New
burg. used I'm this way Drain of IN
meat from the liquor and pick out a
bones; Ia the white sauce add two wei
beaten eggs. slowly stirred in, so rs nc
To curdle. and then put In the salmon
ANY cold meat, minced fine. makes
nice hash when put into white sauce an
highly seasoned; veal being perhaps III
best; II liked, suspicion of onion ca
be added.
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