The Indianapolis journal., 1897-04-11
THE MATTER OF SAUCES.
A Very Important Branch of the Gull
mary Art.

| Good sauces add much TO the delicacy OF
food. A delicious dish nray be ruined by
the use of q poor or inappropriate sauce
and. the other hand, many plain dishes
may be made very palatable if served with
suitable dressing. The French give a
great deal of care and attention TO this
branch of culinary art. and are noted for
making the most nutritious and delicious
of sauces.
The foundation for most sauces and gra-
vies is the same as for soups-the stock
pot; but sauces being served in small guam
titles. bits of material may be used I'm MAX
ing them that would otherwise be thrown
aside worthless. A famous artist was
asked by one of his admirers how he mixed
his colors. His reply was: According TO
my taste In most sauces a cook must
strive to find out what special seasoning
will please those she has TO cater for and
! flavor according to taste; but a few of the
general rules for sauces that are easily
made may assist the young housekeeper.
For white sauce: Put three tablespoon
fuls of butter into saucepan and place
it over the fire. When the butter is melted
add two tablespoonfuls of -four and stir un-
til it is smooth and frothy. Draw the pan
to one side of the range and gradually stir
in two cups of white stock or part stock
and part milk: add a few drops of onion
Juice and season with salt and paprika.
ana COOK ten minutes longer. Chopped
parsley may be added when desired for
seasoning.
To make a good brown sauce: Put two ta-
Dlespoonfuls of butter into saucepan over
the back of the fire and add TO it a sliced
onion, one small carrot and half turnip
chopped me and one bay leaf. Cover the
pan ana let the contents steam for fifteen
minutes. Then place the pan where the
vegetables will take on color: stir i'm two
tableSpoonfulS of flour and keep stirring
until the flour is well Drowned. Then grad
ually add two cups of stock. three cloves
| blade of mace. half a dozen pepper corns,
ana some salt. Again cover the pan and
| let the contents simmer twenty minutes;
then strain and the sauce is ready for serv-
| ing. This sauce may be varied by adding
| wine. lemon juice or mushrooms. thus MAX
| ing different sauces with the same founda-
| ton.
with spring lamb: Put into saucepan
| four sprigs of fresh mint. a bay leaf,
| quarter of an onion. one tablespoonful of
canned tomatoes or one slice of a fresh to-
mato, one teaspoonful of sugar. one table
| spoonful of vinegar the beaten white of
one egg. and one cup of rich. clear stock.
Place the pan over the fire. and when the
contents come to the boiling point draw
II to the cooler part of the fire and let the
through sieve into clean pan and again
place it over the fire. To teaSpoonful of
cornstarch add two tablespoonfuls of sher-
ry and stir it. into the sauce, continuing TO
stir until the sauce is again boiling. Mean
while chop fine few fresh mint leaves add
| them to the sauce and serve
For cold mint sauce: To two tablespoon
| fus of washed and finely chopped mint add
a little white pepper and a gill of vinegar
| in which two tableSpOOnfulS of granulated
| sugar have been dissolved, and let the
| sauce stand half hour before serving.
II TINS sauce is prepared hot the vinegar gar
| just before serving stir in the chopped mint.
| Tomato sauce IS quite favorite for cro-
| quettes. chops, and many entrees. Put into
| a saucepan two tablespoonfuls of butter
| two slices of carrot. and a small onion cut
| into quarters. When they commence to
| brown stir in heaDing tablespoonful of
| -four and cook five minutes: add half
can of tomatoes, gill of stock, two cloves.
a blade of mace. and salt and pepper. Let
| tLis sauce simmer twenty minutes, then
| strain through sieve and serve.
A German sauce for serving with boiled
| trout or small fish is made thus: Soak
| hard biscuit or piece of Zwieback in q cup
| OF wine until ii can be mashed to a pulp.
| Add the juice of half a lemon. a small
| spoonful of butter and a generous cup of
/ the strained liquor in which the fish was
| boiled. which should lave been seasoned
| little vinegar Mash fine the yolks of two
| hard boiled eggs and add them to the other
| ingredients with a teaspoonful of sugar.
| Let the sauce simmer over the fire until
| il is of the desired thickness; then pour it
| over the fish. which should have been kept
| in hot place.
venison sauce which is also used for
mutton, is made thus: Stir together one
| tablespoonful of butter with tablespoon
| currant jelly. When these are well blended,
| add three tablespoonfus of vinegar, part
| of grated nutmeg. and dash of cayenne
pepper. Place the sauce over the fire, and
| when it comes to the boiling point add
| three tablespoonfuls of chopped pickles and
| serve at once.
| Bread sauce is used for game and poultry
| Put into double boiler two generous cups
| of milk and place ii over the fire: add
| quarter of an onion and one cup of finely
sifted bread crumbs: cover the boiler and
| let the ingredients simmer twenty minutes.
| Take out the onion and add one tablespoon
| full of butter and season with salt. paprika,
| and tiny pinch of mace. The sauce is
| then ready TO serve. Brown some bread
crumbs in melted salted butter and sprinkle
| them over the fowls when this sauce is
! served in separate dish but If the sauce
! is poured around the birds scatter the
| Drowned crumbs over the top of the sauce
| as we'll as the fowls.
A delicious sauce for serving with ducks
or game is orange sauce. Peel the yellow
rind from an orange and let IT simmer in
water until il is tender. Drain the peel
and cut il into straws three-quarters of
| an inch in length. Place this peel i'm
| an orange. a wineglass of sherry and
| small cupfu of clear stock and let the
mixture cook until il comes TO boiling
| Meanwhile cut the pulp of a nice orange
| into small pieces. taking care to remove all
the white part; add the pieces to the hot
sauce and serve at once.
An olive sauce is delicious accompa nj
ment for roast duck, beefsteak and many
entrees. Soak one and one-half dozen
Queen olives in hot water for twenty min
utes. Put into saucepan one tablespoon
full of butter. and when il is melted add
one tablespoonful each of chopped carrot
and onion. When they are lightly Drowned
stir in a heaping tablespoonful of flour and
keep stirring until all are thoroughly
Drowned. Then gradually add one and one
half cups of brown stock. a blade of mace
one Glove. a bay leaf. and salt and pepper
Cover and let the sauce just simmer for
twenty minutes. Meanwhile pare each olive
from the stone in one long spiral piece
Let the olives boil in a little water ten min
utes: then drain them and drop them into
the strained sauce. Heat it 10 boiling point
and serve. If the sauce seems too thick
a little more stock should be added.
To make horseradish sauce: Crate two
tablespoonfuls of horesradish and add to it
one teaSpoonful of white sugar the same
amount of salt. half a teaspoOnful of dry
mus tard. a quarter of teaspoonful of pep
per and two tablespoonfuls of vinegar Mix
these ingredients well together and place
them where they will keep cold Just be-
fore serving stir in three large teaspoon
fuls OF whipped cream. This sauce is par
ticularly good with roast meats or steaks
when one wishes cold relish as well as
a hot gravy or sauce.
Curry sauce Is very much liked with
boiled chicken poured over boiled rice
for a side dish. Put two tablespoonfuls of
butter into saucepan and stir into il
two tablespoonfuls of -four. a scant able
spoonful of curry powder. and a teaspoon
ful of onion juice. Let these cook few
moments. but do not allow them TO brown
Gradually stir in one cup of milk and again