The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-04-04
THE MATTER OF SAUCES.
A VERY IMPORTANT BR1NCH OF
CULIN.IRf Arr.
a Few General Rule. for sauce. Easily Nnae

a Few General Rntcp FOR sauces Easily Mnuc
That Way Assist HounE Housrkecpcrs-
Attention Given by tho French to Sauces.
Dressings THAT Add Deiicncy TO the Food.
One OF the most important branches in cook.
ing, and perhaps the ono most neglected by the
average cook, is the sauces. Good sauces add
much to the dclicacy Of food. A delicious dish
mny be ruined by the use Of a poor or inuppro-
pirate sauce. and, on the other hand, many plain
dishes may be made very p~alntablo II served
with II suitable dressing. The French give n
great deal OF care and attention to this branch
OF culinary art, and arc noted for making tho
most nutritious and delicious OF sauces.
The foundation for most sauces and gravics Is
the same as for s%oups-thc stock pot; but sauces
being served in small quantities, bits OF material
may be used in making them that would other
wise DO thrown aside as 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 nre easily made may assist the young
housekceper.
For q white sauce: Put three tablespoonfuls
OF butter into q saucepan and place It ovet the
fire. When the butter is melted add two table
spoonfuls Of -four and stir until II Is smooth and
ITOlny. lVHW INC pun W Onc blut Vi Lhc range
and gradually stir in two cups Of white stock OF
part stock and part milk; add n few drops Of
onion Juice and season with salt and pnprika,
and cook ton minutes longer. Chopped parsley
may be added when desired for seasoning.
To make "a good brown sauce: Put two table
spoonfuls Of butter into IA saucepan over tho
back OF the fire and add TO il u sliced onion, ono
small carrot, and half n turnip chopped fine, and
one bay leaf. Cover the pan and let tho con.
tents steam for fifteen minutes. Then place the
pan where the vegetables will take on n color;
stir in two tah!espoonfuls Of -four and keep
stirring until tho flour is well Drowned. Then
gradually add two cups of stock, three cloves, a
blade of mace. half II dozen pepper corns, and
some salt. Again cover the pan and let the con-
tents simmer twenty minutes; then strain, and
the sauce Is ready for serving. This sauce may
be varied by adding wine, lemon juice, or mush-
rooms, thus making different sauces with the
same foundation.
To make a hot mint sauce for serving with
spring lamb: Put into n saucepan four sprigs
OF fresh mint, n bay leaf. a quarter Of an onion,
one tablespoonful of canned tomatoes or one
slice of a fresh tomato. one tcaspoonful of sugar.
one tablespoonful of vinegar, the beaten white
of one egg, and one cup OF rich, clear stock.
Place the pan over the lire. and when the con-
tents come to the boiling point draw II to the
cooler part of tho fire and let the sauce simmer
ten minutes. Strain 1t through a sieve into a
clean pan and again place 1t over the fire. To
tcaspoonful of cornstarch add Two tablcspoonfuls
of sherry and stir II into tho sauce. continuing
to stir until the sauce is ngnin boiling. Mean
while chop fine Il few fresh mint leaves, add them
to the sauce and serve.
For n cold mint sauce: To two tnblcspoonfuls
of washed and finely chopped mint add u little
white pepper and a gill OF vinegar in which two
tnI1cE, Cnpftla pf rrautln,aI ctuar bn,n bnnp
dissolved, and let the sauce stand half an hour
before serving. If this sauce is prepared hot the
vinegar and sugar may be heated to boiling, and
just before serving stir In the chopped mint.
Tomato sauce is QUitcu favorite for croqucttes,
chops. and many entrees, Pat into = saucepan
two tahlcspooniuls of butter. two slices OF ear
rot. and n small onion cut into quarters. When
thcy commence 10 thrown still in II hcap!nS table,
spoonful OF -four and cook five minutes; add
cloves. n blade of mace. and salt and pepper.
strain through IA sieve and serve.
A German sauce for serving with boiled trout
or small hsh is made thus: Soak a hard biscuit
lemon, a small spoonful Of butter and a Eencr.
was boiled, which should have been seasoned
with a baSE, leaf, PEPPER c2rns: SAT-, and a httle
eggs and add them to the Other ingredients with
a teas po1nful OF sugar. Let the sauce simmer
over the lire unit! il j. Of the desircG, thickncss:
then pour it over the fish. which should have
been Kept in a hot place.
\ ycnisou sauce. which is also used for NUT
ton. il made thus: stir together one tablespoon.
fnl OF butter with a tcasVoOnful OF mustard and
three tablrspoonfuls. Of currant Jelly. When
these are well blended, add three ia blcspoonfu!s
OF vinegar. part OF II grated nutmeg, and II dash
OF cayenne pepper. Place the sauce over the
fire. and when 1t comes TO the boiling point add
three tablcspoonfuls Of chopped pickles and
serve at once.
Bread sauce ia used for game and poultry. Put
into IA double boiler two generous cups of milk
and place IL over the fire; add a quarter or an
onion and one cup OF finely sifted bread crumbs;
49,. tl..l Ill. .,N In Tho -ras4a Z = Eft,Nt. NAR
twenty minutes. Take out the onion and add
one tablespoonful Of butter and season with salt,
Il then ready to serve. Brown some bread
crumbs III melted sailed butter and sprinkle
u separate ,dish: but il the sauce is poured
around the birds scatter the Drowned crumbs
over TIE TOP OF the sauce as well 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 II is
tender. Drain the peel and cut il into straws
three-quarters Of an inch in length. Place this
peel in II small saucepan with the strained juice
Of an orange, a wineglass OF sherry and n small
cupful OF clear stock and let the mixture cook
until i comes 10 boiling. Mcgnwhl!e cut the
pulp OF a nice orange r rhio SINAI! pf iG' e.. I "ic
To The hot sauce and serve AT once.
An olive, sauce isa delicious accompaniment
for roast duck. bccfstcak. and many entrees.
Soak one and ono.half dozen Queen olives in hot
water for twenty minutes. Put into q sauce
melted add one tablespoonful each OF chopped
carrot and onion. When they are lightly
drowned NilF III II. nchIhnS IhnlcrboOhl VI u! !lOuT
md keep stirring until all are thoroughly
Drowned. Then gradually add one and Onc-lalf
CupS ri brown stock. a blade Of mace, one Glove,
u bay Leaf, and salt and pepper. Cover and let
the sauce Just sumner FOR twenty minutes.
Meanwhile pare each olive from the stone in one
long spiral piece. Let the olives boil in a little
wafer ten minutes: then drain them and drop
them into the strained sauce. Heat ii to boiling
point and serve. II the sauce seems too thick, u
little more stock should To added.
To make horsaridish sauce: Crate two table
spoontuls Of hursernd!sh and add to II one tea
spoonful OF white sugar, the same amount Of
salt, half a tcaspoonful of dry mustard. n quar-
ter OF q lcasp0onful Of pepper and two table
spooniuls OF vinegar. Mix these ingredients
well together. and, place them where hey viii
keep cold. Just before serving stir in three
large tablcspOOnfuls OF whipped cream. This
sauce IL particularly good with roast meats or
steaks when one wishes u cold relish as well as
n hot gravy or sauce.
Curry sauce Is very much liked with boiled
chicken or poured over boiled rice for a side
dish. Pat Two tahlespoontGls OF butter into "A
saucepan and stir into IL two tablcspo0nfu!S Of
tOur, a sCuut tablespoonful Of curry powder and
u tcnspoonful OF onion juice. Let these cook n
fcw moments. but do not allow them to brown.
Gradually stir in one cup of mill; and again cook
them Tor Il few moments before putting in one
cup Of cream. Season with salt, and just before
serving add II h0rd.hoilcd cgs chopped :inc.