Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-04-20

In nothing Il the difference between
common cooks and the chef more clearly
seen than In their serving OF fsh and
meat. In the ordinary home nothing Is
known Of the sauces which convert the
bits Of meat or 6sh into . s'dalnty dish
at to Get before the king" Of American
household. This knowledge Il not abb
struse, aud the maid or housewife who
comes to gain Il can soon learn how to
make appetising sauce.
The variety Of sauces Ii great, but
most Of them have for basis nothing
more than cream or drawn butter sauce.
When the recipes call for butter, -four,
milk or water prepare them ~ for plain
sauce, then add the other ingredients.
TO make plain sauce use one heapine
tablespoonful Of butter, melt Ii, work
into It the same amount Of -four, being
careful that 1t ls smooth. Pour upon It
one small cupful OF boiling water. let
II boil up once. This Is the plainest
sauce and is drawn butter. Chopped
parsley may be added to It.
EGG SAUCE Is made by beating one
raw egg into the hot drawn butter, or by
pouring It over two hsrd-boiled eggs cut
fine. Cream sauce is made like drawn
butter, using milk instead Of water, and
allowing half pint Of milk to table
spoonful OF -four.
HoRsERADIsH SAUCE is made by add
ing one spoonful of fresh grated horse
radish, half a teaspoonful OF salt, half =
teaspoonful Of sugar to cream sauce, In
the quantity given.
A delicious white sauce for cold fowl
| Is made ms directed for cream sauce.
Add to 1t two ounces OF gelatine dlssolv-
ed In little water. Season with salt
Serve by dipping the pieces Of chicken
into the sauce. Let them drain, dip
again until they are we'll covered with
the sauce. Arrange on dish, rub over
the hole the yolk OF hard-boiled egg.
Cut the white into rings for garnish.
ONION SAUCE IL made by adding to
the cream sauce an onion chopped fine,
or two II they are small.
BECHAMEL SAUCE.--Preparc the flour
and butter, add 10 them one gill each of
stock aud milk. Cook until Il boils. stir
ring constantly. Remove from the fire.
When IL has cooled add the well-beaten
yolks Of two eggs. Heat, without boil
ing, before serving.
VENETIAN SAuCE.--Make rich drawn
butter sauce and add to Ii the juice OF
halfa lemon, one tablespoonful each OF
parsley aud capers cut fine. Season 70
taste with salt. These seasonings are
enough for two tsblespoonfuls each OF
-four aud butter aud pint OF hot water.
CURRY SAUCE Is made BY allowing one
pint OF milk TO the tablespoonful each OF
| fiour and butter and to these adding one
tesspoonful OF chopped onion, one tea
spoonful Of curry powder and the same
amount Of salt.
CELERY sArcE.-Boil one pint OF
celery cut in small pieces. When ten
der add 10 the cream sauce made with
stock instead Of milk. Season with salt
aud pepper, n sprinkling OF nutmeg, one
| teas poonful lemon juice. Add the we'll
beaten yolks Of two eggs. The cosrser
parts and the white leaves Of the celery
can be used for the sauce, but should Ia
strained from II before serving.
OYSTER SAUcg.-Make white sauce
In quantity AS given. Add TO them q
pint Of oysters which have come 10 u boil
in their liquor. Stir, and season with
salt and Ieaspoonful Of lemon juice.
PIouANT SAucE.-Heat one cupful OF
meat liquor To boiling aud season. Pour
1t over two spoonfuls Of butter Drowned
with one Of -four. Add tesspoonful OF
made mustard, little onion juice, q
large spoonful OF vinegar and some
parsley.
BEYRoUr SAUCE.-Make foundation
with two tablespoonfuls each OF butter
and -four and one pint Of stock. Cook
one tablespoonful minced onion In one
Tablespoonful vinegar for five minutes
add this TO the sauce, also adding one
tablespoonful Chilli sauce, two each Of
Harey sauce, essence Of snchovies, mush'
room catsup, one-hslf teaspoonful oil
sugar. Season with salt and pepper and
strain.
CHESTNUT SAuCE.-Peel the chestnut;
snd blanch. Put the nuts into sauce.
pan, allowing half pint Of stock to 8
half pound Of the nuts. Add to this 6
little piece OF lemon peel. Simmer until
the nuts are soft enough to pass through
a sieve. Add TO these salt and half &
lcofieecupful OF cream. Simmer gently
until hot. II the sauce should be thin
add little -four to thicken. The thick
ness varies nj times even with the same
rule. This sauce should be very hot
when served.
TOMATO SAUCE.-Cook together ont
can Of tomatoes, four peppercorns, one
sprig Of parsley, two cloves, one spril
each OF summer savory, thyme and mar
ljorsm. Thicker with tablespoonful o.
-four. Simmer ten minutes, season with
salt and a spoonful Of butter. Poul
over the meat or fish with which II u
served.
CURRANr SAUCE.-Put one ounce o.
dried currsnts TO boil In half pint o.
hot water. Boil for fifteen minutes
Then add two heaping tablespo0ufuls o.
bread crumbs, one OF butter, seasoning
OF salt and pepper, six whole cloves ant
boil gently for ten minutes. Just before
serving add glass OF port wine.
BREAD SAuCE.-To one pint of mill
add one solid half cupful OF fine stale
bread crumbs. Add one small onion
six cloves, one-half teaspoonful salt ant
a speck of cayenne. Cook In double
boiler for about an hour. Remove TIT
onion, add one tablespoonful OF butteI
and beat well.
| HANOVER SAUCE.-Boil a fowls live
and pound IL 10 q mortar with the juic,
of half lemon, q little salt and pepper
Bring half pint of milk or cream to ,
boil and pour over the parts Of the liver
beating it we'll.
GoRGONA SAUCE.-Wash, bone ant
pound to paste six Gorgona anchovies
a shallot, two French gherkins, aud 4
pinch Of pepper. When these are smooth
mix with them the raw yolk Of an egg, q
dessertspoonful of tarragon vinegar, q
Tablespoonful Of salad oil, a teaspoonfu
OF minced parsley and the pulp OF two
tomatoes. Keep on Ice until needed.
SAUCE TARTARE.-Mix together one
teaspoonful mustard, one saltspo0nfu
Of powdered tarragon, one-half as much
pepper, one saltspoonful Of salt, one tea
spoonful of powdered sugar. Add the
yolks of two eggs and stir well. Ado
gradually one-half cup of oil, thinning Il
with one-hslf tablespoonful Of tarragor
vinegar. Then add one Tablespoonful
each of chopped capers chOpped cucum.