Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-01-17

SAUCES AND GRAVES.
In making sauces and grsvies, care
should be taken that the -four Is cooked,
and not raw. When cooked with butter,
less time is required, but when added,
dissolved In water, at least ten minutes
cooking will not be too much.
WHITE SAUCE.
Melt one tablespoonful Of butter In n
saucepan and when II bubbles add one
tablespoonful Of -four, stirring smooth.
Then add very gradually, still stirring
smooth and free from Jumps, one cup OF
hot milk. Add salt and pepper to taste.
This Is an excellent sauce for potatoes
(cresmedD, beets, peas, caulifiower,
onions, macaroni, chicken, eggs, etc.
BROWN SAUCE.
This is made similar TO the white
sauce, only the butter Is allowed TO
brown before the flour Is added; then
the flour Is allowed to brown; and In
stead Of milk, add gradually one cup Of
hot stock, and stir until smooth and free
from Jumps. This Is excellent served
with beef.
BREAD SAUCE.
Boil together until smooth one cup OF
grated breed crumbs and one cup OF
milk. Add n teaspoonful Of butter, and
salt and pepper 10 taste, stirring well.
IL desired, an onion can be cooked with
the same and then removed; also q little
mace or bay leaf. This sauce Is nice
for grouse, duck or other game.
TOMATO SAUCE.
One tablespoonful each of butter and
flour; cook as for white sauce, aud add
gradually one cup Of hot strained toma-
toes, stirring smooth and free from
Jumps. This Is served with lamb, veal,
or macaront.
DRAWN BUTTER SAUCE.
Melt two or three tsblespoonfuls OF
butter 10 "a saucepan, aud add one table
spoonful Of -four, stirring smooth; then
add one cup OF hot wster or hot stock,
still stirring smoth and free from humps.
Add salt aud pepper 10 taste. This Is
better made In double boiler, in order
that the liquid may not boil. This sauce
can be varied by the addition Of other In
gr.dients, as for instance one or TWO
,ablespoonfuls Of parsley, lemon, mint,
mushroom and shrimp. the name To be
covered by the principal ingredient
added.
While gravy Is not difficult TO make
right, somehow or other IL fr, quently Is
not rs IL should be. SO often the nour
Is not cooked sufficiently, or Is formed
into Jumps, practically spelling the
gravy, or at any rate detrscting much
fromit
IL Is taken for granted that the meat
has b,en dretged with -four before roast
ing aud some little -four has been sprins
the meat has been roasted. This -four,
by the time the meat Is cooked, Il rich
brown, and has lightly adhered 10 the
pan.
When the meat Is done, put Il on the
platter and place In the oven TO keep
warm while the gravy Is being prepared
This should be done as .Xpeditiously AZ
possible, In order that the meat may be-
served hot. Allow the liquid 10 the par
20 settle for moment and then pour OF
all the fat and most OF che remainder
meat and perhaps little water which
has been added previously for bastins
the meat. Pour 4 cup Of hot water Into
the pan and scrape all the -four from tn,
bottom and pour into bowl or cup FOL
handy use.
Put two tablespoonfuls OF the fs'
| (pour,d of into saucepan, placing tbs
saucepan on the hot psre Of tn stow
and then add one tablespoonful OF lour
stirring u briskly to make II as sTootl
| as possible. When IL has Drowned
which will only take minute or two
| pour In gradually, stir ng smooth, thu
hot water and scrsped-on -four. By th'
time the gravy thickens sufficiently, til,
| dour will be done. Season With pepper
and salt.
| IL, however, the -four bad been mlxcc
Nth water and added, which Is not thu
better way, IL would have taken at leas
ten minutes 10 cook thoroughly.
The above description may seen
len thy, but il should not take more thar
four or five minutes.
The fat aud gravy which were poured
OF first minus the tsblespoonfuls OF IA
taken, should be put away In COO
place for use next day; by which tim'
the fat will have csked and can be re
moved from the mes, juices very easily
As before described, put two table
.pooufuls OF fat In the saucepan, ant
when hot stir in one tablespoonful o.
tlour until brown; then add gradually
the meat juice, hot, aud more hot wateI
n the quantity be no, sufficient, and sti
until free from Jumps. Season Will
pepper and salt.
Gravy, as il should be, Is brown anC
well cooked, is perfectly smooth aud FREE
from Jumps, Is well seasoned and Is no
| yr,ssv -Gond k,epiny