El Paso daily herald. (El Paso, Tex.) 1881-1901, 1899-11-13
Recipes for Sauces.
SAUCES FOR NEAT AND FISH.

The American housekeeper is daily
! lerrning to appreciate the value OF
savory sauce as an accompaniment to
| tish, flesh, fowl. rechauffe and ragout.
Untillstely our national cookery has
lacked this piquante feature which the
FrenchmaU considers an essential to
good fare. We now find that the max
| ing of good sauce may be accomplish
ed by someone besides a French chef,
| and our housewife may lose n er fear OF
| attempting the task.
AS cream or brown sauce forms
| the basis of many more elaborate prep
arations it would be we'll first of all to
understand the compromising of these.
CREAM SAUCE.
Cook together a tablespoonful of but
ter and one of flour until they are thor
oughly blended. Pour upon them slow
| ly q cup of sweet milk and cook, STIR
ring all the time, until smooth and
thick like cream. Season, remove from
the fire and serve.
BROWN SAUCE.
Cook together tablespoonful of but
| ter and he same quantity of Drowned
flour, and when they are blended and
darkened in color, add cup of beef
stock and stir to a thick brown sauce.
Season with salt, and q teaspoonful OF
| kitchen bouquet, and serve.
DRAWN BUTTER SAUCE.
Cook together a tablespoonful, each,
| BILE pour upon them q cup,of boiling
water. When smooth, add few
drops of onion juice and salt aud pep
| per to taste.
SAvoRYrSAUCE.
| Make q drawn butter sauce accord.
ings to the foregoing recipe. Beat an
egg light and pour the sauce slowly
| upon it, stirring constantly, and cook
over the fire for a minute. Remove
from the range and beat into the mix
ture a little chopped parsley, 9
teaspoonful of capers, q picked onion
and two saltspoOnfulss of French
mustard. Serve Immediately. This il
an excellent fish sauce.
HoLLANDAIsE SAUCE.
| Make drawn butter sauce, add one
egg as in the preceding recipe, then
drop by drop, beat in q tablespoonful
of salad oil and the joice of half 9
lemon. Season with salt and pep
per.
MAITRE D'HOTEL SAUCE.
Beat q generous half-cup of butter to
q light cream with two teaspoonfuls OF
lemon juice. When like thick cream
and salt. white pepper aud q heapine
teaspoonful of fnely-minced parsley.
| TOMATO SAUCE.
| Cook together a tablespoonful OF
butter and heaping tablespoonful Of
| -four. When blended pour upon half
pint of tomato juice strained), and stir
until smooth and thick. Season with g
teaspoon full of onion juice, half a tea.
spoonful of sugar and salt and pepper
CURRY SAUCE.
Make drawn butaer sauce, mixing a
teRspoonful of curry powder with the
Drowned -four, and just before taking
the sauce from the range add tea
spoonful of onion juice.
ONION SAUCE.
Make white sauce and add two large
boiled onions, mioced very small.
Cook for minute and remove from the
fire.
MINT SAUCE.
Chop dozen sprays sof mint eek
ceeding smsll' and mix with it two
tablespoonfuls of granulated sugar.
Pour five tablespoonful of vinegar up
on the mint and sugar, stirring until
the latter is dissolved. Add dash OF
pepper anu 1he eouCe 10 re6Oy.
CELERY SAUCE.
Make white sauce and stir into it q
dozen stalks of stewed and minced
celery. Cook for minute, then season
with celery salt and pepper. Marion
Harland in Baltimore Herald.
Bulbs. hyacinths, tulips, crocus,
narcissus, etc.
MRS. J. 81. COMSTOCK.
Ask for "EL PSSO TRAN ST E r"
the hest cent GIG r on the market