Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-02-15

Good Cookery
Copyrighted
rs FOR SIMPLE SAUCES.

Copyrighted.


IT'S FOR SIMPLE SAUCES.
% Christine Terhune Herrick.
Ding ago there came to me the
4 a woman who sought place as
td cook. She proclaimed herself
wi cook anything for the finest din
N{he land"
II" "
4f you make good croquettes,
Ind entrees?" asked the prospec-
fetress.
Let hesdtated.
1e, ma am, to tell you the truth.
Sgave meself the throuble to learn
make thin things. But for bilin'
lin, ! can't be bate"
woman was a repre-
Re of school that still fourishes.
which knowledge of "bilin' and
| is considered all that is neces-
&eonstitute trained cook. Schools
I5stic science and the progressive
+ the American housewife are re-
the number of the class every
Met there still remain only too
6to whom the first principles of
are unknown. The very
6rings them terror. Ask them to
NJ brown gravy or drawn butter,
ley will do it,-after a fashion.
~ butter sauce or a Spanish
md ten to one you will be informed
a aggrieved domestic didn't hire
Ancy cookery"
Ultimately. too many housekeep-
I'VE her prejudices and her igno-
MI They have taken fright at the
4 tme of sauce, without tarrying to
low simple a thing the compound
70. The principle on which near
~ sauce Is mixed is one of the
&6adily grasped in all cookery. Any
VA practically, every sauce,-con-
xkhree elements. These are one
14ponful of flour. one tablespoons
.butter and one-half pint of liquid.
~ all, except a little seasoning.
8khe three to the proper consists
he easiest Of tasks,-season to
j;and you have your sauce.
4matter what additions may be
On seasoning, what variations in
Iauid used,-water, milk, cream.
y or oyster liquor,-the essential
Die remains unchanged.
N judicious use of sauces the house,
B may vary her bill-of-fare with
Expense and greater profit. 1t is
fher while to make the small in
gent Of trouble for the sake of the
]feturn of general satisfaction,
* WHITE SAUCE.
UNTO small saucepan one table,
|fui Of butter. and as 1t melts over
ne stir into 1t a rounded table
IN of flour. Have ready the half
n milk, and as soon as the butter
I9ur are well blended and begin to
N pour In the milk. Continue to
1thout intermission until the sauce
\ to a good boil. In the course of
us this point, 1t will attain the
n thickness, which should be that
IVY double cream. Season with a
3oonful of salt and a pinch of white
n and 1t is ready. 1t is invaluable
Medium in which to warm up fish
Ute meats, to pour over poached or
q or chopped hard boiled eggs, or
IN half dozen other ways. Onion,
Nsalt. parsley or other condiments
Eps may be added to the seasoning
K the taste.
~ BROWN SAUCE.
~ as You did the white sauce, z,,b-
MS a half pint of consomn.x or
q soup stock for the milk and
ning the flour instead of using 1t as
"a better color may be gained by
re of a few drops of the valuable
ning known as kitchen bouqus.2,
"a TOMATO SAUCE.
y slice of onion and a sprtx of
ex for fifteen or twenty minuts~ in
fpint of tomato liquor. This may
rAined from can that has been
IA to prepare a dish of stewer ro-
m or in summer may be prer-red
The fresh tomatoes. Cook together
of butter and of,Y Of
,ses In the preceding recipes, s,our
pmato liquor upon them and aook
sfhe sauce has reached the xAght
nancy. II the tomato is very cart
" benefit 1t to add a half teaspoon
RWhite sugar at the same time with
|fher seasoning of a tablespoonful of
shq pinch of white pepper.
4 OYSTER SAUCE.
N Twelve small oysters for three
tes In. one gill of boiling oyster
M Take them out and put them
q they will keep hot while you make
gauce. For this cook together a
Apoonfui of butter and one of flour
they bubble, pour upon them the
q llquor in which the oysters were
ad and a gill of cream. Stir until
nHrce thickens, season with salt
WHite pepper to taste and a tiny
25of mace, put in the oysters
PA into rather good sized pieces.
M half teaspoonful of lemon Juice,
g&fve at once.
xUR SAUCE OR DRAWN BUT
TER.
~ together tablespoonful each of
NJ and -four, and when they reach
lQppling point pour upon them a
p3nt of boiling water, and cook, al
{rring. until the sauce thickens.
to taste.
'EprTER TARTAR SAUCE.
~ p butter sauce as described
Rs@pd when 1t is thick stir into Il
lr4XH of onion juice, pinch of must
wn}qh has been moistened with a
draps of vinegar, and a teaspoonful
Iixe4 sour pickles, minced very fine,
4tsthe last moment add cautiously a
'pcAten egg, and as soon as this is
~ ~, take from the fire.
a3I4l5 CAPER SAUCE.
n thts again, butter sauce is the
datton. Make a half pint of this
add 10 it a tablespoonful of capers
nf4 from the vinegar in which they
VI H6d half teaspoonful of onion.
Il fhose persons who object to the
yll3ts Barrett 10 he In Chester.
XFXx< 7 n RarAart n n of IL