Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-02-08
HINTS FOR SIMPLE SAUCES.
BY Christine Terhune Herrick.

| ANbL lOiE ago litEt Nztltit 10 lie iuC
story OF a woman who sought a place as
a trained cook. She proclaimed herself
able to cook anything for the finest din
ner in the land"
the land"
Can you make good croquettes,
sauces and entrees ?" asked the prospec-
tive mistress.
Bridget hesitated.
"Shure ma am, to tell you the truth,
I niver gave meself the throuble to learn
how to make thin things. But for bilin'
and bakin', can't be bate"
The worthy woman was a repre-
sentative of a school that still fiourishes,
alasi in which a knowledge of "bilin' and
bakin' is considered all that is neces-
sary to constitute a trained cook Schools
! Of domestic science and the progressive
| ness of the American housewife are re-
/ ducing the number of the class every
| year. Yet there still remain only too
many to whom the first principles of
| making are unknown. The very
! name brings them terror. Ask them 70
make a brown gravy or a drawn butter,
and they will do it,-after a fashion.
Call for a butter sauce or a Spanish
sauce and ten to one you will be informed
that the aggrieved domestic didn't hire
to do fancy cookery"
Unfortunately. too many housekeep-
ers have her prejudices and her igno-
RANGES. They have taken fright at the
mere name of sauce. without tarrying TO |
learn how simple a thing the compound |
really is. The principle on which near |
ly every sauce is mixed is one Of the |
most readily grasped in all cookery. Any |
sauce,-practically, every sauce,-con-
tains three elements. These are one |
tablespoonful of -four, one tablespoon
full Of butter and one-half pint Of liquid. |
That is all, except little seasoning.
Cook the three to the proper consist
ency,-the easiest of tasks,-season to
taste, and you have your sauce.
No matter what additions may be
made in seasoning, what variations in
the liquid used,-water, milk, cream.
tomato or oyster liGuor,-the essential
principle remains unchanged.
BY judicious use of sauces the house
keeper may vary her hll-of-fare with
little expense and greater profit. 1t is
worth her while to make the small in
vestment Of trouble for the sake OF the
large return Of general satisfaction,
WHITE SAUCE.
Put into small saucepan one table
spoonful OF butter and as II nelts over
the fire stir into It a rounded table,
spoonful Of -four. Have ready the hair
pint Of milk, and as soon as the butter
and flour are well blended and begf, to
bubble, pour in the milk Continue TO
stir without intermission until the sauce
comes to good boil. In the course of
reaching this point, IL will attain the
correct thickness, which should be that
OF heaVy double cream. Season with a
saltspoonful Of salt and pinch of white
pepper, and 1t is ready. It Is Invaluable
as medium in which to warm nm fsb
or white meats, to pour over poached or
shirred or chopped hard boiled eggs or :
TO use In half dozen other WAYS Onion !
celery salt parsley or other condiments
OF herbS may be added to the seasoning
TO suit The taste ,
BROWN SAUCE.
Make as you did the white sauce sub ,
a half pint OF consomme or
brown soup stock for the milk and :
browning the -four instead of using II as ;
II is. better color may be gained by q
the use Of few drops Of the valuable :
seasoning known as kitchen bouquet }
TOMATO SAUCE.
Cook slice Of onion and a sprir Of ,
parsley for fifteen or twenty minutes in
a half pint Of tomato liquor. This NAV
De drained from a can that has been =,
opened to prepare a dish Of stewed to- =
matoes, or In summer may be prepared q
from the fresh tomatoes Cook together .
tablespoonful OF butter ana ono rs :
hour, as in the preceding recipes nom :
me tomato liquor upon them ana cook :
lhul the sauce has reached the right n
consistency. If the tomato is very tart =
i viii benefit it to add half teaspoon .
'ul OF white sugar at the same time with .
he other seasoning Of a tablespoonful of q
'alt and a pinch Of white pepper. !,
OYSTER SAUCE.
Cook twelve small oysters for tb-a. -.
in one gill Of boiling oyster :
liquor. Take them out and nut tba,, !.
where they viii keep hot while Won r,sl-o '
he sauce. For this cook together !,
Of butter and one of eonr :,
intil they bulsble pour upon them H. y
slll Of liquor In which the oysters We L
.iewed, and a gill Of cream. stir min ;
NE sauce thickens. season with cal,
md white pepper to taste and a tinv !,
pinch Of mace, put in the ovstars u
chopped into rather sood-sized nieres q
'tir In a half teaspoonful Of lemon-iuiea :
md serve at once.
BUTTER SAUCE OR DRAWN RIFT e
TER.
Cook together a tablespoonful eacb % :
'utter and flour and when they rescb '
he hubbling point pour upon them -. !.
lalf pint OF boiling water and cook al =
ways Stirring, until the sauce thlckens =
Season TO taste.
BUTTER TARTAR SAUCE. -,
Make a butter sauce as describsa :.
lhoNe, and when 1t Is thick stir into a. :,
en drop q onion juice. a pinch Of must y
ifd W ch has been moistened Win :,
ew dr. IS 81 vinegar. and a tesspoopf,,I =
y nj ed our pickles. minced very 0ra =
'ust az the last moment add cautI1usIya =,
egg. and as soon as this e ;,
stirred iut take from the fire. !
A DR. ~