Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-01-23
0RAvIeS+SAucES.

Gravy 10 the JUICE tnnt runs IIOm meat
while cooking, or mixture OF II with
water thickened with -four. Platter
gravy or juice au nsturel Is the juice
from the cooked meat which escapes In
carving.
The term sauces" IL often supposed
TO include only preparations OF fruit,
like apple sauce and cranberry sauce, or
mixtures Of butter, sugar, etc, eaten
with buildings; but anything eaten with
food to improve It's relish may be called
a sauce. Grsvies are sauces, but not all
sauces are grav!es.
Grsvies are made with meat or Hsh,
juice or broth, and may be either light
or dark. Sauces are made with meat
broth or juice, water, milk, cream or
fruit juice, or mixtures OF two or more
Of these materials.
The consistency Of gravies and sauces
may be varied BY using more or less
-four In proportion to the liquid.
Cooking the -four In the hot butter or
fat cooks 1t thoroughly; for fat, when II
stops bubbling, Is much hotter than
boiling water. When done In this way
the -four never has q raw, uncooked
taste, and the butter or fat Is absorbed
by the -four instead OF floating on the
surface Of the gravy.
i When brown sauce Is desired, heat
the butter and -four together long
enough to have them turn brown before
adding the liquid. The fat browned
alone will burn easily, and the dour
Drowned alone In the oven, IS many
writers-not cooks-recommend, will be
baked so hard that II will only color the
gravy, not swell and thlcken IL.
In making q white sauce, be careful to
cook the -four In the hot butter, without
browning them; and II In haste, add the
liquid hot, that IL may boil quickly and
swell and burst the starch In the hour
and gradually, that the sauce may be
stirred. while IL Is like thick paste,
until Il Il smooth.
II all the hot liquid be poured on Il
at once, or the mixture be not stirred
thoroughly, while Il is thick, the sauce
will be lumpy. Enough liquid must be
used to swell all the -four, and make the
sauce of the desired consistency. The
ususl proportion Is one tablespoonful Of
fat and one tablespoonful Of -four to one
cupful OF liquid; and by varying these
proportions, and using different liquids
and seasonings, . great variety OF
\ grsvies and sauces may be made from
this general rule as the foundation.
| For convenience We append the fol-
lowing detailed formulas, which are ss
essential for chsfing- dish cookery rs for
general use.
WHITE SAUCE.
Melt one rounded tablespoon butter In
q saucepan, stir Ia one rounded table
spoon four, or one level tablespoon
cornstarch, mixed with one half level
teaspoon salt and one-eighth teaspoon
pepper. Add one cup of milk, or thin
cream, or water, or white stock. II
liquid be cold, stir 1t all at once into the
dour mixture, and stir constantly as it
thickens. II hot, add one-third Of 1t at
time, stirring well until each portion
has thickened. II not smooth, strain it
before using. Butter and -four cooked
together Ia this way is called white
roux. Capers, hard boiled eggs, beaten
egg yolks, parsley, celery salt, lemon
juice, oysters, cooked celery, onions and
carrots may be used In flsvoring white
sauces. For thick cream sauce double
the -four and butter.
BROWN SAUCE.
Put two tablespoons butter or drip
ping from roast meat 10 spider, add
two tablespoons -four, aud stir until
dark brown. Add one pint hot water or
brown stock, stir till thick and smooth,
and season to taste With pepper aud
SALT, the amount depending upon the
previous seasoning In the stock or meat
gravy. When making it for roast meat,
use all the brown glaze In the meat pan.
Lemon juice, mushrooms, currant jelly,
pickles, horse radish, bay leaf, catsup,
wine and many other thugs may be
used to favor brown sauces. Brown
butter and fCur thickening Is called .
brown roux.
TOMATO SAUCE.
Stew half can tomatoes with one tea
spoon mixed whole spies. Cook one
tablespoon onion In one tablespoon but
ter till yellow; add one level tablespoon
cornstarch, and stir into the tomato.
Cook until Il thickena, and strain II be-
fore serving. Part ~ster, milk, or Water,
may be used with the tomato. Season
with salt and paprika--American Kitchen
Magazine.