Middlebury register. (Middlebury, Vt.) 1886-1937, 1900-02-09
HINTS FOR SIMPLE SAUCES.

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,
niver gave mesef the throube 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,
alas, 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 slill remain only too
many to whom the first principles of
auce-making are unknown. The very
name brings them terror. ASK them to
make brown gravy or drawn butter,
and they will do it,-after fashion.
Call for a butter sauce or Spanish
sauce and ten to one you will be Informed
that the aggrieved domestic "didn' hire
to do fancy cookery"
Unfortunately. too many housekeep-
ers have her preiudices and her igno-
RANGES They have taken fright at the
mere name of sauce. without tarrNing 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 erasped in all cookery. Any
sauce,-practicallY, every sauce.-con
tans three elements. These are one
tablespoonful of flour. 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 b.
made in seasoning. what variations in
the liquid used,-water, milk, cream.
| tomato or oyster liquor,-the essential
principle remains unchanged.
BY judicious use of sauces the house
keeper may vary her bill 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 a small saucepan one table
| spoonful of butter and as it melts over
the fire stir into it a rounded table
spoonful of flour. Have ready the half
pint of milk, and as soon as the butter
| and flour are well blended and begin to
bubble, pour In the milk. Continue to
stir without intermission until the sauce
comes to a good boil. In the course Of
reaching this point, it will attain the
correct thickness, which should be that
| of heavy double cream. Season with n
saltspoonful of salt and a pinch of white
pepper, and it is ready. 1t is invaluab BILE
as medium in which to warm up Fl 81
| or white meats. to pour over podched or
shirred or chopped hard boiled eggs. or
to use in a half dozen other Ways. Onion.
celery salt parsley or other condiments
of herbs may he added to The SEASONING
to suit the taste.
BROWN SAUCE
MAKE as YOU did the white sauce. sui -
shutting half pint of consomme OF
brown soup stock for the milk and
browning the flour instead of using ii as
it is. y better color may be gained by
the use Of a few drops Of the valuable
seasoning known as kitchen bouquet.
TOMATO SAUCE.
Cook a slice Of onion and a sprig of
|. a half pint of tomato liquor This NAV
be drained from can that has tpen
opened TO prepare a dish of stewed to-
matoes, or in summer may be pre- pared
from the fresh tomatoes. Cook together
tables poonful Of butter ana one Of
flour, as in the preceding recipes. pouI
the tomato liquor upon them ana cooI
until the sauce has reached the right
consistency. If the tomato is very tar
1t will benefit it to add a half teaspoon
; full Of white sugar at the same time Will
the other seasoning of a saltspoonful OF
salt and pinch of white pepper
OYSTER SAUCE.
Cook twelve small oysters for thre,
r minutes in one gill of boiling ovste,
= liquor. Take them out and put then
where they viii keep hot while you max,
e the sauce. For this cook together Z
= Tablespoonful of butter and one Of aou
, until they bulsble, pour upon them IN,
gill Of liquor in which the oysters lyer,
stewed, and a gill of cream. Stir until
the sauce thickens season with sal
and white pepper to taste and a fin,
}, pinch of mace put I'm the oyster
! chopped into rather good sized pieces
|, stir in half teaspoOnful of lemon Juice
and serve at once.
BUTTER SAUCE OR DRAWN BUT
TER.
Cook together tablespoonful each o
butter and -four and when they reac
the bubbling point pour upon them
half pint of boiling water, and cook. al
ways Stirring, until the sauce thickens
Season to taste.
BUTTER TARTAR SAUCE.
Make a butter sauce as describe
above, and when it is thick stir into
ten drops of onion juice, pinch of must
ard which has been moistened with
few drops of vinegar, and teaspoonfu
of mixed sour pickles, minced very fin,
Just at the last moment add cautiously
well beaten egg, and as soon as this
stirred in, take from the fire.
CAPER SAUCE
For this again. a butter sauce Is tn