Evening star., 1901-08-13
I able and Kitchen.
Recipes for Favored Buffers and
Piquant Sauces.

Recipes for Favored Buffers ana
Piquant Sauces.
Experience Joined with common sense,
TO mortals is a providence"
1t Is the unexpected in housekeeping that
puts even the most Skillful manager to the
test and often causes her useless worry
and distress. The housekeeper who has
passed through one or two nerve-racking
experiences of being called upon to pro-
vide an elegant little emergency meal from
hopeless larder will endeavor to guard
against recurrence of such contin-
gency, II she values her reputation as a
model hostess and Eousekeeper The most
extensive volumes cooking cannot give
more than general hints on the great di-
Nersfty of subjects it must treat of. and
unless good Judgment and wise forethought
are exercised, the most complete guide to
the practical application of rules and in
structions for the housekeeper and cook
cannot protect her from just such trying
ordeals. Let her profit by one unpleasant
experience To be able with calm, unruffied
the notification that the unlooked-for
stranger is already within your gates is
condition to be attained only by accepting
the fact that all things desirable in this
ing ourselves to the end in view. House
keeping Is not child's play, as every mex
perfenced housekeeper discovers as soon as
novelty and newness wears of and they
come down to the inexorable rule of three
applied to the daily meals.
Some Helpful Hints.
While we cannot lay down infallible rules
for the guidance of every household, as ex-
ceptions must be allowed in accordance
v1>ff ofr ooto I,alo
gestions. the greater number Of house.
wives who are determined to do their ut
most in making their table attractive and
comfortable and at the same time avoid all
unnecessary expense and extravaganza.
Among the useful things that may be rec
commended as very useful to have on hand
are certain sauces and buffers, that keep
we'll and will convert many a cold scrap
into dish fit to set before king.
Maitre d'HOteT Butter.
This will prove a helpful friend in time
of need. Take half a pound of sweet,
fresh butter, tablespoonful of parsley
chopped medium fine, a small tablespoon
full of lemon juice and salt and pepper to
taste; work these all together just suf1i-
ciently to blend well, but no more; then
pack In a jar, cover with waXed paper and
keep in cool place. Lay a tablespoon
full of this on hot dish. on which you
and you add greatly to the flavor of the
dish. Plain boiled potatoes become pomme
de terre la maitre d'hotel with this but
ter served with them; 1t also improves
stewed potatoes, and may be added to any
thing for which parsley is needed and not
always to be obtained fresh. Two level
tableSpoonfuls with one level tablespoonful
of flour and a gill of milk or water will
give you maitre d'hotel sauce or English
drawn butter, fors fish, mutton or veal;
few capers may be added to it for the
meat dishes. Thus it will be seen that
with very little trouble and expense one
may provide daintily for their family as
well as for the unexpected guest.
Montpelier Butter.
This is a green butter. served cold as
sauce for lobster, fish, etc. 1t is made Of
green herbs. chevril, tarragon, pimpernel
(burneD, chives and garden cress pepper
grass) in equal quantities in the proportion
Of one pound. Scald two minutes, drain
very dry and pound in a mortar with the
yolks of three hard-boled eggs, three an
one scant ounce of gherkins. same
quantity of capers, a little garlic about
the size Of pea, SALT pepper. Rub all
through sieve; then put pound of best
butter into bowl; add the herbs with two
of oil and one of tarragon
vinegar and work into paste. If not of
a fine green color add the juice of pound
ed spinach or little vegetable coloring
This is the celebrated and high-p priced
beuerre de montpelier purchased in
Paris packed in little jars.
RavigOtte Butter.
This Is made in same way as the above
with the green herbs, but leaving out the
eggs, anchovies, pickles and capers and in
their place using half pound more butter. |
It is a good rich sauce, but not so piquant |
as montpelier butter.
Caviar Butter.
Cream quarter of pound of fresh, sweet |
butter; add three tablespoons of caviar |
paste one tablespoon of lemon juice and |
quarter Of a teaspoon of paprika. Mix all |
and put in little jars ready for
use for canapeS sandwiches. Keep on |
ice or in a cool place until needed
Horseradish Butter.
Cream six tablespoons of butter, add four |
of freshly grated horseradish,
TWO teaspoonfuls of lemon juice or TARA
son vinegar and salt to taste.
Cheese Butter. |
Four tablespoons of grated cheese Par- |
nesan preferred), two teaspoonfuls Of vim |
egar, either walnut or plain, two teaspoons |
IF anchovy paste, two Of French mustard |
and one of Worcestershire sauce. Cream |
four tablespoons of butter and add the |
1ther ingredients; mix until blended nice |
Tor sandwiches and canapes. |
Brown or Black Butter.
This is the "beuerre noir." Put two |
ounces of butter in a saucepan and let |
brown deep rich color without burning. |
Then let it cool. Heat two tablespoons of |
vinegar and reduce to one-half; add to |
the butter, season with salt and pepper. |
When serving for fish add a teaspoonful |
Of chopped parsley; but serve plain with |
poached eggs.
Brown and White chickering's. |
Under this head come two articles that I
may be used to simplify the art Of cooking |
and relieve the mind Of the housewife who
cannot remain in the kitchen to attend to
the especially critical branch of cooking
herself the making of sauces. The foun-
dation of white or brown sauce is not al
ways understood by the cook, but if she
knows that she has but to take a piece of
''blanc" or white thickening and put it
into the milk while it is heating and allow
it to slowly dissolve while coming to the
boiling point, stirring 1T at intervals, and
sne can have a wh--e sauce above re-
proach, half the battle is won. When the
sauce is ready to take, from the fire, stir
in two level tableSpoonfulS of butter to