The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1901-03-25
No Smoke
No Grease
No Smell
KNOWLEDGE
OF SAUCES

A working knowledge" of sauces is an
important factor in a housekeeper's edu-
cation. because they are not only neces-
sary for the proper preparation and
serving of so many dishes, but because
with them cheap cuts of meat may be
made as delicious and wholesome as
higher-priced ones, and leftovers may
make reappearances in an endless variety
OF acceptable forms.
White sauce is more used In culinary
preparations than any other. 1t is the
foundation of cream soups, creamed and
escalloped dishes and in a thick form 1t
: is the panada which is the basis of
forcemeats for croquettes, outlets, etc.
Because various consiStencieS are requir-
ed for different mixtures, 1T is necessary
to get by experience a definite idea of
the proportions of flour and liquid which
are needed for the various thicknesses.
For thin, creamy sauce, the general
ruleP is a tablespoonful (rounding) OF
flour and the same amount of solid but
ter to cupful of milk or cream, with
salt and pepper to taste.
Two eggs are equal in thickening to a
tablespoonful of flour, and if a richer
safuce is wanted one egg with half the
quantity of flour may be used. The lat
ter is called a poulette sauce. In all
sauces. thickened with -four it is most
important that the flour be thoroughly
cooked. and as the flavor of milk is i'm
paired by overlooking, the flour should
in most preparations of milk or cream
be thoroughly cooked in butter before
the milk is added This will occupy
about three minutes, or until the butter
and flour stop bubbling. Unless brown
sauce is wanted, care must be taken
lest the mixture scorch. During the
cooking it should be stirred with the
bowl of large spoon.
The addition of two finely chopped
hard-boiled eggs and a tablespoonful OF
parsley, cut fine, to a thin cream sauce
makes an egg sauce for boiled Goldfish
and poultry.
A bechameI sauce for sweetbreads
baked or boiled fish or chicken is a
white sauce seasoned with a slice OF
onion, a sprig of parsley and one oil
thyme, five or six peppercorns, tiny
bit of bay leaf and slice of carrot
These are simmered in the sauce for fit.
teen minutes after the milk Is added
Some cooks use half saltspoonful OF
nutmeg. 1t must be strained, of course
before serving.
For sauce supreme add one teaspoon.
full of lemon Juice, half tablespoonful
of butter and one-fourth cupful mush.
rooms. After the sauce is made the sea-
ing together five minutes 1t should be
strained.
For boiled poultry celery sauce Is par
ticularly appetizing. This, too, is the
white sauce with the addition OF one
cupful of very finely chopped celery,
which is first boiled tender in Just wa
ter enough to cover 1t and then turned
with the milk over the cooked butter
and -four and cooked until thick.
Brown sauce is made exactly like
white sauce, excepting that the flour and
butter are Drowned together In the pan,
and stock is used instead of milk. It is
seasoned with salt and pepper, and some
times a piece of onion is Drowned with
the butter and flour. In that case the
sauce is strained.
A mushroom sauce for boiled, praised
or roasted meats Is brown sauce with
half cupful of minced mushrooms.
Place one tablespoonful Of butter in a
saucepan and when 1t is brown add one
tablespoonful Of flour. Add salt, pepper
and one and one-half cups Of stock. Cook
five minutes, stirring constantly, then