The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-18
EXACTNESS IN PROPORTIONS
MUST BE OBSERVED.

Follow set rules in this respect. as
there must be no guessing or careless
measurements. The foundation of the
sauce which consists of a solid and IL
quid must be in exact proportions and
mixed in certain manner, in order tC
give smocthness and proper consistency.
Flour and eggs are the thickening
agents. butter is to enrich and give
smoothness; but these must be used in
such proportion as will combine with
the flour; otherwise, unless you want 2
butter sauce. you will have one that is
badly made. Seasonings and f1avorings
are a matter of taste; but cultivated %
nicely in order to get the flavor of
''some subtleties" that are so pleasing.
ACCESSORIES TO SAUCES.
While there is considerable license.
yet a strict regard must be paid to suit
able combinations that will not be out
of tune with the meats, vegetables or
article of food with which you intend
serving the sauce.
Mushroom sauce. or powder. is a de-
hghtful addition to many sauces, and
also a dash of curry.
Mushroom, walnut or tomato catsup.
a few chopped oysters, lemon juice, pap
rika, chopped gherkins, picked Walnuts
or green peppers go nicely in a sauce
to accompany beef or veal. Picked wal
mute are also considered suitable for
brown sauce for pork chops and boiled
mutton needs the piquancy of caper
sauce. HOrseradish, cucumber and on
ion sauces are three favorite sauces,
either hot or cold.
SOME THINGS TO REMEMBER
ABOUT SAUCES.
Do not use a straight bread flour for
sauces. Have the butter bubbling hot
when the flour goes in. but not colored,
unless you are making a brown sauce.
Cook both we'll together before adding
the milk. This prevents the sauce from
having a raw, pastry taste.
It is necessary to stir all sauces con-
tinually while they are cooking until
they begin to thicken and the starch is
sufficiently cooked to remain in suspen-
sion and not fall to the bottom of the
saucepan
Do not wet the flour before stirring it
into the liquid or il viii not combine
with the butter which will float on the
top. Add the salt when the sauce be-
gins to thiclxen. Do not be extravagant
in the use Of seasonings or let any one
seasoning or fiavoring predominate If
hot sauce cannot be served as soon as
made, cover closely and keep warm
over hot. but not boiling water
When vinegar is added to a boiled
dressing heat the butter or fat with
the vinegar, pour in gradually. beating
rapidly. and continue to beat if it shows
signs of eurdling. until it is smooth. Do
not beat or strain flour sauce if you
can avoid it. as it makes it pastry.
If an unlocked sauce curdles on ad-
ding vinegar or acid chill it through
ly and then beat it smooth.
PLAIN WHITE SAUCE.
Measure all your materials before you
begin cooking. Put two level teaspoon
fuls of butter OF oil in saucepan:
measure two level tablespoonfuls of
sifted flour; use patent or pastry and
one cup Of warm but not boiling white
stock of broth; water can be used if
the sauce is for vegetables; but broth
is best. as the former makes a rather
pasty sauce. Melt the butter and let it
get bubbling hot, but not the least col
cred. Add the -four and then stir rap
idly while it cooks few minutes Then
add the broth and stir constantly, but
not rapidly, until it begins to thicken:
add half a teaspoonful Of salt and two
dashes. six shakes of white pepper. Let
1t boil up for a few minutes, and it is
ready to serve
For a cream sauce, use milk instead Of
broth or half a Gun Of cream and half
a cup of broth or stock, and proceed in