New-York tribune., 1901-02-03
on CULINARY ART.
WITH A KNOWLEDGE OF SAUCES THE
HOUSEWIFE RINGS MANY CHANGES
IN HER DAILY MENUS.

working knowledge" of sauces Is an impor-
tant factor in housekeepers education. because
they are not only for the proper prepara
ton and serving of many dishes but because
"lth them cheap cuts of meat may be made
delicious and wholesome higher priced ones. and
leil-oNrrs may make temperatures in endless
variety of acceptable forms
White sauce Is more used in culinary preparations
than any other. Ii is the foundation of cream
SOUPS. cream"d and escaIloped dishes and I'm a
thick form it is the pAnada which is the basis OF
for'emeats for croquettes. outlets" etc Because
various consistencies are required for different mkt
ures. il Is necessary 10 get by experience definite
idea of Tn" proportions of -four and liquid which
needed for the various thicknesses For thin
creamy sauce. the general rule il tables poOuful
troundneD of flour and the same amount . solid
butter To- d cupful Of milk cream. with salt and
pepper To taste. Two eggs equal in thickening
10 a tablespoonful Of flour and II a richer sauce
IS wanted egg with half the quantity of flour
may be used The latter Is called pouette sauce
In all sauces thickened with flour it is most i'm
portant thar the be thoroughly cooked. and al
the flavor Of milk Is impaired by overlooking the
flour should. in most preparations Of milk or cream.
b. thoroughly cooked in butter before the milk is
added This will occupy about three minutes. or
until the butter and flour stop bubblirg Unless
brown sauce is wanted must be taken lest
the mixture scorch. During the cooking it should
be stirred with the bowl Of a large spoon.
The addition of two finely chopped hard boiled
tSSS ana Il ldbltSpo'Htll 'f parsley 'tit H'' ~ q
thin cream sauce makes an egg sauce for boiled
Goldfish and poultry
a bechamel sauce for sweetbreais. baked or
boiled fish chicken Is a white sauce. seasoned
with a slice Of onion. a sprig of parsley and one
of thyme fve or six peppercorns. tiny bit Of bay
leaf and a slice OF carrot. These smmered in
the sauce for fifteen minutes after the milk Is
added Some cooks half saltspoonful Of nut
meg. II must be strained. OF course. before serv-
ing
For A sauce supreme add one teaspOonful OF
lemon Juice, half tablespoonful OF butter and
one-fourth cupfu of chopped mushrooms After
the sauce is made the seasonings should be added,
and after cooking together five minutes II should
be strained
For boiled poultry celery sauce is particularly
appetizing. This. too. is the white s'uce with the
addition OF one cupful OF very finely chopped
enough 10 cover IL 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 hour and butter are Drowned
together in the pan, and stock Is used instead
OF milk. IL Is seasoned with salt and pepper. and
sometimes a piece OF onion is Drowned with the
butter and flour. In that case the sauce s
A mushroom sauce for boiled braised "r roasted
meats is brown sauce with half a cupful OF
minced mushrooms
With a panada outlets etc there Will be less
and solid butter rubbed thoroughly 10 "A cream
in the first place The scading milk should then be
slowly added 10 II. stirring constantly. and the
mixture then be turned into the double boiler and
cooked until very thick. and lastly seasoned.
mixed with the meat fish and turned into a Hat
dish and set In cold place 10 become thoroughly