The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-14
Flavored Rutters and Plquant saucel


Experiences Joined with common sense.
To mortaIs IS a providence.
1t is the unexpected in housekeeping
| that puts even the most skillful man
| ager to the test and often causes her
! useless Worry and distress. The house
| keeper who has passed through one or
| two nerve-racking experiences of be-
| ing called upon to provide an elegant
| little emergency meal from a hopeless
larder will endeavor to guard against
| a reoccurrenca of such a contingency
| If she values her reputation as model
| hostess and housekeeper- The most ex-
tensive volumes on cooking cannot give
more than general hints on the great
/ diversity of subjects it must treat Oh
and unless good judgment and wise
! forethought are exercised, the m oSC
complete guide to the practical applt-
cation Of rules and instructions 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, unruf1ed brow
and perfect peace of mind to receive
| the notification that the unlooked-for
| stranger is already within your gates
/ is a condition to be attained only by
accepting the fact that all things de-
sirable in this life are acquired only
/ by diligently applying ourselves to the
end in view. Housekeeping Is not
/ chfld'S play, as every inexperienced
| city and neWness wears off and they
come down to the memorable rule of
three applied to the daily meals
SOME HELPFUL HINTS
While we cannot lay down infallible
rules for the guidance of every hoJ~e-
hold, as exceptions must be allowed in
accordance with circumstances, we may
help, by suggestions, the greater NUM-
Der of housewives who are determined
to do their utmost in making their
table attractive and comfcrta bic and az
the same time avoid all unnecessary
expense and extravaganza. Among
he ri ha No n
N ended as very useful to have on hand
are certain sauces and buffers, that
keep well and will convert many
cold scrap into dish ht to set be-
fore a king.
MAITRE D'HOTEL BUTTER.
This will prove helpful friend in
time Of need Take half a pound of
sweet, fresh butter, a tablespoonful OF
parsley chopped medium fine, a small
tablespoonful of lemon juice and salt
and pepper to taste; work these all to-
gether just sufficiently to blend we'll,
but no more; then pack in q jar, cover
with waxed paper and keep in cool
place. Lay a tablespoonful of this on
a hot dish on which you serve beef
steak, chops or any kind of fish and
you add greatly to the flavor of the
dish. Plain boiled potatoes become
pomne de terre a la maitre q hotel
with this butter served on them; it also
improves stewed potatoes, and may be
added to anything for which parsley is
needed and not always to be obtained
fresh Two level tablespoonful with
one level tablespoonful of -four and
gill of milk or water will give you
maitre d'hotel sauce or English drawn
butter for fish, mutton or veal; a few
capers may be added to it for the N eat
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 It is made
of green herbs, chervii, tarragon, pim-
pernel (burnet), chives and garden
cress pepper grass) in equal quantities
in the proportion of one pound Scald
two minutes, drain veryk dry and pound
in a mortar with the yolks of three
hard-boiled eggs, three anchovies. one
scant ounce Of gherkins, same quantity
Of capers. a little garlic about size of
q pea, salt, pepper. Rub all through q
sieve; then put u pound of best butter
into a bowl; add the herbs with two
tablespoons of oil and one of tarragon |
vinegar and work into a. paste. If not |
of fine green color add the juice of |
pounded spinach or little vegetable |
coloring. This is the celebrated and !
high-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 leav-
ing out the eggs, anchovies, pickles and |
capers and in their place using half a /
pound more butter. 1t is a good rich |
sauce, but not so piquant as montpel-
ier butter.
CAVIAR BUTTER.
Cream quarter of a 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 thoroughly and put i'll
little jars ready for use for canapes or
sandwiches. Keep on ice or in cool
place until needed
HORSERADISH BUTTER.
Cream six tablespoons of butter, add
four tablespoons of freshly grated
horseradish. two teaspoonfuls of lemon
juice or tarragon vinegar and salt to
taste.
CHEESE BUTTER.
Four tablespoons of grated cheese
(Parmesan preferred), two teaspoon
fuls of vinegar. either walnut or plain
two teaspoons of anchovy paste, two of
French mustard and one of Worcester
shire sauce. Cream four tablespoons of
butter and add the other ingredients;
mix until blended nice for sandwiches
and canapes.
BROWN OR BLACK BUTTER
This is the "beuerre noir.' Put two
brown a deep rich color without burn
ing. Then let it cool. Heat two table
spoons 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 THICKEN-
INGS.
Under this head come two articles
that may be used to simplify the art Of
cooking and relieve the mind of the
housewife who cannot remain in fba