Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1901-07-13
Hints for the House Wife
On the Problem Of What to Eat

Good sauces are not as difficult to |
make as is SO generally believed. The
failure to succeed in this particular
branch OF the culinary art lies in the
fact that the average cook does not,
first of all, understand the important
part they play in the preparation Of
foods, and does not give sufficient time
and study to the manner of making
them.
Blot tells us that there is no good
cooking without good sauces, and 1t Is
undeniable that many otherwise excel
lent dishes are ruined by being served
with poor sauce.
Good sauces cannot be made from
poor materials, though 1t Is not neces-
sary that the substances used be ex-
penslve but they must be suitable. The
American cook will spend more for ma
terials in the making of her sauces for
one meal than would furnish French.
German or Spanish cook with supplies
for q dozen sauces. The foreign cook
would not attempt to substitute water
for broth, or vinegar and water for
wine, as does the American cook. and
yet they can produce the most delicious
sauces at half the cost. One wastes
from not knowing how, while the other
can afford the better. richer materials.
because they waste nothing good
through carelessness and ignorance.
ARE SAUCES WHOLESOME?
Why not? Having admitted that
hos a ,as
acknowledge that a sauce from the
hands of a careless or unframed cook Is
quite as dangerous to good digestion
as any other similarity mistreated food
preparation. But from the hands Of
the artist II Is sure to meet such APP
than interfere with the assimilation Of
our food A noted lover Of good living
so highly valued the skill of the cook in
the preparation of his sauces he deem.
ed him worthy Of knighthood. and exc
pressed his approval in such wise:
IAN exquisite and poignant sauce,
For which I'll say unto my cook.
There's gold
Go forth and be knight"
THE ORIGIN OF OUR SAUCES.
While Americans are cosmopolitan in
their sauces. and have, from the abund-
ant supplies Of nature, originated many
dainty and delicious which are I'M
known abroad, they have derived the
original idea of most of their finest
sauces from the French. But what few
American cooks understand Is. that the
French. who excel In variety OF ex-
original sauces for meats and vege-
tables. With these foundation sauces,
they use skill, cultivated taste and
originality In playing the many varia-
tons with these two keys.
The espagnole. or brown sauce, and
the white sauces are. as the French ex-
press It. the mother OF sauces.
Understanding how to make these
two In perfection. you can ring any
number Of changes, as they can be
made to suit the taste and accord with
the dishes they are to be served with.
A hundred varieties can be made just
MS well as one, by adding or leaving
out one or more substances, or by
adopting little different mode Of prep
aration.
FRENCH NAMES FOR AMERICAN
SAUCES.
So much Importance have the French
always attached to their sauces that
the names given them are often noted
and historical and generally designate
their originator. When adopting them
for the American kitchens, we must Of
necessity retain these names in many
instances, for want of something more
appropriate. as the name does not sig
Nifty the nature Of the sauce, but the
person who designed this particular
combination.
AMERICAN SAUCES.
II we have class OF sauces which
are strictly American, they are the pud-
ding and dessert sauces. And In these
we show an apt appreciation for the
eternal fitness Of things by combina-
tons produced, though the cook fails
more or less often, to give but an ex-
asperating idea Of 1.-THE might have
been"
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 solid and
liquid must be in exact proportions and
mixed in certain manner, in order to
give smoothness and proper consist
ency. Flour and eggs are the thicken-
ing agents, butter is 70 enrich and give
smoothness; but these must be used