The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-14

enough water to moisten wen. or as com
plicated as you viii.
Some of these sauces made from fruits
are served with game or desserts are de-
liciousIy piquant and decidedly more
wholesome than some of the richer sauces
having meat stock as a basis.
LEMON BUTTER SATCE FOR FISH.
Squeeze and strain the juice of a large
cup of butter, two dashes Of white pepper
and quarter of a teaspoOnful Of salt Set
consistency Of q thick cream, but do not
let it boil. Mix in the beaten yolk Of two
ROUND MATTRE D'HOTEL SAUCE.
Put half a cup OF butter IN a saucepan;
parsley. a little thyme rubbed to a pow
der and mixed with onion Juice, salt and
pepper to taste. Stand over hot water and
Whisiz with wire egg heater until very
hot; add the beaten yolks of two eggs
and cook a few minutes longer until the
90 AMERICAN SAUCE.
Peel and chop very fine one medium
sized onion, one green pepper. a Glove Of
shakes OF cayenne pepper ana nalf 9 SAT-,
white wine OF sweetened wine vinegar. Re
then add half a CUP of thick tomato sauce
and good-sfzed solid ripe tomato. peeled
and cut into cubes, removing the seeds.
Simmer for ten minutes and then serve.
SAUCE FOR HOT OR COLD MEATS.
Put in saucepan teaspOonful each of
dry mustard and sugar and tablespoon
half cup of vinegar. Let come just to
simmering point if to be served hot
CAPER SAUCE FOR FISH.
To half cup of melted butter add a
tablespoonful of glaze and beat together
blespoonfuls of eapers, salt and pepper to
taste and a tablespoonful of essence of
-'''N-'~ - CHILL SAUCE
This makes nice bottled sauce Remove
seeds from six green peppers; peel four
large onions and chop both very fine; put
into saucepan with two dozen peeled to-
matoes, eight tablespoonful of moist SUI
gar, three tablespoonfuls of salt and one
and half pints of vinegar. Set on the
fire and simmer for an hour. Then let the
mixture cool before putting into wide
mouthed bottles or jars
SAUCE FOR CRABS.
Put three tablespoonfuIs of butter in
saucepan. place over hot water and beat
to cream with wooden spoon, adding a
spoonful of vinegar and beaten yoll1s Of
two eggs. Season to taste with salt and
cayenne, and continue stirring until the
eggs thicken the sauce, but do not let
cook too hard or eggs will harden and
curdle the sauce.
tablespoonfuls of cream, season with salt
into little saucepan and set over boiling
water and stir until it thickens; then set
aside until cold, stirring it now and then.
When ready to serve mix in half cup OF
COMPOUND CHERRY SAUCE.
Take a cup of stoned. red cherries and
stew them soft in just enough water to
prevent burning; then rub them through
be quite thick. Add a glass of black cur,
rant jelly and stir over hot water until
very hot. little port wine may be add
RED CURRANT JELLY SAUCE FOR
Brown q small onion. chopped fine in
two tablespoonful Of butter: add a. table
spoonful of -four and stir until smooth and
and and a b s1's lear and stalk Of celery ana
gently simmer for Is minutes. Rub through
a sieve and ret1rn to the saucepan and ADD
a glass Of red eurrant jelly. STR until Jei-
~ is melted and sauce very hot
GREEN GOOSEBERRY SAUCE
This is an old fashioned sauce for boiled
mackerel and IS great favOrite with
many. 1t may also be served with roast
Put pint of green gooseberries in a
stewpan with just enough water to pre-
vent burning and cook until tender enough
to mash. Beat them up with sugar to
taste. q little grated nutmeg, one egg and
two tablespoonfuls of melted butter.
DUDE SAUCE
This is. to serve with cold meats. Melt
two ounces of butter N a small steWpan'
shred five small onions into the hot but
ter and color slightly then add one and
one-half dozen chill peppers chopped hne;
two ounces of dried salt fish chopped and
rubbed to a paste. Cook until the butter
dries away; then add about pint OF
fresh tomato pulp, a cup OF water; the
strained juice of lemon and salt to
taste Reduce to the proper thickness mess
and serve. IhlS sauce Will nor Keep Well,
so it is better to make just tn equantity
needed for one serving
CARAMEL SAUCE.
For a pudding sauce put eight table
spOOnfuIs of granulated sugar in a sauce
pan over the fire; add two tablespoonful
of water and stir constantly with a wood
en- spoon until the sugar begins to color;
then watch closely, as it must be deli
cate brown but not scorched. In another
saucepan put one and one-half cups Of
GRADUATED sugar. the yellow rlnd OF halI
a lemon sliced very thin, two inches OF
stick cinnamon and a quart OF cold wa
ter; stir until the sugar is dissolved and
syrup mes to boiling point; simmer for
ten minutes, then add half a cup of wine
or quarter of a cup of brandy; strain this
at once into the caramel and mix Well be-
BURT CREAM SAUCE.
Put quarter of a cup Of graduated SUI
gar in a saucepan and stir over the fire
| until a dark brown color; then pour in
slowly a cup of sweet cream and CON
tinue to stir until saucer IS very hot.
then serve with custard or batter pud-
ding.
ENGLISH SWEET SAUCE.
Put the yoks of four eggs and half q
! cup of sugar in saucepan and beat until
| lemon color. Add a cup of sweet cream
/ beating it in gradually, then crate IN
/ the rind of an orange. Set over a pan OF
! boiling water and stir and cook until 1t
( thiclzens. Remove from the fire and
/ strain through q sieve and serve.
SWEET FRUIT SAUCE.
| For desert sauce any fruit juice may
! be used or suitable mixture of juices
| Sweeten slightly and thicken with corn
/ starch or arroW-rOOt. For very sweet
/ Juices add a little lemon juice or claret
/ for cherry or red currant sauce little