The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-08-20
Cream Sauce.

Cream Sauce.
This is considered the keynote 70 all
/ culinary knowledge. One important fes-
| ture in making this sauce is 10 have il
white. Another that 1t must be the same
consistency always never too thick or too
thin. and above all II must not be pasty
The best -four TO use Is a patent OF
straight bread -four. Cornstarch makes
beautiful smooth white sauce delicate
but not so palatabIe as a sauce made with
-four.
Measure your materials and have them
| conveniently near the stove before you
begin TO make the sauce. or else you
may have IT OF color or Iumpy First
measure two even teaspoonfuls Of -four:
then with same spoon measure two even
tablespoonfuis OF butter: place this In a
small agate saucepan. Next measure
| full half-pint cup OF milk. not as much
as you can carry in a cup. but a level
cupful first placing the cupj on a cooking
table, which should De near the stove
Salt. pepper and any other ingredient %
be added should also 5e on the table
Now heat the butter without coloring Il
ever so lightly; take from the fire and stir
the milk which may be warm or cold
but not scalding hot. and gain place o>er
the fire and stir until IL begins 70 thickcn
Add half teaspoonfuI OF salt and pepper
! white "a taste; let come 70 a boil and II
is ready TO serve. II takes bat q few
minutes to make this. and II you are
careful to always follow directions you
never fail in having i msooth, white de-
| liciovs sauce. II II cannot be served AZ
once IT may be kept hot for some time
by placing over another vessel or boiling
water and should be covered 10 prevent
the hardening Of the surface which VIII
make the sauce unsightly II stirred down
into It, A properly made cream sauce
may be reheated. 20 that when necessity
demands Il may De made some hours pro
vious 10 serving. when combined with
meat FISH etc. 80 such dishes as We have
mentioned IN the beginning u this article
Tomato Jelly with olives.
Put a pint Of tomatoes In saucepan
with two or three whole cloves. blade
81 mace. a small piece OF bay leaf. q
small slice Of onion. a tesspoonful Of salt
quarter OF . teaspoon Of paprlks and q
twenty minutes and then strain through
a sieve. Return 20 saucepan and add
fhree tabiespoonfuls q gelatin shich has
teensoakedforhaifauho guisrQ'x ful
been soaked FOR half an hour n three
fQErths of a cup 81 cold water. Stir ual
dissolved. and then strain through q
sieve. see = Il Is seasoned 20 taste and I
add two tablespoons of tarraxon vine~r
or lemon Juice. Wet small plain Mods /
with cold water and place three or foar /
stoned olives in the bottom. placing them /
or end, and cover with the Jelly. ST on /
Zee 70 harden and serve each mold on \
crisp tender lettuce leaf zlth q gfiie
nIayonnalse star on the top. n The olives 4
90 rot stand upright Sc the mold. ars, 1
pour IN a uigle % .hs Jelly and ief harsen 4
slightly then press ends n olives iats
ihis.
indian Sandwiches.
Put cupfui q cho.Dsc hsr5 IL a ctec-
rins bowl or mortar zith tao tablespoons
q creamsd butter. a cass q paorfka.
tsb,aEpooa q Indian caa:n~y. a table
spoon ~ vinegar from prepared horse
Eadisn md tahfespooa - creiY
ninced cherFH reand 70 = saste aad
sprssd On BATTERED. thin siioss e kresl.
5uttersc Lc6atsr.
EEe ffeea iebsfsr fer t1is 1ss5 q 30.
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