Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-14
Table and Kitchen.
Some Unclassifed Sauces for Number
less Uses.

less Uses.
The discovery of a sauce was merely an
accident, now grown into a necessity to
make dry, solid foods soluble only by d.
gestion more useful and palatable by lubri-
eating them, as 1t were, and also increasing
their attractiveness to the taste by addi-
tional flavors.
The term JUS used by the Romans in
reference to meat juices, bears a close sig
nifcance to our common word gravy, and
/. is evident that from this simple meat eX-
tractive as basis we have evolved our al
most endless varieties of soups and sauces
which have become too numerous to CLASH
fy under the heads of the five fundamental
sauces or six grand sauces." Therefore we
have those which, standing on their own
merit and originality, are known as the in
dependent sauces, which included those for
special occasions and dishes. They may be
hot or cold, intended to accompany meats,
fish, vegetables, salads or sweet dishes
They may be simple like the poor mans
sauce, which IS merely chopped onion, salt
pepper and enough water to moisten we'll
or as complicated as you will.
Some of these sauces made from fruits
and served with game or deserts are deli
c1ously piquant and decidedly more whole
some than some of the richer sauces hav-
ing meat stock a basis.
Lemon Butter Sauce for Fish.
Squeeze and strain the juice Of a large
lemon into a lined saucepan; add half
cup of butter, two dashes of white pepper
and a quarter of a teaspoonful of salt Set
over hot water and heat until hot and con-
sistency of thick cream, but do not let it
boil. Mix in the beaten yolk Of two eggs
and serve at once.
Bound Maitre d'Hotel Sauce.
Put half a cup of butter in a saucepan,
add level tablespoonful Of finely minced
parsley, little thyme rubbed to a pow
der and mixed with onion juice salt and
pepper to taste. Stand over hot water
and whisk with a wire egg beater until
very hot; add the beaten yolks Of two
eggs and cook few minutes longer until
the eggs thicken.
American Sauce.
Peel and chop very fine one medium
sized onion, one green pepper, a Glove of
garlic; add whole Glove, bruised, three
snakes of cayenne pepper and half a salt
spoon OF salt. Pour over all gill of good
white wine or sweetened wine vinegar Re
duce over the fire about two minutes, then
add half cup of thick tomato sauce and
good-slzed solid, ripe tomato, peeled and
cut into cubes, removing the seeds Sim
mer for ten minutes and then serve
Sauce for Hot or Cold Meats.
Put in a saucepan teaspoOnful each of
dry mustard and sugar and a TABLESPOONFUL
Of fresh grated horseradish. Mix with half
a cup Of vinegar Let come just to SIM
mering point if to be served hot.
Caper Sauce for Fish.
To half a cup Of melted butter add a
tablespoonful of glaze and beat together
over the fire until hot; then add two table,
SOOOnfuls OF
taste and tablespoonful of essence of an
choyies.
Chill Sauce.
This makes nice bottled sauce
Remove seeds from six green peppers;
peel four large onions and chop both very
fine; put into a saucepan with two dozen
peeled tomatoes eight tablespoonfuls of
moist sugar, three tablespoonfuls of salt
and one and one-half pint 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 tablespoonfuls Of butter In a
saucepan, place over hot water and beat
to cream with wooden spoon, adding a
teaspoonful Of made mustard a tablespoon
full of vinegar and beaten yolks of two
eggs Season to taste with salt and cay
enne and continue stirring until the eggs
thicken the sauce but do not let cook too
hard or eggs will harden and curdle the
sauce.
Sauce for Cold Salmon.
Beat the yolks of two eggs with three
tablespoonfuls of cream, season with salt
and cayenne pepper and celery salt; pour
into a 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
vinegar.
Compound Cherry Sauce.
Take a cup of stoned, red cherries and
stew them soft in just enough water to pre-
vent burning; then rub them through a
sieve with the juice; the PURGE should be
quite thick Add glass of black curra,t
jelly and stir over hot water until very hot.
A little port wine may be added if you wish.
Red Currant Jelly Sauce for Game.
Brown a small onion chopped fine in two
tablespoonfuls of butter; add tablespoon
full of flour and stir until smooth and
brown; then add two cups of good stock,
bay leaf and stalk of celery, and gently
simmer for twenty-five minutes. Rub
through a sieve and return to the saucepan
and add glass of red currant jelly. Stir
until jelly is melted and sauce very hot.
Green Goosberry Sauce.
This is an old-fashioned sauce for boiled
mackerel and is great favorite with many
1t may also be served with roast pork or
goose:
Put pint Of green gooseberries in a stew
pan with just enough water to prevent
burning and cook until tender enough TO
mash Beat them up with sugar to taste,
a 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 in a small stewpan;
shred five small onions into the hot butter
and color slightly; then add one and one
half dozen chilli peppers chopped fine; stir