The Washington times., 1905-10-30
The Making of Sauces.

Fifty religions and only ons sa1,ce. :"
Is what a Frenchman once said of the
English A sauce saves many an other
wise tasteless dish Flour, eggs, corn
starch. grated raw potato and arrow
root are used to thicl1en sauces Care
must be taken not to let a sauce boil IL
eggs. butter or cream are to be added
Good butter is necessary. Brown sauces
should be thinner than white ones. Use
clean utensils and a wooden spoon.
Strain all sauces, except parsley and
butter. Serve very hot. Put stock in
brown sauces and milk in white ones.
Butter Sauce-Mclt an ounce and q
half of butter and one ounce of flour till
:, smooth. Add parsley or chopped chives.
White sauce-Add 10 melted butter one
ounce OF hour and stir till smooth. Pour
In slowly three-Quarters of a pint OF cold
water. Stir until IT boils. Add six drops
OF lemon Juice: season and strain.
| Sweet melted butter sauce-Make as a
white sauce and add sugar with vanilla.
or other flavor, using milk instead OF
AnchoVy sauce-Mske like melted but
ter sauce. with ancnovy essence. Mush-
! rooms chopped fine instead of anchovies
make u delicious sauce.
1 Brown Sauce-WaSh and scrape a
small carrot, :. half "A turnip and an
| onion Cut them in thin slices. Put
/ two ounces of butter or good dripping
| into a saucepan and let it boil. Add
/
| black. Shake in one and a half ounces
/ of -four and add one pint Of stock or
some hot water containing two tea-
spoonfuis Of extract of beef. Stir them
all till the sauce boils, then draw 1t one
side TO simmer half an hour Strain af-
| ter seasoning.
Maitre d'hotel sauce-A heaping table
spoonful of dripping. the same of flour.
| half q pint of hot water or stock,
| chopped parsley, little curry powder,
and the juice Of one onion This is for
a a N hn fCh
! Sauce hollandaise-Heat -four butter,
stock. salt, lemon juice, and a table
| spoonful OF brown sugar. Boil all five
minutes. Thicken with yolk of egg.
| one to each half pint For fish and
caulif,oWer.
| Sauce tartare-To a pint of 1nayon-
| raise sauce add Il teaspoonful OF onion
| juice. onc-fourth cup each of timely
\ chopped capers, olives, and cucumber
/ pickles and two tablespoonfuls OF
/ chopped parsley
| between body Brussels carpet and a
] tapestry Brussels carpet. For ordinary
use. and at moderate cost there is little
In the carpet line that is in every way
so satisfactory as the body Brussels
/ while. on the other hand tapestry Brus-
l sells. which bears a decided resemblance
i to the former, is really the most unde-
sira ble and Improbable floor covering
that one can invest IN; and yet. IL is
often imposed upon credulous buyers
who are ignorant OF The distinguishing
| characteristics OF DOoy brussels. BOtn
body and tapestry Brussels carpeting
| have a looped surface, but aside from
| this they are radically different. In
body Brussels every color is dyed in the
skein. then woven IL. and through the
! fabric uEon the surface only when this
especial color is required in the design.
/ Only a limited number of coiors can be
| handled depcndentiy of each other
(seldom more than slX). and as the du-
rabilitv OF the carpet IS in some meas
ure dependent upon the number or col
! prs used the different grades are usual
! ly designated by the number of frames,
which signify the number Of colors useC
-as four-frame, siX-frame. etc.
The regular tapestry Brussels is in
reality a one-frame body Brussels. for
| they are woven all in one solid color,
and this forms the ground for the de-
sign, which is arterward printed upon