The National tribune., 1911-01-05

for pudding, meat, fish or vegetable
sauces.
The first is usually sweet or favored
with wine; the others generally have as
a foundation cream sauce or drawn
butter
1t is in making these last that 50
many cooks slip up. For cream sauce
heat the milk separately, putting the
seasoning into it. The thickening of
/ butter and -four may be rubbed to-
sether until creamy; then add little
! hot milk until ii pours easily into the
| boiling milk. Stir until thickened. In
this way lumpiness is avoided.
If a sauce is not smooth when fin
ished run it thru fine sieve. Some
cooks get better results by heating the
! butter, then adding the flour, lastly the
milk. Sauces are less apt to be lumpy
! if taken from the fire while thickening
in being added.
Drawn butter must be carefully
made. Heat two-thirds of the butter in
a skillet, add the flour and stir until it
! bubbles but does not brown. Water is
| then gradually stirred in until the sauce
| boils. Season well. Remove from
stove, stir in rest OF butter, which has
been cut into small pieces. If neces-
sary, strain and serve Immediately.
AS it is important to keep sauces hot
but not boiling until the ingredients
with which they are to be mixed are
iShbE, Ut d SIildJl upuDJt
boiler kept especially for sauce max
ing. This prevents burning and keeps
the mixture moist long time.
The adding of a stock to both brown
and white sauces makes them much
richer. Bits of meat left from steaks
and roasts, bones of poultry and meat
should be added to the stock pot. This
does nicely for the sauce if not for a
rich soup.
Brown sauces have for foundation
brown stock and Drowned butter and
flour. If not dark enough, it can be !
colored with caramel or rOuX. The |
careful cook keeps on hand bottled car
amel. 1t is made by cooking quarter
of pound of granulated sugar in a |
saucepan until dark brown, stirring
constantly; add pint of cold water,
draw to one side and let it simmer for |
quarter of an hour, strain and bot
tie. A few drops are added to soups
and sauces.
Roux is nothing but the thick kening |
of sauce. 1t is made both brown and |
white. For the former, melt butter
slowly. add flour. stir constantly until
brown. Cool few minutes, then stir |
in the stock. Return to the fire and !
stir until it boils.
For fish, mayonnaise and Hollandaise |
sauces are often the bases with various
ingredients, as sardines, capers, ancho- /
vies or shrimps. added. Both white and |
Dic"h sauces are cHdHBeu Dy audlng |
tomatoes, olives, cheese, port wine, |
sherry, lemon, oranges, horseradish, |
mint, or any desired flavor. !
A little understood sauce is maitre |
dhotel butter 1t is made from one |
tablespoonful each of butter, chopped |
parsley and lemon juice, with onc-half |
teaspoonful of salt and one-haIf salt
spoonful of pepper. Rub butter to a |
cream, add lemon juice, parsley. salt |
and pepper, stirring until smooth |
Spread over top of broiled fish or beef
steak.
A sauce made of melted butter, pars-
ley and lemon improves poached eggs.
Why is it that so many women are |
untidy about their dish towels? They /
would not permit member of the fam |
lily to dry their faces and hands on a |
much-soiled hand towel, and yet they !
go on drying the dishes with towels |
that smell of the sour dish water that |
has dried into them, besides having |
black marks from the sl;illets and pans.
1t is so easy to keep dish towels clean
much easier than hand towels. In the
first place. have plenty of them and
rack or line some place in the kitchen
TO dry them. Just as soon as the dish
washing Is done put the towels in the
dishpan, rub a little soap on them. and
pour boiling water over them. Take a
fork and stir them around in the water,
pushing them down with 1t until the
dirt is loose, and then put the towels
into little cold water, give them
good rubbing with the hands, rinse
them thru clear, hot water and hang
up. If this is done every day the clean
towels will last until the end of the
week, when they can be put into the
wash.
Stuffed beefsteak makes a most appe-
tizing dish, and the cheaper cuts of
steak can be used.
Buy thick round steak. At one
edge make a slit about four inches long;
then with sharp-pointed knife enlarge
the cavity on the inside until it forms
a pocket in the center of the steak
Fill with a savory bread stuffing and
skewer the edges together. Scar the
outside quickly in little hot fat, place
in shallow pan, pour round it little
boiling stock or goc3 gravy, and cook
in a moderate oven for two hours and
half, basting frequently.