The Washington herald., 1912-08-23
Market Gossip.
SAUCES FOR MEATS. FISH AND
VEGETABLES.

SAUCES FOh MEATS, FISH AM
VEGETABLES.
The Juices that now from rar
cooked meats are the best sauce 70
them: but do not try to make then
so farther by pouring hot water owe
the meat as II Is carved. A steal
cooked to a turn needs only salt: 1
may have butter II II has but littl,
fat; lamb chops need only salt. bu
many like to add little lemon Juice
or minced parsley. or tomato sauce
to both meats, ans also to man,
other broiled meats. like chicken
tripe. &c. Apple sauce should b.
served with pork. oIck and goose
cranberry sauce seems to belong 4
turkey and roast chicken. Oily nsl
broiled needs but little butter. bu
salt and lemon Juice may be uset
generously. White FISH. like halibut
cod. &C.. needs rich white sauce ia
vored with egg. lemon and onion.
There Is q common philosophy ir
making sauces. Remember that two
level tablespoonfuls OF butter mixed
with two level tablespoonsfuI Of fioul
will thicken each half pint Of liquid
For a white sauce rub the fat ant
flour together. and add a half pin,
Of milk: stir until boiling.
For a tomato sauce rub the fat
and flour together, and add a halt
Flint OF nicely seasoned strained to.
matoes.
For a brown sauce. use half Q pin,
of stock.
For English drawn butter. rub the
fat and -four together. and add a half
pint OF boiling water: stir until boil
ing. then add a seasoning OF salt
and pepper. and stir in. at last. an
extra tablespoonful OF butter.
The seasonings, of course, will
vary, but each sauce will require q
saltspoonful Of paper and half q
teaspoonfuI OF salt. By remembering
the proportions one may make a
dozen sauces in a very few minutes
and have them all smooth and paIa-
table.
WHITE SAUCE FOR WHITE
MEATS, AND SOUPS. FISH,
VEGETABLES. EGGS. TOAST. OR
PUDDINGs.
Mrs. Lincoln)
In a granite saucepan. melt and
mix one rounded tablespoonful each
OF butter or Cottolene and flour, and
from one-fourth to one-half level
teaspoonful OF salt. Add gradually
one cupful OF hot water. or milk, or
cream, or stock from oysters. white
fish, or meats. Stir till smooth.
FOR TOAST
Nothing more Is needed. but dip toast
in hot milk. IL liked soft.
FOR MEAT AND FISH
Add lemon Juice. cayenne. capers.
bits Of oysters. Holsters. or cooked
celery. and a few drops Of onion
Juice: or cook one rounded teaspoon
full minced onion. or celery, or green
pepper. or bit Of bay leaf, in the but
ter before adding -four.
FOR VEGETABLES
Add pepper. or minced sweet pep-
per. or parsley. and to caulifiower,
and a few others. add grated cheese,
or lemon Juice.
FOR WHITE SOUPS
Add a bit Of bay leaf. one-fourth
teaspoonful mixed whole spice or
parsley. one rounded tablespoonful
onion. or sweet pepper. or grated
FOR PICKED-UP GOLDFISH OR
CLIPPED BEEF.
Make the plain white sauce (above)
with milk. and add one beaten egg
Just before serving.
SUGARED SWEET POTATOES.
(Mrs. Lincoln)
Cook in boiling water, peel, slice
engthwise. and put in baking dish
With sprinkling of sugar. cinnamon.
ALT, and bits Of butter: add water
o half cover. and bake till brown,
FASTING often.
POTATOES AU GRATIN.
(Niss Willis.)
Have ready one pint of cold boiled
cut into dice. Make a
,ream sauce with two level table,
poonfuls Of butter. two level table
poonfuls Of flour, apd one cup OF
milk. Season with one-half teaspoon
ul Of salt. and dash Of pepper. Add
,ne-half TO three-fourths cupful Of
ich, yellow cheese. shaved fine. and
tir over hot water until cheese is
dissolved. Put alternate layers of the
auce and potatoes in q baking dish.
nd cover the top layer Of sauce with
bread crumbs. Brown in|
luick oven.